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BOOKS > Molecular Gastronomy

Molecular Gastronomy
Cooking Library > Award Collection > Techniques
Molecular Gastronomy
저자/역자Jose Sanchez, CEC, CHE ; photography by Koji Hanabuchi
출판사Wiley
연도2016
#테크닉_분자요리 #어워드_컬렉션_테크닉 #어워드_컬렉션
Cooking Library 2F
서가위치

목차

Chapter 1. Modern Cooking Evolution and Its Pioneers and Practitioners

1. Modern History of Molecular Gastronomy

2. Pioneers and Practitioners

Chapter 2. Sanitation and Safety

1. Food Hazards

2. Safety

3. Safety Measures for Modern Cooking Applications and Techniques

Chapter 3. Equipment and Tool Identification

1. Safe Handling and Sanitation Concerns

2. Product Identification

Chapter 4. Introduction to Hydrocolloids : New Frontier

1. Introduction to Food Hydrocolloids

2. Description of Food Hydrocolloids

3. Formulating and Measuring Food Hydrocolloids in Recipes

4. Food Hydrocolloid Functionality Reference

Chapter 5. Food Hydrocolloids : Thickeners, Gelling Agents, Emulsifiers, and Stabilizers

1. Functions of Additives : New Food Hydrocolloids

Chapter 6. Sweeteners, Antioxidants, and Others

1. Sweeteners

2. Antioxidants

3. Others

Chapter 7. Overview of Techniques

1. Drying

2. Essence and Flavor Extraction

3. Flavor Enhancements

4. Emulsions

5. Foam, Air, Bubble : Gas in Water

6. Gelling

7. Thickening

8. Spherification/Encapsulation

9. Freezing/Carbonation

10. Carbon Dioxide (CO2)

11. Vacuum and Low-Temperature Cooking

Chapter 8. Small Treats, Hot and Cold

11. Vacuum and Low-Temperature Cooking

Chapter 9. Surprises

11. Vacuum and Low-Temperature Cooking

Chapter 10. Composed Dishes

11. Vacuum and Low-Temperature Cooking

Chapter 11. Sweets

11. Vacuum and Low-Temperature Cooking

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