New book from Hervé This and Pierre Gagnaire

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There's yet another must buy book due out this October.

First there was The Big Fat Duck Cookbook, then came the Alinea Cookbook, then came A Day at elBulli and now there's the latest tome from Hervé This and Pierre Gagnaire: Cooking, The Quintissential Art.

The book is an imprint from the California Studies in Food and Culture: "The series seeks to broaden the audience for serious scholarship as well as to celebrate food as a means of understanding the world."

The book sets itself some lofty aspirations.  According to the publisher's blurb: "From its intriguing opening question--"How can we reasonably judge a meal?"--to its rewarding conclusion, this beautiful book picks up where Brillat-Savarin left off."

You can also find what looks like a comprehensive contents here.

Hat-tip: blog.khymos.org

Comments

[IFS]

I had to honour to get a preview on Grant's forthcoming Alinea book after a fabulous dinner there - it will be stunning in terms of design and explantions to the dishes... a very in-depth account of Alinea's approach to food. So the foodie community will certainly have to grap it;-)