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Molecular Gastronomy Books

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    Modern Gastronomy Vol.1 Book - Instant Digital Download

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    EBOOK VERSION In this elegantly printed volume, Chef Roberto Revel shares his expertise garnered from the world’s finest restaurants, applied to cr...

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    Modern Icecream Book - Instant Digital Download ITALIAN EDITION

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    Welcome to the world of artisanal gelato! In this book, Chef Roberto Revel shares his passion for gelato, revealing secrets, techniques, and recipe...

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    So Good n.31 - ENGLISH EDITION

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    Is this the craziest issue of so good.. magazine in recent years? The answer is yes. A little bored with fashion, with what is predictable, with...

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    The Cacao Alphabet - Cacao Barry English Edition

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    LIMITED EDITION The Cacao Alphabet book is the new cacao powder reference for chefs, made by chefs & cocoa experts: Ciro Fraddanno, Philippe ...

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    RADIX - Paco Torreblanca

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    Description Radix, Latin for root, beginning, origin, starting point, base, foundation. It is also the path that anchors a plant to the grou...

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    Da Vittorio - Bruna Cerea ITALIAN EDITION

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    The book: The history of Cerea is an extraordinary adventure. The protagonists are the members of a talented and successful family, which for 50 ye...

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    N2O - Declinazioni con il sifone di Danilo Angè Book ITALIAN EDITION

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    The book: This book was born from the need to provide valuable suggestions on the use of siphons, often used in the kitchen only for whipping cream...

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  • Science & Cooking Book - Special Ingredients
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    Science & Cooking Book ENGLISH EDITION

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    The spectacular culinary creations of modern cuisine are the stuff of countless articles and Instagram feeds. But to a scientist they are also perf...

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    Modern Gastronomy Vol.1 - chef Roberto Revel

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    In this elegantly printed volume, Chef Roberto Revel shares his expertise garnered from the world’s finest restaurants, applied to crafting dishes ...

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    Fruits - the art of pastry - ITALIAN EDITION

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    At just over thirty years old, on June 19, 2018, Cédric Grolet was crowned the World’s Best Pastry Chef by the prestigious World’s 50 Best Restaura...

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    Flowers by Cedric Grolet - Italian Edition

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    After “Frutti e Opéra” Pastry Chef Cédric Grolet Returns with an Exquisite Collection Discover the artistry of haute pâtisserie in Cédric Grolet’s ...

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    Mini - Xavi Donnay - ENGLISH & SPAIN EDITION

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    Description Mini by Xavi Donnay Mini is the first great book on contemporary pastry dedicated to the small format, a long-awaited book that...

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    The Pastry Alphabet - Cacao Barry - ENGLISH LIMITED VERSION

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    Description The Pastry Alphabet: DNA of your creativity The Pastry Alphabet is a tool that brings together a collection of basic recipes cr...

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    Bachour Buffets - Antonio Bachour English and Spain Edition

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    Description BACHOUR IN HIS PUREST FORM  Antonio Bachour is indisputably one of the most universal pastry chefs today. How has this chef of P...

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    Bachour Gastro - Antonio Bachour 2ª EDIZIONE English and Spain Edition

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    Description Bachour Gastro by Antonio Bachour Bachour Gastro by Antonio Bachour brings out his most gastronomic aspect in 52 unpublished swe...

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    PRISMA - Frank Haasnoot ENGLISH EDITION

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    Description Through Frank Haasnoot’s Prisma, light refracts into six colors (white, yellow, red, green, violet and black) which in turn are t...

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The spectacular culinary creations of modern cuisine are the stuff of countless articles and Instagram feeds. But to a scientist they are also perfect pedagogical explorations into the basic scientific principles of cooking. In Science and Cooking, Harvard professors Michael Brenner, Pia Soerensen and David Weitz bring the classroom to your kitchen to teach the physics and chemistry underlying every recipe. Science and Cooking answers questions such as why we knead bread, what determines the temperature at which we cook a steak or the how much time our chocolate chip cookies should spend in the oven, through fascinating lessons ranging from the role of pressure and boiling points in pecan praline to that of microbes in your coffee. With beautiful full-colour illustrations and recipes, hands-on experiments, and engaging introductions from world-renowned chefs Ferran Adria and Jose Andres, Science and Cooking will change the way readers approach both subjects-in their kitchens and beyond.