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:
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…