just reconciliation and simplification between science and cooking

just reconciliation and simplification between science and cooking

A chemist in the kitchen: preface by Thierry Marx (Paperback)

Customer Review

I started reading it ca ... morning and I extended my trip just to read a bit more!

This is the first practical book I read without simplifying and popularizing science and cooking that brings intelligently to be accessible to all.

Warning, this is not a book of recipes! But it allows you to understand chemical reactions in revenue and, therefore, you will better achieve certain recipes even then innovate. I discovered what makes a mayonnaise rises and stands. Better yet, I learned that we can mount a mayonnaise with egg white and oil only, until then nothing super goutu ... but it gives you a neutral mayo base to allow good flavors take their place if you want a truffle mayo or hazelnut oil, for example. Personally, I tested the manner proposed to mount my mayo, I aprfumé wasabi: shrimp on top because you have the taste of wasabi without it hard and the taste of shrimp all without mustard come take everything!

You will also understand why "molecular" cooking does not exist, or rather why molecular cuisine is all! And this exceptional book will make you enter the chemistry of emulsions, gels etc but are not off-putting, on the contrary!

Reconciling with innovation in the kitchen? Reconciling science and cuisine? tradition and modernity? ... Read this book! I lent it to a friend patissier, he read it twice and seeks to go further!

Pretty gift Rank: 4/5
April 6
A recommendation to buy Rank: 5/5
March 9
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Good machine 19 Rank: 4/5
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