The Porky Gourmand » "ferran adria" http://arapleting.com/porkygourmand the journey through le cordon bleu Sun, 07 Feb 2010 14:39:34 +0000 en hourly 1 http://wordpress.org/?v=3.0 Six Chefs, Five Videos http://arapleting.com/porkygourmand/2009/09/five-chefs-five-videos/ http://arapleting.com/porkygourmand/2009/09/five-chefs-five-videos/#comments Wed, 23 Sep 2009 15:22:32 +0000 Kiplagat http://arapleting.com/porkygourmand/2009/09/five-chefs-five-videos/ Have a look at this great Authors @ Google videos. They all feature great chefs & authors who are masters of their craft.


Anthony Bourdain is chef at large of Bistro Les Halles, and host of “No Reservations” which is a food & travel show.


Thomas Keller is chef owner of the Thomas Keller restaurant group, his best known restaurants are the French Laundry & Per Se


Ferran Adria is chef owner of El bulli, he has also developed high quality fast food concept restaurant Fast Good.


Grant Achatz & Nick Kokonas is chef co-owner at Alinea. Nick Kokonas is a co-owner of Alinea.


Eric Ripert & Michael Laskonis chefs at New York’s Le Bernadin

]]> http://arapleting.com/porkygourmand/2009/09/five-chefs-five-videos/feed/ 0 Just bought: “The Cook’s Book” edited by Jill Norman http://arapleting.com/porkygourmand/2009/03/just-bought-the-cooks-book-edited-by-jill-norman/ http://arapleting.com/porkygourmand/2009/03/just-bought-the-cooks-book-edited-by-jill-norman/#comments Wed, 18 Mar 2009 18:13:54 +0000 Kiplagat http://arapleting.com/porkygourmand/?p=155

the cook's book

Just bought!

This book has been out since 2005 but it is still relevant.I love this kind of book, it mostly concentrates on technique with recipes included. My take on cooking parallels my background in computing, if you understand frameworks, API’s & patterns you can build great software. The same with cooking, I am not really big on recipes, but I would rather master proper technique. With proper technique, you can create freely. I also have another book on technique “La Technique Complet” by culinary great Jacques Pepin.

Each chapter in the book features an expert (celebrity) chef, the chef are all stars in their own regards. These are my favourite sections

  • Paul Gayler – Sauces & Dressings; Very comprehensive focussing on modern sauce technique
  • Ferran Adria – Foams; this chapter features a great deconstruction of the spanish potato tortilla.
  • Charlie Trotter – Fish & Shellfish, Vegetables;
  • Marcus Wareing – Meat; Very comprehensive, Marcus worked with Gordon Ramsay before they fell apart publicly.
  • Ken Hom – Chinese cooking; A small chapter, but it sparked an interest. I love eating chinese, but never cooked it.
  • Michael Romano – Pasta; Explains & illustrates how to make home made pasta.
  • David Thompson – Thai cooking; A non-thai bloke who does better thai food than most Thai chefs.
  • Pierre Herme – Pastry & Sweet Doughs, Desserts; Pierre Herme is just the man when it come to pastry.
  • Greg Malouf – Middle Eastern Cooking; Greg is the authority on Lebanese food in Australia. Great illustrated labne recipe.

The best thing about this book is the photography. It is more illustrated than any book I have seen.

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