{"product_id":"molecular-cooking-hydrocolloids-elvin-lando","title":"Molecular Cooking \u0026 Hydrocolloids — Elvin Lando","description":"\u003cp\u003e\u003cem\u003eCommissioned specialty. Companion to\u003c\/em\u003e Cuisine Étoilée\u003cem\u003e.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eElvin Lando\u003c\/strong\u003e · Former sous chef, Alchemist, Copenhagen · Two Michelin stars\u003c\/p\u003e\n\u003cp\u003eHydrocolloids are among the least understood tools in a modern kitchen, and the most often misused. Elvin Lando sets out what each one actually does, when a gel, foam or thickener earns its place on a plate, and how to reason about them rather than follow ratios.\u003c\/p\u003e\n\u003cp\u003eWritten for cooks who would rather decide whether a dish needs a hydrocolloid at all than copy a quantity off a forum.\u003c\/p\u003e\n\u003cp\u003ePDF · instant download · written for readers of \u003cem\u003eCuisine Étoilée\u003c\/em\u003e.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOut now — instant download.\u003c\/strong\u003e\u003c\/p\u003e","brand":"Elvin Lando","offers":[{"title":"Default Title","offer_id":54255689302354,"sku":"CE-SPEC-01","price":14.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1100\/0299\/5538\/files\/03-molecular.png?v=1788124037","url":"https:\/\/cuisineetoilee.com\/products\/molecular-cooking-hydrocolloids-elvin-lando","provider":"Cuisine Étoilée","version":"1.0","type":"link"}