INTRODUCTION

DECONSTRUCTED CUISINE
deconstruction method
deconstructed cuisine steps

CREATIVE METHODS
minimalism
minification
exaggeration
refining method
contrast method
punch method
layering method
mirroring method
echo method
fading method
inversion methods
pairing transformation
upgrade method
localize method
parody method
integration desintegration
play with the menu label
story telling
custom serviceware

THEMATIC METHODS
Event
Local
Contrast
Color
International
Time
(historic, futuristic)
Shape
Conceptual
from nature
Seasonality
Ultra-Freshness

OTHER THEMATIC METHODS

AMBIANCE or FOOD-and-FEELING

SLOW FOOD

DECLINATION METHOD (800+)

TROMPE L’ŒIL METHOD (OPTICAL ILLUSION)

TROMPE L’OEIL RECIPES

DECONSTRUCTION CUISINE NOTES

INNOVATIVE DISH CREATION

CREATE A COMPLETELY NEW DISH

CULINARY CREATIVITY

INTRODUCTION

CLASSIC DECLINATIONS

SAUCES DECLINATIONS

VEGETABLE SPECIFIC DECLINATIONS

MEAT SPECIFIC DECLINATIONS

FISH AND SEAFOOD SPECIFIC DECLINATIONS

HERBS AND AROMATICS

DAIRY INGREDIENTS

OIL AND FATS DECLINATIONS

PASTAS, RICE DECLINATIONS

DESSERTS DECLINATIONS

- NATURAL SPHERIFICATION, GELS, PEARLS, CAVIAR, SPAGHETTIS
- TECHNIQUES TO MAKE DIFFERENT TEXTURES AND TUILES
- 3D FOOD PRINTING
- FOAMS, ESPUMAS, EMULSION, WHIPPING-SIPHON
- TECHNIQUES TO MAKE DUST POWDERS AND SALTS
- TECHNIQUES TO MAKE EDIBLE STONES, EARTH, CHARCOAL
- COLORING TECHNIQUES
- SOUS-VIDE or VACUUM COOKING
- TECHNIQUES TO MAKE FOOD GRADE MOLDS (SHAPING)
- EDIBLE FLOWERS
- FERMENTATION, CURING AND BRINING TECHNIQUES
- TECHNIQUES TO MAKE SAUCES, SPLIT SAUCES, THICKEN SAUCES, 
- CLARIFICATION TECHNIQUE, 
- VELOUTES, CONSOMMES, (300+ SAUCES AND TECHNIQUES)
- FLAVORING TECHNIQUES (50+)
- FOOD AROMAS AND FLAVORING
- TECHNIQUES TO MAKE VERRINES
- NATURAL THICKENING TECHNIQUES AND INGREDIENTS
- SPICES AND CONDIMENTS, TASTE AND FLAVOR PAIRING (200+)
- COATING TECHNIQUES (SHINY, GLOSSY, SKIN, GLAZE)
- EGGS COOKERY TECHNIQUES, SOUFFLE, MERINGUES (100+ WAYS TO COOK EGGS)

GELLING TECHNIQUE INTRODUCTION

PROPERTIES OF GELS
dispersion
hydration
Setting or Gelling
properties
textures
brittle to elastic
soft and firm
temperature
syneresis
clarity
Flavor release
Freeze-thaw
Setting temperature
Melting temperature
Hysteresis
thermo reversibility
shear thinning or thixotropy
notes

NATURAL GELLING AGENT: GELATIN
Gelatin Uses
Intensity or gelling power
Package
Gelatin sheets or powder
color code
weight of a gelatin sheet
intensity/weight conversion
mass
Directions
Properties
equivalency
dosage and proportion in recipes
ratios summary
gelatin clarification

AGAR-AGAR
agar specs
consistency
dosage and consistency of agar agar
ratio
Ratios table
texture/ratio summary

FLUID GELS
introduction
benefits
how to make fluid gels
note
ratios
directions
notes

SHAPING GELS
cutting gel
cubes
gel sheets
spaghettis
pearls

CARRAGEENANS GELS
carrageenan types
directions
carrageenan ratios
iota carrageenan
iota ratios
kappa carrageenan
kappa ratios

NATURAL THICKENERS

STABILIZERS

RELATED RECIPES SELECTION

INTRODUCTION

DIFFERENT TEXTURES
Crunchy
Crispy
Crumbly
Flaky
Grainy
Sandy
Fluffy
Soft
Gelled
Brittle
Fondant
Liquid
Sparkling, bubbleling, feezing
Smooth
Creamy
Foamy
Airy
Silky
Sticky
Gluey
Fatty, oily
Elastic, chewy
Oozy
Fibrous
Onctuous
Slimy
Juicy
Fibrous
Plaster
Mealy or Floury

