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Molecular Gastronomy Books

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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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    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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    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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    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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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.