volume 1: history and fundamentals - Modernist...
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FOREWORD BY FERRAN ADRIÀ FOREWORD BY HESTON BLUMENTHAL OUR CULINARY JOURNEYS VOLUME 1: HISTORY AND FUNDAMENTALS CHAPTER 1: HISTORY 2 Origins of Cooking ...................................................... 6 Evolution and Revolution ......................................... 14 The Seeds of Modernism .......................................... 32 The Modernist Revolution ....................................... 52 The Story of this Book .............................................. 82 About the Recipes ..................................................... 92 CHAPTER 2: MICROBIOLOGY FOR COOKS 102 Microbes as Germs .................................................. 106 Foodborne Illness.................................................... 110 Parasitic Worms ....................................................... 120 Protists ..................................................................... 126 Bacteria .................................................................... 130 Bacterial Growth ..................................................... 142 Bacterial Death ........................................................ 148 Viruses ...................................................................... 152 Prions ....................................................................... 156 CHAPTER 3: FOOD SAFETY 162 The Complex Origins of Food Safety Rules .......... 166 Common Misconceptions ...................................... 174 Understanding the FDA Rule Book ....................... 182 Simplifying Food Safety with Science ................... 190 Hygiene .................................................................... 196 CHAPTER 4: FOOD AND HEALTH 208 Dietary Systems ....................................................... 214 Medical Dietary Systems ........................................ 222 Nonmedical Dietary Systems ................................. 240 Modernist Ingredients ............................................ 250 CHAPTER 5: HEAT AND ENERGY 260 The Nature of Heat and Temperature .................... 264 Energy, Power, and Efficiency ................................ 272 Heat in Motion ........................................................ 277 CHAPTER 6: THE PHYSICS OF FOOD AND WATER 292 Water is Strange Stuff .............................................. 296 The Energy of Changing States .............................. 300 Freezing and Melting .............................................. 304 Vaporization and Condensation ............................. 314 Sublimation and Deposition ................................... 326 Water as a Solvent .................................................... 330 Water Quality and Purity ........................................ 335 Page references of the form 4·381 refer to volume 4, page 381
Transcript of volume 1: history and fundamentals - Modernist...
Foreword by Ferran adriÀ Foreword by Heston blumentHalour Culinary Journeys
volume 1: history and fundamentalschapter 1: history 2
Origins of Cooking ...................................................... 6Evolution and Revolution ......................................... 14The Seeds of Modernism .......................................... 32The Modernist Revolution ....................................... 52The Story of this Book .............................................. 82About the Recipes ..................................................... 92
chapter 2: Microbiology for cooks 102Microbes as Germs .................................................. 106Foodborne Illness .................................................... 110Parasitic Worms ....................................................... 120Protists ..................................................................... 126Bacteria .................................................................... 130Bacterial Growth ..................................................... 142Bacterial Death ........................................................ 148Viruses ...................................................................... 152Prions ....................................................................... 156
chapter 3: food safety 162The Complex Origins of Food Safety Rules .......... 166Common Misconceptions ...................................... 174Understanding the FDA Rule Book ....................... 182Simplifying Food Safety with Science ................... 190Hygiene .................................................................... 196
chapter 4: food and health 208Dietary Systems ....................................................... 214Medical Dietary Systems ........................................ 222Nonmedical Dietary Systems ................................. 240Modernist Ingredients ............................................ 250
chapter 5: heat and energy 260The Nature of Heat and Temperature .................... 264Energy, Power, and Efficiency ................................ 272Heat in Motion ........................................................ 277
chapter 6: the physics of food and Water 292Water is Strange Stuff .............................................. 296The Energy of Changing States .............................. 300Freezing and Melting .............................................. 304Vaporization and Condensation ............................. 314Sublimation and Deposition ................................... 326Water as a Solvent .................................................... 330Water Quality and Purity ........................................ 335
Page references of the form 4·381 refer to volume 4, page 381
volume 2: techniques and equipmentchapter 7: traditional cooking 2
