A new and innovative reference work about the haute cuisine of today
The book presents itself as a source of information and a practical tool for the modern cook. It is intended for everyone who is curious about the difference between gelatine and agar, the characteristics of Isomalt sugar, the right cooking temperature for fish or meat, the role of pectin in the preparation of vegetables, how to smoke foods, the added value of aromas or freeze-dried foodstuffs, or for whoever wants to know precisely why meat turns brown when heated to a high temperature…
Seven top chefs, who together have garnered 14 Michelin stars, collaborated on the creation of a new cooking bible for the contemporary kitchen entitled ´Contemporary cuisine - The essentials´. No lesser luminaries than Peter Goossens – Hof van Cleve, Yves Mattagne – Sea Grill, Bart De Pooter – De Pastorale, Wout Bru – Chez Bru, Viki Geunes – ´t Zilte, Sang-Hoon Degeimbre – L´Air du Temps, and Filip Claeys – De Jonkman.
In 416 pages, illustrated with 140 photos of recipes and culinary applications, 'Contemporary cuisine - The essentials' achieves its objective of being a gold mine of information and a tool that is unique in its kind. This book is sure to be warmly welcomed by cooks and foodies.
Description
Text and photography: Jean-Pierre Gabriel
Scientific collaboration: Milovan Sale
416 pages in colour – Format: 22.5 x 29.7 cm
Chapter 1. Raw ingredients
Chapter 2. Principles and techniques
Chapter 3. Contemporary ingredients
Chapter 4. Culinary solutions
Chapter 5. Themes and concepts
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