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Khymos rounds up this year's molecular gastronomy book selection

Hugh
2009-09-11 20:42:00 UTC

Martin “Khymos” Lersch is, as usual, the man. Not the scary I-take-all-your-tax-and-oppress-hippies-and-rockstars man, but the cool, sorted, knowledgeable man. Probably with a very narrow black tie and a sharp suit.

Today he’s got a complete round-up of all the molecular gastronomy books coming out this year and damn, that’s an exciting list. All the El Bulli recipes! Ferran Adria’s A-Z of food! Herve This on ovens!

Damn you, Lersch, you just made my local Amazon branch rather richer.

Comments

Jonas \| 2009-09-16 17:44:14 UTC Hmmm… I should remember this for Christmas.
Kristie \| 2009-09-28 13:46:01 UTC I am SO excited about some of these! It’s frustrating to have to try to figure out the ratios on my own when I have know idea what I’m supposed to be doing. A dash of sodium alginate really doesn’t have the same effect as a carefully measured 1/10 of a gram.

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