<p>Molecular Gastronomy, Microgastronomy, Bistronomy, Avant Garde Cuisine, Multi-Sensory Dining all mean the same thing -- using food science to bring flavor, texture, taste and aromas to recipes in new ways. </p><p> This book teaches the experienced home cook how to practice dozens of the most common methods used in molecular gastronomy. Clear and easy-to-follow step-by-step photographs demonstrate each technique so cooks can practice the unique skills and presentation concepts. Techniques that require special equipment are shown with their closest domestic equivalents. </p><p> In addition to a brief history of molecular gastronomy, how it works, ingredients used and important safety rules, the book includes techniques and recipes as follow:<br> <ul> <li> <b>Sous-Vide</b> -- "Under vacuum" cooking, e.g., Confit salmon with pomme puree and squid ink</li> <li> <b>Transglutaminase</b> -- "meat glue" e.g., Salmon and lemon sole terrine</li> <li> <b>Dehydration</b> -- e.g., Beet powder and black olive "soil"</li> <li> <b>Centrifugal Cooking</b> -- e.g., Clarified watermelon cocktail</li> <li> <b>Evaporation</b> -- How to make mouth-watering syrups and beverages without artificial flavorings</li> <li> <b>Rapid Infusion</b> -- How to infuse flavors into liquids, e.g., Celery ice cream</li> <li> <b>Adding Smoke</b> -- e.g., Smoked chocolate mousse</li> <li> <b>Spherification</b> -- e.g., Sweet chili bubbles with roast duck</li> <li> <b>Carbonation</b> -- How to intensify the flavors and aromas of foods</li> <li> <b>Foams and Airs</b> -- e.g., Shellfish bisque with a lemongrass foam</li> <li> <b>Hydrocolloids (gels, gums) </b> -- Cured salmon with cucumber jelly</li> <li> <b>Liquid Nitrogen</b> -- For super-smooth sweet and savory ice creams</li> <li> <b>Food Pairing</b> -- An essential skill in molecular gastronomy</li> <li> <b>Avant-Garde Presentation</b> -- Inspiration and tips</li> <li> <b>Multi-sensory Taste Perception</b> - The five senses in molecular gastronomy.</li> </ul> </p><p> <b><i>Molecular Gastronomy at Home</i></b> shows how with clear technical guidance, delicious and easy-to-follow recipes plus a generous dose of patience, home cooks can take culinary physics out of the lab and into their home kitchen. </p>