Molecular Gastronomy: Scientific Cuisine Demystified aims to demystify the intriguing and often mysterious world of cooking that we call molecular gastronomy, or "Avangard Nueva Cocina", as Ferran Adriá has called it. This texts provides the readers with the crucial knowledge of the ingredients used to execute the fundamental step-by-step techniques provided. This text is written for readers hoping to to expand their skills into this area. Molecular Gastronomy focuses on how to get started and discover this way of cooking, especially if readers do not have the opportunity to stage in any of the leading venues where this concept is being applied to the menu. It provides a foundation for experimenting with and, most importantly, understanding new and exciting ingredients and cooking techniques.

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.

About the Author

Preface

Acknowledgments

Chapter 1: Modern Cooking Evolution and Its Pioneers and Practitioners

Chapter 2: Sanitation and Safety

Chapter 3: Equipment and Tool Identification

Chapter 4: Introduction to Hydrocolloids: New Frontier

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

Chapter 6: Sweeteners, Antioxidants, and Others

Chapter 7: Overview of Techniques

Chapter 8: Small Treats, Hot and Cold

Chapter 9: Surprises

Chapter 10 : Composed Dishes

Chapter 11 : Sweets

Appendix

Weight Conversion Chart

Measurement Conversion of Commonly Used Ingredients

Length Conversion Chart

Temperature Chart

Bibliography and Further Reading

Resources

Index