Hinterher ist man immer schlauer!: Wissenstransfer in der gehobenen Gastronomie (German Edition)

Politics & Social Sciences

Antoniewicz, Heiko

Wilkesmann, Uwe

Wilkesmann, Maximiliane

Social Sciences

Springer

<p>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.The recipes for spherification making foams and gels using thickeners as well as combining these pose no problems for beginners. There are many step by step descriptions the different texturizers are clearly explained and the recipes are given in detail so that success is guaranteed. This book uses hydrocolloidsfrom the German company Biozoon in all of its recipes. Hardcover over 100 photos 176 pages.</p>

Molecular Basics

Cookbooks, Food & Wine

Matthaes Verlag

Sous-vide

UMAMI

Tre Torri Verlag GmbH

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