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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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Descriptions du produit

Présentation de l'éditeur

Are you looking for an easy way to amaze your friends?

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)

Amazon.com: 4.1 étoiles sur 5 69 commentaires
21 internautes sur 22 ont trouvé ce commentaire utile 
4.0 étoiles sur 5 Another great example of making the complex understandable 12 novembre 2013
Par Dan S. Jepperson - Publié sur Amazon.com
Format: Broché
What I like about Logsdon's books is that he takes on the type of techniques I'll see on Food Network, and he'll explain how I perform the same magic at home. This book takes the same approach with the the whipping siphon. Admittedly, I knew little about this tool other the obvious application of whipped cream. Now that I've read this book, I feel like I have a much deeper understanding of what is possible with this tool, and how I can add something unique to my regular recipes without a lot of work. I especially enjoyed the section covering the infusing of various things, including alcohols. Suddenly, the door is open for me to serve far more interesting beverages at my get togethers, and I know that I can do so with confidence.

Keep it up Mr. Logsdon! Looking forward to your next undertaking.
12 internautes sur 12 ont trouvé ce commentaire utile 
2.0 étoiles sur 5 I was disappointed with this book in both content and and quality 11 juin 2015
Par Leigh A. Warren - Publié sur Amazon.com
Format: Broché Achat vérifié
I was disappointed with this book in both content and and quality. The majority of the information can be found through Internet searches and the recipes were minimal. There is also content including entire sections that is repeated through several of the Modernist Cooking Made Easy Books so purchasing more than one is even more of a waste of money. They are all cheaply made with only a small number of photos which are all black and white. Some of the pages have misaligned printing with some words cut off. Lastly the recipes are dissapointing at best. I really wanted to like this series.
22 internautes sur 25 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 Oh yeah 13 novembre 2013
Par ATVRider - Publié sur Amazon.com
Format: Broché
I recently bought a whipping siphon just to make whipped cream. After reading this book I cant believe how many other things I could be using this for. Seriously a siphon can be used for a whole ton of stuff. Making fizzy grapes is worth the price of the book alone. Foams, crèmes, sauces, it is all there. It is a great way to show off at the table too. The best part is everything is in easy to understand directions. I would highly recommend this book to anyone. Heck, give someone a siphon and this book for Christmas and watch the magic happen.
15 internautes sur 17 ont trouvé ce commentaire utile 
2.0 étoiles sur 5 I would pass on this one 20 août 2014
Par KBS - Publié sur Amazon.com
Format: Broché Achat vérifié
I agree with another review that this book could be much better from almost all aspects; the paper quality, the photographs, the layout on the pages (slanted) and overall it doesn't look like much thought went into it. It does indeed look like a cut and paste diy book publishing job and the black/white/gray photographs leave everything to be desired-very unappealing. I was excited to get the book but it is one I will dispose of.
13 internautes sur 15 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 A plethora of intersting recipes for my Syphon 5 décembre 2013
Par Becky (in NOLA) - Publié sur Amazon.com
Format: Broché
I have an Isi whipping syphon. I whip cream with it. It just never occurred to me to do anything else with it until I got the Modernist Cooking Whipping Syphon book, courtesy of the author, Jason Logsdon.

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.
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