The following books are unfortunately not available in English. The are however highly recommended reading and all cover molecular gastronomy and/or the science of cooking: German (Deutsche Bücher zum Thema Molekulare Gastronomie und Kulinarische Physik) Heiko Antoniewicz, Klaus Dahlbeck: Verwegen…
In the last couple of days I’ve encountered a special challenge when reading (and writing) English as a non-native speaker. It’s related to food and more specifically the different meat cuts available. As I read about sous-vide cooking I often…
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.
An brown box arrived today!
There’s a new weekly cooking show you shouldn’t miss. It’s about cooking and science, or “Kamikaze cookery” to be more precise. And there’s a good dash of humor as well which doesn’t hurt. The first episode out is on how…
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 …
(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…
