Are you interested in molecular gastronomy and modernist cooking but don't know where to start?
Are you looking for an easy to understand introduction to modernist techniques, ingredients, and recipes?
If you nodded your head "Yes" then this book was written for you!
Modernist cooking is quickly gaining popularity in high end restaurants and working its way into home kitchens. However, clear, concise information for getting started isn't readily available.
Modernist Cooking Made Easy: Getting Started covers popular modernist techniques like foams, gels, and spherification as well as many of the ingredients including agar, xanthan gum, and sodium alginate. There are also more than 80 high quality, black and white photographs providing a visual look at many of the recipes and techniques.