book data
44 ratings,
4.52
average rating, 12 reviews
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published
October 1st 2008
by Ten Speed Press
binding
Hardcover, 400 pages
isbn
1580089283
(isbn13: 9781580089289)
description
A pioneer in American cuisine, chef Grant Achatz represents the best of the molecular gastronomy movement--brilliant fundamentals and exquisite taste ...more
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other reviews (showing 1-20 of 92)
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avg 4.52
editions: all | this edition
editions: all | this edition
Read in October, 2008
recommends it for:
Gourmands and Foodies
Besides the El Bulli books by Ferran Adria (which are hard to come buy and very expensive), this is the first real cookbook dealing with molecular gastronomy by a well known chef. The recipes are precise and easy to follow, although finding some of the ingredients and equipment is going to be hard for a home chef. Achatz and company demystify MG cooking and show that it's really not that different from more traditional cooking.
The essays offer insight into the process and feel of A...more
The essays offer insight into the process and feel of A...more
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Read in November, 2008
As a coffee table book, Lara Kaster's photographs are some of the most stunning food photography I've ever seen. As a cookbook, the over 300 recipes included in this monolith are as addictive and all-consuming as any I've tried recreating.
My issue with the book is with the essays. Given the writing talents of the food writers involved — Michael Ruhlman, Jeffrey Steingarten, Mark McCluskey and Michael Nagrant — the essays are mainly rehashes of better articles each has writte...more
My issue with the book is with the essays. Given the writing talents of the food writers involved — Michael Ruhlman, Jeffrey Steingarten, Mark McCluskey and Michael Nagrant — the essays are mainly rehashes of better articles each has writte...more
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Read in November, 2008
For being a beautiful coffee table book of food porn, this book gets five stars. Its lovely to see the large scale photographs of the restaurant and gorgeous food.
But as for the practical/DIY aspect of the book (which is substantial)... I don't mean to sound like a bumpkin since I know that this is what the Molecular Gastronomy style is all about, but this the whole thing goes a little over my head. Everything is posted in grams, which I assume keeps everything as precise as possib...more
But as for the practical/DIY aspect of the book (which is substantial)... I don't mean to sound like a bumpkin since I know that this is what the Molecular Gastronomy style is all about, but this the whole thing goes a little over my head. Everything is posted in grams, which I assume keeps everything as precise as possib...more
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12/26/08
Mark
is currently reading it
Read in December, 2008
worst part of this book so far is the intro article by jeffrey steingarten - it's horrible. If had an opportunity to write a piece introducing the coolest restaurant in the US, I wouldn't blow it whining about my broken toe and wasting most of the sentences on topics that mean nothing like other diners' perfumes.
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01/21/09
Hillary
added it
Read in January, 2009
wow. this is absolutely an aspirational cookbook. there's one recipe I'm going to try, and a few more that I would try if I (a) had a larger kitchen and (b) could afford the ingredients and equipment. That said, this is more a coffee table book than an actual cookbook.
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Read in December, 2008
Science + Cooking
The world of molecular gastronomy is beyond me but the pictures are impressive. We have already started on our modern day pantry but I will leave the execution of these recipes to the expert chef in the house.
The world of molecular gastronomy is beyond me but the pictures are impressive. We have already started on our modern day pantry but I will leave the execution of these recipes to the expert chef in the house.
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Read in November, 2008
Recipes are broken up with more logical modularity than Thomas Keller's Under Pressure. Keller's recipes reflect a more classical palate, though.
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05/28/09
Laura Cococcia
marked it as to-read
On my to read list, but many of my friends rave about it. Recently interviewed the author, Grant Achatz: http://tinyurl.com/nod5c7
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Read in December, 2008
I received this for Christmas from D- holy hannah. This book has AMAZING photography from one of the best restaurants in the US (according to Gourmet magazine, New York Times, etc). The food pairing is unique, the presentation is impeccably designed- just wow.
And supposedly, if you can find the ingredients, the recipes are designed for home chefs ;) like me.
And supposedly, if you can find the ingredients, the recipes are designed for home chefs ;) like me.
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Read in February, 2009
My autographed copy finally arrived. If you don't see me for a few weeks, I'll be in my kitchen experimenting with the molecular gastro recipes.
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