or Connect
ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Recipes › Ideas in Food
New Posts  All Forums:Forum Nav:

Ideas in Food

post #1 of 2
Thread Starter 

I just picked up Ideas in Food by Kamozawa and Talbot for kindle and gave it a quick glance.


So far, I'm a little dissapointed. I was expecting more molecular gastronomy and innovative cooking technique. So far its seems pretty traditional, with only a single chapter on what I would call molecular gastronomy stuff.


I only know of the authors and their works from their epynomious blog, which is amazing. I'm guessing they had to scale it down for the publisher.


I bought the book because it seemed like the affordable option at 12.99 to getting into molecular cuisine. The other one in its class, Modernist Cuisine, is around us$500.


All and all, if you were thinking about getting into molecular gastronomy, I think a better place to start would be getting the Kymos site's guide to hydro collios, which are easily like half of molecular gastronomy tricks. It's free too. http://www.chinaexpat.com/2009/12/02/sun-tzus-management-technique.html/



I'm probably being a little harsh on Ideas in Food. I'll post again once I've had a chance to go over it more and use it.

post #2 of 2

The khymos blog is excellent, yes.

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Recipes
ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Recipes › Ideas in Food