Molekulare Küche

Surprise and amazement guaranteed. Rolf Caviezel has created a foundational work with his introductory book on molecular cuisine, enabling the average hobby cook to achieve phenomenal effects. Meanwhile, he has also introduced professionals to the secrets of altered states of matter through countless training sessions. The twist: familiar dishes allow us to discover astonishing new facets. The same high standards are applied to the raw materials, the food, as in classical cuisine: fresh, high-quality natural products, whose flavors are optimally expressed through various textures. The effect on the senses is astonishing and delights every gourmet.

Contents:

• Introduction
• Philosophy
• Textures and tools
• Working with liquid nitrogen
• Equipment and utensils

Recipes:

• Lollipops
• Curry lollipop
• Lollipop with vanilla flavor and lime scent
• Fizzing lollipop
• Drops/Caviar
• Beetroot yolk with apple scent
• Tomato salad with chocolate shavings on basil film
• Airs
• Coffee air with purple mashed potatoes and Cantadou celery roulade
• Soups
• Vegetable broth with floating vegetable cubes
• Pea soup in a test tube
• Meat, fish, poultry
• Lamb, virtual potato, frozen olive oil-balsamic cubes, broccoli in rice paper
• Oily, sweet, smoked
• Vanilla olive oil cubes
• Hot Baileys ice cream made with liquid nitrogen
• Chocolate spaghetti
• Mango cream with steaming wasabi dumplings.