From the science of cooking to its history. From cross cultural experiences to bad-boy chefs and their travels. From magic realism that mixes food and love and life to restaurants that have shaped modern cooking. These books have influenced generations of professional and home cooks. BloombergQuint spoke to Sanjeev Kapoor, bestselling author and TV host, Rohit Gambhir, executive chef at The Obero
On Food And Cooking By Harold McGee On Food and Cooking pioneered the translation of technical food science into cook-friendly kitchen science and initiated the inventive culinary movement known as “molecular gastronomy”. “This is one of the first chefs who covers the science of cooking, working on the why of everything,” Kapoor said. Kitchen Mysteries: Revealing The Science Of Cooking By
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What Einstein Told His Cook By Robert Wolke Wolke, who holds a PhD in nuclear chemistry, debunks common food myths in this book, Kapoor said. It covers topics such as softening hardened brown sugar, removing (or not) excess salt from soup with a potato, and issues related to non-stick cookware. Indian Food, A Historical Companion By KT Achaya This book looks into the aspects of ancient Indian coo
Jerusalem By Yotam Ottlenghi In Jerusalem, Yotam Ottolenghi and Sami Tamimi explore the vibrant cuisine of their home city—with its diverse Muslim, Jewish, and Christian communities. Both men were born in Jerusalem in the same year—Tamimi on the Arab east side and Ottolenghi in the Jewish west. This stunning cookbook offers 120 recipes from their unique cross-cultural perspective—inventive vegeta
What Einstein Told His Cook By Robert Wolke Wolke, who holds a PhD in nuclear chemistry, debunks common food myths in this book, Kapoor said. It covers topics such as softening hardened brown sugar, removing (or not) excess salt from soup with a potato, and issues related to non-stick cookware. Indian Food, A Historical Companion By KT Achaya This book looks into the aspects of ancient Indian coo
Vicky Ratnani Practical Cookery By Victor Ceserani And Ronald Kinton Vicky Ratnani said this was one of the books that “teaches the basics of cooking”. “ In the 70s and 80s every cook used to swear by this book,” he said. “It is a very comprehensive book and which covers all theories of cooking.” Larousse Gastronomique By Prosper Montagné Larousse Gastronomique, by Prosper Montagné is about
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