EBOOK VERSION
In this elegant volume, the Chef Roberto Revel shares his experience gained in the best restaurants in the world, applying it to the creation of dishes that enhance the potential of Special Ingredients.
The book presents 39 Molecular Cuisine Recipes, divided into categories and enriched with important details: indication vegan or gluten free, preparation time and cooking temperature. Additionally, each recipe includes a short note on the main ingredient and the Special Ingredient used.
Here are some of the most intriguing recipes in the book:
Bread and Leavened Products
🍞 Beetroot Focaccia (with Beetroot Powder)
🍞 Long leavened bread (with Crisp Film)
🍕 Crispy Neapolitan Pizza (with Sunflower Lecithin)
🥓 Steamed Bacon Buns (with Bacon Flavor drops)
Appetizers
🥓 Bacon and Nasturtium in button (with Agar Agar)
🥔 Potato waffles (with Ultratex)
🌹 Fried potato roses (with Beetroot Powder)
🪨 Potato Rocks (with Maltodextrin)
🐟 Swordfish Bears (linked with Transglutaminase)
First courses
🧄 Garlic, oil and chilli stones (textured with Maltodextrin)
🍝 Liquid ravioli (emulsified with Sunflower Lecithin)
🖤 Black and white risotto (colored with Activated Carbon)
🌱 Pea risotto (enriched with Liquid Smoke)
🧄 Spaghetti with garlic and oil (thickened with Zorbit)
🔬 The Future (Molecular Cuisine Kit)
Second courses
🧀 Polenta, Taleggio and… (related to Kappa Carrageenan)
🌼 Zucchini flowers (textured with Methylcellulose)
🌰 Chestnut creations (structured with Kappa Carrageenan)
🐟 Smoked sea bream (textured with Zorbit)
🍬 Ligurian delight (sweetened with Glucose Powder)
🐖 Pork fillet (enriched with Ultratex)
Dessert
🥭 Passion fruit garden (with Chocolate Crackle Crystal)
🍨 Frozen meringue (with Activated Carbon)
🍫 Aerated chocolate (with Soy Lecithin)
🍰 Panettone with a siphon (enriched with Vanilla Extract)
🍭 Cotton Candy (made with Isomalt)
Ice-cream
🍮 Bunet Ice Cream (with Mix Pro Expert Gelato Damare)
🧀 Parmigiano Reggiano Ice Cream (with Mix Pro Expert Gelato Damare)
🌺 Hibiscus flower semifreddo (with Rosella Hibiscus Flowers)
Our Chef Friends
🍹 Whipped Mojito – by Massimo Viglietti (with Xanthan Gum)
🍂 Autumn Pearl – by Fabio Altieri (with Carrageenan Iota)
🐇 Rabbit Buttons – by Mirko Ronzoni (with Xanthan Gum)
🌾 Whole wheat half paccheri – by Stefano Rota (with Spherification Kit)
🐟 Monkfish Terrine – by William Zanchi (with Ascorbic Acid)
🐖 Pork loin with porcini mushrooms – by Jacopo Lovisolo (with Xanthan Gum)
🌰 Chestnuts, mushrooms and… – by Alessandro Garrè (with Methocel)
🍋 Lemon Tartlet – by Paolo Musna (with Carragenina Kappa)
🍏 Baked apple – by Andrea Cortinovis (with Easy Whip)
🍍 Pina Colada – by Flavio Bardelli (with Agar Agar)
An essential book for those who want explore Molecular Cuisine and learn to use the Special Ingredients with creativity and precision. 🚀
