Jose Sanchez, CEC, CHE is currently Director of Culinary at IHG in Osaka-Japan. Prior to his current position, he was executive chef at The Peninsula Hotel in New York City, a Forbes Five-Star hotel and AAA Five Diamond Award(R) winner. Previously, he was responsible for overseeing culinary operations at the Conrad hotel in Tokyo, famed for its two Michelin-starred restaurants. He also held the same position at the Mandarin Oriental Hotel in Washington, DC.
A certified executive chef, and member of the Chaine des Rotisseurs and half a dozen additional well-respected culinary associations, Jose was also an instructor at The Culinary Institute of America in Hyde Park, New York, where he taught culinary arts. He served as executive chef at New York's Morimoto restaurant with acclaimed "Iron Chef" Masaharu Morimoto. While in Japan, he was de chef de cuisine at the well-known Hotel de Mikuni, Tokyo, with chef and owner, Kiyomi Mikuni, widely renowned for his classic French cuisine with a Japanese touch.
Jose's fresh approach to cooking and his innovative gastronomic style was developed through his global experience in Japan, the United States, Egypt, Switzerland, France, Mexico, and elsewhere.

Foreword iv

Preface v

Acknowledgments viii

Chapter 1 Modern Cooking Evolution and Its Pioneers and Practitioners 1

Modern History of Molecular Gastronomy 2

Pioneers and Practitioners 5

Chapter 2 Sanitation and Safety 15

Food Hazards 16

Safety 19

Safety Measures for Modern Cooking Applications and Techniques 20

Chapter 3 Equipment and Tool Identification 27

Safe Handling and Sanitation Concerns 28

Product Identification 28

Chapter 4 Introduction to Hydrocolloids: New Frontier 43

Introduction to Food Hydrocolloids 44

Description of Food Hydrocolloids 44

Formulating and Measuring Food Hydrocolloids in Recipes 54

Food Hydrocolloid Functionality Reference 55

Chapter 5 Food Hydrocolloids: Thickeners, Gelling Agents, Emulsifiers, and Stabilizers 63

Functions of Additives: New Food Hydrocolloids 64

Chapter 6 Sweeteners, Antioxidants, and Others 85

Sweeteners 86

Antioxidants 93

Others 98

Chapter 7 Overview of Techniques 105

Drying 106

Essence and Flavor Extraction 107

Flavor Enhancements 110

Emulsions 113

Foam, Air, Bubble: Gas in Water 115

Gelling 116

Thickening 119

Spherification/Encapsulation 120

Freezing/Carbonation 122

Carbon Dioxide (CO2) 123

Vacuum and Low-Temperature Cooking 123

Chapter 8 Small Treats, Hot and Cold 131

Chapter 9 Surprises 173

Chapter 10 Composed Dishes 213

Chapter 11 Sweets 263

Appendix 292

Weight Conversion Chart 292

Measurement Conversion of Commonly Used Ingredients 293

Length Conversion Chart 295

Temperature Conversion Chart 296

Bibliography and Further Reading 298

Resources 300

Index 305

About the Author 310