Reference & technique

Reference works and cookbooks with emphasis on techniques:

  • Nathan Myhrvold et al.: Modernist Cuisine (2011, 2438p) ISBN: 0982761007
  • Harold McGee: Keys to Good Cooking: A Guide to Making the Best of Foods and Recipes (2010, 576p) ISBN: 1594202680
  • Shirley O’Corriher: Bakewise: The Hows and Whys of Successful Baking with Over 250 Magnificent Recipes (2008, 544p)  ISBN: 1416560785
  • Heston Blumenthal: The Big Fat Duck Cookbook(2008, 532p) ISBN: 1596915501
  • Grant Achatz: Alinea (2008, 400p)  ISBN: 1580089283
  • Thomas Keller: Under pressure (2008, 295p)  ISBN: 1579653510
  • Viktor Stampfer: Sous-vide: Garen im Vakuum (2008, 200p, bilingual edition) ISBN: 3875150279
  • Michael Ruhlman: The Elements of Cooking: Translating the Chef’s Craft for Every Kitchen (2007, 256p)  ISBN: 0743299787
  • Michel Richard: Happy in the kitchen: The craft of cooking, the art of eating (2006, 352p)  ISBN: 1579652999.
  • The Culinary Institute of America: The Professional Chef, 8th Ed. (2006, 1232 p)   ISBN: 0764557343
  • Margaret Fulton: Margaret Fulton’s Encyclopedia of Food & Cookery: The Complete Kitchen Companion from A to Z (2006, 624p)  ISBN: 1740662709
  • Michael Ruhlman, Brian Polcyn: Charcuterie: The Craft of Salting, Smoking, and Curing (2005, 416p)  ISBN: 0393058298
  • Thomas Keller: Bouchon (2004, 320p)  ISBN: 1579652395
  • Alain Ducasse: Grand Livre De Cuisine (2004, 1080p)  ISBN: 2848440007
  • Sara R. Labensky et al.: On Baking: A Textbook of Baking and Pastry Fundamentals (2004, 736p)  ISBN: 0135336473
  • Andrew Dornenburg, Karen Page: The New American Chef : Cooking with the Best of Flavors and Techniques from Around the World (2003, 448p)  ISBN: 0471363448
  • Bo Friberg: The Advanced Professional Pastry Chef (2003, 800p)  ISBN: 0471359262
  • Bo Friberg: The Professional Pastry Chef: Fundamentals of Baking and Pastry  (2002, 1040p)  ISBN: 0471359254
  • Sarah R. Labensky, Alan M. Hause: On Cooking: A textbook of Culinary Fundamentals (2002, 1240p, 3rd ed.)  ISBN: 0130452416
  • Sarah R. Labensky, Alan M. Hause: On Cooking: Techniques from Expert Chefs (2002, 1200p)  ISBN: 0130618659
  • Alan Davidson: The Penguin companion to food (2002, 1104p)  ISBN: 0142001635
  • Larousse Gastronomique (2001, 1360 p) ISBN: 0609609718
  • Regan Daley: In the sweet kitchen: The definitive baker’s companion (2001, 704p)  ISBN: 1579652085
  • The culinary Institute of America: The Professional Chef’s Techniques of Healthy Cooking (2000, 656p)  ISBN: 0471332690
  • Alan Davidson: The Oxford Companion to Food (1999, 912p)  ISBN: 0192115790
  • Le Cordon Bleu’s Complete Cooking Techniques – 700 techniques, 2000 photos (1997, 352)  ISBN: 0688152066
  • Mary Deirdre Donovan: Cooking Essentials for the New Professional Chef (1996, 816p)  ISBN: 0471287172

Books and brochures about techniques of special importance to molecular gastronomy:

  • Thomas Keller: Under pressure (2008, )  ISBN: 1579653510
  • Jeffrey M. Farber: Principles of Modified-Atmosphere and Sous Vide Product Packaging  (1995, 464p)  ISBN: 1566762766
  • Sue Ghazala: Sous Vide and Cook-Chill Processing for the Food Industry (1998, 341p)  ISBN: 0751404330
  • Sara L Leadbetter: Sous-vide: A technology guide (1989, 22p)  ASIN: B0007BOL70
  • Jean-Francois Choain, Phillipe Noël: Le sous-vide et les technologies actuelles en cuisine (1999)  ISBN: 2862682632
  • Claire Calmejane, Jean-Charles Barrier: Le guide pratique de la cuisine sous vide (1998)  ISBN: 2862681091
  • Kurt Ingar Draget, Olav Smidsrød, Gudmund Skjåk-Bræk: Alginates from Algae (2005, 30p)  Free pdf download
  • ISP corporation: Alginates Technical User Guide (2002, 26p)  Free pdf download
  • FMC BioPolymers: Alginates (2003, 26p)  Free pdf download
  • Also check out the Jaccard meat tenderizerer

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