Kniha: My Molecular Cuisine Kit v anglickom jazyku

15. septembra vychádza kniha pre ozajstných kulinárnych špecialistov. Molekulárna kuchyňa je doposiaľ považovaná za kľúč k tajomstvu takých famóznych šéfkuchárov ako Adria, Blumenthal, Achatz. teraz sa vám dostáva do rúk unikátna publikácia dvoch znalcov v tejto oblasti Anne Cazor a Christine Lienard. Knihu preložil z francúzštiny renomovaný kuchár Gui Alinat.

Ak chcete preniknúť do tajomstva kulinárskej alchýmie, je to správna voľba.

The creations of Molecular Cuisine, pioneered by famed chefs Adria, Blumenthal, and Achatz, can now be whipped up by home cooks with My Molecular Cuisine Kit. This kit consists of measuring spoons, pipettes, tubing, silicon molds, and slotted spoons accompanied by a book featuring color photographs, illustrations, and 29 molecular gastronomy recipes, written by Anne Cazor and Christine Lienard, protégés of Molecular Gastronomy founder Hervé This. Translated by award-winning chef Gui Alinat, the text presents the field of molecular gastronomy as a scientific discipline studying culinary transformations. The book enables readers to unlock the secrets to the new dishes, new textures, new flavors, and new sensations of this cutting-edge cooking style. Famed Physicist Hervé This contributes the Foreword.