Molecular Gastronomy: Scientific Cuisine Demystified
April 2015, ©2016
About the Author
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
Weight Conversion Chart
Measurement Conversion of Commonly Used Ingredients
Length Conversion Chart
Bibliography and Further Reading
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.
- 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:
- 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.
- Current and Future Chefs will appreciate the simple approach taken to explain a very detailed subject.
- Serious Home Chefs can use this book to eliminate the mysticism and fear of these common food hydrocolloids.
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