Called 'the science of deliciousness' by acclaimed cookbook author Harold McGee, Molecular Gastronomy is arguably the hottest cooking trend. Anyone can whip-up these creations with My Molecular Cuisine Kit's easy-to-follow recipes for creating elegant dishes. The kit consists of measuring spoons, pipettes, tubing, silicon moulds, and slotted spoons accompanied by a book featuring colour photographs, illustrations and 28 molecular gastronomy recipes, written by Anne Cazor and Christine Lienard, protégés of Molecular Gastronomy founder Hervé This. Translated by award-winning chef Gui Alinat, the book unlocks the secrets to new dishes, textures, flavours, and sensations of this cutting-edge cooking style.
Publisher: CRC Press
Authors: Anne Cazor, Christine Lienard, Gui Alinat
•Explains the science behind the techniques used
•Includes measuring spoons, pipettes, silicon molds, tubing, syringe, and slotted spoon--all the components needed to create the recipes at home
•Covers techniques for spherification, emulsion, soft, elastic, and brittle gels, and mousse
•Contains a conversion table for measurements