Just Published Book Eases Molecular Gastronomy into the Kitchen of the Home Cook

The new book "Modernist Cooking Made Easy: Getting Started" teaches the home cook how to create modernist dishes in their home kitchen

Online PR News – 18-December-2012 – Wolcott, CT – Primolicious LLC have just published "Modernist Cooking Made Easy: Getting Started." Author Jason Logsdon once again manages to ease an emerging cooking technology from the realm of the professional chef into the kitchen of the home cook. Similar to the author’s books on sous vide cooking, he takes the almost mystical technology of molecular gastronomy and presents it in a manner that makes it easy for the home cook to understand and execute. The book doesn’t attempt to explain the science of modernist cooking, but instead focuses on how these new techniques and ingredients can be employed to create dishes with completely new flavors, aromas, textures and visual appeal. The recipes range from ones that will amaze reader’s friends to another that will simply make it quicker and easier to make flavorful traditional gravy.

Reviewers say, “Modernist Cooking Made Easy lets me know that I CAN do it, and this book has all the steps to help me be successful!!” and “What makes this book unique is that it dives right into this complex topic, but is written in a straight forward way so you can execute things you never thought you could.” and “The author makes the reader believe he is talking directly to me.”

The book introduces popular modernist techniques including emulsifying, foaming, gelling, spherification and thickening. Many modernist ingredients are covered such as agar agar, carrageenan, gelatin, lecithin, maltodextrin, methylcellulose, sodium alginate and xanthan gum. There are more than 80 recipes demonstrating how to use all of the various techniques and ingredients. To learn more about the book visit: www.modernistcookingmadeeasy.com/getting-started-book.html

About the Author

Jason Logsdon is best known for his books on sous vide cooking. "Cooking Sous Vide" published in 2009 was the first book available which introduced the home cook to sous vide cooking. He followed that in 2010 with the popular "Beginning Sous Vide." In 2011 he published two more books broadening the use of sous vide cooking in the home even further; "Sous Vide: Help for the Busy Cook" and "Sous Vide Grilling."

Jason is the main contributor to ModernistCookingMadeEasy.com and CookingSousVide.com websites. He is also the developer of numerous mobile phone apps on molecular gastronomy and sous vide cooking. Jason is a home chef who is passionate about new cooking methods and making great tasting food in everyday kitchens.

About Primolicious LLC

The company creates products that inform and entertain for communities with a shared passion. Products include many different websites, web applications, books and mobile apps.

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