Infuse Infuse 2 December 2017 | Page 40

Also, as passionate cooks and
dietitians, we wanted to create a book
that approached food science with
a culinary-nutrition lens, as opposed
to food technology or straight food
composition and chemistry, as this was
also an identified gap.
Comparing this text to those you used in
your own Uni days, were there concepts
you wanted to expound on, or gaps that
you hoped to fill?
There was nothing like this when we
studied over 25 years ago. We have
written the book we would love to have
read! In the past, we had voluminous
chemistry and biochemistry textbooks,
plus separate foodservice and public
health texts.
Our only other source of reading, to fuel
our shared passion, has been molecular
gastronomy books by scientists such as
Herve This; books from chefs such as
Heston Blumenthal and Ferran Adria;
and works from food science writer
Harold McGee.
Our book is unique in that it combines
the growing field of food science with
© Dietitian Connection
gastronomy and culinary nutrition, and
evokes a love and appreciation for
beautiful produce, food and cooking.
You’ve included the input of leading
“Chef Contributors” on food
preparation. How did you select them,
and what do their tips and advice
contribute?
The book was developed with
contributions from 13 inspiring chefs,
including Maggie Beer and the
Sprout Cooking School duo in Adelaide,
with APD Themis Chryssidis. We also
included several favourite Melbourne
restaurateurs, along with chefs we work
with as part of our classes at La Trobe
University.
From the book’s early concept stages,
we wanted to share insights and secrets
from a chef’s perspective on things like
perfecting a steak or baking a cake. You
can have all the in-depth food science
knowledge in the world, but it is the
daily craft of cooking, baking and food
preparation by these professionals that
holds the true secret to success.
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Infuse | December 2017