Grilling ......................................................................... 6Broiling ...................................................................... 18Roasting ..................................................................... 28Panfrying a la Plancha ............................................... 36Sautéing ...................................................................... 44Stir-Frying .................................................................. 48Covered Sautéing....................................................... 58Boiling ........................................................................ 62Steaming ..................................................................... 70Canning ...................................................................... 74Pot-Roasting and Stewing ......................................... 92Baking ....................................................................... 100Cooking in Oil ......................................................... 114Smoking ................................................................... 132
chapter 8: cooking in Modern ovens 150Cooking with Moist Air .......................................... 154Cooking with Microwaves ...................................... 182
chapter 9: cooking sous vide 192Why Sous Vide? ....................................................... 198Packaging Food for Sous Vide ................................ 208Sous Vide Equipment .............................................. 228Strategies for Cooking Sous Vide ........................... 242Strategies for Chilling and Reheating .................... 252Blanching and Searing for Sous Vide ..................... 266
chapter 10: the Modernist kitchen 280Extracting Flavors ................................................... 288Infusing Essences .................................................... 318Juicing ...................................................................... 332Filtering .................................................................... 350Concentrate! ............................................................ 378Cutting ’Em Down to Size ...................................... 398Drying ...................................................................... 428Cryogenic Freezing and Carbonating .................... 456
volume 3: animals and plantschapter 11: Meat and seafood 2
How Muscle Works ..................................................... 6Converting Muscle into Meat ................................... 36Cutting ....................................................................... 48Cooking Meat and Seafood....................................... 74Cooking Skin and Innards ...................................... 120Salting and Drying .................................................. 158Marinating ............................................................... 196Smoking ................................................................... 214Restructuring ........................................................... 224
chapter 12: plant foods 258Plants as Food .......................................................... 262Cooking Sous Vide .................................................. 286Pressure-Cooking .................................................... 298Microwaving ............................................................ 310Frying ....................................................................... 314Preserving ................................................................ 344Modifying Textures ................................................. 374
volume 4:ingredients and preparations
chapter 13: thickeners 2How Thickening Works ............................................ 12Strategies for Thickening .......................................... 14Starches ...................................................................... 20Hydrocolloids ............................................................ 38
chapter 14: gels 64How Gelling Works ................................................... 70Egg Gels ..................................................................... 74Dairy and Tofu Gels ................................................ 102Gelling with Hydrocolloids .................................... 124Fluid Gels ................................................................. 176Spherification .......................................................... 184
chapter 15: eMulsions 196How Emulsification Works ..................................... 200Methods of Emulsifying ......................................... 206Modernist Emulsions .............................................. 214
chapter 16: foaMs 240How Foams Work .................................................... 244Forming Foams ........................................................ 252Kinds of Foams ........................................................ 262
chapter 17: Wine 316What Makes a Great Wine ...................................... 322Tasting Wine ............................................................ 334
chapter 18: coffee 354From Cherry to Bean .............................................. 358Brewing .................................................................... 364Espresso ................................................................... 372The Art of Milk and Coffee .................................... 390Achieving Consistency............................................ 396
volume 5: plated-dish recipes
about the recipes ichapter 19: tender cuts 2
Beef Rib SteakMushroom Swiss BurgerAutumn Harvest Pork Roast Rack of Lamb with Garlic Blanquette de VeauChoucroute Royale
chapter 20: tough cuts 40Braised Short RibsModernist Pot-au-Feu Hungarian Beef GoulashOsso Buco MilaneseAmerican BBQCassoulet Toulousain (Autumn and Spring)Historic Lamb CurriesSunday Pork Belly
chapter 21: poultry 106Foie Gras à la VapeurPoularde en VessieDuck ApiciusPigeon en SalmisGuinea Hen Tajine
chapter 22: fish 140Fish and ChipsHamachi MaltaiseMonkfish with Mediterranean FlavorsSkate in Black ButterSalmon RusMalaysian Steamed SnapperBlack Cod “Frédy Girardet”Hawaiian Poke
chapter 23: shellfish 176Shrimp CocktailLobster AméricaineThai Crab Miang Pulpo a la GallegaShellfish OmakaseOyster Stew
chapter 24: eggs 208The Breakfast Egg Mushroom OmeletOeuf en Meurette
chapter 25: starches 222Cocoa TajarinSpaghetti alle VongoleRussian Pelmeni Paella ValencianaAstronaut RamenShanghai Soup Dumplings
chapter 26: fruits and vegetables 258Onion TartLentil Salad Sweet Pea FricasseeStrawberry Gazpacho Crispy Cauliflower Watermelon Bulgogi
glossaries oF Culinary and teCHniCal termssourCes oF ingredients and eQuiPment, reFerenCe tablestHe modernist Cuisine team, aCknowledgments, Creditsindex
