25 replies to this topic

[schneich]

chef enric rosichs new book with lots of great recipes many of them use molecular ingredients like xanthan, pectin x58, pectin 325 nh, cremodan, agar agar, gellan, carrageen etc. its an really amazing book, i cant wait to do some stuff out of it...

have a look, even though its in spanish its denfinetly worth it



cheers

torsten s.

Edited by schneich, 13 February 2008 - 06:58 AM.

[chefpeon]

Damn. It's in Spanish. Let me know when the translated version comes out.

One thing I am wondering about molecular gastronomy is, how the general public will
take to it. I personally think it's way cool, but I live in an area where people are uber-health
conscious. I'm surrounded by Raw Foodies, Vegans, Vegetarians.......food purists......they
would gasp in horror at words like xanthan, pectin x58, pectin 325 nh, cremodan, agar agar, gellan, and carrageenan.......of course, I do believe all of these things are essentially "natural" aren't they?

I think making food into mini-science experiments would be ultimately fun.

[schneich]

i already emailed chef rosich, he answered right away, maybe i can get him to give me the recipes in .pdf format, so the autotranslation is less painful... :-) so everyone "not spanish" could get them as well. i think this book is really worthwile, it shares the same qualities as the ramon morato book, the peter greweling book and the angelo corvitto book...

cheers from cologne


t.




p.s. maybe i could even get him to join egullet :-) that´l be cooool :-)

[Tri2Cook]

Looks like it might be interesting. I don't speak or read spanish though. Not even a little bit.

[xdrixn]

I got this book ths past xmas. great pics, some great recipes...it calls for "gelificante vegetal sosa" which translates as vegetable gelatin with sosa being insipd. Anyone knows what this is?

[alanamoana]

insipid usually has a negative connotation, but i think in this case it just means neutral flavored or bland.

p.s. and once i looked it up on bartleby.com, that is exactly what it means.

[xdrixn]

Sorry, I should have been more clear Alana. mr poor syntax when I shouldn't be at the computer to begin with...I know what insipid means but what the heck is gelificante vegetal sosa? sosa most likely not being translated correctly.

[rjwong]

Amigos, por favor ...

Try this link: http://www.sosa.cat

The website is in three languages. I'm guessing, "gelificante vegetal sosa" may mean vegetable gelling agent, made by Sosa??

Edited by rjwong, 20 February 2008 - 08:38 PM.

[TheSwede]

Amigos, por favor ...

Try this link: http://www.sosa.cat

The website is in three languages. I'm guessing,  "gelificante vegetal sosa" may mean vegetable gelling agent, made by Sosa??

Since Sosa is a spanish firm specializing in hydrocolloids for making pastries/desserts I think you have have the answer there.

I got their catalogue by mailing and asking nicely. Glossy paper, four color and lots of recipes.

[schneich]

actually i have this stuff on my shelf. its what it says a vegetabile gelatine, which gels as fast as gellan (seconds) afaik its made of carrageen, xanthan and gellan... !? it has a slightly salty bytaste that if you go for intense flavors is neglectable. its quite a cool product, and can be ordered at:

www.bosfood.de



cheers

t.

[xdrixn]

ok, so this is carrageenan based with lbg. a equivalent is cpkelco's genugel 400c

Edited by xdrixn, 21 February 2008 - 06:58 PM.

[adey73]

Got an email from Montagud saying don't hold your breath for an English version of the book.

Does Locust Bean Gum & Carrageenan have a definite use-by-date?
Got tubs of both that state end of this month.
Should I keep or replace?

Edited by adey73, 22 February 2008 - 04:54 AM.

[TheSwede]

www.bosfood.de

...

They seem to carry both Texturas and Sosa products. Good link, thanks.

[schneich]

Got an email from Montagud saying don't hold your breath for an English version of the book.

enric rosich quoted:

Hello: Estimated friend, I have to say to you that "Renovation" is
translated into the French and into the English and that will be on the
market this May - June.

that much said for the montagud people...


cheers

t.

[afoodie]

Got an email from Montagud saying don't hold your breath for an English version of the book.

enric rosich quoted:

Hello: Estimated friend, I have to say to you that "Renovation" is
translated into the French and into the English and that will be on the
market this May - June.

that much said for the montagud people...


cheers

t.

Still not out, do you have any new information?

[adey73]

anyone got any news on the book though?

[tan319]

http://www.le-sanctuaire.com/

These folks have tons of Sosa products as well as many other kinds of related product.

[afoodie]

Schneich, can you mail him again and ask if the book will be availible soon?
tx

Got an email from Montagud saying don't hold your breath for an English version of the book.

enric rosich quoted:

Hello: Estimated friend, I have to say to you that "Renovation" is
translated into the French and into the English and that will be on the
market this May - June.

that much said for the montagud people...


cheers

t.

Edited by afoodie, 30 August 2008 - 12:10 PM.

[Mary Elizabeth]

I made this soft almond ice cream from Paco Torrreblanca. The recipe called for cremodan stabilizer. I used cobasan (E420 glucose, E450b emulgator). Can someone tell me what cremodan is?

[Drewman]

It's a brand of ice cream & sorbet stabilizer.

[bripastryguy]

cremodan 64 was available from Paris Gourmet when they carried the Patis France line, dont know what its called since they switched over to mec3. I'll ask my rep

[tan319]

I get a can that says "Cuisine Tech" ( Paris Gourmets line of Texturas type of products) with a Cremodan sticker on it.

[afoodie]

Yesterday i mailed to chef Rosich myself asking him about if there will be a English version of the book, just a few hours later i got the answer:

Hola, buenas noches desde España-Barcelona.
Me agrada mucho saber que hay personas que se interesan por mi trabajo desde la otra parte del mundo, y os doy las gracias, muchas gracias.
Por lo de la traducción no te puedo contestar porque no lo se pero puedes mandar un mail al editor y preguntarlo de primera mano. así haces presión al igual que otros tantos pasteleros que así lo desean, una traducción al inglés.
el mail para tu pregunta es c.pujals@montagud.com, o j.antoja@montagud.com o f.marfull@montagud.com ya me contarás...
bueno para cualquier cuestión nos podemos comunicar por mail y el traductor en red.
un saludo.
Enric Rosi

Hello, good evening from Barcelona, Spain.
I am very pleased to know that there are people who care about my work from the other side of the world, and I thank you, thank you very much.
With the translation I can not answer because I do not know but you can send a mail to the editor and ask first hand. Pressure to do well like so many other pastry chefs who so wish, an English translation.
the mail to your question is c.pujals @ montagud.com, or j.antoja montagud.com or f.marfull @ @ montagud.com already told me ...
good for any question we can communicate by mail and the translator network.
a greeting.
Enric Rosich

So i guess i have to by the Spanish one a fight myself trough the online translation.....

[tan319]

montagud is pretty good about English.
Their site advertises it in a big way.The site page

Good luck!

[afoodie]

montagud is pretty good about English.
Their site advertises it in a big way.The site page

Good luck!

This is the answer from MONTAGUD......:
Dear Sir,

Unfortunately, we don’t consider translating the book Renovación into English by the moment. Instead, a French version of it is being prepared and is to be released in 2009.

[confiseur]

This book is now out of print..
Does anyone have an idea if the English version is going to happen or will it be reprinted in Spanish?
Any input/information much appreciated..