Joe H Posted December 18, 2006 Share Posted December 18, 2006 http://observer.guardian.co.uk/foodmonthly...1969723,00.html Link to comment Share on other sites More sharing options...
Poivrot Farci Posted December 18, 2006 Share Posted December 18, 2006 As a jock, nerds are my bespectacled mortal enemies. Monsieur This, however, is glassesless and upstages Harold McGee with “Révélations Gastronomiques” (not in English yet) by combining scientific properties and respective weight-measured recipes, offset by culinary anecdotes such as the heptagonal efficiency of turned vegetables and relevant historical quotations/ references from les big fromages: Brillat-Savarin, de La Reynière, Carème, Bras...McGee. Virtually every cookery technique, property and method - emulsions, yeast, butter, starch, eggs, fats, puff pastry, protein coagulation, mousses, searing, poaching, braising, micro-waves, civet, brining, infusing, pastry dough, baking... are explored, explained and demonstrated with each composed dish. Far more practical toilet read than McGeek’s “On Food and Cooking” for tangible executions, and without the shame of Henri Miller. Link to comment Share on other sites More sharing options...
johnb Posted November 6, 2007 Share Posted November 6, 2007 This article appeared in this morning's NYT. http://www.nytimes.com/2007/11/06/science/...tml?ref=science Interesting that the Times put it in the Tuesday science section, not the Wednesday food section. Link to comment Share on other sites More sharing options...
Dave Pressley Posted November 12, 2007 Share Posted November 12, 2007 I had the Food Network on earlier this week and heard Bobby Flay announce that cold water boils faster than hot water. I don't mind that anyone on this channel comes off as a food authority (certainly that's one of the goals of the network) except when they give misinformation. Link to comment Share on other sites More sharing options...
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