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Molecular Gastronomy at Home: Taking Culinary Physics Out of the Lab and Into Your Kitchen, by Jozef Youssef
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Molecular Gastronomy, Microgastronomy, Bistronomy, Avant Garde Cuisine, Multi-Sensory Dining all mean the same thing -- using food science to bring flavor, texture, taste and aromas to recipes in new ways.
This book teaches the experienced home cook how to practice dozens of the most common methods used in molecular gastronomy. Clear and easy-to-follow step-by-step photographs demonstrate each technique so cooks can practice the unique skills and presentation concepts. Techniques that require special equipment are shown with their closest domestic equivalents.
In addition to a brief history of molecular gastronomy, how it works, ingredients used and important safety rules, the book includes techniques and recipes as follow:
- Sous-Vide -- "Under vacuum" cooking, e.g., Confit salmon with pomme puree and squid ink
- Transglutaminase -- "meat glue" e.g., Salmon and lemon sole terrine
- Dehydration -- e.g., Beet powder and black olive "soil"
- Centrifugal Cooking -- e.g., Clarified watermelon cocktail
- Evaporation -- How to make mouth-watering syrups and beverages without artificial flavorings
- Rapid Infusion -- How to infuse flavors into liquids, e.g., Celery ice cream
- Adding Smoke -- e.g., Smoked chocolate mousse
- Spherification -- e.g., Sweet chili bubbles with roast duck
- Carbonation -- How to intensify the flavors and aromas of foods
- Foams and Airs -- e.g., Shellfish bisque with a lemongrass foam
- Hydrocolloids (gels, gums) -- Cured salmon with cucumber jelly
- Liquid Nitrogen -- For super-smooth sweet and savory ice creams
- Food Pairing -- An essential skill in molecular gastronomy
- Avant-Garde Presentation -- Inspiration and tips
- Multi-sensory Taste Perception - The five senses in molecular gastronomy.
Molecular Gastronomy at Home shows how with clear technical guidance, delicious and easy-to-follow recipes plus a generous dose of patience, home cooks can take culinary physics out of the lab and into their home kitchen.
- Sales Rank: #81405 in Books
- Brand: Brand: Firefly Books
- Published on: 2013-09-12
- Original language: English
- Number of items: 1
- Dimensions: 8.50" h x .88" w x 7.75" l, 2.10 pounds
- Binding: Hardcover
- 240 pages
- Used Book in Good Condition
About the Author
Jozef Youssef is a highly acclaimed restaurant and private dining chef. He started his career working for Michelin-starred chef Hélène Darroze at the Connaught Hotel in London. He has since worked with several other renowned chefs and trained in molecular gastronomy with Heston Blumenthal. Jozef now works as a private chef in London, Dubai and Tokyo. He develops his menu concepts in his experimental kitchen called Odyssey and manages www.kitchen-theory.com.
Most helpful customer reviews
31 of 32 people found the following review helpful.
Mostly a brief overview of 15 techniques, several of which you can't do at home
By nsv
I've been reading a lot about molecular gastronomy, and most of the books have presented it as the science of cooking. They talk about techniques and ingredients and why certain results are produced, and how those results can be obtained at home. All of them discuss the unique equipment that is helpful or even required, and most of them give alternatives that are fairly inexpensive, or, better yet, available in many home kitchens.
This book almost reads more like a catalog of the cool hardware and ingredients that are available and that are required for every recipe included, plus several items and techniques that are discussed with no apparent expectation that the home cook should be able to try them. Even though I consider my kitchen fairly well equipped, there was only one recipe I could walk into my kitchen and make on the day this book arrived, and that one wasn't very appealing: Dried-Olive Soil. I've resisted the urge to try that one so far, somehow.
If you're planning on applying these techniques, here's a rough list of the less common ingredients and tools you'll need. Links are not my recommendations, since I don't own many of these items.
Technique 1: Spherification:
Sodium Alginate
Calcium lactate
Pipette or syringe
Slotted spherification spoon
Technique 2: Culinary Smoking:
Liquid smoke (Not the bottled stuff; the book instructs you to pass water through a chamber filled with smoke or to pass smoke through a tube into a condenser. That seems to be the function of the next item...)
