New Book From the Kitchen of Ferran Adria Deconstructs the Science of Cooking

Ferran Adria's innovative techniques and creative brilliance are distilled in the new CRC Press book Modern Gastronomy: A to Z, an easy-to-use resource that belongs on the shelf of every professional chef and devotee of the culinary arts.

Jan 27, 2010, 06:18 ET from CRC Press

BOCA RATON, Fla., Jan. 27 /PRNewswire/ -- Although Adria's combination of science and cooking may seem fashionable and modern, the pairing of these disciplines goes way back. In the early days of chemical science, chemists borrowed procedures and knowledge from cooks. Now cooks often turn to chemists for answers. This book clearly defines terminology, describes the nature of hundreds of ingredients, and examines why they produce certain reactions in the pan and on the palate. As renowned food writer Harold Magee states in the foreword "... it is the first such book to be initiated and shaped by professional cooks themselves, and to be so forward-looking ... The book of cooking is now wide open."

Making the dizzying drive down from the Pyrenees to an isolated beach on Spain's Catalan coast to partake of El Bulli's 30-course tasting menu has become a rite of passage to foodies everywhere. Called "the Salvador Dali of the kitchen," Adria has inspired a new generation of chefs. His playful, provocative yet scientific cooking has won him global acclaim as one of the most creative and inventive culinary geniuses in the world.

If you need to tweak a recipe, make a substitution, or understand a chemical reaction, Modern Gastronomy (ISBN: 978-1-4398-1245-7, 265pp., $59.95) gives you the tools to do all that and more. You can quickly and easily look up and find, in plain language, everything you need to know about the science and art of cooking. Like the culinary foams Adria is credited with inventing, the book is not a blend or a mix but the essence of his knowledge presented to those who use conceptual culinary art to awaken palates to the endless possibilities of food and new flavor combinations.

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SOURCE CRC Press



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