Zu einem großen Lob der experimentierfreudigen Amateurköche setzt Christine Sismondo in der Onlineausgabe des Toronto-Star an:
It’s always practical and enlightening to read the experts on food and cooking, but rookie foodies are more fun
Als Lektüre empfiehlt sie:
- Jenni Ferrari-Adler: Alone in the Kitchen with an Eggplant: Confessions of Cooking for One and Dining Alone, eine Anthologie mit Erzählungen rund ums Essen und Kochen von Autoren wie Nora Ephron oder Haruki Murakami.
- Kathleen Flinn: The Sharper Your Knife, The Less You Cry: Love, Laughter and Tears at the World’s Most Famous Cooking School, ein Einblick in den Werdegang einer Köchin.
- Adam D. Roberts: The Amateur Gourmet: How to Shop, Chop, and Table-Hop Like a Pro (Almost), in auch die molekulare Gastronomie Ferran Adriàs eine große Rolle spielt:
Of course, in the midst of all those beachfront tourist traps resides El Bulli – a restaurant in the running for best in the world.
You simply couldn’t write a book about Spanish food without a chapter devoted to it.
El Bulli’s chef, Ferran Adrià has been given the full media treatment in recent years, so much so that you’d think the world does not need one more tale of the multi-course deconstructed dinner at the altar of this particular po-mo food god.
Richardson proves otherwise by applying his thorough, thoughtful story to the entire history, character and experience of the famed restaurant. Save actual first-person dining, Richardson’s account strikes me as about as close an understanding as possible. - Und dann natürlich auch noch die Bibel der molekularen Küche: Hervé This: Kitchen Mysteries: Revealing the Science of Cooking, von dem die Journalistin schreibt: „This book should be in every kitchen.“