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If you've always wanted to know how to make Hot lobster gelatin or Foamy hot ginger mayonnaise foam, then this is the book for you:
"In the recent years there has been a tremendous interest in molecular gastronomy. Part of this interest has been directed towards the 'new' hydrocolloids. The term 'new' includes hydrocolloids such as xanthan which is a result of relatively recent research.
"A hydrocolloid can simply be defined as a substance that forms a gel in contact with water. Such substances include both polysaccharides and proteins which are capable of one or more of the following: thickening and gelling aqueous solutions, stabilizing foams, emulsions and dispersions and preventing crystallization of saturated water or sugar solutions."
