Notable new books from 2013
Browsing through books published in the last year (+ some from 2012), these are the ones I found particularly interesting in the field of food and science:
Tag cookbooks
(Too many?) New books
Last year’s book bonanza (Remember The Big Fat Duck Cookbook, Alinea and Under pressure right? Not to mention BakeWise, The Flavor Bible (not science, but I love their systematic approach), Cooking – The Quintessential Art, A day at el Bulli,…
Ten tips for practical molecular gastronomy
In a recent survey 72% of chefs say they may want to experiment with molecular gastronomy in 2007. That’s an impressive number and considering the attention molecular gastronomy gets in media I bet many home cooks would want to experiment…