Molecular Gastronomy

Name: Molecular Gastronomy
Brand: Unknown
SKU: 9781118073865
Price: 140.99 NZD
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Scientific Cuisine Demystified

By Jose Sanchez

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Summary

Molecular Gastronomy by Jose Sanchez explores the intersection of science and cooking, offering insights into how understanding the chemical and physical transformations in food can elevate culinary techniques. The book delves into innovative methods, pushing boundaries in flavour and presentation, and seeks to inspire and educate culinary enthusiasts to experiment in the kitchen.
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Format: Hardback

$140⁹⁹

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Molecular Gastronomy

$140⁹⁹

Book Hero Magic created this recommendation. While it's new and still learning, it may not be perfect - your feedback is welcome! IS THIS YOUR NEXT READ?

You might enjoy this book if you're fascinated by the science behind culinary arts and want to explore innovative cooking techniques. It's perfect for anyone eager to blend creativity with cooking, experimenting with flavours and presentations in a unique, scientific way.

Molecular Gastronomy

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.

Description

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.

Book Details

INFORMATION

ISBN: 9781118073865

Publisher: John Wiley & Sons Inc

Format: Hardback

Date Published: 29 May 2015

Country: United States

Imprint: John Wiley & Sons Inc

Audience: General / adult, Professional and scholarly

DIMENSIONS

Spine width: 23.0mm

Width: 221.0mm

Height: 279.0mm

Weight: 1089g

Pages: 320

Collections

Cook Books & Recipes Cooking & Food Jose Sanchez Non-Fiction

About the Author

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.