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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