This was considered one of my class texts, and it was surprisingly readable. Some chapters look like they will be exciting, like the chapter on sauce, however it’s just about a chapter on the chemistry of thickening reagents. This is the rare guide that I am marking as read but not score. I cannot remember the place I saw this recommended Food & Cooking or what I expected, however it is positively not for me. It’s a stunning compendium, however annoying to learn when you realize you may be quizzed on it. It’s a guide that is exhausting to peg, and never one that you will read cover-to-cover in one sitting.
See also delicacies; grande delicacies; nouvelle delicacies; molecular gastronomy; culture sections of various country articles. [newline]The fashion of Ottolenghi’s cooking originated in Israel the place his roots lie, and likewise introduces the influences of other elements of the world …