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A to Z
Taylor and Francis
June 2009
On Sale: June 15, 2009
256 pages
ISBN: 1439812454
EAN: 9781439812457
Hardcover
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Non-Fiction Cooking / Food
Guru to a new generation of chefs from Chicago to
Copenhagen, Spain’s Ferran Adrià 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 Adrià’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.
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