Guru to a new generation of chefs from Chicago to Copenhagen, Spain.s Ferran
Adria 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
Adria.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.

Download File Size:18.91 MB

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