Products related to Gastronomy:
-
Mushroom Gastronomy
Price: 30.00 £ | Shipping*: 0.00 £ -
Gastronomy of Italy
Gastronomy of Italy - the seminal work on Italian food, first published in the 1990s - is revised and updated and illustrated with new photography. This classic book leaves no stone unturned in its exploration of Italian gastronomy.Anna Del Conte, the doyenne of Italian cooking, defines the country's regions, ingredients, dishes and techniques for a new generation in her comprehensive explanation of its culinary terms.This simple A-Z format covers all elements of Italian gastronomy from abbacchio to zuppe inglese. There are over 200 recipes, including the great dishes from every major region of Italy.Variations on the classics - pasta, polenta, gnocchi, risotto and pizzas - sit alongside Anna's recipes for versions of Italian favourites, such as peperonata, lamb fricassee, ossobuco and less well-known regional specialities. Specially commissioned photographs of the dishes, ingredients and techniques along with maps of the regions, makes this a truly unique and invaluable book. Word count: 197,000
Price: 35.00 £ | Shipping*: 0.00 £ -
Critical Muslim 26: Gastronomy
What is halal? Does Islam have a particular flavour? Is culture transferred through gastronomy? In this issue we resist intoxication by wine and soberly sample the culinary delights of the Muslim world—then and now.By exploring the more obscure delicacies of international cuisine, we confront the underbelly of gluttony and ask why the Muslim world is so indulgently carnivorous.We go back to nature on an organic farm and consider whether going organic will save the world and promote the true spirit of Islam.
Price: 14.99 £ | Shipping*: 3.99 £ -
Molecular Gastronomy : Scientific Cuisine Demystified
Molecular Gastronomy: Scientific Cuisine Demystified aims to clarify and explain the fascinating world of molecular gastronomy.It offers the reader crucial knowledge of key ingredients and provides fundamental step-by-step techniques for application.It provides a foundation for experimenting with and, most importantly, understanding new and exciting ingredients and cooking techniques.
Price: 62.00 £ | Shipping*: 0.00 £
-
What are some recipes for molecular gastronomy?
Some popular recipes for molecular gastronomy include spherification, where liquids are turned into spheres using sodium alginate and calcium chloride. Another technique is foams, where ingredients are turned into a light, airy foam using a whipping siphon and stabilizers like lecithin. Gelification is also common, where gelling agents like agar-agar or gelatin are used to create unique textures and presentations. These techniques are often used to create visually stunning and innovative dishes that play with texture and flavor in unexpected ways.
-
Is food and gastronomy difficult?
Food and gastronomy can be difficult for some people, especially those who are new to cooking or have limited experience with different types of cuisine. However, with practice and a willingness to learn, anyone can improve their skills in the kitchen and develop a deeper understanding and appreciation for food. Additionally, the world of gastronomy is vast and diverse, so there is always something new to explore and learn about, making it an exciting and rewarding journey for those who are passionate about food.
-
What is Gastronomy 2?
Gastronomy 2 is a concept that builds upon the traditional idea of gastronomy, which focuses on the art and science of good eating. Gastronomy 2 expands this concept to include a more holistic approach to food, incorporating elements such as sustainability, ethics, and cultural diversity. It emphasizes the interconnectedness of food, people, and the environment, and seeks to promote a more conscious and responsible approach to food consumption and production. Overall, Gastronomy 2 aims to elevate the role of food in society and encourage a more mindful and sustainable food culture.
-
How was the gastronomy today?
The gastronomy today was excellent. The flavors were well-balanced, and the presentation of the dishes was beautiful. The ingredients were fresh and of high quality, and the overall dining experience was very enjoyable. I would definitely recommend it to others.
Similar search terms for Gastronomy:
-
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.
Price: 71.99 £ | Shipping*: 0.00 £ -
Food & Freedom : How the Slow Food Movement Is Changing the World Through Gastronomy
Inspiring the global fight to revolutionize the way food is grown, distributed, and eaten. In the almost thirty years since Carlo Petrini began the Slow Food organization, he has been constantly engaged in the fight for food justice.Beginning first in his native Italy and then expanding all over the world, the movement has created a powerful force for change. The essential argument of this book is that food is an avenue towards freedom.This uplifting and humanistic message is straightforward: if people can feed themselves, they can be free.In other words, if people can regain control over access to their food-how it is produced, by whom, and how it is distributed-then that can lead to a greater empowerment in all channels of life.Whether in the Amazon jungle talking with tribal elders or on rice paddies in rural Indonesia, the author engages the reader through the excitement of his journeys and the passion of his mission. Here, Petrini reports upon some of the success stories that he has observed firsthand.From Chiapas to Puglia, Morocco to North Carolina, he has witnessed the many ways different peoples have dealt with food problems. This book allows us to learn from these case studies and lays out models for the future.
