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…
Category recommendations
New book: Further adventures with Heston Blumenthal
For some reason Heston’s follow up to to his book In search of perfection had passed my attention unoticed. Following the same scheme as in the first book, in Further adventures in search of perfection Heston examines eight classic dishes…
Look out for “The Gastronomer”
(Photo: Mette Randem) The Norwegian journalist, writer and food lover Andreas Viestad, known to many abroad for his books “Kitchen of light”, “Where Flavor Was Born: Recipes and Culinary Travels Along the Indian Ocean Spice Route” and two seasons of…
Foodpairing website launched
The long awaited website on foodpairings has now been launched, and they’ve also registred the corresponding blogspot name (which isn’t online yet as of today). The beautiful photos, great design and easy maneuvering makes it an excellent place to start…
Edible cocktails with gelatin
Recipes for Bluberry martini jelly shots (top right), B-52 jelly shots (bottom right), Prosecco gelée (middle left) and Gin and Tonic gelée (middle) are given below. Just wanted to point you to a beautiful picture gallery of edible cocktails accompanying…
Food related 2007 IgNoble prizes
Slightly off topic (but with links to both food and science): At this time of the year it’s time for the IgNoble prizes – the entertaining cousins of the more serious Noble prizes! And once again several of them are…
Molecular gastronomy mailing list
It’s a while since the mailing list that was set up at moleculargastronomy.org [link to web.archive.org] went down due to a server failure. This list was set up after the Erice meeting in 2004, but there was not much activity…
Finally in English: Kitchen mysteries
Following the success of the English translation of Molecular gastronomy – Exploring the Science of Flavor (original title: Casseroles et éprouvettes), Hervé This book Kitchen mysteries (original title: Les secrets de la casserole) will appear in October 2007, and is…
Ten tips for practical molecular gastronomy, part 7
Click here for full size image 7. Question authorities and learn from the experts A thick, nicely bound cookbook with marvelous pictures and a professional layout signals quality and authority. But unfortunately the nice wrapping is no guarantee that the…
Glutamic acid in tomatoes and parmesan
Pure mono sodium glutamate from Taiwan A recent article (found via Harold McGee’s News for curious cooks) featuring Heston Blumenthal as a co-author emphasizes the huge difference in glutamic acid contents between the flesh and pulp of tomatoes. Glutamic acid…