Venturous Cooking • publisher Matthaes | number of pages 240

Authors: Heiko Antoniewicz, Klaus Dahlbeck Molecular Techniques and Textures Heiko Antoniewicz, star chef from Dortmund, has been studying the possibilities of molecular cuisine for a long time. So it is not surprising that his creations are mature and irresistible: he manages to combine tradition and modernity, to enrich classic perfection with new techniques and textures and to conjure up simply divine dishes. In addition to the recipes, the book "Bold Cooking" contains comprehensive, easy-to-read texturizer, flavor harmony and flavor pairing, sous-vide, emulsification, sferification and, and, and ... "Bold Cooking" is cookbook and textbook, reading book and reference book - it's part of the kitchen revolution "Molecular Cuisine". The contribution of two exceptional authors to the innovative movement, which is characterized by pure joy in cooking, thirst for knowledge and curiosity. Awarded the silver medal of the GAD. 240 Pages 1st Edition 2008 Hardcover, 275 x 215mm ISBN: 978-3-87515-024-7