Molecular Gastronomy Books
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Modern Gastronomy Vol.1 Book - Instant Digital Download
In stock5.0 / 5.0
2 Reviews
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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Original price €14,95 - Original price €14,95Original price€14,95€14,95 - €14,95Current price €14,95| /
Modern Icecream Book - Instant Digital Download ITALIAN EDITION
In stock5.0 / 5.0
1 Review
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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Original price €29,95 - Original price €29,95Original price€29,95€29,95 - €29,95Current price €29,95| /
So Good n.31 - ENGLISH EDITION
Out of stock5.0 / 5.0
1 Review
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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Original price €39,95 - Original price €39,95Original price€39,95€39,95 - €39,95Current price €39,95| /
Fruits - the art of pastry - ITALIAN EDITION
Out of stockAt 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
Out of stockAfter “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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Original price €38,95 - Original price €38,95Original price€38,95€38,95 - €38,95Current price €38,95| /
The Cacao Alphabet - Cacao Barry English Edition
Only 1 left!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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Original price €20,65 - Original price €20,65Original price€20,65€20,65 - €20,65Current price €20,65| /
RADIX - Paco Torreblanca
Out of stockDescription 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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Original price €48,95 - Original price €48,95Original price€48,95€48,95 - €48,95Current price €48,95| /
Da Vittorio - Bruna Cerea ITALIAN EDITION
Out of stockThe 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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Original price €59,95 - Original price €59,95Original price€59,95€59,95 - €59,95Current price €59,95| /
N2O - Declinazioni con il sifone di Danilo Angè Book ITALIAN EDITION
Out of stockThe 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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Original price €38,98 - Original price €38,98Original price€38,98€38,98 - €38,98Current price €38,98| /
Science & Cooking Book ENGLISH EDITION
Only 1 left!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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Original price €24,95 - Original price €24,95Original price€24,95€24,95 - €24,95Current price €24,95| /
Modern Gastronomy Vol.1 - chef Roberto Revel
Out of stockIn 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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Original price €54,95 - Original price €54,95Original price€54,95€54,95 - €54,95Current price €54,95| /
Mini - Xavi Donnay - ENGLISH & SPAIN EDITION
Only 1 left!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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Original price €34,95 - Original price €34,95Original price€34,95€34,95 - €34,95Current price €34,95| /
The Pastry Alphabet - Cacao Barry - ENGLISH LIMITED VERSION
Only 1 left!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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Original price €64,90 - Original price €64,90Original price€64,90€64,90 - €64,90Current price €64,90| /
Bachour Buffets - Antonio Bachour English and Spain Edition
Only 1 left!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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Original price €49,90 - Original price €49,90Original price€49,90€49,90 - €49,90Current price €49,90| /
Bachour Gastro - Antonio Bachour 2ª EDIZIONE English and Spain Edition
Only 1 left!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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Original price €79,95 - Original price €79,95Original price€79,95€79,95 - €79,95Current price €79,95| /
PRISMA - Frank Haasnoot ENGLISH EDITION
Only 1 left!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.