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Modern Gastronomy: A to Z Hardcover – 19 Jan 2010


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Product details

  • Hardcover: 265 pages
  • Publisher: CRC Press; 1 edition (19 Jan 2010)
  • Language: English
  • ISBN-10: 1439812454
  • ISBN-13: 978-1439812457
  • Product Dimensions: 23.2 x 16.2 x 1.7 cm
  • Average Customer Review: 1.8 out of 5 stars  See all reviews (6 customer reviews)
  • Amazon Bestsellers Rank: 500,525 in Books (See Top 100 in Books)
  • See Complete Table of Contents

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Product Description

Review

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

About the Author

Head Chef, El Bulli Restaurant, Roses, Spain

Customer Reviews

1.8 out of 5 stars
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Most Helpful Customer Reviews

3 of 3 people found the following review helpful By RJM on 14 Sep 2010
Format: Hardcover Verified Purchase
Ferran Adria is a genius. Herve This has written about and lead a movement that has invigorated food preparation. Harold McGee educates and makes everybody who cooks think. I was really hoping that this would be the encylopedia that distilled all that is good in the ideas and works of these (and many other) men. I'm sorry, but it just doesn't. It is a thin and weakly compiled i-spy book of ingredients and techniques. Save your money for "On Food & Cooking".
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3 of 3 people found the following review helpful By Mathias on 10 Aug 2010
Format: Hardcover Verified Purchase
The book is regrettably of very little useful content.

The level it is pitched at varies wildly between between pre-school (e.g. A is for Atom...) and very complicated.

Unfortunately, whenever it gets to a complicated description, it is factually incorrect in several cases. Well, certainly the cases that I as a chemist can spot - and as a result have little faith in the accuracy of the other areas of the book which I cannot personally check.

The book has also been bulked out by the addition of a large number of E-number definitions, which are available for free (and with more detail) on the internet.

Soundly disappointed in the book, very disappointed in Ferran Adria for writing it.
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8 of 10 people found the following review helpful By Stuart101 on 14 Mar 2010
Format: Hardcover
What a disappointment - I was expecting something really interesting, revealing and illuminating about the whole el Bulli concept. This is just a alphabetical list of ingredients in elementary technical terms, far too basic for food scientists and technologists (which I used to be) and with no recipes or anything else to offer keen amateur cooks (which I still am). I take particular issue with the frequent recommendations that an ingredient should be used 'quo satis'(just enough) without any indication of what this should be - and as the last reviewer said, of the inclusion of many ingredients 'of no known use'. Ridiculously expensive - avoid!
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