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sku: 10380

elBulli IV 2003-2004, Ferran & Albert Adria

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sku: 10379

ELBULLI ll1994-1997 - FERRAN & ALBERT ADRIA

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sku: 10287

Note-By-Note Cooking : The Future of Food

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sku: 10128

The Kitchen As Laboratory reflections on the science of food & cooking

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sku: 10331

SIETE

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sku: 10321

Building a Meal - Herve This

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sku: 10333

DISCOVERING THE GREAT BRITISH TRUFFLE

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sku: 10346

WHAT EINSTEIN TOLD HIS COOK

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sku: 10326

THE SCIENCE OF THE OVEN - HERVE THIS

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sku: 10107

Kitchen Mysteries, Herve This

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sku: 10378

elBulli III 1998-2002, Ferran & Albert Adria

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sku: 10112

DECODING FERRAN ADRIA DVD: HOSTED BY ANTHONY BOURDAIN

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sku: 10380

elBulli IV 2003-2004, Ferran & Albert Adria

el Bulli IV, the latest in the series to be translated in English. elBulli 2003 and 2004 are presented as two separate books in the signature black outer case. Both books come with the usual fold out...

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sku: 10379

ELBULLI ll1994-1997 - FERRAN & ALBERT ADRIA

elBulli 1994-1997, Ferran & Albert Adria The second book from the world renowned elBulli. This publication covers the earlier years at...

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sku: 10287

Note-By-Note Cooking : The Future of Food

A Landmark In The Annals Of Gastronomy. Liberating cooks from the constraints of traditional ingredients and methods through the use of pure molecular compounds. Note-by-note cooking promises to add unadulterated nutritional value to dishes of all...

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sku: 10128

The Kitchen As Laboratory reflections on the science of food & cooking

Eating is a multisensory experience, yet chefs and scientists have only recently begun to deconstruct food's components, setting the stage for science-based cooking. In this global collaboration of essays, chefs and...

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sku: 10331

SIETE

Unleash Your Creativity. A collaboration of seven of Spain's finest pastry chefs: Jordi Pujol, Jacob Torreblanca, Oriol Balaguer, Miguel Sierra, Carles Mampel, Ramon Morato & Paco Torreblanca all combine to bring you ideas and recipes...

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sku: 10321

Building a Meal - Herve This

A classic great read An internationally renowned chemist, popular television personality, and bestselling author, Herve This heads the first laboratory devoted to molecular gastronomy; the scientific exploration of cooking and eating. By...

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sku: 10333

DISCOVERING THE GREAT BRITISH TRUFFLE

Discovering The Great British TruffleUnbeknown to many, Britain is home to one of nature's most sought after culinary delicacies - The Black Summer Truffle. Years ago the art of truffle hunting had its place in Olde...

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sku: 10346

WHAT EINSTEIN TOLD HIS COOK

"An American food columnist and chemistry professor manages to make the mysteries of food science funny and accessible" (The Observer). "A myth-busting compendium of scientific answers to culinary problems." Bee Wilson, New Statesman "Funny,...

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sku: 10326

THE SCIENCE OF THE OVEN - HERVE THIS

Where Food & Science Combine. Herve This launches a witty investigation into the chemical art of cooking, unraveling the science behind common culinary technique and practice. Herve This breaks food down to its molecular components and...

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sku: 10107

Kitchen Mysteries, Herve This

Kitchen Mysteries, Hervé This An international celebrity and founder of molecular gastronomy, or the scientific investigation of...

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sku: 10378

elBulli III 1998-2002, Ferran & Albert Adria

elBulli III 1998-2002, Ferran & Albert Adria This is the first el Bulli book to be translated into English. In the principal volume covering the period 1998 - 2002, you are presented with 371...

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sku: 10112

DECODING FERRAN ADRIA DVD: HOSTED BY ANTHONY BOURDAIN

The story of one of the most influential chefs of the modern era New York City chef/author Anthony Bourdain is invited to film the research laboratory of Ferran Adria, the most...

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