Molecular Gastronomy: Scientific Cuisine Demystified

"Tru""cos of the Palate" (Tricks of the Palate) aims to demystify the intriguing and often mysterious world of cooking that we call molecular gastronomy, or "Avangard Nueva Cocina," as Ferran Adria has called it. This texts provides thereaders with the crucial knowledge of the ingredients used to execute the fundamental step-by-step techniques provided. This text is written for readers hoping to to expand their skills into this area. "Trucos of the Palate "focuses on how to get started and discover this way of cooking, especially if readers do not have the opportunity to stage in any of the leading venues where this concept is being applied to the menu. It provides a foundation for experimenting with and, most importantly, understanding new and exciting ingredients and cooking techniques.

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.