Spherification Of Oyster Soup

Spherification of Oyster soup

A part of our Kitchen Theory 'Elements' multi sensory dining events we are using the reverse spherification process as a main element on our 'Sea Spheres' dish. (note: this event has ended, please view our upcoming events.) This is one…

Read More
Cook It Raw!

Cook it Raw!

'Sharing is caring' - now this may not be a motto by which all successful chefs live by, however for some of the world's current leaders in the culinary industry this spirit is very much evident. Today's most highly praised…

Read More
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…

Read More
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…

Read More
A Primer On Smoking And Curing

A Primer on Smoking and Curing

I've recently short listed a number of cooking techniques in which I want to further my understanding. The science of cooking extends well beyond what has been popularized in the media; limiting it to culinary foams, gels and the likes. In…

Read More
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…

Read More
Medieval Middle Eastern Dietetics

Medieval Middle Eastern Dietetics

I've always had an interest in Medieval Middle Eastern cooking, having spent the last couple of months in Egypt I have been doing some further research on the historical relationship between food and science in the Middle East. Arabic medical…

Read More
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…

Read More
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…

Read More
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,…

Read More
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…

Read More
  • 1
  • 2