Modernist Cooking Made Easy: The Whipping Siphon

by Jason Logsdon

Overview

Are you looking for an easy way to amaze your friends?

Do you have a whipping siphon but are afraid you are not getting the most out of it?

<strong>If you nodded your head "Yes" then this book was written for you! </strong>

<i>Modernist Cooking Made Easy: The Whipping Siphon</i> focuses on presenting the 3 main uses of the whipping siphon: Foaming, Infusing, and Carbonating. It delivers the information you need to understand how the techniques work and <strong>provides you with over 50 recipes to illustrate these techniques while allowing you to create great dishes using them</strong>. Plus, these techniques can produce an amazing array of dishes that anyone can easily use to experience the joys of modernist cooking as well as to blow their diners away!

Whether you have an iSi Whipping Siphon, a culinary whipper, a Whip-It, or any other cream whipper or whipped cream dispenser this book will help you get the most out of it. <strong>From thick, rich foams to thin, flavorful froths and from fizzy grapes to highly-nuanced alcohol infusions, a whipping siphon can create food that plays with all of the senses</strong>. It is an awesome way to easily wow your family and friends!

<strong>What You Get in This Book:</strong><br />
• An in-depth look at the three main uses of the whipping siphon: foaming, infusing and carbonating.

• An overview of how the whipping siphon works and a detailed look at what ingredients work best with it.

• A troubleshooting guide to help you overcome any issues that arise.

• More than 50 recipes providing a wide variety of delightful taste sensations. They include:<br />
Foams, mousses, soups and dips<br />
Infused alcohols, oils and vinegars<br />
Carbonated beverages and fruits

• A comprehensive primer on foaming including different types of foams, foaming ingredients and uses of foams.

• Detailed summary charts with the different applications for various ingredients and what ratios they should be used in.

<strong>If you want to master the whipping siphon, delight your taste buds, and amaze your friends, then this is the book for you!</strong>

Product Details

BN ID:	2940149621002
Publisher:	Primolicious LLC
Publication date:	02/27/2014
Sold by:	Barnes & Noble
Format:	eBook
Pages:	132
File size:	6 MB

About the Author

Jason Logsdon is a passionate home cook who loves to try new things, especially when it comes to cooking. However, he's not the type of cook who enjoys trying out "experiments" just to see what works. He would much rather take existing knowledge, distill it down to easy-to-follow concepts, and apply it successfully to his own cooking.

Jason finds it quite rewarding to ease emerging cooking technologies from the realm of the professional chef into the kitchen of the cooking enthusiast. He accomplished this first with sous vide cooking where he created a website, CookingSousVide.com, and wrote four books that have assisted in bringing sous vide cooking into the kitchens of thousands of passionate cooks.

Most recently Jason addressed the increasingly popular developments in modernist cooking. He takes the almost mystical technology of molecular gastronomy and presents it in a manner that makes it easy for the adventurous cook to understand and execute. Once again he created a website, ModernistCookingMadeEasy.com, and wrote a book that doesn’t attempt to explain the science of modernist cooking, but instead focuses on how these new techniques and ingredients can be employed to create dishes with completely new flavors, aromas, textures and visual appeal. The recipes range from ones that will amaze readers' friends to another that will simply make it quicker and easier to make flavorful traditional gravy.

In his writing Jason aims to simplify and his websites and books focus on explaining things in a way even is mother-in-law can understand. His dishes might not be as inventive as Grant Achatz's, but hopefully they will successfully illustrate the concepts that underpin modernist cooking, allowing you to gain the information you need to start using modernist techniques and ingredients more in your everyday cooking.

Jason can be reached at: or through T of books on your agenda witter at:@jasonlogsdon_sv

Editorial Reviews

I recently bought a whipping siphon just to make whipped cream. After reading this book I cant believe how many other things I could be using this for. Seriously a siphon can be used for a whole ton of stuff. Making fizzy grapes is worth the price of the book alone. Foams, crèmes, sauces, it is all there. It is a great way to show off at the table too. The best part is everything is in easy to understand directions. I would highly recommend this book to anyone.

Amazon - ATV Rider

I was very interested in getting this book when I saw it was availiable. I have a couple of Jason's books on Sous Vide cooking. I was not disappointed in this one. If you are interested in cooking and want to push the envelope a bit, this is the book for you. It is a whole new world. You can mix and match it with traditional offerings or keep it totally new and different. Like his other books, you can follow the recipes to the letter or use them as a foundation for your own creations.

Amazon - William Gronke

I have an Isi whipping siphon. I whip cream with it. It just never occurred to me to do anything else with it until I got the Modernist Cooking Whipping Siphon book, courtesy of the author, Jason Logsdon.

This book opened my eyes to the variety of uses for my siphon, infusing oils, making foam, making sparkling cider, which turned out fabulous, how to add fizz to fruit.

Amazon - Becky Gardens

We use our whipping siphon fairly often. This book is a great resource. You will enjoy this easy to read, well laid out and easy to follow guide to making all kinds of great tasting recipes… My personal favorite is the Sparkling Mojito. Gift idea for the chef in your family: this book combined with a whipping siphon.

Amazon - Paul Hauber

Having been a fan of Logsdon’s previous work, I was excited when I saw that this book The Whipping Siphon had finally been released. This book will be useful to a seasoned chef, although it is definitely approachable to a novice. Logsdon takes the time to explain the use of not only the whipping siphon, but also many of the secondary kitchen implements that can be employed to appreciate its full range of utility, such as immersion blenders, kitchen scales and the ever-elusive chinois.

Amazon - Big Jim