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Texture: A hydrocolloid recipe collectionTexture - A hydrocolloid recipe collection should be one of the first stops for anyone who is intrigued by the idea of molecular gastronomy. It provides an easy overview of fifteen different hydrocolloids. Hydrocolloids are substances that thicken or gel in conjunction with water. They certainly aren't the end all of molecular gastronomy, but they are a reasonable place to start, and Martin Lersch's book provides just about everything you need to know about them. Also, it is a free download.

From Agar to Xanthan...

Most people will be familiar with some of the hydrocolloids in Texture, such as gelatin and cornstarch. That's useful, because they provide good reference points and are treated with the same rigor as more esoteric substances like methyl cellulose and sodium alginate.
Each hydrocolloid has a page that lists its basic properties as well as tips for using it. This is followed by a number of simple recipes featuring the hydrocolloid.
The book is rounded out by a comparison of hydrocolloids and their properties, a list of suppliers, references, and an index.
What I like about this book is that it has a very clearly defined goal: to provide a comprehensive, accessible reference for hydrocolloid use. It accomplishes that admirably without getting sidetracked.