Elbulli Book 2003-2004

Elbulli Book 2003-2004

This book covers what is in many ways one of the most outstandingly creative periods of Ferran Adria's elbulli. That is not to say the other eras covered in the other 5 volumes are not equally impressive or creative, it’s…

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The Kitchen As A Laboratory

The Kitchen as a Laboratory

Initial thoughts This is one of those books that I procrastinated for a while before buying... It sounded like something I wanted to read and the reviews seemed quite good, but my concern was how heavy of a read it would…

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Taste Buds And Molecules

Taste Buds and Molecules

I first came across the name François Chartier last year via twitter (@papillesetM) and then learnt about his book Taste Buds and Molecules which had just recently been translated into English. I found his research in the area of food science  into…

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Stefan Gates On E Numbers

Stefan Gates on E Numbers

Since becoming increasingly interested in modernist cuisine ('molecular gastronomy') I have become particularly interested in the side affects/ benefits/ dangers of using E numbers in cooking. Commonly used E numbers in fine dining restaurants (and in particularly 'molecular gastronomy') include: lecithins, citric acid,…

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Flavour Thesaurus – Niki Segnit

Flavour Thesaurus – Niki Segnit

This is a great reference book for professional chefs and home cooks alike. The back section lists, alphabetically, 99 popular ingredients, and suggests classic and less well known flavour matches for each. The front section contains an entry for every…

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On Food And Cooking – McGee

On Food and Cooking – McGee

The release of the much anticipated rewrite of McGee on Food & Cooking by Harold McGee shows how much the understanding of food chemistry has progressed over the recent past. We now have an encyclopaedia devoted entirely to the chemistry…

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Ma Gastronomy – Fernand Point

Ma Gastronomy – Fernand Point

Since its first publication in France in 1969, Fernand Point's 'Ma Gastronomie' has taken its place among the true classics of French gastronomy, alongside works of Careme, Lucien Tendret, and Escoffier. This essential volume is as celebrated for Point's wise,…

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What Caesar Did For My Salad

What Caesar Did For My Salad

Albert Jack tells the strange tales behind our favourite dishes and drinks and where they come from (not to mention their unusual creators). What Caesar Did For My Salad is bursting with fascinating insights, characters and enough stories to entertain…

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Larousse Gastronomique

Larousse Gastronomique

Larousse Gastronomique, the world's classic culinary reference book, is known for its authoritative and comprehensive collection of recipes. Originally created by Prosper Montagne and published in 1938, this essential addition to any kitchen has withstood the test of time and…

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Haute Cuisine – Amy Trubek

Haute Cuisine – Amy Trubek

For a century and a half, fine dining the world over has meant French dishes and, above all, French chefs. Despite the growing popularity in the past decade of regional American and international cuisines, French terms like julienne, saute, and…

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