Texture updated and available for download

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I’m happy to announce that a major update of “Texture – A hydrocolloid recipe collection” is now available for download. Version 3.0 of Texture features many new recipes, , more pictures (A big THANK YOU to all contributing photographers!), a new chapter on non-hydrocolloid gels + many minor additions and corrections. Given the many recent books about molecular gastronomy and modernist cuisine I have certainly asked myself: Is there a need for a revision of Texture? Since you read this I obviously landed on a “yes”. As a toolbox for chefs and amateur cooks I still believe that this collection is unique for several reasons: the ranking of recipes according to the amount of hydrocolloid used, the texture index and the total number of recipes (339 in total). To the best of my knowledge no other cook books have taken the same approach to collect and systemize recipes this way. And judging by the feedback I have received many chefs and food enthusiasts around the world have found Texture to be a useful resource in the kitchen (to which the 80.000 downloads from Khymos alone also testify). I do not regard Texture as a competitor to the numerous books available, but rather as a supplement. Inspiration for cooking is best sought elsewhere, but if Texture can inspire to experimentation with the texture of foods I believe it has fulfilled its mission.

Download full pdf file (5.7 MB):
Texture – A hydrocolloid recipe collection (v.3.0, February 2014)

Let me know what you think – and please spread the word!

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Filed under: experiments, hydrocolloids, modernist cuisine, molecular gastronomy, recipe, tips & tricks

Comments

  1. Stephen Garrett Says:

    Thanks for the update!

  2. Larry P Says:

    Thanks!

  3. Rafter Says:

    Many thanks for all the effort! It’s so useful!

  4. Paul Bradley Says:

    Thank you very much, very valuable.

  5. Nicole Hough Says:

    Truly amazing. Thank you for offering this resource to your readers.

  6. cheapethniceatz Says:

    Thank you so much for this generously shared hard work, looks amazing.

  7. gfron1 Says:

    Thanks for the update – looking forward to digging in again.

  8. Hoss Esmaeilzadeh Says:

    Hi Martin, thanks for this great collection of recipes and tips. It will be a great place to start for the molecular novice and a good reference point for the molecular professional.

  9. Martin Lersch Says:

    Thanks! Please note the special challenge when using the TexturePro/Biozoon products is that they have not (to the best of my knowledge) disclosed the maltodextrin:hydrocolloid ratio. On page 114 I have included two very approximate sets of conversions between the TexturePro measuring spoon and weight of pure hydrocolloid, but the large difference between the two suggests that at least one of them is very wrong. Let me know if you have more accurate data – I’d love to include it in the next update.

  10. Tony Batty Says:

    Thanks very much for the update which contains some great information.

  11. Sal Ferrara Says:

    A great asset for anyone interested in Modern Cuisine. An amazing collection of recipes, information, and reference in one well organized booklet. Thanks for your perseverance and generosity.

  12. Kay Em Says:

    Thanks, very good!

  13. Molecular Gastronomy The Science Behind the Cooking of Food | BCA Chemistry Says:

    […] same role, as chemist and food enthusiast Martin Lerschasserts – a whole list can be found here. The large carbohydrate chains of alginate allow it to act as a thickening agent, but the real […]

  14. PEPA Says:

    De casualidad he dado con esta página y me está resultando muy útil, muchas gracias.

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