Job Ubbink

Food scientist

https://www.themill.ch

Biography

During his training as a physical chemist at Leiden University (The Netherlands), Job Ubbink became passionate about cooking when working in a moonlighting job at a French restaurant near his university town. Following a PhD study in biophysics, he moved to the food industry with as aim to integrate physical chemistry, food technology and high quality foods. In 2010, Job Ubbink founded Food Concept & Physical Design “The Mill”, a consultancy company focussing on food sustainability. He is editor of several books, including "The Kitchen as Laboratory", has published around 50 research papers and he is listed as inventor on five patents. He is furthermore teaching a course in food technology at the ETH Zürich, which includes lectures on the history and science of cooking.

The New York Times Cook Book

Craig Claiborne

Le Guide Culinaire

Auguste Escoffier

The all-time classic, with very extensive lists of recipes, all very briefly described.

Sauces: Savoury & Sweet

Michel Roux

A brilliant cookbook on sauces, has greatly stimulated my exploration of various types of sauces.

Larousse Gastronomique

Prosper Montagné

I am using the 1996 French edition, but (naturally) also available in English

The Insect Cookbook: Food for a Sustainable Planet

Arnold van Huis , Henk van Gurp and Marcel Dicke

Momofuku

David Chang and Peter Meehan

The Indonesian Kitchen: Recipes and Stories

Sri Owen

Great book on one of my favorite cuisines.

Recipes from My Dutch Kitchen

Janny de Moor

Good book in English on the not very well-known Dutch cuisine.

The Silver Spoon

Phaidon

One of the great compilations of Italian cooking.

Het Haagse Kookboek

FM Stoll and WH de Groot

I cannot resist to list this book here, even though in Dutch, as it was the basis of my culinary training 30 years ago. A basic and highly practical text; unfortunately not available in English

What's playing in Job's kitchen?

I am cooking without music...