Best 5 Books on Molecular Gastronomy

1. Molecular Gastronomy at Home: Taking Culinary Physics Out of the Lab and Into Your Kitchen

by Jozef Youssef

About the book:

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.

What we think:

  • For experienced home cooks
  • Excellent for home use!
  • Recipes does not require professional equipment!
  • Maximum value for your money

We recommend getting it here

2. Molecular Gastronomy: Scientific Cuisine Demystified

by José Sanchez

About the book:

Uncover the science of cooking with this International Association of Culinary Professionals Cookbook Award finalist – Molecular Gastronomy: Scientific Cuisine Demystified

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 book provides readers with crucial knowledge of the ingredients used to execute the fundamental step-by-step techniques provided and is written to help readers expand their skills in the Molecular Gastronomy area.

Written by a chef who has spent years cultivating his craft, Molecular Gastronomy: Scientific Cuisine Demystified focuses on introducing the subject to readers and future chefs who have minimal or no experience in the molecular gastronomy of various foods. With its scientific approach, Molecular Gastronomy: Scientific Cuisine Demystified provides a foundation and platform for experimentation, while delving into new and exciting cooking techniques.

Stunningly illustrated with hundreds of full-color photos of finished dishes and the process along the way, this unique culinary offering breaks down the science of food while introducing future chefs to some of the most innovative techniques used in today’s competitive kitchens.

What we think:

  • Great explanations on molecular cooking techniques!
  • Scientific approach!
  • The long experience of Sanchez really shines through!
  • Step-by-step Guides!

We recommend getting it here

3. The Food Lab: Better Home Cooking Through Science

by J. Kenji Lopez-Alt

About the book:

The New York Times bestselling winner of the 2016 James Beard Award for General Cooking and the IACP Cookbook of the Year Award.

A grand tour of the science of cooking explored through popular American dishes, illustrated in full color.

Ever wondered how to pan-fry a steak with a charred crust and an interior that’s perfectly medium-rare from edge to edge when you cut into it? How to make homemade mac ‘n’ cheese that is as satisfyingly gooey and velvety-smooth as the blue box stuff, but far tastier? How to roast a succulent, moist turkey (forget about brining!)―and use a foolproof method that works every time?

As Serious Eats’s culinary nerd-in-residence, J. Kenji López-Alt has pondered all these questions and more. In The Food Lab, Kenji focuses on the science behind beloved American dishes, delving into the interactions between heat, energy, and molecules that create great food. Kenji shows that often, conventional methods don’t work that well, and home cooks can achieve far better results using new―but simple―techniques. In hundreds of easy-to-make recipes with over 1,000 full-color images, you will find out how to make foolproof Hollandaise sauce in just two minutes, how to transform one simple tomato sauce into a half dozen dishes, how to make the crispiest, creamiest potato casserole ever conceived, and much more.

Over 1000 color photographs

What we think:

  • Amazon Best Seller!
  • Great Photo and Artwork of Molecular Gastronomy
  • A lot of Recipes!
  • Top reviews by professional gastronomists around the world!

We recommend getting it here

4. The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America’s Most Imaginative Chefs

by Karen Page & Andrew Dornenburg

About the book:

Great cooking goes beyond following a recipe–it’s knowing how to season ingredients to coax the greatest possible flavor from them. Drawing on dozens of leading chefs’ combined experience in top restaurants across the country, Karen Page and Andrew Dornenburg present the definitive guide to creating “deliciousness” in any dish.

Thousands of ingredient entries, organized alphabetically and cross-referenced, provide a treasure trove of spectacular flavor combinations. Readers will learn to work more intuitively and effectively with ingredients; experiment with temperature and texture; excite the nose and palate with herbs, spices, and other seasonings; and balance the sensual, emotional, and spiritual elements of an extraordinary meal. Seasoned with tips, anecdotes, and signature dishes from America’s most imaginative chefs, The Flavor Bible is an essential reference for every kitchen.

Winner of the 2009 James Beard Book Award for Best Book: Reference and Scholarship

What we think:

  • Must-have for all types of Cooking!
  • A treasure on flavors and spices!
  • Scientific Approach and Explanations on herbs and spices!
  • Written by well known authors in the field of gastronomy

We recommend getting it here

5. The Science of Good Cooking (Cook’s Illustrated Cookbooks)

by The Editors of America’s Test Kitchen and Guy Crosby Ph.D

About the book:

Master 50 simple concepts to ensure success in the kitchen.

Unlock a lifetime of successful cooking with this groundbreaking new volume from the editors of Cook’s Illustrated, the magazine that put food science on the map. Organized around 50 core principles our test cooks use to develop foolproof recipes, The Science of Good Cooking is a radical new approach to teaching the fundamentals of the kitchen. Fifty unique experiments from the test kitchen bring the science to life, and more than 400 landmark Cook’s Illustrated recipes (such as Old-Fashioned Burgers, Classic Mashed Potatoes, andPerfect Chocolate Chip Cookies) illustrate each of the basic principles at work. These experiments range from simple to playful to innovative – showing you why you should fold (versus stir) batter for chewy brownies, why you whip egg whites with sugar, and why the simple addition of salt can make meat juicy. A lifetime of experience isn’t the prerequisite for becoming a good cook; knowledge is. Think of this as an owner’s manual for your kitchen.

What we think:

  • Great value!
  • Well written and easy to understand and follow!
  • Will give you all knowledge to get started in Molecular Cooking
  • Hands-on Advices

We recommend getting it here

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