Blad - My Molecular Cuisine Kit

My

Molecular Cuisine

Kit

Anne Cazor & Christine LiĂŠnard

Explore the Science of Deliciousness!

Ingredients As you are about to discover in this book, you will be using texture agents such as agar-agar, sodium alginate, etc… These texture agents are used for their specific characteristics: to obtain a heat-resistant gel, for instance, which can’t be done with gelatin, but can with agar-agar. The specific ingredients offered in this book are food additives. A food additive is a substance with or without nutritional value, intentionally added to an ingredient with a specific goal in mind, whether that goal be technological, sanitary, organoleptic or nutritional. There is no legal, quantitative limit to the consumption of food additives, except for carrageenan (maximum daily dose of 75 mg/kg of body mass). The food additives found in this book should only be used in the propor-tions described. The consumption of food additives should be avoided for children under 6 years of age.

A gelling agent extracted from red algae. Widely used in Asian cuisine and produces heat-resistant hard gels (up to 80°C/176°F). Recommended dosage: 1% (1 g per 100 g)

A thickening/gelling agent extracted from brown algae.Increases viscosity of low-calcium mixtures and is used, in presence of calcium, for spherification purposes.

Note: Do not pour sodium alginate solutions down the drain as an obstruction is possible (sodium alginate may gel in contact with calcium contained in tap water).

Recommended dosage: 1% (1 g per 100 g)

A gelling agent extracted from red algae. Obtains heat-resistant, soft, elastic gels (up to 65°C/149°F). Safe daily dose for human consumption is limited to 75 mg per kg (34 mg per lb) of body weight. Recommended dosage: 1% (1 g per 100 g)

A gelling agent extracted from animal bones. Obtains soft gels that melt when heated.

Recommended dosage: 3% (3 g per 100 g)

A source of calcium (lactate and/or calcium gluconolactate). Increases calcium level as needed for spherification purposes. Recommended dosage: 1% (1 g per 100 g)

Reviews “Molecular Cuisine mixes technology and creativity. Apart from the textural agents (agar-agar, sodium alginate or gelatin), you can give new textures to your dishes and new tastes! Chocolate flan, curacao spaghetti, pearls of raspberry vinegar on a fresh oyster … My Molecular Cuisine Kit also has all the accessories to become master chef.”

—Delices

“If you’d like to play at being a culinary chemist [try] My Molecular Cuisine Kit” —www.memstyle.fr

“Gastronomy is constantly evolving, thanks to the creativity and talent of chefs bur equally, science allows us to develop new textures, new ways to preserve food, new ways to cook” —Rungis

of the French edition of My Molecular Cuisine Kit “Magical and artistic, molecular cuisine is intriguing! Salmon roe created from melon, virtual caviar, parmesan marshmallow, smoking snow and other strange dishes, structures, and flavours: the recipes – light and airy but tasty – create surprise.”

—Cusine Plasir

“A Christmas present that will delight those who have always wanted to try molecular cuisine but have never dared! The kit – full of indispensable advice – provides all the material necessary to get started … This gift is a great way to start without going broke.”

—Diner Presque

“Practical alchemy to try at least once in your life … Everything you need for this fun and inventive style of cuisine…”

—Tele 7 Jours Jeux

Marketing This is the first English language edition of a spectacular and bestselling Molecular Gastronomy product with enormous sales potential in the leisure and professional sectors across all markets.

More Recipes, More Techniques, More Deliciousness!

Molecular Cuisine

Extensive marketing and publicity is planned, including: • • • • •

Reviews and promotions in national and local media Direct mail campaigns Email campaigns Social Media campaigns Conventions and exhibitions

Twenty Techniques, Forty Recipes ISBN: 978-1-4398-7163-8 Catalog no. K13282 October 2011 160 pp. $39.95 / £24.99

Catalog no. K13718 ISBN: 978-1-4398-7942-9 September 2011 $59.95 / £29.99

CRC Press/Taylor & Francis Group 1-800-634-7064 • 1-561-994-0555 • +44 (0) 1235 400 524 e-mail: orders@taylorandfrancis.com web: www.crcpress.com