Ferran Adria Modern Gastronomy: A to Z

ISBN 13: 9781439812457

Modern Gastronomy: A to Z

3,55 valoración promedio
( 22 valoraciones por Goodreads )
 
9781439812457: Modern Gastronomy: A to Z

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.

"Sinopsis" puede pertenecer a otra edición de este libro.

About the Author:

Head Chef, El Bulli Restaurant, Roses, Spain

Review:

This alphabetical handbook of food ingredients, food-related processes, and food preparation tools is written for the professional cook who is no longer constrained by traditional culinary ingredients and techniques and is instead encouraged to experiment and explore the intersection of cooking and food science. ... Students of the culinary arts and food science may benefit from this useful information presented in a concise format. Summing Up: Recommended.
CHOICE, September 2010

... a landmark in the history of cooking ... the first such book to be initiated and shaped by professional cooks themselves, and to be so forward-looking ... both a gift and a challenge. The gift is the book itself and the information it holds. The challenge is to make use of it creatively and generously .
―From the Foreword by Harold McGee

... the fountainhead of a futuristic approach to food that pervades the kitchens of young, ambitious chefs everywhere ... Mr. Adrià's single-handed influence is staggering ...
―Beppi Crosariol, The Globe and Mail

He's doing the most exciting things in our profession today.
―Chef Paul Bocuse, namesake of Bocuse d’Or, biennial world chef championship

"Sobre este título" puede pertenecer a otra edición de este libro.

Los mejores resultados en AbeBooks

1.

Adria, Ferran
Editorial: Taylor Fransis
ISBN 10: 1439812454 ISBN 13: 9781439812457
Nuevos Cantidad: > 20
Librería
INDOO
(Avenel, NJ, Estados Unidos de America)
Valoración
[?]

Descripción Taylor Fransis. Estado de conservación: New. Brand New. Nº de ref. de la librería 1439812454

Más información sobre esta librería | Hacer una pregunta a la librería

Comprar nuevo
EUR 54,95
Convertir moneda

Añadir al carrito

Gastos de envío: EUR 2,93
A Estados Unidos de America
Destinos, gastos y plazos de envío

2.

Ferran Adria
Editorial: Taylor Francis Inc, United States (2010)
ISBN 10: 1439812454 ISBN 13: 9781439812457
Nuevos Tapa dura Cantidad: 1
Librería
The Book Depository
(London, Reino Unido)
Valoración
[?]

Descripción Taylor Francis Inc, United States, 2010. Hardback. Estado de conservación: New. Language: English . Brand New Book. 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. Nº de ref. de la librería LIB9781439812457

Más información sobre esta librería | Hacer una pregunta a la librería

Comprar nuevo
EUR 58,05
Convertir moneda

Añadir al carrito

Gastos de envío: GRATIS
De Reino Unido a Estados Unidos de America
Destinos, gastos y plazos de envío

3.

Adria, Ferran
Editorial: CRC Press (2009)
ISBN 10: 1439812454 ISBN 13: 9781439812457
Nuevos Tapa dura Cantidad: 2
Librería
Murray Media
(North Miami Beach, FL, Estados Unidos de America)
Valoración
[?]

Descripción CRC Press, 2009. Hardcover. Estado de conservación: New. Never used!. Nº de ref. de la librería P111439812454

Más información sobre esta librería | Hacer una pregunta a la librería

Comprar nuevo
EUR 57,21
Convertir moneda

Añadir al carrito

Gastos de envío: EUR 1,66
A Estados Unidos de America
Destinos, gastos y plazos de envío

4.

Ferran Adria
Editorial: Taylor Francis Inc, United States (2010)
ISBN 10: 1439812454 ISBN 13: 9781439812457
Nuevos Tapa dura Cantidad: 1
Librería
The Book Depository US
(London, Reino Unido)
Valoración
[?]

Descripción Taylor Francis Inc, United States, 2010. Hardback. Estado de conservación: New. Language: English . Brand New Book. 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. Nº de ref. de la librería LIB9781439812457

Más información sobre esta librería | Hacer una pregunta a la librería

Comprar nuevo
EUR 60,24
Convertir moneda

Añadir al carrito

Gastos de envío: GRATIS
De Reino Unido a Estados Unidos de America
Destinos, gastos y plazos de envío

5.

