This book isn’t so much about cooking as it is about
chemistry. The author begins by defending the use of artificial ingredients,
and extolling their benefits in culinary art. Though I’ll never be president of
the store-bought sauce fan club, I agree that there is something good about
them. First off, some of them do taste mighty good. Secondly, even in the
fanciest restaurants, I bet the chef uses them under the table. Thirdly, as the
author makes very clear, xanthium gum is in fact a plant extract. So I wouldn’t
go crazy in calling the ingredients “artificial.”
Logsdon proceeds to give detailed instructions for making
the “artificial” ingredients, thought they’re not really artificial since
you’ll be making them by hand. He covers, gels, foams, emulsification, and even
a recipe for a caviar made from chili peppers! But for those of you looking for
something simple, there’s a recipe for making marshmallows. They won’t look
exactly like the ones you buy in the store, because they’re not made by
machine. But they’ll still taste like marshmallows.
Regardless of the health aspect, the foods covered here are
far healthier than anything you buy in the store. None of the recipes in this
book involve preservatives.
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