Due to my extended break from blogging it turns out I haven’t recommended books here at Khymos since 2013! As you know I do keep an eye open for books about food that have a certain scientific touch. Let me…
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:
Rene Redzepi sees no contradiction between science and his style of cooking. He also promoted his book NOMA at the press conference at The Flemish Primitives 2011. It came as no big surprise that NOMA defended its no. 1 position…
The Flemish Primitives aims to bring together chefs and scientists to promote culinary innovation. The last two editions held in Brugge focused on food pairing and new technologies. This year the event had moved to Oostende and the more spacious…
It’s soon time for the third edition of The Flemish Primitives and registration has now opened. The Flemish Primitives wants to challenge Belgian gastronomy and bring together chefs from all over the world to meet and exchange ideas built on…
In addition to Modernist Cuisine and Keys to Good Cooking there are so many new books appearing this fall, so to save you from too many blog posts I’ve collected them here in a single posting. These are all books…
