New Molecular Gastronomy Book: Modernist Cooking Made Easy: Getting Started

Author: Jason Logsdon
Book: Modernist Cooking Made Easy: Getting Started: An Introduction to the Techniques, Ingredients and Recipes of Molecular Gastronomy

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http://www.ModernistCookingMadeEasy.c... Click the link to the left to learn more about the new book; "Modernist Cooking Made Easy: Getting Started."

This video displays pictures of modernist cooking dishes using a variety of modernist cooking techniques and ingredients. These include techniques like emulsification, spherification, gelling, thickening and foams. Ingredients include lecithin, maltodextrin, gelatin, xanthan gum, agar, methylcellulose and sodium alginate. The book contains more than…more

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