Libri di cucina molecolare

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...

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

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

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

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

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....

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

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 ...

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...

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

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