Molecular Gastronomy

Jose Sanchez, CEC, CHE is currently Director of Culinary at IHG in Osaka-Japan. Prior to his current position, he was executive chef at The Peninsula Hotel in New York City, a Forbes Five-Star hotel and AAA Five Diamond Award(R) winner. Previously, he was responsible for overseeing culinary operations at the Conrad hotel in Tokyo, famed for its two Michelin-starred restaurants. He also held the same position at the Mandarin Oriental Hotel in Washington, DC.A certified executive chef, and member of the Chaine des Rotisseurs and half a dozen additional well-respected culinary associations, Jose was also an instructor at The Culinary Institute of America in Hyde Park, New York, where he taught culinary arts. He served as executive chef at New York’s Morimoto restaurant with acclaimed “Iron Chef” Masaharu Morimoto. While in Japan, he was de chef de cuisine at the well-known Hotel de Mikuni, Tokyo, with chef and owner, Kiyomi Mikuni, widely renowned for his classic French cuisine with a Japanese touch.Jose's fresh approach to cooking and his innovative gastronomic style was developed through his global experience in Japan, the United States, Egypt, Switzerland, France, Mexico, and elsewhere.

• Foreword ivPreface vAcknowledgments viiiChapter 1 Modern Cooking Evolution and Its Pioneers and Practitioners 1Modern History of Molecular Gastronomy 2Pioneers and Practitioners 5Chapter 2 Sanitation and Safety 15Food Hazards 16Safety 19Safety Measures for Modern Cooking Applications and Techniques 20Chapter 3 Equipment and Tool Identification 27Safe Handling and Sanitation Concerns 28Product Identification 28Chapter 4 Introduction to Hydrocolloids: New Frontier 43Introduction to Food Hydrocolloids 44Description of Food Hydrocolloids 44Formulating and Measuring Food Hydrocolloids in Recipes 54Food Hydrocolloid Functionality Reference 55Chapter 5 Food Hydrocolloids: Thickeners, Gelling Agents, Emulsifiers, and Stabilizers 63Functions of Additives: New Food Hydrocolloids 64Chapter 6 Sweeteners, Antioxidants, and Others 85Sweeteners 86Antioxidants 93Others 98Chapter 7 Overview of Techniques 105Drying 106Essence and Flavor Extraction 107Flavor Enhancements 110Emulsions 113Foam, Air, Bubble: Gas in Water 115Gelling 116Thickening 119Spherification/Encapsulation 120Freezing/Carbonation 122Carbon Dioxide (CO2) 123Vacuum and Low-Temperature Cooking 123Chapter 8 Small Treats, Hot and Cold 131Chapter 9 Surprises 173Chapter 10 Composed Dishes 213Chapter 11 Sweets 263Appendix 292Weight Conversion Chart 292Measurement Conversion of Commonly Used Ingredients 293Length Conversion Chart 295Temperature Conversion Chart 296Bibliography and Further Reading 298Resources 300Index 305About the Author 310