Guru to a new generation of chefs from Chicago to Copenhagen, Spain’s Ferran Adri? has been featured on Time magazine's list of the 100 most influential people of our times and touted by the press as an alchemist and a genius. His restaurant, El Bulli, was ranked first on Restaurant Magazine’s Top 50 list in 2006, 2007, and 2008, and has retained this title in 2009. Considered food’s preeminent futurist, a mad Catalonian scientist, and the godfather of culinary foam and other gastronomic advances, the Alicia Foundation distills Adri?’s culinary knowledge into a practical handbook that will more often be found face up on the counter than collecting dust on a shelf. A dictionary of present-day cooking, Modern Gastronomy: A to Z puts equal emphasis on the nature of ingredients, their reactions, and the processes they undergo to create the final product. You can quickly look up and find, in plain language, everything you need to know about the science of cooking and the art of combining flavors and textures. The first English translation of the bestselling Lexico Cientifico Gastronomico, this book’s lexical format provides, for each ingredient or term, a definition, the ingredient’s source, and suggestions for its use. A scientific exploration of the possibilities of food, this much-anticipated book includes a foreword by Harold McGee, author of On Food & Cooking and contributor to Nature, New York Times, Fine Cooking, and Physics Today. It is this rigorous scientific viewpoint that sets the book apart, enabling you to develop processes, tastes, and textures that give your new products a competitive edge.
Author(s): Ferran Adria
Edition: 1
Year: 2009
Language: English
Pages: 265
Tags: Пищевая промышленность;Общественное питание;
1439812454......Page 1
A to Z......Page 2
Contents......Page 5
Foreword......Page 6
Preface......Page 8
Acknowledgments......Page 10
How to Use Modern Gastronomy......Page 11
additives — sweeteners......Page 14
organoleptic perceptions......Page 15
scientific concepts......Page 16
food concepts......Page 18
scientific concepts......Page 19
additives – gelling agents......Page 20
Algae......Page 21
technology — devices......Page 23
additives — stabilizers......Page 24
scientific concepts......Page 25
food composition — acids......Page 26
food composition — carbohydrates......Page 29
food composition — pigments and other compounds......Page 30
food concepts......Page 31
food concepts......Page 32
organoleptic perceptions......Page 33
additives—antioxidants......Page 34
organoleptic perceptions......Page 35
technology—devices......Page 36
scientific concepts......Page 38
mineral products......Page 39
additives — acidity regulators......Page 40
scientific concepts......Page 41
mineral products......Page 42
scientific concepts......Page 43
scientific concepts......Page 45
food concepts......Page 46
food composition — acids......Page 47
food composition — minerals......Page 48
food composition — minerals......Page 49
food concepts......Page 51
additives — coloring agents......Page 52
additives — gases......Page 53
additives — stabilizers......Page 55
additives — coloring agents......Page 56
additives — stabilizers......Page 57
food composition — carbohydrates......Page 58
technology — devices......Page 59
scientific concepts......Page 60
scientific concepts......Page 61
food composition — pigments and other compounds......Page 62
food composition — lipids......Page 63
technology — devices......Page 64
additives — preservatives......Page 65
scientific concepts......Page 66
additives — coloring agents......Page 67
scientific concepts......Page 68
additives — coloring agents......Page 69
additives — sweeteners......Page 71
physical or chemical processes......Page 73
food composition — carbohydrates......Page 74
mineral products......Page 75
food composition — carbohydrates......Page 76
physical or chemical processes......Page 77
scientific concepts......Page 78
scientific concepts......Page 80
physical or chemical processes......Page 81
food composition — proteins......Page 83
food composition — alcohols......Page 84
physical or chemical processes......Page 85
physical or chemical processes......Page 86
food concepts......Page 88
food composition — acids......Page 89
physical or chemical processes......Page 90
food composition — carbohydrates......Page 91
physical or chemical processes......Page 92
food composition — pigments and other compounds......Page 93
physical or chemical processes......Page 94
food concepts......Page 95
food composition — carbohydrates......Page 96
additives — stabilizers.......Page 97
Fusion temperature......Page 98
