Helpful Books @ the Harborside Library
The big Fat Duck cookbook by Call Number: TX643 .B58 2008Note: Located at the desk; Library use only
Culinary Databases
Homaro Cantu & Ben Roche: Cooking as Alchemy
What is Molecular Gastronomy?
Herve This describes molecular gastromony in this video Gourmet's Diary of a Foodie: Inventors (Herve This).
Learn More about Molecular Gastronomy
- Liquid nitrogen pistachios: Molecular gastronomy, elBulli and foodiesThis scholarly article offers an amazing overview of molecular gastronomy from the perspective of scientists, chefs, and "foodies"!
- Statement on the 'new cookery'This well-known article from The Guardian newspaper (12/10/06) was written by Ferran Adria of El Bulli, Heston Blumenthal of the Fat Duck, Thomas Keller of the French Laundry and Per Se, and writer Harold McGee.
- Food for tomorrow?: How the scientific discipline of molecular gastronomy could change the way we eatHerve This wrote this opinion piece for the European Molecular Biology Organizationin in 2006.
Featured Recipe: Chocolate mousse made with no cream
The Food 52 blog has a great posting about this recipe which was created by Herve This and can be also found in his book Molecular Gastonomy: Exploring the Science of Flavor.
Wylie DuFresne: Ingredients
Sous Vide @ Eleven Madison Park Restaurant
Check out other sous vide videos from Eleven Madison Park.
Issues & Trends on the Web
- Culinology magazineWhat are professionals from the Research Chefs Association talking about?
- Side Dish: Food TrendsCheck out the latest trends in the food and beverage industry provided by CCD Innovation, a product development company.
Cutting-Edge Websites
- Cooking Issues - The French Culinary Institute Tech 'n Stuff BlogCheck out these "Primers" featuring helpful technical info on topics like sous-vide, hydrocolloids, and liquid nitrogen.
- Innovative ChefsFind out what Chefs Achatz, Adria, Blumenthal, and Kurti are experimenting with.
- KhymosRead interesting posts on food science and molecular gastronomy from Martin Lersch, an expert in organometallic chemistry. Download “Texture – A hydrocolloid recipe collection” and find inspiration in the "Molecular Gastronomy: Flavor Pairing" section.
- The Quenelle BlogCheck out this pastry and baking blog by Chef Francisco Migoya.
The Intrepid Culinologist
Rachel Zemser, a culinary development professional, shares food trend insights through this blog at Culinology magazine.
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Kitchen Theory
Describes itself as "The first dedicated, public body of knowledge on the professional development of restaurants, chefs, kitchen operations and home of the Odyssey experimental kitchen."
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