INFLUENCE OF TEXTURE ON TASTE

TEXTURE TECHNIQUES

TUILES FROM INGREDIENTS

SLICING AND CUTTING

TUILES:
Hard textures
Soft textures
Puffy textures
Sandy textures
Stuffed elements

TECHNIQUE TO MAKE CRUNCHY, CRISPY TEXTURE,

(TUILES, CRACKERS, CHIPS, SNAPS, CROQUANT)

CRUNCHY AND SOFT,

FEEZY AND SWEET

USES OF THE TEXTURES TECHNIQUES

INTRODUCTION

BENEFIT

ANOTHER EATING EXPERIENCE

HERBS AND VEGETABLES SALTS TECHNIQUES

POWDER AND DUSTS TECHNIQUES

DRY INGREDIENTS TO MAKE POWDERS (INSTANT POWDERS)

TEXTURIZING POWDER

SEASONING POWDERS

SEASONING-POWDER-BASES

UNUSUAL AROMA POWDER (STONE-FRUIT LEAVES)

HUITLACOCHE POWDER (MEXICAN TRUFFLE)

RECIPES

BENEFITS OF MAKING EDIBLE STONES, EARTH OR CHARCOAL

POTATOES LIME STONES

EDIBLE ROCKS STONES

STONE MERINGUE

STONE RUB

SEAWEED COATING

EDIBLE EARTH

EDIBLE CHARCOAL

EDIBLE SAND

NOTE and TIPS

SOUS-VIDE or VACUUM COOKING

JUST-TEMPERATURE-COOKING (OR FAIR TEMPERATURE COOKING)

COMPRESSED FOOD

SAFE COOKING TEMPERATURE REMINDER

HYGIENE AND SAFETY MEASURES

FOOD FLOW PROCESS

SEMI ELABORATED PRODUCTS

SLOW COOKING AT LOW TEMPERATURE (50/75°C)

VACUUM COOKING TEMPERATURES

TECHNIQUES TO MAKE FOOD GRADE MOLDS

The MASTER

EXISTING MODEL

PROTOTYPE

MAKING SILICON MOLDS

STEP BY STEP

3D MOLDS

PREPARING THE UNMOLDING PROCESS

HOW TO USE YOUR MOLD

FERMENTATION

FERMENTATION PREPARATION TECHNIQUE

FERMENTATION TECHNIQUE

BRINING

MAKING YOUR OWN VINEGARS

YOGURT FERMENTS

BAKER YEAST FERMENT

SOME FERMENTED VEGETABLES CLASSIC

FERMENTED / PRESERVED HERBS

CURING

SALT CURED FISH

FISH GRAVLAX

SALT CURED MEAT

CURED HAM

BEEF GRAVLAX

DISCLAIMER

SAUCE THICKENING TECHNIQUES
Why to thicken sauces ?
How to thicken sauces
Thickening ingredients
Natural Thickeners
SPLIT SAUCES
CLASSIC SAUCE MAKING TECHNIQUES
Compound Butters
veloutes
fonds, stocks, sauce base
different thickening methods
classic french technique: reduction
fish broth
"court bouillon" (short broth)
gelees (the jellies or jellified broths)
liaisons (thickeners) (binding)
ROUX SAUCE
ESPAGNOLE SAUCE step by step
½ glaçe sauce (demi glaçe)
roasting juice (gravy)
consommés (clarification technique)
CLARIFICATION TECHNIQUE
ROYALE (custard)
GELATIN CLARIFICATION
Gelified Broths
Gravy
sauces classification
MAYONNAISES
flavored/colored mayonnaises
egg white mayo
different mayonnaise-based sauces
Vinaigrette
Hollandaise
Béarnaise
VELOUTE (VEAL, POULTRY, FISH) (VELVETY SOUP/SAUCE)
Bechamel
EGG THICKENED SAUCE
COAGULATED SAUCES
BASIC FRENCH SAUCES
CLASSIC FRENCH SAUCES
SAUCE TABLE
Espagnole Sauce
Gastrique
fumets-based sauces

FLAVORING TECHNIQUES INTRODUCTION

INFUSION TECHNIQUES
Infuse a liquid
Temperature
Equipment
Time/temperature
Pressure
Pickle
Dry ingredients
Jam infusion

WHIPPING SIPHON

Sous vide infusions
Vacuum chamber
Fat to alcohol flavor transfer
Rotary Evaporator

