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Molecular Gastronomy: Scientific Cuisine Demystified

April 2015, ©2016
Molecular Gastronomy: Scientific Cuisine Demystified (EHEP002703) cover image

Description

Molecular Gastronomy: Scientific Cuisine Demystified 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.
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Table of Contents

About the Author

Preface

Acknowledgments

Chapter 1: Modern Cooking Evolution and Its Pioneers and Practitioners

Chapter 2: Sanitation and Safety

Chapter 3: Equipment and Tool Identification

Chapter 4: Introduction to Hydrocolloids: New Frontier

Chapter 5: Food Hydrocolloids: Thickeners, Gelling Agents Emulsifiers, and Stabilizers

Chapter 6: Sweeteners, Antioxidants, and Others

Chapter 7: Overview of Techniques

Chapter 8: Small Treats, Hot and Cold

Chapter 9: Surprises

Chapter 10 : Composed Dishes

Chapter 11 : Sweets

Appendix

Weight Conversion Chart

Measurement Conversion of Commonly Used Ingredients

Length Conversion Chart

Temperature Chart

Bibliography and Further Reading

Resources

Index

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Author Information

Jose Sanchez, 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.

A 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.
Jose’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.

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The Wiley Advantage

  • Start At Any level: Beginners and professionals both will find relevant information that will fit personal need with ease of applicability.
  • Recipes, Photos, and Demonstrations: recipes are dramatically illustrated and thoroughly explained. The book highlights food hydrocolloids’ potential by demonstrating the ability to recognize their basic applications, while also laying the groundwork for other infinite possibilities.
  • Provides Learning Toolsfor Each Reader:
  1. Instructors will find the theoretical and applicable components of the book to be a great curricula source for lectures on molecular gastronomy and modern cuisine.
  2. Current and Future Chefs will appreciate the simple approach taken to explain a very detailed subject.
  3. Serious Home Chefs can use this book to eliminate the mysticism and fear of these common food hydrocolloids.

 

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Instructors Resources
Wiley Instructor Companion Site
Test Bank
Test your students’ comprehension with this digital collection of fill-in-the-blank, multiple-choice, true/false, and free-response questions.
PowerPoint Lectures
Our PowerPoint™ presentations contain a combination of key concepts allowing you to illustrate important topics with images, figures, and problems from the textbook.
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Instructor's Manual
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Purchase Options
Wiley E-Text   
Molecular Gastronomy: Scientific Cuisine Demystified
ISBN : 978-1-118-80614-2
320 pages
March 2015, ©2014
$48.00   BUY

Hardcover   
Molecular Gastronomy: Scientific Cuisine Demystified
ISBN : 978-1-118-07386-5
320 pages
April 2015, ©2016
$65.00   BUY

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