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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
GREST BOOK FOR COOKS THAT ARE INTO THE UNDERSTANDING OF CERTNAINLY NEW TECHNIQUES....THOUGH SHOULD BE REPRINTED CAUSE A FEW INGREDIENTS THE ARE NOW ON THE MARKET AREN'T AVAILABLE... Read morePublished on 23 May 2011 by matteo
This book isn't packed with photo's of pretty dishes but is very informative and gives a great insight into everything you need to know about modern gastronomyPublished on 19 Mar. 2010 by Yeah baby!