Modern Gastronomy: A to Z
| Author | : | |
| Rating | : | 4.94 (947 Votes) |
| Asin | : | 1439812454 |
| Format Type | : | paperback |
| Number of Pages | : | 265 Pages |
| Publish Date | : | 2016-08-15 |
| Language | : | English |
DESCRIPTION:
Head Chef, El Bulli Restaurant, Roses, Spain
"An overpriced pocket dictionary for molecular gastronomy" according to J. brooks. I ordered this book and eagerly awaited it's delayed shipment. There were many disappointing aspects of this book.First, the author description on Amazon is wrong. Yes, wrong. Ferran Adria is NOT the author. Rather, the book was authored by 'Alicia Foundation elBullitaller', which was founded by Ferran Adria. It is unclear to what degree Adria was involved.Second, contrary to the first review of this book (I've no idea what he was smoking), this is not a 'thick tome' unless you consider lecithin-based foams are the equivalent of beef wellington. the book measures 6x9" and is bar. Amazon Customer said Reference book for the experimentalist, but no cookbook. This book is not a cookbook. I was somewhat disappointed by this as I would have loved to see several sample recipes illustrating the techniques. Instead, it's a reference book that collects several modern (Adria doesn't like the term molecular) gastronomy techniques in a convenient tome. This is still an emerging and exciting field where many of the leading modern gastronomy chefs are still experimenting with techniques and textures. This book is for those who wish to invent some of their own creations and need some guidance on what the various chemicals and procedures do to fo. "Not very useful for the average cook" according to Sev's Favorite Potions Girl. It's a shame that this book doesn't currently have a preview, so that we would have an idea of the format and tone before purchasing it. This is not a cookbook with recipes, or a friendly and fun chat about food, or even a cooking manual per se; it feels more like a dictionary, or a encyclopedia. It lists ingredients and techniques in a dry, direct, confusing, and hard to swallow manner. Perhaps food scientists would find it more useful but I honestly wouldn't know.
A dictionary of present-day cooking, Modern Gastronomy: A to Z puts equal emphasis on the nature of ingredients, their reactions, and the processes they undergo to create the final product. The first English translation of the bestselling Lexico Cientifico Gastronomico, this book’s lexical format provides, for each ingredient or term, a definition, the ingredient’s source, and suggestions for its use. You can quickly look up and find, in plain language, everything you need to know about the science of cooking and the art of combining flavors and textures. A scientific exploration of the possibilities of food, this much-anticipated book includ
… Students of the culinary arts and food science may benefit from this useful information presented in a concise format. 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. 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, ambi