The Smoking Gun by PolyScience
Wood chips
For cocktail recipes you'll also need a cocktail shaker.
Technique 3: Airs, Foams & Espumas
iSi Whipper
N2O and CO2 gas cartridges
Lecithin
Gelatin (plain)
Technique 4: Sous-vide Cooking (see comments for links to items)
Vacuum-packing machine (An alternative to allow use of home vacuum sealers is offered!)
Water-bath
Technique 5: Transglutaminase
Transglutaminase (meat glue)
Technique 6: Cold Gels & Fluid Gels
Gelatin
Carrageenan
Xanthan gum
Technique 7: Heat-tolerant Gels
Agar agar
Methylcellulose
Gellan gum
Syringe and plastic tubes
Technique 8: Dehydration
Dehydrator (One recipe can be dried in the oven for 24 hours instead)
Teflon mat or parchment paper
Piping bag
Technique 9: Rapid Infusion
iSi Whipper
N2O and CO2 gas cartridges
Very fine sieve, iSi brand recommended
Technique 10-15: Liquid Nitrogen, The Anti-Griddle by PolyScience, Centrifuge, Rotary evaporator (rotovap), Ultra-sonic homogenizer, Fermentation
(No recipes included)
You should also have a food processor, blender, and immersion blender on hand, as well as a scale that can measure in 1 gram units, and another that can measure in 0.1 gram units.
33 pages at the end discuss flavors, food pairing, and food presentation.
If you'd like to know how the chef at that amazing restaurant did that wonderful thing with a foam or a gel or spherification, this book is a great place to look. But I look for two things in molecular gastronomy books--techniques and recipes that make me want to be in my kitchen, and a solid understanding of the science behind the cool effect. Neither one leaped out at me here.
12 of 12 people found the following review helpful.
Great Entree to the World of Molecular Gastronomy
By A. Silverstone
There are few introductory molecular gastronomy cookbooks for the home chef.
Instead, there are a number of more daunting, complex and expensive tomes that are geared for the experienced amateur molecular gastronomist who has a few solid techniques under the belt, as well as a solid understanding of the theory.
Jozef Youssef seeks to fill that gap with this book. It is more an instruction manual with some illustrative recipes. Youssef gently introduces the home cook to the different equipment and techniques used in molecular gastronomy. Each recipe has icons for the equipment and tools needed, as well as both volume and more accurate weight measurements.
The first half of this book discusses techniques and includes recipes for dishes that do not require as much in the way of specialized equipment. The topics include spherification, smoking, foams, sous vide, transglutaminase (an intimidating enzyme name for culinary glue), and gels.
The second half is devoted to more esoteric (and often more expensive) equipment, and as such is divided into short discussions on each topic with fewer recipes. The subjects covered include centrifuging, rotary evaporation, use of the anti-griddle as well as flavor pairing and presentations.
This is a great guidebook, for the home chef who wants to dip a finger into spherification, foams, sous vide cooking, and wants to experiment and find out what this new field of molecuar gastronomy is all about. The recipes are usually simple and are meant to help you learn about the technique, which then allows you to develop your own recipes.
18 of 19 people found the following review helpful.
Doesn't meet the promise of the title
By Matt Hausig
This book showcases lots of very cool culinary techniques. Spherification, sous-vide, centrifuges, etc. Starting with the techniques most easily accessible to a home chef, it provides a basic background and one or two recipes showcasing the technique. About halfway through, the book gets into the realm of techniques that are only accessible to professional chefs such as reverse griddles. At this point its just a showcase, there isn't any effort expended in importing any of these techniques into a home setting.
In fact, there is very little advice as to the more accessible techniques either. There are some nice pictures, but outside of the few recipes, little insight about how to actually go about implementing the techniques of the book. While all of the non-home friendly aspects of molecular gastronomy are interesting, devoting so much space to them instead of beefing up the useful sections makes the whole book feel slight.
In sum, this is a nice survey of molecular gastronomy but it is far from being a useful guide.
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