Modernist Cooking Made Easy: The Whipping Siphon: Create Unique Taste Sensations By Combining Modernist Techniques With This Versatile Tool (Anglais) Broché – 6 novembre 2013
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Présentation de l'éditeur
Do you have a whipping siphon but are afraid you are not getting the most out of it?
If you nodded your head "Yes" then this book was written for you!
Modernist Cooking Made Easy: The Whipping Siphon focuses on presenting the 3 main uses of the whipping siphon: Foaming, Infusing, and Carbonating. It delivers the information you need to understand how the techniques work and provides you with over 50 recipes to illustrate these techniques while allowing you to create great dishes using them. Plus, these techniques can produce an amazing array of dishes that anyone can easily use to experience the joys of modernist cooking as well as to blow their diners away!
Whether you have an iSi Whipping Siphon, a culinary whipper, a Whip-It, or any other cream whipper or whipped cream dispenser this book will help you get the most out of it. From thick, rich foams to thin, flavorful froths and from fizzy grapes to highly-nuanced alcohol infusions, a whipping siphon can create food that plays with all of the senses. It is an awesome way to easily wow your family and friends!
What You Get in This Book:
• An in-depth look at the three main uses of the whipping siphon: foaming, infusing and carbonating.
• An overview of how the whipping siphon works and a detailed look at what ingredients work best with it.
• A troubleshooting guide to help you overcome any issues that arise.
• More than 50 recipes providing a wide variety of delightful taste sensations. They include:
Foams, mousses, soups and dips
Infused alcohols, oils and vinegars
Carbonated beverages and fruits
• A comprehensive primer on foaming including different types of foams, foaming ingredients and uses of foams.
• Detailed summary charts with the different applications for various ingredients and what ratios they should be used in.
If you want to master the whipping siphon, delight your taste buds, and amaze your friends, then this is the book for you!
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Commentaires client les plus utiles sur Amazon.com (beta)
Keep it up Mr. Logsdon! Looking forward to your next undertaking.
This book opened my eyes to the variety of uses for my syphon, infusing oils, making foam, making sparkling cider, which turned out fabulous, how to add fizz to fruit.
Ideas about in this book and so do interesting and tasty recipes. Not just foam (or cat spit, as I once heard it called on top chef), there are a variety of ideas, gels, that take my syphon from a once in a while use space eater to a valuable and often used kitchen utensil.
There are black and white pictures.
I became interested again while reading Modernist Cuisine at Home but learned little more while building up my arms while lifting this 10 pound near useless tome. Then Amazon was kind enough to suggest this book.
It gets all those stars because it will give me enough to chew on for the next year or so and it may be enough for all time. There is basic information on the many common thickeners, frothers and emulsifiers to get you to spray out all sorts of interesting foams. He even includes a comparative chart with temperatures and other metrics. This enough to justify buying the book.
A more useful book yet would have charts and graphs that would show what happens when you increase or lower the temperature, time or concentration of this or that or what happens when you combine things. This book has recipes presented in midieval style which has you add this amount to that amount to get a third thing.without suggesting much by way of variation. Of course that would be a larger more expensive book with more pictures that only Nathan would appreciate.