Alistair Smyth

Chapeau is most certainly what you're after. It's a beautiful book (very large) and showcases the work of the best and well known chefs (Mark McEwan, etc). I don't have the book but have leafed through it, stunning photos and high end recipes. http://www.chapeauleschefs.com/

Hi all, Having recently invested in Oriol Balaguer's 'Dessert Cuisine' book, I now see much need in the ingredients for ""Syrup at 24 B.e." etc. So obviously I need a Sugar density meter, but before I buy one I'd like to find out how they are used (google didn't really help me).... are they just held in the liquid as you would with a thermometer? I noticed a 'holder' device sold in many online stores, so I wanted to know if I need that too? does the hydrometer only work when housed vertically in this holder? Thanks in advance Al