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Get more recipes, more techniques, more deliciousness! Using
methods that may seem more suited to science labs than kitchens,
Molecular Cuisine: Twenty Techniques, Forty Recipes unlocks the
secrets to the dishes, textures, techniques, and sensations of
molecular cuisine. It explores revolutionary techniques that have
the remarkable ability to toy with the chemical and physical
reactions of cooking to create revolutionized versions of common
cuisine. With the recipes and techniques in this book, you will
quickly be creating dishes such as: Fizzy Chocolate Puffed Peanut
Chicken Fries with Pastis Mayonnaise Apple and Beet Tea Egg Yolk
Marshmallow with Ratatouille Hard-Boiled Egg Lollipop Goat Cheese
Flan with Dijon Mustard Caramel Minty Tapioca Pearls in Green Tea
Balancing just enough science to explain why the techniques work,
with easy-to-follow recipes, the book covers emulsion, culinary
foam, spherification, caramelization, the maillard reaction, soft
and hard gels, and effervescence. It describes 20 techniques and 40
molecular cuisine recipes, all illustrated with luscious color
photographs. Once you master these techniques you can use them to
develop your own flavor profiles and texture combinations. You can,
literally, play with your food, and it will be delicious.
Patisserie gives readers all the technical know-how required to
become an expert in the art of French patisserie and invent their
own masterpieces. Each of the 100 recipes features a full-colour
cross-section illustration, step-by-step photography and a
beautiful hero image in order to both inspire the reader and
demystify some of France's most iconic desserts. Patisserie
includes the basic building-block recipes needed to understand the
fundamentals of French patisserie, from the pastry itself
(shortcrust pastry, sweet pastry, puff pastry, choux pastry and
more) to fillings (custards, creams, butters, mousses, ganaches and
pastes) and embellishments (meringue, chocolate, sauces and sugar
art). From simple treats like madeleines, financiers and cookies to
more complex creations, like black forest cake, eclairs,
croissants, macarons, lemon meringue pie, l'opera, mocha,
croquembouche, charlotte, rum baba and more, Patisserie covers all
of the French delicacies you could ever dream of.
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