Gastronomy

The Gastronomy of Marriage: A Memoir of Food and L...

On our first date, Rich ordered a chocolate souffl at the beginning of the meal, noting an asterisk on the menu warning diners of the wait involved. At the time, I imagined he did it partly to impress me, which it did, though today I know well that hes simply the type of man who knows better than to turn down a hot-from-the-oven souffl when one is offered to him. When Michelle Maisto meets Richlike her, a closet writer with a...

Modern Gastronomy: A to Z...

Guru to a new generation of chefs from Chicago to Copenhagen, Spains 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 Magazines Top 50 list in 2006, 2007, and 2008, and has retained this title in 2009. Considered foods preeminent futurist, a mad Catalonian...

Gastronomy Of Italy...

Gastronomy of Italy continues to grace the shelves of home cooks, professional chefs and armchair travellers. A constant seller, the original version of this classic text won the prestigous Duchessa Maria Luigia di Parma prize. This new edition has been totally updated, reorganised and expanded taking into account the culinary changes of the last decade, the move towards healthier eating and today’s demand for a fully...

European Gastronomy into the 21st Century...

‘European Gastronomy into the 21st Century’ is a unique text examining the development and origins of European food traditions within social, economic and geographical contexts. Gastronomy is the art and science of good eating and drinking: a concept that extends outwards to embrace wider notions of tradition, culture, society and civilisation. This book provides a rigorous, well researched and much needed...

French Gastronomy...

“This we can be sure of: when a restaurant in the western world is famous for its cooking, it is the tricolor flag that hangs above the stove,” opined one French magazine, and this is by no means an isolated example of such crowing. Indeed, both linguistically and conceptually, the restaurant itself is a French creation. Why are the French recognized by themselves and others the world over as the most enlightened...

Building a Meal: From Molecular Gastronomy to Culi...

An internationally renowned chemist, popular television personality, and bestselling author, Herv This heads the first laboratory devoted to molecular gastronomy& mdash;the scientific exploration of cooking and eating. By the testing recipes that have guided cooks for centuries, and the various dictums and maxims on which they depend, Herv This unites the head with the hand in order to defend and transform culinary...

Art, Culture, and Cuisine: Ancient and Medieval Ga...

In Art, Culture, and Cuisine, Phyllis Pray Bober examines cooking through an assortment of recipes as well as the dual lens of archaeology and art history. Believing that the unity of a culture extends across all forms of expression, Bober seeks to understand the minds and hearts of those who practiced cookery or consumed it as reflected in the visual art of the time. Bober draws on archaeology and art history to examine...

European Gastronomy: The Story Of Man’s Food...

This text presents an historical and anthropological study of the evolution of gastronomy. It includes eating customs throughout the ages, from the ancient Greeks to modern practices, the development of the class menu and the changes to the number of courses in a meal. The social and cultural aspects of preparing, presenting, eating and enjoying food and drink for their own sake are...

Oaxaca al Gusto: An Infinite Gastronomy (William a...

No one has done more to introduce the world to the authentic, flavorful cuisines of Mexico than Diana Kennedy. Acclaimed as the Julia Child of Mexican cooking, Kennedy has been an intrepid, indefatigable student of Mexican foodways for more than fifty years and has published several classic books on the subject, including The Cuisines of Mexico (now available in The Essential Cuisines of Mexico, a compilation of her first...

Molecular Gastronomy: Exploring the Science of Fla...

Herv 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...