Ferran Adria
Editorial: Taylor and Francis 2010-01-19, Boca Raton, Fla. |London (2010)
ISBN 10: 1439812454 ISBN 13: 9781439812457
Nuevos Tapa dura Cantidad: 1
Librería
Blackwell's
(Oxford, OX, Reino Unido)
Valoración
[?]

Descripción Taylor and Francis 2010-01-19, Boca Raton, Fla. |London, 2010. hardback. Estado de conservación: New. Nº de ref. de la librería 9781439812457

Más información sobre esta librería | Hacer una pregunta a la librería

Comprar nuevo
EUR 57,03
Convertir moneda

Añadir al carrito

Gastos de envío: EUR 3,39
De Reino Unido a Estados Unidos de America
Destinos, gastos y plazos de envío

6.

Ferran Adria
Editorial: CRC Press 2010-01-19 (2010)
ISBN 10: 1439812454 ISBN 13: 9781439812457
Nuevos Cantidad: 4
Librería
Chiron Media
(Wallingford, Reino Unido)
Valoración
[?]

Descripción CRC Press 2010-01-19, 2010. Estado de conservación: New. Brand new book, sourced directly from publisher. Dispatch time is 24-48 hours from our warehouse. Book will be sent in robust, secure packaging to ensure it reaches you securely. Nº de ref. de la librería NU-GRD-00569686

Más información sobre esta librería | Hacer una pregunta a la librería

Comprar nuevo
EUR 57,61
Convertir moneda

Añadir al carrito

Gastos de envío: EUR 3,38
De Reino Unido a Estados Unidos de America
Destinos, gastos y plazos de envío

7.

Adria, Ferran
ISBN 10: 1439812454 ISBN 13: 9781439812457
Nuevos Cantidad: > 20
Librería
Paperbackshop-US
(Wood Dale, IL, Estados Unidos de America)
Valoración
[?]

Descripción 2009. HRD. Estado de conservación: New. New Book. Shipped from US within 10 to 14 business days. Established seller since 2000. Nº de ref. de la librería VT-9781439812457

Más información sobre esta librería | Hacer una pregunta a la librería

Comprar nuevo
EUR 57,83
Convertir moneda

Añadir al carrito

Gastos de envío: EUR 3,34
A Estados Unidos de America
Destinos, gastos y plazos de envío

8.

Ferran Adria
ISBN 10: 1439812454 ISBN 13: 9781439812457
Nuevos Cantidad: 3
Librería
Speedy Hen LLC
(Sunrise, FL, Estados Unidos de America)
Valoración
[?]

Descripción Estado de conservación: New. Bookseller Inventory # ST1439812454. Nº de ref. de la librería ST1439812454

Más información sobre esta librería | Hacer una pregunta a la librería

Comprar nuevo
EUR 62,86
Convertir moneda

Añadir al carrito

Gastos de envío: GRATIS
A Estados Unidos de America
Destinos, gastos y plazos de envío

9.

Ferran Adria
Editorial: CRC Press (2010)
ISBN 10: 1439812454 ISBN 13: 9781439812457
Nuevos Cantidad: 4
Librería
Books2Anywhere
(Fairford, GLOS, Reino Unido)
Valoración
[?]

Descripción CRC Press, 2010. HRD. Estado de conservación: New. New Book. Shipped from UK in 4 to 14 days. Established seller since 2000. Nº de ref. de la librería GB-9781439812457

Más información sobre esta librería | Hacer una pregunta a la librería

Comprar nuevo
EUR 53,03
Convertir moneda

Añadir al carrito

Gastos de envío: EUR 10,17
De Reino Unido a Estados Unidos de America
Destinos, gastos y plazos de envío

10.

Ferran Adria
Editorial: Taylor & Francis Inc
ISBN 10: 1439812454 ISBN 13: 9781439812457
Nuevos Tapa dura Cantidad: 4
Librería
THE SAINT BOOKSTORE
(Southport, Reino Unido)
Valoración
[?]

Descripción Taylor & Francis Inc. Hardback. Estado de conservación: new. BRAND NEW, Modern Gastronomy: A to Z, Ferran Adria, 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. Nº de ref. de la librería B9781439812457

Más información sobre esta librería | Hacer una pregunta a la librería

Comprar nuevo
EUR 56,95
Convertir moneda

Añadir al carrito

Gastos de envío: EUR 7,84
De Reino Unido a Estados Unidos de America
Destinos, gastos y plazos de envío

Existen otras copia(s) de este libro

Ver todos los resultados de su búsqueda