Modern Gastronomy by Ferran Adria
Offering a dictionary of cooking, this title focuses on the nature of ingredients, their reactions and the processes they undergo to create the final product. It lets you know about the science of cooking and the art of combining flavors and textures.This alphabetical handbook of food ingredients, food-related processes, and food preparation tools is written for the professional cook who is no longer constrained by traditional culinary ingredients and techniques and is instead encouraged to experiment and explore the intersection of cooking and food science… Students of the culinary arts and food science may benefit from this useful information presented in a concise format. Summing Up: Recommended.
—CHOICE, September 2010
… a landmark in the history of cooking … the first such book to be initiated and shaped by professional cooks themselves, and to be so forward-looking … both a gift and a challenge. The gift is the book itself and the information it holds. The challenge is to make use of it creatively and generously .
—From the Foreword by Harold McGee
… the fountainhead of a futuristic approach to food that pervades the kitchens of young, ambitious chefs everywhere … Mr. Adrià's single-handed influence is staggering …
—Beppi Crosariol, The Globe and Mail
He's doing the most exciting things in our profession today.
—Chef Paul Bocuse, namesake of Bocuse d’Or, biennial world chef championship
| SKU | Unavailable |
| ISBN 13 | 9781439812457 |
| ISBN 10 | 1439812454 |
| Title | Modern Gastronomy |
| Author | Ferran Adria |
| Condition | Unavailable |
| Binding Type | Hardback |
| Publisher | Taylor & Francis Inc |
| Year published | 2009-12-21 |
| Number of pages | 266 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |