Category books

Building a meal

There’s a new book by Hervé This available in English: Building a meal – From Molecular Gastronomy to Culinary Constructivism. In the book he examines six bistro favorites — hard-boiled egg with mayonnaise, simple consommé, leg of lamb with green…

A Christmas wish list

The avalanche of books in the food/science intersection this fall has been truly amazing. Three books in particular have showcased special restaurants: el Bulli, Alinea and The Fat Duck.

BakeWise is here

Now this is yet another book I’m looking forward to this fall – I’ve got quite a list now!. Shirley O’Corriher, best known for her book CookWise (not to mention her video “Shirley O. Corriher’s Kitchen Secrets Revealed” and TV…

New book by This and Gagnaire

In the seemingly endless series of new books related to molecular gastronomy appearing this fall I just found out that Hervé This and Pierre Gagnaire also have a book due in October: “Cooking – The Quintessential Art”. The book is…

A day at el Bulli

There is really no end to all the exciting books that will appear this fall! I just learnt from the molecular gastronomy mailing list that the book “A Day at el Bulli” by Ferran Adrií , Juli Soler and Albert Adrií …

Upcoming books on sous vide

A number of books related to molecular gastronomy and food science will appear this fall – I’ve previously mentioned the Fat Duck and Alinea cookbooks. But there is more, much more! This time I would like to draw the attention…

The Big Fat Duck Cookbook

I recently blogged about the Alinea cookbook, and then in a Q&A with both Grant Achatz and Heston Blumenthal I discovered that there is another great cook book coming up this fall: The Big Fat Duck Cookbook! It’s quite amazing…

Alinea cookbook

For more than a decade Ferran Adriá has allowed us to take part in the creative process through the magnificent El Bulli books. And now – finally – we will have the opportunity to look behind the curtains in another…