Modern Gastronomy: A to Z

by Ferran Adria

Overview

Guru to a new generation of chefs from Chicago to Copenhagen, Spain's Ferran Adri as been featured on Time magazine's list of the 100 most influential people of our times and touted by the press as an alchemist and a genius. His restaurant, El Bulli, was ranked first on Restaurant Magazine's Top 50 list in 2006, 2007, and 2008, and has retained thi

Product Details

ISBN-13:	9781040056066
Publisher:	CRC Press
Publication date:	12/21/2009
Sold by:	Barnes & Noble
Format:	eBook
Pages:	265
File size:	5 MB

Table of Contents

Foreword, Preface, Acknowledgments, How to Use Modern Gastronomy, A–Z, Theme Index

Editorial Reviews

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

From the Publisher