Molecular Gastronomy: Scientific Cuisine Demystified

Für mich als Küchenmeister und Molekularbegeisterter sehr sehr gutes Fachbuch!

著者が都内ホテルの総料理長時代に結婚式で出された料理が素晴しく、腕が確かな人の本ならと購入しました。 アメリカ料理大学での講師の経験があるだけあり、内容は教科書に準じた纏まりを感じさせます。 まだ試していませんが和の素材を取り入れた遊び心ふんだんなレシピも魅力的で、日本の若き料理人のために日本語版が出るのが待ち遠しいです。

Was a gift to my boss and he loved it.

The first time I received it without packing, resulting in a damaged product. I returned it and ordered a new one which was in the exact same shape: damaged. In the description it claims to be a new product but in real it looks like it has been used heavily. Do not buy it! (in The Netherlands)

Nice book you have Chef Jose Sanchez, on top your busy schedule you still manage to spent your time and care enough to write this book. Things I like the most for this book are the detail, even though the steps could be more describing, sort of explaining why or the reason using such molecular product and the reaction to certain ingredients. The book suitable for molecular enthusiast who wants to try, with this book you can follow the recipes easily as the step by step process provided. The layout itself probably need to be less tables and chart. I like it more describing and have story behind each recipe or dish. But if you read again the book is about Scientific Cuisine Demystified, so I can't really complained about it. Once again great book to have, great step by step pictures (really helps) and hopefully you have website for this great idea of demystified scientific cuisine so all your readers can be updated for new technique that we would like to know as well.