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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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Welcome to the world of artisanal gelato! In this book, Chef Roberto Revel shares his passion for gelato, revealing secrets, techniques, and recipe...
View full detailsThe 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...
View full detailsDescription Mini by Xavi Donnay Mini is the first great book on contemporary pastry dedicated to the small format, a long-awaited book that...
View full detailsBest 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...
View full detailsIn this elegantly printed volume, Chef Roberto Revel shares his expertise garnered from the world’s finest restaurants, applied to crafting dishes ...
View full detailsDescription Bachour Gastro by Antonio Bachour Bachour Gastro by Antonio Bachour brings out his most gastronomic aspect in 52 unpublished swe...
View full detailsUnlocking the Secrets of Aroma: Jesús Escalera’s Essence in Ice Cream and Dessert Innovation Discover the transformative power of aroma in the cul...
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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...
View full detailsLIMITED EDITION The Cacao Alphabet book is the new cacao powder reference for chefs, made by chefs & cocoa experts: Ciro Fraddanno, Philippe ...
View full detailsDescription Radix, Latin for root, beginning, origin, starting point, base, foundation. It is also the path that anchors a plant to the grou...
View full detailsDrawing on his vast experience and talent, Cédric Grolet breaks the mold and redefines the rules of pastry-making, offering something entirely fres...
View full detailsL'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...
View full detailsDescription The Pastry Alphabet: DNA of your creativity The Pastry Alphabet is a tool that brings together a collection of basic recipes cr...
View full detailsDescription BACHOUR IN HIS PUREST FORM Antonio Bachour is indisputably one of the most universal pastry chefs today. How has this chef of P...
View full detailsDescription Through Frank Haasnoot’s Prisma, light refracts into six colors (white, yellow, red, green, violet and black) which in turn are t...
View full detailsThe 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.