Ferran Adria (Head Chef, elBulli Restaurant, Roses, Spain)

Gebundenes Buch

Modern Gastronomy

A to Z

Beschreibung

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.

Autor

Ferran Adria

Produktdetails

• Verlag: CRC Press / Taylor & Francis
• Artikelnr. des Verlages: K10629
• Seitenzahl: 266
• Erscheinungstermin: 21. Dezember 2009
• Englisch
• Abmessung: 236mm x 160mm x 18mm
• Gewicht: 568g
• ISBN-13: 9781439812457
• ISBN-10: 1439812454
• Artikelnr.: 27247129

Rezensionen

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