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Informationen zum Autor Jose Sanchez , CEC, CHE is currently Director of Culinary at IHG in Osaka-Japan. Prior to his current position, he was executive chef at The Peninsula Hotel in New York City, a Forbes Five-Star hotel and AAA Five Diamond Award(R) winner. Previously, he was responsible for overseeing culinary operations at the Conrad hotel in Tokyo, famed for its two Michelin-starred restaurants. He also held the same position at the Mandarin Oriental Hotel in Washington, DC. A certified executive chef, and member of the Chaine des Rotisseurs and half a dozen additional well-respected culinary associations, Jose was also an instructor at The Culinary Institute of America in Hyde Park, New York, where he taught culinary arts. He served as executive chef at New York's Morimoto restaurant with acclaimed "Iron Chef" Masaharu Morimoto. While in Japan, he was de chef de cuisine at the well-known Hotel de Mikuni, Tokyo, with chef and owner, Kiyomi Mikuni, widely renowned for his classic French cuisine with a Japanese touch. Jose's fresh approach to cooking and his innovative gastronomic style was developed through his global experience in Japan, the United States, Egypt, Switzerland, France, Mexico, and elsewhere. Klappentext Molecular Gastronomy: Scientific Cuisine Demystified aims to clarify and explain the fascinating world of molecular gastronomy. It offers the reader crucial knowledge of key ingredients and provides fundamental step-by-step techniques for application. It provides a foundation for experimenting with and, most importantly, understanding new and exciting ingredients and cooking techniques. Zusammenfassung Molecular Gastronomy: Scientific Cuisine Demystified aims to clarify and explain the fascinating world of molecular gastronomy. It offers the reader crucial knowledge of key ingredients and provides fundamental step-by-step techniques for application. Inhaltsverzeichnis Foreword iv Preface v Acknowledgments viii Chapter 1 Modern Cooking Evolution and Its Pioneers and Practitioners 1 Modern History of Molecular Gastronomy 2 Pioneers and Practitioners 5 Chapter 2 Sanitation and Safety 15 Food Hazards 16 Safety 19 Safety Measures for Modern Cooking Applications and Techniques 20 Chapter 3 Equipment and Tool Identification 27 Safe Handling and Sanitation Concerns 28 Product Identification 28 Chapter 4 Introduction to Hydrocolloids: New Frontier 43 Introduction to Food Hydrocolloids 44 Description of Food Hydrocolloids 44 Formulating and Measuring Food Hydrocolloids in Recipes 54 Food Hydrocolloid Functionality Reference 55 Chapter 5 Food Hydrocolloids: Thickeners, Gelling Agents, Emulsifiers, and Stabilizers 63 Functions of Additives: New Food Hydrocolloids 64 Chapter 6 Sweeteners, Antioxidants, and Others 85 Sweeteners 86 Antioxidants 93 Others 98 Chapter 7 Overview of Techniques 105 Drying 106 Essence and Flavor Extraction 107 Flavor Enhancements 110 Emulsions 113 Foam, Air, Bubble: Gas in Water 115 Gelling 116 Thickening 119 Spherification/Encapsulation 120 Freezing/Carbonation 122 Carbon Dioxide (CO2) 123 Vacuum and Low-Temperature Cooking 123 Chapter 8 Small Treats, Hot and Cold 131 Chapter 9 Surprises 173 Chapter 10 Composed Dishes 213 Chapter 11 Sweets 263 Appendix 292 Weight Conversion Chart 292 Measurement Conversion of Commonly Used Ingredients 293 Length Conversion Chart 295 Temperature Conversion Chart 296 Bibliography and Further Reading 298 Resources 300 Index 305 About the Author 310 ...
