Food Additives & Ingredients
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Time Magazine called him the world's greatest chef. In fact, anyone who knows anything about cooking knows all about the master chef whose magic is responsible for Modern Gastronomy: A to Z. In less than a year, this CRC Press lexicon of culinary chemistry has already become a bestselling classic.
On sabbatical from his Catalan restaurant, Adrià is currently teaching the science of cooking at Harvard University.
Read more about the fascinating Ferran Adrià.
Or visit Ferran Adrià's YouTube Channel.
Congratulations to CRC Press author Fidel Toldrá, named 2010 American Meat Science Association Distinguished Research Award recipient.
Partnering with Leo Nollet, in 2010, Dr. Toldra published:
Sensory Analysis of Foods of Animal Origin
Safety Analysis of Foods of Animal Origin
They are currently working on these titles for 2011:
Handbook of Analysis of Edible Animal By-Products
Food Analysis by HPLC, Third Edition
T & F Journals
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Critical Reviews in Food Science and Nutrition
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