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Though the combination of science and cooking may seem fashionable and modern, the pairing of these disciplines is not a new concept. This volume gives readers a thorough understanding of the terminology that describes the nature of ingredients and why these ingredients produce certain reactions. It helps them discover the potential of a wide range of products that can be used in a diversity of preparations. The book maintains a convenient lexical format, with all the entries in alphabetical order, allowing readers to quickly and easily look up and find, in plain language, everything they need to know about the science of cooking.
Inhaltsverzeichnis
This alphabetical handbook of food ingredients, food-related processes, and food preparation tools is written for the professional cook who is no longer constrained by traditional culinary ingredients and techniques and is instead encouraged to experiment and explore the intersection of cooking and food science. ... Students of the culinary arts and food science may benefit from this useful information presented in a concise format. Summing Up: Recommended.
-CHOICE, September 2010
... a landmark in the history of cooking ... the first such book to be initiated and shaped by professional cooks themselves, and to be so forward-looking ... both a gift and a challenge. The gift is the book itself and the information it holds. The challenge is to make use of it creatively and generously .
-From the Foreword by Harold McGee
... the fountainhead of a futuristic approach to food that pervades the kitchens of young, ambitious chefs everywhere ... Mr. Adrià's single-handed influence is staggering ...
-Beppi Crosariol, The Globe and Mail
He's doing the most exciting things in our profession today.
-Chef Paul Bocuse, namesake of Bocuse d'Or, biennial world chef championship
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