FLAVORING OILS
cold
cooked
purified

NATURAL REVERSE CHLOROPHYLL EXTRACTION

VEGETABLE ESSENCE EXTRACTION

TOMATO DIAMONDS

FLAVORING BUTTERS

FLAVORING DAIRY PRODUCTS

FLAVORING FOAMS

FLAVORING GELS

CLARIFICATION

CONFIT TECHNIQUES

SALMON, DUCK, VEGETABLES CONFITS

CONFIT CAULIFLOWER STEAKS

FRUITS CONFITS

VACUUM CONFIT

COOKING WITH ESSENTIAL OILS

FLAVORING INFUSIONS

AROMAS DISPERSION
papillote
dry ice
bubbling

SMOKING TECHNIQUE

SMOKING GUN

LIQUID SMOKE

VAPORIZING TECHNIQUES

AROMAS TYPES

LIQUID AROMAS AVAILABLE

OTHER FLAVORING INGREDIENTS

COOKING WITH ESSENTIAL OILS

VERRINES

CONCEPT

CONTAINERS

CONTENT PREPARATION

LAYERING

HOW TO MAKE A VERRINE

TIPS

OTHER TECHNIQUES

PHOTOS OF DIFFERENT MODELS

RECIPES SELECTION

NATURAL THICKENING TECHNIQUES AND INGREDIENTS

BENEFITS

METHODS

NATURAL THICKENING INGREDIENTS

NATURAL PECTIN (SAVORY and SWEET)

NATURAL GUMS
Carob
Guar
Tara
Xanthan

CARRAGEENANS

TECHNIQUES TO MAKE BALLS AND POLPETTES: 
MEATBALLS, 
VEGGIE BALLS, 
FISHBALLS, 
CROMESQUIS

RECIPES SELECTION WITH THEIR BINDING INGREDIENTS

LOLLIPOPS and BONBONS

NOTE AND TIPS

SPICES AND CONDIMENTS, TASTE AND FLAVOR PAIRING (200+)

CLASSIFICATION OF HERBS AND CONDIMENTS

SPICES AND CONDIMENTS INTRODUCTION

DIFFERENT TYPES OF PEPPERS (40+)

SPICES, TASTE DESCRIPTION and PAIRING (100+)

CLASSIC PAIRING BY FOOD

CHILIES

FRAGRANT BULBS

PROVENCE SEASONING

HERBS

SPICES

BAKING SPECIFIC FLAVORINGS

VINEGAR CONDIMENTS

BITTER AROMATICS

GAME MEATS MATCHING

SPICE BLENDS

HERBS

SAUCES MADE WITH SPICES AND AROMATICS

CLASSIC PAIRING BY FOOD
VEGETABLES
MEAT
POULTRY
FISH
SEAFOOD
DAIRY PRODUCTS

CLASSIC MEAT DISHES AND MARINADES

OTHER FLAVORS FROM CLASSIC INGREDIENTS

SAUCES

AROMATICS

CONDIMENTS

NUTS AND SEEDS

VINEGARS

VEGETABLE OILS

DIFFERENT OLIVE OILS

WINES, ALCOHOLS, AND LIQUORS

SAVORY INGREDIENTS COATING

OILS AND FATS BASED COATING

APRICOT COATING

AGAVE

SOUR AND ACID

ALCOHOL/LIQUOR BASE GLAZE:

POLYVALENT TECHNIQUE :

ARABIC GUM

THICKENERS

STARCHES

KUZU

METHYL CELLULOSE

ZEIN AND SHELLAC

TAPIOCA DEXTRIN

SOY PROTEIN

GELS

CHIA SEEDS

THICKENING AGENTS (NATURAL AND SYNTHETIC):

WAX AND RESINS

NATURAL WAXES

SYNTHETIC WAXES

CLEAR EDIBLE GLAZE SPRAY

SWEET INGREDIENTS COATING

ICING AND COATING TIPS

ICING AND COATING RECIPES

CREATIVE EGGS COOKERY, SOUFFLE, MERINGUES TECHNIQUES

INTRODUCTION

CLASSIC EGGS COOKERY

EGGS COOKERY TIPS

CREATIVE WAYS TO COOK EGGS

MORE CREATIVE WAYS TO COOK EGGS

PERFECT EGG (OEUF PARFAIT)

DEHYDRATED EGGS

MICROWAVE EGGS COOKING

VEGAN EGG SUBSTITUTE

OMELETS

MERINGUES

EGG WHITES IN SNOW (BLANCS EN NEIGE)

SOUFFLE

SOUFFLE AU FROMAGE (CHEESE SOUFFLE)

CLASSIC WAYS TO COOK EGGS

EGGS AND OMELETS SELECTION RECIPES

SAFE EGGS COOKERY TEMPERATURES REMINDER

EGGS HANDLING PRECAUTIONS REMINDER

- MOLECULAR GASTRONOMY MOLECULAR CUISINE TECHNIQUES
- MOLECULAR GASTRONOMY GELS AND GELLING
- MOLECULAR GASTRONOMY SPHERIFICATION TECHNIQUES (NATURAL AND SYNTHETIC)
- MOLECULAR GASTRONOMY INGREDIENTS AND RATIOS
- MOLECULAR GASTRONOMY OTHER MOLECULAR COOKING INGREDIENTS (100+)
- MOLECULAR GASTRONOMY SELECTED RECIPES

