new books to debut this fall…

alinea cookbook & the big fat duck cookbooks are making their debut this fall.  this could be a good thing and it could be a negative thing too…

don’t get me wrong, i think both grant & heston are masters at their craft but i pray that these books only inspire cooks to try new techniques and not force the subject of science in the kitchen.  when ferran adria, of el bulli, began to release his techniques every restaurant in the world started using agar agar & alginate.  is this bad?  i don’t think so, as long as we use these books as tools and reference them to execute our own ideas and not just re-producing someones hard work.

too be influenced by people who are at the top of their game in your chosen profession is the exactly how professions grow and explore new possibilities.  i beleive the purpose is to share ideas so others can take it one step further.  i think a great idea is something that someone else can make their own, revise it & pass it on to the next generation to continue improving.

on a little different note : ben roche and humaro cantu of moto in chicago – don’t allow cookbooks in their kitchen because they feel that in order to discover new things you should not be influenced by others ideas.  their food is different and some may say unusual nut there is no dought that it is original!  ironically, i am sure that idea has been implemented way before the internet &…



About greensandbeans

this blog focuses on the trials & tribulations of the culinary evolution and explorations in the kitchen. it is also an open forum to discuss food ideas, techniques & most of all to expose the "happenings" and discoveries that are occurring in our very own backyard. "feedin my dreams by eatin greens & beans"... cheers, randy rucker
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2 Responses to new books to debut this fall…

  1. Jenn says:

    I love trying new things and am usually on the hunt for something “different”. I am absolutely intrigued by the current vision of food. I don’t believe that cookbooks are a bad idea. I am certain that they inspire. My concerns are..
    1. students only relying on cookbooks and never finding “themselves”
    2. students “skipping” classical technique and “jumping” into an immersion circulator.. don’t we need to understand history to be able to move forward?
    3. every one wanting “to be star” and not realizing that the life of a chef is not all glamorous!! (but definitely rewarding)

  2. jenn – you have all very good points and i agree with about “jumping” into modern cuisine. YOU must have a rock solid foundation to execute it and an even greater respect for traditonal methods…finding the balance is the key

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