Molecular Gastronomy

Uncover the science of cooking with this International Association of Culinary Professionals Cookbook Award finalist - Molecular Gastronomy: Scient...

In this book, the interaction between high-end molecular gastronomy and architecture is explained in an illuminating and entertaining way.

The future is sausage-shaped!The sausage is one of mankind's first-ever designed food items. A paragon of efficient butchery, it was designed to ma...

A highly rigorous, yet original and entertaining book that explores the connection between food and science.Why has science forcefully entered the ...

Reducere. Located on the shores of the Mediterranean, Barcelona boasts grandiose architecture, cutting-edge design, molecular gastronomy and medieval squares...

Reducere. The branch of basic and applied sciences which deals with the physical, chemical and biological makeup of food is termed as food science. Its key f...

Reducere. A comprehensive cooking bible from The Culinary Library on the World's greatest soups with over 300 recipes, with additional chapters on garnishes,...

DescriptionA global history of restaurants beyond white tablecloths and ma tre d's, Dining Out presents restaurants both as businesses and as venue...

Reducere. Award-winning food critic and writer William Sitwell chronicles the fascinating global history of dining out, from the Roman wine taverns of ancien...

DescriptionSavor a taste of the edible alphabet, from A to Z. Throughout history, visual and performance artists of all stripes and degrees of reno...