INTRODUCTION / DEFINITION

MOLECULAR GASTRONOMY TECHNIQUES

SENSATION/TEXTURE according to the TECHNIQUE

MOLECULAR GASTRONOMY TECHNIQUES DESCRIPTION

GELLING PREPARATION

CHOOSE THE TECHNIQUE ACCORDING TO YOUR RECIPE

GELLING INGREDIENTS

GELATIN

AGAR-AGAR

CARRAGEENAN: IOTA

CARRAGEENAN: KAPPA

SODIUM ALGINATE

METHYLCELLULOSE

OTHER GELLING AGENTS

PROPERTIES OF GELS

SHAPING GELS

CUBES DISKS

SHEETS SKINS

MOLDED

SPAGHETTIS

PEARLS

FLUID GELS

GELAN, GELLAN OR GELLAN GUM (E418)

SPHERIFICATION TECHNIQUE

SPHERIFICATION PREPARATION

REVERSE SPHERIFICATION TECHNIQUE

DIRECT SPHERIFICATION

PEARLS AND CAVIARS

FROZEN REVERSE SPHERIFICATION

MALTODEXTRIN TECHNIQUES

MALTODEXTRIN

ULTRA-TEX

SYNTHETIC GELLING AGENT

GELLAN GUM FLUID GELS

GELAN OR GELLAN GUM (E418)

CYCLODEXTRIN (ALCOHOL POWDER)

CMC

EDIBLE FILMS

TRANSAMINASE

THICKENING

INGREDIENTS USED IN MOLECULAR GASTRONOMY

INGREDIENTS AND RATIOS

RECIPES, DIRECTIONS, RATIOS

MALTODEXTRIN RECIPE; OLIVE OIL POWDER

VEGETABLE AND FRUITS SPHERES BY REVERSE SPHERIFICATION

GELLAN GUM FLUID GELS DIRECTIONS AND RECIPE

RECONSTITUTED VEGETABLES OR FAKE VEGETABLES (VEGETARIAN)

GELAN COATING TECHNIQUE

OLIVE OIL POWDER IN 3 STEPS

ROOT VEGETABLES FLUID GEL RECIPES

ULTRA TEX RECIPES

FRESH JUICE FLUID GEL (XANTHAN AND KELCOGEL)

MOLECULAR CARROT 

MOLECULAR EGGS

- MOLECULAR GASTRONOMY EQUIPMENT
- ENCYCLOPEDIA CULINARIS CULINARY DICTIONNARY
- POPULAR DISHES LIST
- MEASURES, CONVERSION CHARTS, TEMPERATURES, YIELDS, PORTIONS

MOLECULAR GASTRONOMY EQUIPMENTS LIST

DESCRIPTION USE AND BENEFITS

MOLECULAR GASTRONOMY UTENSILS LIST

DESCRIPTION USE AND BENEFITS

MOLECULAR GASTRONOMY CHEF'S GADGETS

POPULAR DISHES LIST

POPULAR DISHES LIST BY INGREDIENT

POPULAR DISHES LIST BY COOKING METHOD

POPULAR DISHES LIST BY COUNTRY

MEASURES, CONVERSION CHARTS, TEMPERATURES CHARTS, YIELDS AND PORTIONS

INTERNATIONAL STANDARDS
FAST BASIC KITCHEN CONVERSIONS & EQUIVALENTS
VOLUMES AND WEIGHT CONVERSIONS
CUP EQUIVALENCIES FOR DIFFERENT INGREDIENTS
DRINKS AND CAKE PAN SIZE CONVERSIONS
OVEN AND BAKING CONVERSIONS
FLOUR TYPES BY COUNTRIES
QUICK CONVERSIONS FOR COMMON INGREDIENTS
MORE INGREDIENTS CONVERSION
LENGTH CONVERSIONS
MEASUREMENTS, EQUIVALENCY TRICKS
CONSUMERS PORTIONS GRAMMAGE SHEETS
SUGAR AND CARAMELS COOKING TEMPERATURES
VACUUM COOKING TEMPERATURE HOLDING TIMES

COMPLETE ONLINE CULINARY DICTIONARY
ALL THE CLASSICAL FRENCH CUISINE TERMS,
CULINARY VOCABULARY,
CATERING PROFESSIONALS DEFINITIONS,
MAIN WORLDWIDE CUISINES AND DISHES,
JARGON OF CHEFS EXPLAINED,
FOOD INDUSTRY TERMS,
HISTORICAL CULINARY ORIGINS,
LAST FOOD TRENDS
2000+ ENTRIES
COOKING TERMS SEARCHBAR