{"product_id":"molecular-gastronomy-isbn-9781118073865","title":"Molecular Gastronomy","description":"\u003ci\u003eMolecular Gastronomy: Scientific Cuisine Demystified\u003c\/i\u003e aims to clarify and explain the fascinating world of molecular gastronomy. It offers the reader crucial knowledge of key ingredients and provides fundamental step-by-step techniques for application. It provides a foundation for experimenting with and, most importantly, understanding new and exciting ingredients and cooking techniques. \u003cp\u003eForeword iv\u003c\/p\u003e \u003cp\u003ePreface v\u003c\/p\u003e \u003cp\u003eAcknowledgments viii\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 1 Modern Cooking Evolution and Its Pioneers and Practitioners 1\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eModern History of Molecular Gastronomy 2\u003c\/p\u003e \u003cp\u003ePioneers and Practitioners 5\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 2 Sanitation and Safety 15\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eFood Hazards 16\u003c\/p\u003e \u003cp\u003eSafety 19\u003c\/p\u003e \u003cp\u003eSafety Measures for Modern Cooking Applications and Techniques 20\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 3 Equipment and Tool Identification 27\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eSafe Handling and Sanitation Concerns 28\u003c\/p\u003e \u003cp\u003eProduct Identification 28\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 4 Introduction to Hydrocolloids: New Frontier 43\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eIntroduction to Food Hydrocolloids 44\u003c\/p\u003e \u003cp\u003eDescription of Food Hydrocolloids 44\u003c\/p\u003e \u003cp\u003eFormulating and Measuring Food Hydrocolloids in Recipes 54\u003c\/p\u003e \u003cp\u003eFood Hydrocolloid Functionality Reference 55\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 5 Food Hydrocolloids: Thickeners, Gelling Agents, Emulsifiers, and Stabilizers 63\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eFunctions of Additives: New Food Hydrocolloids 64\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 6 Sweeteners, Antioxidants, and Others 85\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eSweeteners 86\u003c\/p\u003e \u003cp\u003eAntioxidants 93\u003c\/p\u003e \u003cp\u003eOthers 98\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 7 Overview of Techniques 105\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eDrying 106\u003c\/p\u003e \u003cp\u003eEssence and Flavor Extraction 107\u003c\/p\u003e \u003cp\u003eFlavor Enhancements 110\u003c\/p\u003e \u003cp\u003eEmulsions 113\u003c\/p\u003e \u003cp\u003eFoam, Air, Bubble: Gas in Water 115\u003c\/p\u003e \u003cp\u003eGelling 116\u003c\/p\u003e \u003cp\u003eThickening 119\u003c\/p\u003e \u003cp\u003eSpherification\/Encapsulation 120\u003c\/p\u003e \u003cp\u003eFreezing\/Carbonation 122\u003c\/p\u003e \u003cp\u003eCarbon Dioxide (CO2) 123\u003c\/p\u003e \u003cp\u003eVacuum and Low-Temperature Cooking 123\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 8 Small Treats, Hot and Cold 131\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 9 Surprises 173\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 10 Composed Dishes 213\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 11 Sweets 263\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003eAppendix 292\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eWeight Conversion Chart 292\u003c\/p\u003e \u003cp\u003eMeasurement Conversion of Commonly Used Ingredients 293\u003c\/p\u003e \u003cp\u003eLength Conversion Chart 295\u003c\/p\u003e \u003cp\u003eTemperature Conversion Chart 296\u003c\/p\u003e \u003cp\u003eBibliography and Further Reading 298\u003c\/p\u003e \u003cp\u003eResources 300\u003c\/p\u003e \u003cp\u003eIndex 305\u003c\/p\u003e \u003cp\u003eAbout the Author 310\u003c\/p\u003e \u003cp\u003e\u003cb\u003eJose Sanchez\u003c\/b\u003e, CEC, CHE is currently Director of Culinary at IHG in Osaka-Japan. Prior to his current position, he was executive chef at The Peninsula Hotel in New York City, a Forbes Five-Star hotel and AAA Five Diamond Award(R) winner. Previously, he was responsible for overseeing culinary operations at the Conrad hotel in Tokyo, famed for its two Michelin-starred restaurants. He also held the same position at the Mandarin Oriental Hotel in Washington, DC.