Moira Hodgson of The Wall Street Journal reviews “Ferran”, but frankly, I can’t tell if it is worth it or not. Adrià’s work speaks for itself, especially for folks who like modernist cuisine and likely have at least one of the El Bulli cookbooks (one of my most prized cookbooks is El Bulli: 1998-2002). However, one [...]
Cooks’ Books and Blogs
Here’s the list of articles in which we discuss, reference, review, and sometimes recommend various blogs and books for cooks.
Modernist Cuisine isn’t the only compelling title to be coming out soon. There’s a few must reads coming out soon. I’ll be pre-ordering all of these. October 28th — Harold McGee: Keys to Good Cooking: A Guide to Making the Best of Foods and Recipes December 28th — Ideas in Food: Ideas in Food: Great [...]
Amuse bouche, anyone? Simply go to the Modernist Cuisine home page and hit the “Download About the Book” link, which is a few lines under the pre-order button. There are some really cool recipes in the excerpt, such as a sous-vide hollandaise sauce. NOTE: I updated this because I realized that I had a link [...]
If you know who Nathan Myhrvold is, you may remember him as the former Chief Technical Officer of Microsoft. Not as many may know of Myhrvold’s passion for the kitchen and more specifically, modern cooking technique. But all that may change soon with the publication of Myhrvold’s “Modernist Cuisine: The Art and Science of Cooking“, [...]
I have consistently enjoyed Michael Ruhlman's books (I partially credit his The Making of a Chef with being an influence in my decision to go to cooking school. Nowhere else did I find such detailed description of what it would be like and although I chose Midwest Culinary Institute in Cincinnati rather than the CIA, [...]
I have been having the best time using the the Alinea Mosaic website. If you aren’t familiar, access to the website is granted along with the purchase of the upcoming Alinea cookbook. Of course, one immediately thinks: “Sheesh! What must that cost? I know really high-end cookbooks set you back for a bit of change. [...]