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WILLITERACY

Here WILLEQUIPPED has the chance to share some sources for knowledge from around the world and across disciplines. Bringing you a careful selection of the finest editions even includes our ability to reprint the classic text from Imeson especially for you. The best way to stay up on the latest techniques is to have the best information; and there is no substitute for an actual book! Reading is fundamental.

 

Natura

PURCHASE: NATURA
I had the pleasure of working under Albert Adria and can say with conviction that there is not a more pleasant, professional, and passionate creative genius that I have ever met in any discipline. My fondest memory of this book is receiving a text message at 4 in the morning from another pastry chef who had just opened it: Holy (cow)! The latest work from the most influential modern pastry chef in the world. In a word: the best. (This unit contains a cd-rom with all the images and recipes from the master.)

$120.00

 

PURCHASE: THICKENING AND GELLING AGENTS FOR FOOD
When I started WILLPOWDER, it was for the purpose of making “molecular gastronomy” (whatever that means) accessible. By providing small quantities of hard to find industrial thickeners and rare flavors, we have been able to service a great number of home and professional chefs. The most common question I receive is, “Isn’t there a book that explains what some of these things are and how to use them?” Well yes, there is. Imeson’s classic edition is without par in its thorough description and analyses of the most commonly used thickening and gelling agents. Here is your key to the kingdom of ingredient knowledge…

$209.00

 

Apicius 2

PURCHASE: APICIUS #2
In this issue, I have the honor of being featured in an article titled "American Beauty" - complete with recipes & photos. While a guest at El Bulli Taller, I had the pleasure to preview the first edition of this sensational quarterly of high cuisine nearly five years ago. Now it is available in English! This magazine, if you can even call it that, produced by Montagud Editions, features the art and science behind leading chefs around Europe and the rest of the World. The photography is stunning, and the recipes are REAL. The highlight of my career so far was to have five recipes published in this issue, and if I have my way, it won’t be my last contribution. Nothing short of the essential food quarterly.

$65.00

 

Apicius 1

PURCHASE: APICIUS #1
While a guest at El Bulli Taller, I had the pleasure to preview the first edition of this sensational quarterly of high cuisine nearly five years ago. Now it is available in English! This magazine, if you can even call it that, produced by Montagud Editions, features the art and science behind leading chefs around Europe and the rest of the World. The photography is stunning, and the recipes are REAL. The highlight of my career so far was to have five recipes published here, and if I have my way, it won’t be my last contribution. Nothing short of the essential food quarterly.

$65.00

 

 

Sous-Vide

PURCHASE: SOUS-VIDE BY JOAN ROCA
The original book that started it all. Joan Roca and his brother Jordi (the pastry chef) have developed an incredible restaurant in Girona, Spain. This book is absolutely essential to understanding basic techniques, temperatures, as well as advanced ideas with scintillating dishes. With a special guest introduction.

$229.00

Try: Not to feel inadequate when bearing witness to these heady and beautiful creations.