This is the ABC of innovative cuisine. Heiko Antoniewicz describes the fundamentals of molecular cuisine by way of 60 fantastic recipes.

For instance:

• Tomato Sheet with Goat’s Milk Cream Cheese
• Scallops with Raspberry Vinaigrette
• Woodruff Punch with Berries or Tee Pasta with Pineapple
• just very few of the wide range of delicious dishes and drinks that can be made using these methods

The recipes explain what spherification, foams and gels, thickeners and combined agents are, and how they are used. In addition, step-by-step color photographs and comprehensive information about the texturizers will guarantee success.

Contents

Applications Table

Description of the Texturizers, Step-by-Step Descriptions of the Most Important Techniques and Recipes

• Spherification
• Foams
• Gelling
• Thickeners
• Combined Applications

Suppliers
Recipe Index

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ORDER NOW Molecular Basics Fundamental Principles and Recipes by Heiko Antoniewicz 2009 • 176 pages • 22 x 16 cm • $65.00+ shipping Texas residents please add 6.75 % sales tax