Molecular Gastronomy Books

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

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

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...

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

Unlocking the Secrets of Aroma: Jesús Escalera’s Essence in Ice Cream and Dessert Innovation Discover the transformative power of aroma in the cul...

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

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...

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Bachour Gastro by Antonio Bachour Bachour Gastro by Antonio Bachour brings out his most gastronomic aspect in 52 unpublished swe...

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...

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

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

XOK, the entire nougat and chocolate bar world in one unique book by David Gil and Ingrid Serra. 416 pages. 62 different creations. 260 recipes. A...

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

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...

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

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

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