Culinary Techniques

The cooking and preparation techniques this atlas records, grouped into six sub categories drawn from the standard professional-culinary heat-transfer taxonomy, extended with a preservation group, the modernist-cuisine movement's own molecular-technique grouping, a preparation and flavor-development group, and a regional and traditional-equipment group: Dry-Heat Cooking Methods, Moist-Heat and Combination Cooking Methods, Food Preservation and Curing Techniques, Modernist and Molecular Techniques, Preparation and Flavor Development Techniques, and Regional and Traditional Cooking Techniques. A technique here is the method itself, distinct from any single dish it produces, each described in its own right and linked back here by relationship.