Price: 16.95 £ | Shipping*: 3.99 £ -
Molecular Gastronomy : Exploring the Science of Flavor
Herve This (pronounced "Teess") is an internationally renowned chemist, a popular French television personality, a bestselling cookbook author, a longtime collaborator with the famed French chef Pierre Gagnaire, and the only person to hold a doctorate in molecular gastronomy, a cutting-edge field he pioneered.Bringing the instruments and experimental techniques of the laboratory into the kitchen, This uses recent research in the chemistry, physics, and biology of food to challenge traditional ideas about cooking and eating.What he discovers will entertain, instruct, and intrigue cooks, gourmets, and scientists alike. Molecular Gastronomy, This's first work to appear in English, is filled with practical tips, provocative suggestions, and penetrating insights.This begins by reexamining and debunking a variety of time-honored rules and dictums about cooking and presents new and improved ways of preparing a variety of dishes from quiches and quenelles to steak and hard-boiled eggs.He goes on to discuss the physiology of flavor and explores how the brain perceives tastes, how chewing affects food, and how the tongue reacts to various stimuli. Examining the molecular properties of bread, ham, foie gras, and champagne, the book analyzes what happens as they are baked, cured, cooked, and chilled.Looking to the future, Herve This imagines new cooking methods and proposes novel dishes.A chocolate mousse without eggs? A flourless chocolate cake baked in the microwave? Molecular Gastronomy explains how to make them. This also shows us how to cook perfect French fries, why a souffle rises and falls, how long to cool champagne, when to season a steak, the right way to cook pasta, how the shape of a wine glass affects the taste of wine, why chocolate turns white, and how salt modifies tastes.
Price: 13.99 £ | Shipping*: 3.99 £ -
Building a Meal : From Molecular Gastronomy to Culinary Constructivism
An internationally renowned chemist, popular television personality, and bestselling author, Herve This heads the first laboratory devoted to molecular gastronomy--the scientific exploration of cooking and eating.By testing recipes that have guided cooks for centuries, and the various dictums and maxims on which they depend, Herve This unites the head with the hand in order to defend and transform culinary practice. With this new book, Herve This's scientific project enters an exciting new phase.Considering the preparation of six bistro favorites--hard-boiled egg with mayonnaise, simple consomme, leg of lamb with green beans, steak with French fries, lemon meringue pie, and chocolate mousse--he isolates the exact chemical properties that tickle our senses and stimulate our appetites.More important, he connects the mind and the stomach, identifying methods of culinary construction that appeal to our memories, intelligence, and creativity.By showing that the creation of a meal is as satisfying as its consumption, Herve This recalibrates the balance between food and our imaginations. The result is a revolutionary perspective that will tempt even the most casual cooks to greater flights of experimentation.
Price: 12.99 £ | Shipping*: 3.99 £
-
What is the difference between a specialist in gastronomy and a professional in gastronomy?
A specialist in gastronomy is someone who has in-depth knowledge and expertise in a specific aspect of gastronomy, such as wine, cheese, or pastry. They have focused their studies and career on mastering a particular area within the field of gastronomy. On the other hand, a professional in gastronomy is a broader term that encompasses anyone working in the food and beverage industry, including chefs, sommeliers, food writers, and restaurant managers. While a specialist has a narrow focus within gastronomy, a professional may have a more general or diverse skill set within the field.
-
What is the meaning of Gastronomy 5?
Gastronomy 5 refers to the fifth level of gastronomy, which is the art and science of good eating. It represents a high level of culinary expertise and knowledge, where food is not only prepared and consumed but also appreciated and celebrated for its cultural, social, and historical significance. Gastronomy 5 emphasizes the importance of quality ingredients, skilled cooking techniques, and the overall dining experience, making it a holistic approach to food and dining.
-
Are compliments rewarded in the gastronomy industry?
Compliments are often rewarded in the gastronomy industry as they can boost the morale of the staff and provide validation for their hard work. Positive feedback from customers can also lead to increased business through word-of-mouth recommendations and repeat visits. Additionally, compliments can inspire chefs and restaurant owners to continue innovating and improving their offerings to maintain high standards and customer satisfaction.
-
Is everyone suitable for the gastronomy industry?
Not everyone is suitable for the gastronomy industry as it requires a specific set of skills and qualities. Those who are passionate about food, have a strong work ethic, are able to handle high-pressure environments, and have good communication and teamwork skills are more likely to succeed in the industry. Additionally, physical stamina and the ability to work irregular hours are also important factors to consider. It's important for individuals to assess their own strengths and interests before pursuing a career in gastronomy.
* All prices are inclusive of VAT and, if applicable, plus shipping costs. The offer information is based on the details provided by the respective shop and is updated through automated processes. Real-time updates do not occur, so deviations can occur in individual cases.