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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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    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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  • 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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    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.