'This book embodies the ultimate crash course for the amateur chef and home cook in preparing food using modern scientific principles... For a reader seeking new and broader culinary horizons just come armed with a dash of patience and a pinch of scientific interest-the results ought to be astounding' Publishers Weekly.
This book shows the most common methods used in molecular gastronomy adapted for the home. Clear and easy-to-follow step-by-step photographs demonstrate each technique so that cooks can practice the unique skills, handle the unusual ingredients and plate the dishes. Most beneficial to home cooks, however, is that should special equipment be unavailable, the author recommends the closest domestic equivalents.
There is a short history of molecular gastronomy, how it works, the ingredients and equipment used and important safety rules. The book describes the history and background of the technique, the science behind it and important tips to follow. Here are examples of the recipes: Spherification - Apple "caviar"; Culinary Smoking - Coarse smoked mushroom puree; Airs, Foams & Espumas - Parmesan foam; Sous Vide ("Under vacuum" cooking) - Sous Vide Oxtail; Transglutaminase - Bacon-wrapped scallops; Cold Gels & Fluid Gels - Chocolate milk gel; Heat-tolerant Gels - Warm fish stock fettuccine; Dehydration - Eggless cranberry meringues; Rapid Infusion - Fizzy grapes.
Molecular Gastronomy at Home is an outstanding practical introduction to a fascinating and delicious cooking method. It demonstrates how with clear technical guidance, numerous illustrations, achievable recipes and a generous dose of patience, home cooks can take culinary physics out of the lab and into their home
kitchen.
