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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.
Trade review
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.
