Jump to content


Welcome to the eG Forums!

These forums are a service of the Society for Culinary Arts & Letters, a 501c3 nonprofit organization dedicated to advancement of the culinary arts. Anyone can read the forums, however if you would like to participate in active discussions please join the Society.

Photo

Playing with texture

Cookbook Modernist

  • Please log in to reply
36 replies to this topic

#31 martinlersch

martinlersch
  • participating member
  • 22 posts
  • Location:Norway

Posted 15 February 2014 - 09:00 AM

tv30.jpg

 

Thought I'd let you know that a major revision of Texture is now available for download: http://blog.khymos.o...e-for-download/

 

"Texture - A hydrocolloid recipe collection" (v.3.0) features:

  • many new recipes, now counting 339 in total
  • more pictures (A big THANK YOU to all contributing photographers!)
  • a new chapter with non-hydrocolloid gels
  • a new table with viscosities of 1% solutions of hydrocolloids
  • many minor corrections throughout the recipes and appendix
  • conversion from US customary volumetric units in new added recipes done with Excel calculator available from http://blog.khymos.o...or-the-kitchen/

  • lapin d'or, teonzo and Plantes Vertes like this

Martin Lersch, PhD
Chemist and food enthusiast

Visit Khymos, a blog dedicated to molecular gastronomy and popular food science.

Follow me on twitter @tastymolecules


#32 lesliec

lesliec
  • host
  • 1,126 posts
  • Location:Wellington, New Zealand

Posted 15 February 2014 - 12:31 PM

That's fantastic, Martin. Thanks for all your work on this, and it's great to see you on eGullet again.

Leslie Craven, aka "lesliec"
Host, eG Forumslcraven@egstaff.org

After a good dinner one can forgive anybody, even one's own relatives ~ Oscar Wilde

My eG Foodblog

eGullet Ethics Code signatory


#33 Tri2Cook

Tri2Cook
  • participating member
  • 3,700 posts
  • Location:Ontario, Canada

Posted 15 February 2014 - 12:43 PM

I check in on your blog pretty regularly so I already grabbed it. Thanks again for putting them together.


It's kinda like wrestling a gorilla... you don't stop when you're tired, you stop when the gorilla is tired.

#34 pbear

pbear
  • participating member
  • 330 posts
  • Location:San Francisco

Posted 16 February 2014 - 01:10 AM

Thanks for the update.  i first heard about the book at v.2.3 (here on eG, albeit in a different thread).  It has been very useful.  I'm sure the revised version will be even more so.



#35 martinlersch

martinlersch
  • participating member
  • 22 posts
  • Location:Norway

Posted 16 February 2014 - 01:20 PM

Thanks - I'm glad you find it useful! When using Texture - consider taking a picture if you follow recipes without a picture. That way you can all help make Texture even better.


Martin Lersch, PhD
Chemist and food enthusiast

Visit Khymos, a blog dedicated to molecular gastronomy and popular food science.

Follow me on twitter @tastymolecules


#36 nickrey

nickrey
  • society donor
  • 2,240 posts
  • Location:Sydney, Australia

Posted 20 February 2014 - 06:13 PM

Many thanks Martin for your hard work putting this together and improving it constantly.


Nick Reynolds, aka "nickrey"

"My doctor told me to stop having intimate dinners for four.
Unless there are three other people." Orson Welles
My eG Foodblog


#37 77kath

77kath
  • participating member
  • 2 posts

Posted 05 March 2014 - 01:55 PM

Thanks for this!





Also tagged with one or more of these keywords: Cookbook, Modernist