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Guru to a new generation of chefs from Chicago to Copenhagen, Spain’s Ferran Adri� has been featured on Time magazine's list of the 100 most influential people of our times and touted by the press as an alchemist and a genius. His restaurant, El Bulli, was ranked first on Restaurant Magazine’s Top 50 list in 2006, 2007, and 2008, and has retained this title in 2009. Considered food’s preeminent futurist, a mad Catalonian scientist, and the godfather of culinary foam and other gastronomic advances, the Alicia Foundation distills Adri�’s�culinary knowledge into a practical handbook that will more often be found face up on the counter than collecting dust on a shelf.
A dictionary of present-day cooking, Modern Gastronomy: A to Z puts equal emphasis on the nature of ingredients, their reactions, and the processes they undergo to create the final product. You can quickly look up and find, in plain language, everything you need to know about the science of cooking and the art of combining flavors and textures.
The first English translation of the bestselling Lexico Cientifico Gastronomico, this book’s lexical format provides, for each ingredient or term, a definition, the ingredient’s source, and suggestions for its use. A scientific exploration of the possibilities of food, this much-anticipated book includes a foreword by Harold McGee, author of On Food & Cooking and contributor to Nature, New York Times, Fine Cooking, and Physics Today. It is this rigorous scientific viewpoint that sets the book apart, enabling you to develop processes, tastes, and textures that give your new products a competitive edge.
- Sales Rank: #378073 in eBooks
- Published on: 2009-12-21
- Released on: 2009-12-21
- Format: Kindle eBook
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. Adri�'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
Most helpful customer reviews
7 of 8 people found the following review helpful.
Reference. Nothing More, Nothing Less
By Christopher Hernandez
I have always been curious as to the idea that is 'molecular gastronomy'. I have been reading blogs and books, such as Grant Achetz, and I was really hoping this could unravel the mystery to some of the processes. Alas, it does not.
This book is a big dictionary of words you may run across in your search of culinary magic. It compiles what various ingredients and processes are in one easy to find location (although some listings are labeled as still being 'experimental'). So who is this book for? Well not the everyday reader and at the current price of nearly $40+, it isn't even for the person who is thinking of playing around on the weekends. It should be for someone that has a few 'molecular gastronomy' books and needs some expanding on terminology.
I recommend it but with reservations, to newcomers of this idea of cooking it will not help alone. This book should be seen more as cliff notes, a book you have beside you when you are reading others like Grant Achetz or Heston Blumenthal.
24 of 25 people found the following review helpful.
Reference book for the experimentalist, but no cookbook
By Amazon Customer
This book is not a cookbook. I was somewhat disappointed by this as I would have loved to see several sample recipes illustrating the techniques. Instead, it's a reference book that collects several modern (Adria doesn't like the term molecular) gastronomy techniques in a convenient tome. This is still an emerging and exciting field where many of the leading modern gastronomy chefs are still experimenting with techniques and textures. This book is for those who wish to invent some of their own creations and need some guidance on what the various chemicals and procedures do to food. The book claims to provide proportions for chemicals to add for certain techniques, but does so sparingly. I suspect since this is the first edition, the authors are still discovering what's the right amount to provide for various combinations, and we'll probably see future editions with more gaps filled in. So, for a chef who wants to seriously attempt to create unique dishes, I give 4/5 stars. For the cook who wants a simple collection of recipes, this is not the book for you - you are better off getting some of the thick restaurant cook books like "Fat Duck" or "El Bulli"'s, but beware, that they often assume you have all the professional equipment the restaurant uses to make those dishes!
123 of 135 people found the following review helpful.
An overpriced pocket dictionary for molecular gastronomy
By J. brooks
I ordered this book and eagerly awaited it's delayed shipment. There were many disappointing aspects of this book.
First, the author description on Amazon is wrong. Yes, wrong. Ferran Adria is NOT the author. Rather, the book was authored by 'Alicia Foundation elBullitaller', which was founded by Ferran Adria. It is unclear to what degree Adria was involved.
Second, contrary to the first review of this book (I've no idea what he was smoking), this is not a 'thick tome' unless you consider lecithin-based foams are the equivalent of beef wellington. the book measures 6x9" and is barely 1/2 inch thick if you count the hardcovers. There are 247 small glossy pages in between, including the indices. Each page has generous 5/8" margins all around to help set off the easy to read text that includes much white space between items. This makes the text roughly 4x7" including the white space, and there is a lot of white space.
Third, I suppose this book is supposed to be a definitive compendium of molecular gastronomy. Perhaps, but in that case there aren't many letters in the alphabet. I'm not really sure what one is to make of a molecular gastronomy book that includes definitions such as:
* 1.25" devoted to "Centrifugation. See Centrifuge"
* almost an entire page of cross references for calcium chloride, gluconate, gluconolactate, lactate, and oxide.
* and one of the highlights (I'm NOT making this up" is 3 inches of space devoted to defining "Bitter". It is first fancified as an 'organoleptic perception'. Then it is defined as: "One of the basic tastes." The additional information included is: "In the retail food industry quinine is considered to be the standard of bitterness. However, caffeine is increasingly being used as a reference. Other bitter products: gentian, caffeine. It is a taste that is readily rejected in childhood, as it is instinctively associated with venomous substances; later it becomes part of people's eating routines out of habit."
Oh yes. I habitually bite into a chunk of quinine every other day in adult life. When a fair amount of space wasted on unenlightened, uninformative entries, one wonders what the author and publisher must have been thinking. One of the few color photos is of a glob of 'lyophilized pistachio' having water poured on it to 'rehydrate it'. There are six pictures ranging from a smear of green gunk to a puddle of green goo, which is presumably the 'rehydrated pistachio.' I've no idea why these images are important much less why it takes an entire page to present them.
This book is vastly overpriced even with Amazon's discount. The amount of effort and work in it do not compare in the least to, say, Thomas Keller's Ad Hoc. The book provides no techniques, suggestions, hints, or examples. It includes much extraneous information, the apparent purpose of which is to fill space. It is laughable to compare Molecular Gastronomy A to Z to a tome such as Larousse Gastronomique. There is nothing insightful in this small book, and it does not inform one regarding any techniques of molecular gastronomy. It is about as useful as a frozen egg.
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