About this book
How do you make an omelet light and tender on the outside, but rich and creamy inside? Or French fries with a light and fluffy interior and a crisp crust that doesn't go soggy? Imagine being able to encase a mussel in a gelled sphere of its own sweet and briny juice. This book offers instructions and explanations of how these techniques work.
Borrowing techniques from the laboratory, pioneering chefs at world-renowned restaurants such as elBulli, The Fat Duck, Alinea and wd-50 have incorporated a deeper understanding of science and cooking technology in culinary art. This is a 6-volume, 2,438 page set that is destined to reinvent cooking. The 3,200 original images make the science bit clear and engaging.