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Modern Gastronomy: A to Zby Ferran Adria
Synopses & Reviews
Guru to a new generation of chefs from Chicago to Copenhagen, Spain 's Ferran Adri has been featured on Time magazine's list of the 100 most influential people of our times and touted by the press as an alchemist and a genius. His restaurant, El Bulli, was ranked first on Restaurant Magazine 's Top 50 list in 2006, 2007, and 2008, and has retained this title in 2009. Considered food 's preeminent futurist, a mad Catalonian scientist, and the godfather of culinary foam and other gastronomic advances, the Alicia Foundation distills Adri s culinary knowledge into a practical handbook that will more often be found face up on the counter than collecting dust on a shelf.
A dictionary of present-day cooking, Modern Gastronomy: A to Z puts equal emphasis on the nature of ingredients, their reactions, and the processes they undergo to create the final product. You can quickly look up and find, in plain language, everything you need to know about the science of cooking and the art of combining flavors and textures.
The first English translation of the bestselling Lexico Cientifico Gastronomico, this book 's lexical format provides, for each ingredient or term, a definition, the ingredient 's source, and suggestions for its use. A scientific exploration of the possibilities of food, this much-anticipated book includes a foreword by Harold McGee, author of On Food & Cooking and contributor to Nature, New York Times, Fine Cooking, and Physics Today. It is this rigorous scientific viewpoint that sets the book apart, enabling you to develop processes, tastes, and textures that give your new products a competitive edge.
Book News Annotation:
The dictionary for chefs offers scientific perspectives on the ingredients they use and how they produce the reactions that are expected of them in the process of preparing food. Pere Castells, director of the Foundation's scientific department, and Albert and Ferran Adriá of elBullitaller assume readers have no scientific background, but are knowledgeable about cooking. For each ingredient or process, they discuss such matters as what it is, how it works, its use in restaurants and laboratories, where it comes from, and miscellaneous information. Annotation Â©2010 Book News, Inc., Portland, OR (booknews.com)
Although the combination of science and cooking may seem fashionably modern, in fact the pairing of these disciplines goes way back. This book gives readers a better understanding of the terminology that describes the nature of ingredients and why they produce certain reactions. It also helps readers discover the potential of a wide range of products that can be used in a diversity of preparations. They can quickly and easily look up and find, in plain language, everything they need to know about the science of cooking. As the name suggests, the book has a lexical format, with all the entries in alphabetical order.
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