additives — gases......Page 100
food concepts......Page 101
food composition — proteins......Page 102
food concepts......Page 103
scientific concepts......Page 104
food composition — proteins......Page 105
food composition — carbohydrates......Page 106
additives — flavor enhancers......Page 107
food composition — proteins......Page 108
additives — emulsifiers......Page 109
additives — humectants......Page 110
food composition — carbohydrates......Page 111
additives — stabilizers......Page 112
food concepts......Page 113
additives — gases......Page 114
scientific concepts......Page 116
additives — gelling agents......Page 117
technology — devices......Page 118
physical or chemical processes......Page 119
physical or chemical processes......Page 121
scientific concepts......Page 122
Inorganic......Page 124
scientific concepts......Page 125
food composition — carbohydrates......Page 126
scientific concepts......Page 127
additives — gelling agents......Page 128
food composition — minerals......Page 129
additives — humectants......Page 130
additives — gelling agents......Page 132
additives — thickening agents......Page 135
food composition — acids......Page 138
food composition — carbohydrates......Page 139
additives — antioxidants......Page 140
mineral products......Page 142
additives — freezing agents......Page 143
technology — devices......Page 144
additives — gelling agents......Page 145
technology — devices......Page 146
technology — devices......Page 148
physical or chemical processes......Page 149
additives — humectants......Page 151
food composition — carbohydrates......Page 152
additives — sweeteners......Page 153
technology — devices......Page 154
additives — gelling agents......Page 155
scientific concepts......Page 157
scientific concepts......Page 158
mineral products......Page 159
scientific concepts......Page 160
scientific concepts......Page 161
food composition — carbohydrates......Page 162
food composition — proteins......Page 164
scientific concepts......Page 166
additives — sweeteners......Page 167
additives — preservatives......Page 168
additives — gases......Page 169
food concepts......Page 170
scientific concepts......Page 171
scientific concepts......Page 172
scientific concepts......Page 173
physical or chemical processes......Page 175
physical or chemical processes......Page 177
additives — gases......Page 178
physical or chemical processes......Page 179
scientific concepts......Page 180
scientific concepts......Page 181
technology — devices......Page 184
food composition — minerals......Page 185
scientific concepts......Page 186
technology — devices......Page 187
scientific concepts......Page 188
scientific concepts......Page 189
food composition — carbohydrates......Page 190
food composition — minerals......Page 191
physical or chemical processes......Page 192
food concepts......Page 193
scientific concepts......Page 194
food composition — proteins......Page 195
food composition — alkaloids......Page 197
food composition — carbohydrates......Page 199
physical or chemical processes......Page 200
physical or chemical processes......Page 201
scientific concepts......Page 202
physical or chemical processes......Page 203
technology — devices......Page 204
Saccharomyces......Page 205
mineral products......Page 206
physical or chemical processes......Page 207
food composition — proteins......Page 208
food composition — minerals......Page 209
additives — stabilizers......Page 210
food composition — minerals......Page 212
scientific concepts......Page 213
additives — humectants......Page 214
food composition — carbohydrates......Page 215
technology — devices......Page 217
additives — sweeteners......Page 218
additives — stabilizers......Page 219
food composition — carbohydrates......Page 220
additives — antioxidants......Page 221
scientific concepts......Page 222
organoleptic perceptions......Page 223
scientific concepts......Page 224
additives — thickening agents......Page 225
food composition — acids......Page 226
food concepts......Page 227
additives — sweeteners......Page 228
scientific concepts......Page 230
food concepts......Page 231
additives — stabilizers......Page 232
food composition — proteins......Page 233
food composition — carbohydrates......Page 234
food composition — carbohydrates......Page 235
organoleptic perceptions......Page 236
scientific concepts......Page 237
scientific concepts......Page 238
mineral products......Page 240
food concepts......Page 242
food concepts......Page 243
additives — stabilizers......Page 244
food composition — pigments and other compounds......Page 245
additives — sweeteners......Page 246
scientific concepts......Page 247
