Molecular Gastronomy

Embracing sensory and food science incredible taste sensations and plating inspirations can be found here.


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A Work in Progress: Notes on Food, Cooking and Creativity

A Work in Progress: Notes on Food, Cooking and Creativity

REDZEPI, RENE
A companion piece to Noma, A Work in Progress is a personal account of life at the now famous restaurant. Written by Rene Redzepi as a series of journal entries the text will be accompanied by approximately 75 brand new recipes worked on during the year. Illustrated with a combination of candid photography shot by Rene and his team (125 images), plus final dish shots (90), A Work in Progress promises to be a unique insight into the inner...

$80.00




Cocina Al Vacio, La Sous-Vide Cuisine - (Handling Fee and/or Freight charges may apply)

Cocina Al Vacio, La Sous-Vide Cuisine - (Handling Fee and/or Freight charges may apply)

Roca Joan
Sous Vide is basically the process of vacuum-sealing foods in plastic bags and cooking at a low temperatures, is a technique that, until now has been more widely used in Europe that in the United States. Here finally is an English translation of an excellent book on the subject from two pioneers of the technique Joan Roca and Salvador Brugues who have taken the process beyond its original purpose of food preservation to produce wonderful new...

$240.00




Faviken

Faviken

NILSSON, MAGNUS
Faviken is an exclusive insight into one of the world's most interesting restaurants: Faviken Magasinet. Serving only 12 people every day on a remote farm in northern Sweden, using only ingredients sourced and prepared within the immediate vicinity of the restaurant, head chef Magnus Nilsson is creating some of the most inspirational food in restaurants today. For the first time his incredible approach to working with nature is revealed, which...

$75.00




Kitchen Mysteries Revealing the Science of Cooking

Kitchen Mysteries Revealing the Science of Cooking

HERVE THIS
This Herve is an international celebrity and founder of molecular gastronomy, and the scientific investigation of culinary practice. This is known for his ground breaking research into the chemistry and physics behind everyday cooking. His work is consulted widely by amateur cooks and professional chefs and has changed the way food is approached and prepared all over the world. In Kitchen Mysteries the author offers a second helping of his world...

$60.00




Molecular Gastronomy by Molecule-R: An Introduction to the Science Behind 40 Spectacular Recipes

Molecular Gastronomy by Molecule-R: An Introduction to the Science Behind 40 Spectacular Recipes

Molecule-R Flavors
40 new stunning recipes explained and illustrated with the intelligence and aesthetic beauty that defines the Molecule-R brand. A complete and accessible reference work now paves the way for a democratization of molecular gastronomy!

$135.00




Molecular Gastronomy: Exploring the Science of Flavor

Molecular Gastronomy: Exploring the Science of Flavor

DEBEVOISE, MALCOLM
Herve This (pronounced "Teess") is an internationally renowned chemist, a popular French television personality, a bestselling cookbook author, a longtime collaborator with the famed French chef Pierre Gagnaire, and the only person to hold a doctorate in molecular gastronomy, a cutting-edge field he pioneered. Bringing the instruments and experimental techniques of the laboratory into the kitchen, This uses recent research in the chemistry,...

$40.00




Molecular Gastronomy: Scientific Cuisine Demystified

Molecular Gastronomy: Scientific Cuisine Demystified

Jose Sanchez
Uncover the science of cooking with this International Association of Culinary Professionals Cookbook Award finalist - Molecular Gastronomy: Scientific Cuisine Demystified Molecular Gastronomy: Scientific Cuisine Demystified aims to demystify the intriguing and often mysterious world of cooking that we call molecular gastronomy, or ôAvangard Nueva Cocinaö, as Ferran Adriß has called it. This book provides readers with crucial knowledge of the...


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Mugaritz: A Natural Science of Cooking

Mugaritz: A Natural Science of Cooking

ADURIZ, ANDONI LUIS
The first-ever book in English on Mugaritz, the ground-breaking restaurant in the Basque country, northern Spain. Spain is a renowned centre of gastronomic creativity, and with his refined, intelligent cooking and inspired approach to creating new dishes, head chef Andoni Aduriz is at the forefront of the movement. The book contains 70 definitive recipes and photographs for the signature dishes, as well as narrative texts explaining the creative...

$85.00




SOUS-VIDE CUISINE

SOUS-VIDE CUISINE

JOAN ROCA
Sous vide as a CULINARY TECHNIQUE and not merely a conservation procedure. This is the first premise of this work. There still seems to be a certain reticence that associates the sous vide process with industrial practices and aims that are exclusively based on profit, productivity and preservation of a product for as long as possible. But beyond these practical advantages, the sous vide process responds to objectives that are much more closely...

$245.00




Taste Buds and Molecules The Aromatic Path of Wine and Foods

Taste Buds and Molecules The Aromatic Path of Wine and Foods

CHARTIER, FRANCOIS
"If Catalan superchef Ferran Adria is the leading missionary of molecular gastronomy, Mr. Chartier is his counterpart with a corkscrew."--"Globe and Mail" This award-winning book, now available for the first time in English in the U.S., presents a cutting-edge approach to food and wine pairing. Sommelier Francois Chartier has spent the better part of two decades collaborating with top scientists and chefs to map out the aromatic molecules that...

$75.00





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