Top positive review
42 people found this helpful
Wow!!! It's for the real food geeks & me..
on 19 April 2011
When I first recieved this huge box from Amazon I was suprised by the sheer size and weight of this "Cookery Bible".
It has to be the most interesting cookery related book I have ever read, (and I own over 800 cookery books) Michel Bras essential cuisine was my all time favourite but hey this has just blown that away. The depth and interesting facts are amazing.
As scientific as it is gastronomic, it is virtually an encyclopedia of cooking, a visual roller coaster through the world of food and cooking tools, as well as a compendium of 1,500 recipes.
Ultimately, it is a manifesto declaring that the new form of laboratory-inspired cooking -- led by Grant Achatz in the United States; Heston Blumenthal in England; and Ferran Adrian & agrave;, the father of this cuisine, in Spain -- is a cultural and artistic movement every bit as definitive as Impressionism in 19th-century France or Bauhaus in early 20th-century Germany. It proclaims a revolution "in techniques, aesthetics and intellectual underpinnings of gastronomy."
This edition is printed in ENGLISH and using METRIC measurements.....Please be aware that the "Black edition" is printed in GERMAN....
As I read further into this publication there are a few mistakes with measurements but this is not the be all end all as after a couple of trials you will see they are very minor. And the Physics can be a little "out of sink" but hey this is a cook book not a book for physics graduate studying for their bachelors degree.
This is not recommended for the home cook (But would look amazing on your coffee table). If it is super reinforced..
This is serious reading cookbook but you will become a very knowledgeable chef after digesting all this mammoth collection of books has to offer!!