Molecular Gastronomy

A Work in Progress: Notes on Food, Cooking and Creativity

A Work in Progress: Notes on Food, Cooking and Creativity

A companion piece to Noma, A Work in Progress is a personal account of life at the now famous restaurant. Written by Rene Redzepi as a series of journal entries the text will be accompanied by approximately 75 brand new recipes worked on during the year. Illustrated with a combination of candid photography shot by Rene and his team (125 images), plus final dish shots (90), A Work in Progress promises to be a unique insight into the inner workings of the restaurant and its highly creative team...
$95.00
Add:
Cocina Al Vacio, La Sous-Vide Cuisine

Cocina Al Vacio, La Sous-Vide Cuisine

Sous Vide is basically the process of vacuum-sealing foods in plastic bags and cooking at a low temperatures, is a technique that, until now has been more widely used in Europe that in the United States. Here finally is an English translation of an excellent book on the subject from two pioneers of the technique Joan Roca and Salvador Brugues who have taken the process beyond its original purpose of food preservation to produce wonderful new recipes for restaurant use. There are detailed...
$275.00
Add:
Faviken

Faviken

Faviken is an exclusive insight into one of the world's most interesting restaurants: Faviken Magasinet. Serving only 12 people every day on a remote farm in northern Sweden, using only ingredients sourced and prepared within the immediate vicinity of the restaurant, head chef Magnus Nilsson is creating some of the most inspirational food in restaurants today. For the first time his incredible approach to working with nature is revealed, which will fascinate and delight all aspiring chefs and...
$75.00
Add:
Kitchen Mysteries Revealing the Science of Cooking

Kitchen Mysteries Revealing the Science of Cooking

This Herve is an international celebrity and founder of molecular gastronomy, and the scientific investigation of culinary practice. This is known for his ground breaking research into the chemistry and physics behind everyday cooking. His work is consulted widely by amateur cooks and professional chefs and has changed the way food is approached and prepared all over the world. In Kitchen Mysteries the author offers a second helping of his world renown insight into the science of cooking,...
$60.00
Add:
Molecular Gastronomy by Molecule-R: An Introduction to the Science Behind 40 Spectacular Recipes

Molecular Gastronomy by Molecule-R: An Introduction to the Science Behind 40 Spectacular Recipes

40 new stunning recipes explained and illustrated with the intelligence and aesthetic beauty that defines the Molecule-R brand. A complete and accessible reference work now paves the way for a democratization of molecular gastronomy!
$135.00
Add:
Molecular Gastronomy: Exploring the Science of Flavor

Molecular Gastronomy: Exploring the Science of Flavor

Herve This (pronounced "Teess") is an internationally renowned chemist, a popular French television personality, a bestselling cookbook author, a longtime collaborator with the famed French chef Pierre Gagnaire, and the only person to hold a doctorate in molecular gastronomy, a cutting-edge field he pioneered. Bringing the instruments and experimental techniques of the laboratory into the kitchen, This uses recent research in the chemistry, physics, and biology of food to challenge traditional...
$40.00
Add:
Molecular Gastronomy: Scientific Cuisine Demystified

Molecular Gastronomy: Scientific Cuisine Demystified

Uncover the science of cooking with this International Association of Culinary Professionals Cookbook Award finalist - Molecular Gastronomy: Scientific Cuisine Demystified Molecular Gastronomy: Scientific Cuisine Demystified aims to demystify the intriguing and often mysterious world of cooking that we call molecular gastronomy, or ôAvangard Nueva Cocinaö, as Ferran Adriß has called it. This book provides readers with crucial knowledge of the ingredients used to execute the fundamental...

Call for Price
... more info
Call for price
Mugaritz: A Natural Science of Cooking

Mugaritz: A Natural Science of Cooking

The first-ever book in English on Mugaritz, the ground-breaking restaurant in the Basque country, northern Spain. Spain is a renowned centre of gastronomic creativity, and with his refined, intelligent cooking and inspired approach to creating new dishes, head chef Andoni Aduriz is at the forefront of the movement. The book contains 70 definitive recipes and photographs for the signature dishes, as well as narrative texts explaining the creative development and innovations behind the...
$85.00
Add:
SOUS-VIDE CUISINE

SOUS-VIDE CUISINE

Sous vide as a CULINARY TECHNIQUE and not merely a conservation procedure. This is the first premise of this work. There still seems to be a certain reticence that associates the sous vide process with industrial practices and aims that are exclusively based on profit, productivity and preservation of a product for as long as possible. But beyond these practical advantages, the sous vide process responds to objectives that are much more closely aligned with the culinary arts, such as: the quest...
$275.00
Add:
Taste Buds and Molecules The Aromatic Path of Wine and Foods

Taste Buds and Molecules The Aromatic Path of Wine and Foods

"If Catalan superchef Ferran Adria is the leading missionary of molecular gastronomy, Mr. Chartier is his counterpart with a corkscrew."--"Globe and Mail" This award-winning book, now available for the first time in English in the U.S., presents a cutting-edge approach to food and wine pairing. Sommelier Francois Chartier has spent the better part of two decades collaborating with top scientists and chefs to map out the aromatic molecules that give foods and wines their flavor. Armed with the...
$75.00
Add:
The Food Lab: Better Home Cooking Through Science

The Food Lab: Better Home Cooking Through Science

J. Kenji Lopez-Alt shows that cooks don't need a state-of-the-art kitchen to cook perfect meals. In a book centred on much-loved dishes, Kenji explores the science behind searing, baking, blanching and roasting. In hundreds of easy-to-make recipes with over 1,000 full-colour images illustrating step-by-step instructions, readers will find out how to make perfect roast turkey with crackling skin, how to make extra fluffy or creamy scrambled eggs and much more. Combining the unrelenting curiosity...
$81.99
Add:
The Kitchen as Laboratory: Reflections on the Science of Food and Cooking

The Kitchen as Laboratory: Reflections on the Science of Food and Cooking

Eating is a multisensory experience, yet chefs and scientists have only recently begun to deconstruct food's components, setting the stage for science-based cooking. In this global collaboration of essays, chefs and scientists advance culinary knowledge by testing hypotheses rooted in the physical and chemical properties of food. Using traditional and cutting-edge tools, ingredients, and techniques, these pioneers create, and sometimes revamp, dishes that respond to specific desires and serve...
$55.00
Add:
Under Pressure: Cooking Sous Vide

Under Pressure: Cooking Sous Vide

In "Under Pressure", Thomas Keller shows us how sous vide, which involves packing food in airtight plastic bags and cooking at low heat, achieves results that other cooking methods simply cannot - in flavour and precision. For example, steak that is a perfect medium rare from top to bottom; and meltingly tender yet medium rare short ribs that haven't lost their flavour to the sauce. Fish, which has a small window of doneness, is easier to finesse, and salmon develops a voluptuous texture when...
$180.00
Add:
What Einstein Told His Cook: Kitchen Science Explained

What Einstein Told His Cook: Kitchen Science Explained

Do you wish you understood the science of foods, but don't want to plow through dry technical books? What Einstein Told His Cook is like having a scientist at your side to answer your questions in plain, nontechnical terms. Chemistry professor and syndicated Washington Post food columnist Robert L. Wolke provides over 100 reliable and witty explanations, while debunking misconceptions and helping you to see through confusing advertising and labeling. In "Sweet Talk" you will learn that your...
$57.00
Add:
Copyright © 2018 Epicureanbooks. Powered by Zen Cart