The Foodology Collective

I read cookbooks like they were thriller novels. Here’s a list of the cookbooks currently on my coffee table and a few thoughts on each:

• The Big Fat Duck Cookbook by Heston Blumenthal

This is an amazing cookbook. In reality, it more a piece of art than a functional cookbook. Blumenthal, owner of The Fat Duck restaurant in England is a culinary alchemist. He blends art, history, science and food seamlessly into the recreation of his signature dishes. His recipes blend not only tastes, but also incorporate sensory experiences into each particular dish. The cookbook itself is beautiful and the scientific articles at the end are of particular interest to me. If you have the means, I highly recommend you get a copy of this book, if only for the aesthetic value alone. If you are adventurous enough to try out some of the recipes, most of the obscure ingredients can be found on the internet and kitchen tools can be found at most restaurant supply stores.

• Alinea by Grant Achatz

I haven’t had a chance to visit Grant Achatz’s award-winning Chicago restaurant Alinea, but I hope to in the future. His recipes are mean to bring forth food memories. I love the pictures of each finished dish and the way that Achtaz makes the most complicated of preparation seem attainable at home. If you’re interested in molecular gastronomy, I would certainly try to get a hold of this book. Again, ingredients and restaurant equipment seem to be easily attainable if you don’t already have them.

• Martha Stewart’s Cookies by Martha Stewart Living Magazine

I am not ashamed to say that I really like Martha Stewart. This cookie book has probably been the most consistent at producing cookies which both look and taste good. The index in the front featuring pictures of cookies based upon their textual qualities is also a handy tool when you’re yearning for a particular type of cookie.  Overall, I would say that this book is a must have for anyone who likes to bake or eat homemade cookies (I think it’s safe to assume that applies to everyone).

• Coffee Drinks by Michael Turback

Ok, I may be a little bit biased on this book. First of all, I have been in the specialty coffee industry for a number of years and I love experimenting with new flavors for coffee drinks. Second, it might have something to do with me having a recipe published in it. In any case, Michael Turback did a wonderful job compiling signature drinks from some of the top competitive baristi in the world. I enjoy the breif backstory and comments on each drink and the pictures are amazing. If you like coffee, or are interested in experimenting with specialty espresso drinks at home, then I definitely recommend this book. The only issue with this book is you need some highly specialized professional cookware and heavy equipment. I am lucky enough to have access to a professional espresso machine and a caffe; however, good home models are available at many places and good barware can be found at many online restaurant supply stores.

Happy reading and cooking! Cheers!