Books and Publications A digital menu

Technology and science will take a leading role in the pages of gastronomic books and publications in the 21st century. The Internet, digital content and more care in hard-pressed paper editions, will define the way forward in the future....  Read more [+]


The Best of Books and Publications
 
elBulli 2005: the best book of the best restaurant
Written by the Adriá brothers (Albert and Ferrán) and Juli Soler, this is a journey through the best restaurant of the world via its 2005 culinary creations. Published by RBA, the 365-page book maintains a very professional and technical approach, but it has a didactic side with plenty of practical suggestions. Another feature of the work are the masterful photographs by Francesc Guillamet. The edition includes a 2-hour CD-ROM where some of the recipes are explained.
 
Nobu Hoy: the Japanese kitchen
Nobuyuki Matsuhisa is one of the current top chefs. He was trained as sushi chef at the Matsuei Sushi restaurant in Tokyo. Published by RBA, the 256 pages of Nobu Hoy are a tour through the essence of the Japanese cuisine, which aims for natural and light dishes.
 
Sergio Portrait: a portrait of talent
With two Michelin stars, Sergio Hermann has revolutionized cuisine in Holland. His publication is in two volumes: Sergio Portrait and Sergio Catalogue. In the first, he speaks about his life as chef. It has 48 pages illustrated with black and white pictures. The second is a picture album without any text where the originality of his creations can be seen in 136 pages. Recipes are included in the notebook Sergio Manual.
 
 


What’s new

Pages of haute cuisine
Article

This book has a different flavour. Food for Thought, Thought for Food (Actar) is a match between the world of art (Vicente Todolí and Richard Hamilton) and haute cuisine (Ferran Adrià). A creation promoted by Documenta de Kassel.
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The most visited
Feature articles

Are the days of molecular cuisine numbered?
Trend

The use of gelling agents, liquid nitrogen and certain additives is encountering visceral opposition from some chefs and governments. What they really want is to question the way we understand the cuisine that has set the trend in recent years.
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Among monks and hooligans
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Tradition from the 16th century or experimentation from the 21st. Two different mentalities but a similar aim: to brew the best and most exclusive beer in the world. Two sides of the same coin that share the palates of fans from all over the world.
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White truffles: an edible diamond
Article

Hidden among the roots of the holm oaks, limes and maples of northern Italy is a fungus that costs thousands of euros and has a prodigious flavour reserved for the most prepared of palates.
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Salt, a condiment that travels and attains divine status
Article

Like in a Formula 1 race where every millisecond counts, preferences in haute cuisine sometimes depend on a tiny nuance. And this nuance can be achieved by changing an element that is present in almost all our dishes: salt.
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Trends

The secrets of Asian cosmetics
Blemish Balm creams have come into vogue in the west by combining treatment and makeup in a single product. The result: a natural appearance and velvety skin.
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