- Page 1: 1 M O D E R N I S TCUISINEHistory a
- Page 6: FOREWORD BY FERRAN ADRIÀFOREWORD B
- Page 10: ForewordForewordWhen I saw the firs
- Page 14: In the autumn of 2001, while workin
- Page 18: 1HISTORYOur hunter-gatherer ancesto
- Page 22: 1As early as the 17th century,Engla
- Page 26: 1As Italian as fermented fish sauce
- Page 30: 1Tomatoes were imported to Europe f
- Page 34: 1Greek-born entrepreneur Daniel Car
- Page 38: 1Scientists in a 1960s food lab stu
- Page 42: 1The same effect occurred in the Un
- Page 46: THE SEEDS OF MODERNISMIt isn’t al
- Page 50: 1The intervertebral pads of tuna ar
- Page 54:
1For more on gargouillou, see page
- Page 58:
1Edouard de Pomiane was a Frenchsci
- Page 62:
1We explore several techniquespione
- Page 66:
THE MODERNIST REVOLUTIONBits of a s
- Page 70:
1T HE P RINCI PLES OFModernist Cuis
- Page 74:
1Agnes Marshall ran a cooking schoo
- Page 78:
1Dani García’s book was the firs
- Page 82:
1B IOG R APHY O FGrant AchatzBy the
- Page 86:
1patent is first filed (the actual
- Page 90:
1T HE HISTORY O FTrade Secretsand I
- Page 94:
1Parmesan Nuggets [4·35] FA: N-Zor
- Page 98:
1IRRADIATING FOOD TO PERFECTIONGril
- Page 102:
1The photography for Modernist Cuis
- Page 106:
Tender hamburger bun,made from scra
- Page 110:
1Example recipes and components ofp
- Page 114:
1For more on Grant Achatz, see page
- Page 118:
2MICROBIOLOGY FOR COOKSAside from d
- Page 122:
2A Bestiary of Foodborne PathogensT
- Page 126:
2THE ORIGIN OFScientific NamesIn 17
- Page 130:
2Place an unwashed hand on a petri
- Page 134:
2Roundworms, such as this femaleTri
- Page 138:
2where researchers have linked them
- Page 142:
2How Toxoplasma Infects HumansToxop
- Page 146:
2THE CLA SSIFICATION OFBacterial Su
- Page 150:
2Microbes don't like to share their
- Page 154:
2How Clostridium Botulinum Can Pois
- Page 158:
2log 10(CFU/gram) / hFor more on wa
- Page 162:
BACTERIA L DEATHDemystifying Logari
- Page 166:
2Viruses have developed many waysto
- Page 170:
PRIONS2Proteins have helically coil
- Page 174:
2THE P OLIT I C S O FMad Cow Diseas
- Page 178:
3FOOD SAFETYResearchers establish t
- Page 182:
3decisions about pathogen-reduction
- Page 186:
3T H E POLITICS OFThe E. Coli Outbr
- Page 190:
3T H E HA Z ARDS OFPunctured MeatAl
- Page 194:
3Identical chicken breasts show the
- Page 198:
3FDA-Specified Cooking Times and Te
- Page 202:
3Food safety regulations for poultr
- Page 206:
3Simplified Cooking Standards Based
- Page 210:
HYGIENE3Contaminants in fecal matte
- Page 214:
3This worthy admonition understates
- Page 218:
3Ultrasonic baths are fast, thoroug
- Page 222:
4DIETARYFOOD AND HEALTHSYSTEMS 214M
- Page 226:
440 years about the health problems
- Page 230:
4T IMELI NEFiber and Colon Cancer:
- Page 234:
4Before you get alarmed, look at th
- Page 238:
4rare in nature; it occurs in foods
- Page 242:
4C ONTR O V E RSIE SThose Paradoxic
- Page 246:
4Trials of Omega-3 Fats and Heart D
- Page 250:
4Like so many other conclusions abo
- Page 254:
4Body mass index (BMI) is a measure
- Page 258:
4The soybean is one of the cornerst
- Page 262:
4The latest buzzwords in the foodin
- Page 266:
4Alginate gels became famous when F
- Page 270:
4GOOD OLD-FASHIONED CHEMISTRYTHE NE
- Page 274:
5HEAT AND ENERGYTHE NATURE OF HEATA
- Page 278:
5Like engineers and the public atla
- Page 282:
5For more on units of energy and po
- Page 286:
5James Watt was a Scottish inventor
- Page 290:
5HOW HEAT IS LOSTThe road to hot fo
- Page 294:
FROM PAN BOTTOM TO HANDLEEach mater
- Page 298:
5For more on the effects of reflect
- Page 302:
5THE PHYSICS OFWhy We Blow on Hot F
- Page 306:
66THEPHYSICSOF FOODANDWATERWATER IS
- Page 310:
WATER IS STR A NGE STUFF6Water drop
- Page 314:
6“Vapor” means the same thing a
- Page 318:
6Besides the familiar form of ice,f
- Page 322:
6Crystalline solids such as ice, sa
- Page 326:
6HOW TO Supercool WaterWater can’
- Page 330:
6THE PHYSICS O FThe Stages of Boili
- Page 334:
6You can breathe air at 100% relati
- Page 338:
6FREEZING LIQUID NITROGEN IN A VACU
- Page 342:
6Frost forms via deposition; water
- Page 346:
6The solubilities of table salt (so
Change language