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Molecular Cooking & Hydrocolloids — Elvin Lando
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Commissioned specialty. Companion to Cuisine Étoilée.
Elvin Lando · Former sous chef, Alchemist, Copenhagen · Two Michelin stars
Hydrocolloids 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.
Written for cooks who would rather decide whether a dish needs a hydrocolloid at all than copy a quantity off a forum.
PDF · instant download · written for readers of Cuisine Étoilée.
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