Modernist Cooking Made Easy: Getting Started: An Introduction to the Techniques, Ingredients and Recipes of Molecular Gastronomy by Jason Logsdon
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- ISBN 10 1481063316
- ISBN 13 9781481063319
- Published Nov 23 2012
- Format Paperback
- Page Count 252
- Language English
- Countries United States
- Publisher Createspace
- Imprint Createspace
Publishers Text
Are you interested in molecular gastronomy and modernist cooking but can't find any accessible information for getting started?Are you looking for an easy to understand introduction to the techniques, ingredients, and recipes of modernist cooking?
If you nodded your head "Yes" then this book was written for you!
Modernist cooking is quickly gaining popularity in high end restaurants and working its way into home kitchens. However, there has been very little accessible information about the techniques and ingredients used.
This book aims to change that by presenting all the information you need to get to get started with modernist cooking and molecular gastronomy. It is all presented in an easy to understand format, along with more than 80 example recipes, that can be applied immediately in your kitchen.
Modernist Cooking Made Easy: Getting Started covers popular modernist techniques like foams, gels, and spherification as well as many of the ingredients including agar, xanthan gum, and sodium alginate. There are also more than 80 high quality, black and white photographs providing a visual look at many of the recipes and techniques.
What You Get in This Book:
An in-depth look at many of the most popular modernist ingredients such as xanthan gum, sodium alginate, carrageenan, and agar agar.
A detailed exploration of modernist techniques like spherification, gelling, foaming, thickening, and sous vide.
More than 80 recipes for gels, foams, sauces, caviars, airs, syrups, gel noodles and marshmallows.
Directions for how to use modernist techniques and ingredients to make your everyday cooking more convenient.
More than 400 sous vide time and temperature combinations across 175 cuts of meat, types of fish and vegetables.
If you want to get started with modernist cooking then this is the book for you!
Other cookbooks by this author
- Amazing Food Made Easy: Healthy Sous Vide: Create Nutritious, Flavor-Packed Meals Using All-Natural Ingredients
- Beginning Sous Vide: Low Temperature Recipes and Techniques for Getting Started at Home
- Champions of Sous Vide: A Collection of Favorite Recipes from Two Dozen Sous Vide All-Stars
- Cooking Sous Vide: A Guide for the Home Cook
- Exploring Sous Vide (Amazing Food Made Easy Series): Consistently Create Amazing Food with Sous Vide
- The Instant Pot® Ultimate Sous Vide Cookbook: 100 No-Pressure Recipes for Perfect Meals Every Time
- The Instant Pot® Ultimate Sous Vide Cookbook: 100 No-Pressure Recipes for Perfect Meals Every Time
- Modernist Cooking Made Easy: A Beginner's Guide to Ingredients, Techniques, and Recipes
- Modernist Cooking Made Easy: Infusions: The Ultimate Guide to Crafting Flavorful Infusions Using Modernist and Traditional Techniques
- Modernist Cooking Made Easy: Party Foods: Create Remarkable Cocktails, Hors d'Oeuvres and Small Plates That Will Amaze Your Friends
- Modernist Cooking Made Easy: The Whipping Siphon: Create Unique Taste Sensations by Combining Modernist Techniques with this Versatile Tool
- Simple Sous Vide: 200 Modern Recipes Made Easy
- Simple Sous Vide: 200 Modern Recipes Made Easy
- Sous Vide: Help for the Busy Cook: Harness the Power of Sous Vide to Create Great Meals Around Your Busy Schedule
- Sous Vide Grilling: The Best Recipes and Techniques for Using Your Grill with Sous Vide Cooking (Cooking Sous Vide)
