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Molecular Gastronomy Books

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    Modern Gastronomy Vol.1 Book - Instant Digital Download

    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

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

    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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    Mini - Xavi Donnay - ENGLISH & SPAIN EDITION

    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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  • €69,90 - €69,90
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    Essence - Jesús Escalera Versione Inglese/spagnola

    Svelare i Segreti dell’Aroma: “Essence” di Jesús Escalera per Gelati e Innovazioni nei Dessert Scopri il potere trasformativo dell’aroma nelle art...

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    Modern Gastronomy Vol.1 - chef Roberto Revel

    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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    Bachour Gastro - Antonio Bachour 2ª Edizione in inglese e spagnolo

    Bachour Gastro di Antonio Bachour Bachour Gastro di Antonio Bachour fa emergere il suo lato più gastronomico in 52 creazioni inedite dolci e salate...

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    XOK - David Gil, Ingrid Serra - EDIZIONE INGLESE E SPAGNOLA

    XOK , l'intero mondo del torrone e delle tavolette di cioccolato in un unico libro di David Gil e Ingrid Serra. 416 pagine. 62 creazioni diverse....

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    REMEMBER 28ºC - JOSE ROMERO - Bilingual (English & Spanish)

    Best panettone book:   At 28ºC, JOSE ROMERO prepare and ferment the sourdough. At 28ºC, we extract the first dough from the mixer. At 28ºC the firs...

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    RADIX - Paco Torreblanca

    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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    So Good n.31 - ENGLISH EDITION

    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

    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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    Artisanal ice cream recipe book - Edizione in Inglese e Spagnolo

    Completo, universale e dei migliori chef Il nuovo Ricettario del Gelato Artigianale raccoglie 245 ricette pubblicate sulla rivista Arte Heladero ne...

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    Opera - the art of pastry - ITALIAN EDITION

    Drawing on his vast experience and talent, Cédric Grolet breaks the mold and redefines the rules of pastry-making, offering something entirely fres...

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    L'altro Massari

    L'ALTRO MASSARI He's often imagined solely immersed in the world of creams, mousses, and the precision of pastry-making. Yet, at 81, Iginio Ma...

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    The Pastry Alphabet - Cacao Barry - ENGLISH LIMITED VERSION

    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 Edizione in inglese e spagnolo

    BACHOUR NELLA SUA FORMA PIÙ PURA Antonio Bachour è indiscutibilmente uno dei pasticceri più universali di oggi. Come ha fatto questo chef di origin...

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    PRISMA - Frank Haasnoot ENGLISH EDITION

    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.