Free PDF Download: TEXTURE A Hydrocolloid Recipe Collection

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In the recent years there has been a tremendous interest in molecular gastronomy, molecular cooking and modernist cuisine. Part of this interest has been directed towards the “new” hydrocolloids. The term “new” includes hydrocolloids such as gellan and xanthan which are a result of relatively recent research, but also hydrocolloids such as agar which has been unknown in western cooking, but used in Asia for decades.

One fortunate consequence of the increased interest in molecular gastronomy and hydrocolloids is that hydrocolloids that were previously only available to the food industry have become available in small quantities at a reasonable price.

A less fortunate consequence however is that many have come to regard molecular gastronomy as synonymous with the use of hydrocolloids to prepare foams and spheres. I should therefore emphasize that molecular gastronomy is not limited to the use of hydrocolloids and that it is not the intention of this collection of recipes to define molecular gastronomy.

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