Modernist Kitchen - by Gisela Abrantes

Modernist cuisine contributes to informing gastronomy students and professional cooks, who study and work in Brazil, about the importance of molecular gastronomy and, in particular, new cooking techniques.

If you are a student or professional in the gastronomy field and want to develop your creativity in new recipes, the book is the key to finding information about nouvelle cuisine, molecular gastronomy and cooking techniques, among other relevant subjects.

Hydrocolloids and other common ingredients in modernist cuisine stimulate creativity in recipes, always prepared in simple language and with familiar examples that enable a perfect understanding of this art.

The recipes include a variety of original practical works, the purpose of which is to propose ingredients and techniques in a creative way both to understand avant-garde cuisine and to meet specific dietary restrictions and diets. The annexes contain detailed courses and show cooking sessions in Brazil , responsible for acceptance testing and improving the recipes developed especially for this book. HELP YOURSELF!