Molecular Basics

9783875150346

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This is the ABC of innovative cuisine.

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  • 176 Seiten
  • 1. Auflage
  • Hardcover - Höhe 160 mm
  • Matthaes Verlag
  • ISBN: 9783875150346

 
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This is the ABC of innovative cuisine. Heiko Antoniewicz describes the fundamentals of molecular cuisine by way of 60 fantastic recipes. For instance: Tomato Sheet with Goat’s Milk Cream Cheese, Scallops with Raspberry Vinaigrette, Woodruff Punch with Berries or Tee Pasta with Pineapple – just very few of the wide range of delicious dishes and drinks that can be made.

The recipes for spherification, making foams and gels, using thickeners as well as combining these pose no problems for beginners. There are many step-by-step descriptions, the different texturizers are clearly explained and the recipes are given in detail so that success is guaranteed.

 
Technische Daten
Höhe160
Tiefe220 mm
Gewicht554 g
Seitenzahl176
Auflage1. Auflage
AusstattungHardcover
 
Über den Autor

Heiko Antoniewicz

Heiko Antoniewicz

1965 in Dortmund geboren, hat Heiko Antoniewicz seinen ausgezeichneten Ruf als Koch im Laufe der letzten 20 Jahre an vielen Stationen unter Beweis gestellt.

Heute ist er Geschäftsführer der Antoniewicz GmbH. Er steht als Berater in Sachen Produktentwicklung und Qualitätsmanagement Unternehmen aus Gastronomie und Industrie zur Seite. Als Trainer gibt er sein Wissen in Seminaren und Kochkursen für Profis und Privatköche weiter. Sein Technologie- und Wissenstransfer hat ihn zu einem international anerkannten Experten gemacht.

Seine Leidenschaft für innovative Themen und außergewöhnliche, überraschend unkomplizierte Rezepte findet in seinen fünf Büchern Ausdruck, die alle zu Bestsellern avancierten und ausgezeichnet wurden, teilweise sogar als „Best in the World“.


 
Inhaltsverzeichnis

Foreword 4 3

Applications table 6

Description of the texturizers,

step-by-step descriptions of the most

important techniques and recipes

Spherification 8

Foams 34

Gelling 62

Thickeners 88

Combined applications 108

Suppliers 170

Alphabetical recipe index 172

Recipe index according to groups 173

The creative team 174

Imprint 176

 
Stichwortverzeichnis

Alphabetical recipe index

Savoury

Balsamic vinegar spheres with olive oil 26

Basil jelly with cream cheese 86

Beetroot caviar with blini layer cake 154

Cannelloni with mushrooms 56

Carrot spheres with Ducca 28

Curry bread with mango chutney 52

Frankfurt herbs with char 100

Froth with oxtail 114

Gazpacho with texturizers 124

Haddock with mustard topping 158

Ham air with scallops 146

Herbed blini with caviar 72

Herby mayonnaise with poached egg 106

Malt beer jelly with liver paté 74

Parsley brioche with sardine 60

Parsley pavé with flowers 78

Passion fruit sabayon with coral grouper 150

Pea dumplings with langoustine 80

Pistachio sheet with corn-fed chicken 110

Potato froth with roasted flavour 152

Pumpkin seed spaghetti with porcini essence 84

Salmon with orange marinade 102

Scallops with raspberry vinaigrette 48

Suckling pig with cucumber yoghurt 140

Tomato sheet with goat’s milk cream

cheese 30

Truffles with cauliflower 160

Veal jus with trout 132

Veal stock cannelloni with vegetables 120

Vegetable lentils with wild herb salad 144

Vegetable stew with olive oil 104

Vinegar coulis with marinated olives 98

Vinegar roly-poly 122

Sweet

Banana with coffee froth 50

Buttermilk lassi with cherries 54

Caramel ice cream with apricots 138

Cherries in aspic with cream 118

Clear vanilla sauce with wild peach 96

Cranberry air with orange cocktail 164

Effervescent sangria melon 128

Greek yoghurt with kumquats 33

Hot orange ice cream with Campari caviar 112

Mojito with texturizers 134

Pear mousseline with fried pear 46

Physalis with green tea 166

Pineapple with tea pasta 82

Raspberry gum with mint pesto 76

Soft mango jelly with mango salad 168

Strawberry jam with cardamom and mint 24

Wheat espuma with banana compote 130

Woodruff punch with berries 58

Recipe index according to groups

Spherification

Strawberry jam with cardamom and mint 24

Balsamic vinegar spheres with olive oil 26

Carrot spheres with Ducca 28

Tomato sheet with goat’s milk cream

cheese 30

Greek yoghurt with kumquats 33

Foams

Pear mousseline with fried pear 46

Scallops with raspberry vinaigrette 48

Banana with coffee froth 50

Curry bread with mango chutney 52

Buttermilk lassi with cherries 54

Cannelloni with mushrooms 56

Woodruff punch with berries 58

Parsley brioche with sardine 60

Gelling

Herbed blini with caviar 72

Malt beer jelly with liver paté 74

Raspberry gum with mint pesto 76

Parsley pavé with flowers 78

Pea dumplings with langoustine 80

Pineapple with tea pasta 82

Pumpkin seed spaghetti with porcini essence 84

Basil jelly with cream cheese 86

Thickeners

Clear vanilla sauce with wild peach 96

Vinegar coulis with marinated olives 98

Frankfurt herbs with char 100

Salmon with orange marinade 102

Vegetable stew with olive oil 104

Herby mayonnaise with poached egg 106

Combined agents

Pistachio sheet with corn-fed chicken 110

Hot orange ice cream with Campari caviar 112

Froth with oxtail 114

Cherries in aspic with cream 118

Veal stock cannelloni with vegetables 120

Vinegar roly-poly 122

Gazpacho with texturizers 124

Effervescent sangria melon 128

Wheat espuma with banana compote 130

Veal jus with trout 132

Mojito with texturizers 134

Caramel ice cream with apricots 138

Suckling pig with cucumber yoghurt 140

Vegetable lentils with wild herb salad 144

Ham air with scallops 146

Passion fruit sabayon with coral grouper 150

Potato froth with roasted flavour 152

Beetroot caviar with blini layer cake 154

Haddock with mustard topping 158

Truffles with cauliflower 160

Cranberry air with orange cocktail 164

Physalis with green tea 166

Soft mango jelly with mango salad 168

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