Play with Your Food - 20 techniques and 40 recipes bring the science of deiciousness into your kitchen.
"this book is very useful because it is simple ! now that siphons, alginate, Agar, etc. are in most kitchens of chefs, it is time that a large audience can see how science (molecular gastronomy) could contribute to the advancement of culinary practice." --From the Foreword by Herve This
With the recipes and techniques in this book, you will quickly be creating dishes such as:
Puffed peanut chicken fries with Pastis mayonnaise
Apple and beat tea
Egg yolk marshmallow with ratatouile
Hard boiled egg lollipop
Goat cheese flan with Dijon mustard caramel
Minty tapioca pearls in green tea
Hardcover: 160 pages
Publisher: CRC Press; 1 edition (4 Nov 2011)
Product Dimensions: 24.4 x 19.6 x 1.8 cm
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