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This book provides all the information you need to get started with modernist cooking and molecular gastronomy. It is all presented in an easy to understand format, along with more than 80 recipes, that can be applied immediately in your kitchen. Modernist Cooking Made Easy: Getting Started covers popular modernist techniques like foams, gels, and spherification as well as many of the ingredients including agar, xanthan gum, and sodium alginate. There are also more than 80 high quality, black and white photographs providing a visual look at many of the recipes and techniques. Using the recipes and techniques presented in this book you'll be using all the best applications of modernist cooking in your everyday meals and also impressing your friends with some "WOW" recipes on those special occasions.
What You Get In This Book: