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Molecular Gastronomy: Scientific Cuisine Demystified Hardcover – Import, 29 May 2015


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3

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   793.88

13.0%

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   539.95

14.0%

   4,859.55

12

   411.92

14.0%

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Product Description

About the Author

Jose Sanchez, CEC, CHE is currently the executive chef at the Mandarin Oriental, in Washington, DC. Chef Sanchez is a classically trained French Cuisenaire, who developed his unique craft in kitchens located in the far corners of the world. Jose believes that the "essence of cuisine is sharing". He served as Instructor of Culinary Arts at The Culinary Institute of America, and followed that as executive chef for "Iron chef" Masaharu Morimoto. He has also served as an executive chef with JW Marriott Cairo and Dubai. Chef Sanchez is a recipient of various culinary medals for participation in both national and international competitions. He is an active member of the Chaine des Rotisseur, The Societe Culinaire Philantropique, Amicale de Cuisiniere et Patissiere au Japon, and the American Culinary Federation.

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Amazon.com: HASH(0x95df8648) out of 5 stars 10 reviews
48 of 54 people found the following review helpful
HASH(0x932f9f18) out of 5 stars A Complete And Utter Disappointment 8 April 2015
By ThePieGuy - Published on Amazon.com
Format: Hardcover Verified Purchase
I have dropped the rating to the lowest possible, I would give it a zero if I could. The book is full of errors:

Example 1. 48 TABLE 4.1 PH SCALE is reversed. Gastric Fluid, Lemon Juice & Vinegar are acids not bases. Just imagine how your recipes would turn out?

Example 2 APPENDIX WEIGHT CONVERSION CHART 1 OUNCE = 437.5 GRAMS, Really?? Where??

Unless you have a good Chemistry & Mathematics skill set, are fluent in working both English & Metric units I would avoid this book, Your kitchen skills will be tested. The most distributing aspect of this book is it is intended to be used as a text book. Obviously Wiley's proofreaders need to return to school. Wonder if this book is published by Wiley E Coyote of Looney Tunes!

Give yourself plenty of time and opportunity when testing these techniques and recipes. I am seriously considering returning this book. I do not believe that I can trust the contents of the book to be accurate.

After the long wait for this book to be release it has turned out to be A Complete And Utter Disappointment
6 of 8 people found the following review helpful
HASH(0x93364600) out of 5 stars Two thumbs up! 19 May 2015
By Beth Rosenthal - Published on Amazon.com
Format: Hardcover
An outstanding and well-organized manual for professionals who want to explore modern cooking.
The highlights of this title are the step-by-step photographs and descriptions which make it very comprehensive and easy to follow.
It's really very practical and well organized, written in plain language easy to understand. There are few mistakes that need to be corrected but I'll highly recommend it and I hope that schools will adopt it in their curriculum.
2 of 3 people found the following review helpful
HASH(0x932fcaa4) out of 5 stars Great step by step with pictures! 18 August 2015
By Allen - Published on Amazon.com
Format: Hardcover Verified Purchase
Nice book you have Chef Jose Sanchez, on top your busy schedule you still manage to spent your time and care enough to write this book. Things I like the most for this book are the detail, even though the steps could be more describing, sort of explaining why or the reason using such molecular product and the reaction to certain ingredients.
The book suitable for molecular enthusiast who wants to try, with this book you can follow the recipes easily as the step by step process provided.
The layout itself probably need to be less tables and chart. I like it more describing and have story behind each recipe or dish. But if you read again the book is about Scientific Cuisine Demystified, so I can't really complained about it.

Once again great book to have, great step by step pictures (really helps) and hopefully you have website for this great idea of demystified scientific cuisine so all your readers can be updated for new technique that we would like to know as well.
1 of 1 people found the following review helpful
HASH(0x932fcab0) out of 5 stars Not for a home cook. 22 February 2016
By Elise Garrison - Published on Amazon.com
Format: Hardcover Verified Purchase
This book has a lot of great information, I would recommend this book for someone in the culinary industry, but definitely not for a home cook.
5 of 7 people found the following review helpful
By William Bell - Published on Amazon.com
Format: Hardcover Verified Purchase
This is one of the most expensive and poor;y edited "cookbooks" I have in my collection.

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