\u003cbr\u003eA certified executive chef, and member of the Chaine des Rotisseurs and half a dozen additional well-respected culinary associations, Jose was also an instructor at The Culinary Institute of America in Hyde Park, New York, where he taught culinary arts. He served as executive chef at New York’s Morimoto restaurant with acclaimed “Iron Chef” Masaharu Morimoto. While in Japan, he was de chef de cuisine at the well-known Hotel de Mikuni, Tokyo, with chef and owner, Kiyomi Mikuni, widely renowned for his classic French cuisine with a Japanese touch.\u003cbr\u003eJose's fresh approach to cooking and his innovative gastronomic style was developed through his global experience in Japan, the United States, Egypt, Switzerland, France, Mexico, and elsewhere.\u003c\/p\u003e \u003cp\u003e\u003ci\u003e\u003cb\u003eMolecular Gastronomy: Scientific Cuisine Demystified\u003c\/b\u003e\u003c\/i\u003e is a beautiful culmination of art, cuisine, and education, where Jose's passion shines page after page.\u003cbr\u003e\u003cb\u003e—FROM THE FOREWORD BY FERRAN ADRIÀ\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eJose Sanchez seamlessly blends the familiar with cutting edge culinary techniques to allow culinarians and food enthusiasts to recreate dishes that up to now were exclusive to only a few.\u003cbr\u003e\u003cb\u003e—RON DESANTIS, CMC, MBA, DIRECTOR OF CULINARY EXCELLENCE, YALE UNIVERSITY\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eJose Sanchez is the right person to deliver this complex, yet fascinating subject with simplified techniques to chefs and students who are eager to discover a modern way of cooking.\u003cbr\u003e\u003cb\u003e—KIYOMI MIKUNI, CHEF-OWNER, RELAIS CHATEAUX, TOKYO\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eThis book brings together what we expect in the 21st century: clarity, science, skills, and an encyclopedic, albeit friendly approach to this field.\u003cbr\u003e\u003cb\u003e—GEORGES M. HALPERN, MD, PHD, DISTINGUISHED PROFESSOR OF MEDICINAL SCIENCES, THE HONG KONG POLYTECHNIC UNIVERSITY\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eMaintaining relevance in the fast-paced restaurant industry requires awareness of customers' constant search for new experiences and delicious surprises. To bring out the most delicate flavors or create phenomenal textures in a dish, sometimes only the most modern techniques will do.\u003c\/p\u003e \u003cp\u003e\u003ci\u003e\u003cb\u003eMolecular Gastronomy: Scientific Cuisine Demystified\u003c\/b\u003e\u003c\/i\u003e explores and decodes the intriguing and often mysterious world of cooking known as molecular gastronomy. Written in practical style by Jose Sanchez, a chef who spent years cultivating his craft, this is a book from a cook's point of view, providing the reader with the crucial knowledge of the ingredients used to execute the fundamental step-by-step techniques provided. Accompanied by stunning photography, the book focuses the reader on how to get started and discover this revolutionary way of cooking. This book provides a foundation for experimenting with and—most importantly—understanding new and exciting ingredients and cooking techniques that can be applied to infinite new culinary creations.\u003c\/p\u003e","brand":"Wiley","offers":[{"title":"Default Title","offer_id":47989648195813,"sku":"NP9781118073865","price":66.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9781118073865.jpg?v=1761784950","url":"https:\/\/k12savings.com\/es\/products\/molecular-gastronomy-isbn-9781118073865","provider":"K12savings","version":"1.0","type":"link"}