Explains the science behind the techniques used
Includes measuring spoons, pipettes, silicon molds, tubing, syringe, and slotted spoon – all the components needed to create the recipes at home
Covers techniques for spherification, emulsion, soft, elastic, and brittle gels, and mousse
Contains a conversion table for measurements
It’s about taste, texture, mouthfeel, and, most importantly, satisfaction. Called “the science . . .