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Molecular & Modernist

  • So Good.. #18 July 2017 So Good.. #18 July 2017

    So Good.. #18 July 2017

    So Good..Pastry Magazine. Biannual publication aimed at professionals of sweet and savory pastry, the chocolate and ice cream industry, as well as the world of dessert in general. From the cover of Israeli pastry chef Lior Shtaygman to the...

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  • SO GOOD.. #20 JULY 2018 SO GOOD.. #20 JULY 2018

    SO GOOD.. #20 JULY 2018

    So Good.. Pastry Magazine Issue 20. Calling all baking enthusiasts! Elevate your dessert repertoire with the So Good.. #20 July 2018 issue of the highly acclaimed pastry magazine. Packed with over 100 inspiring recipes and expert tips, this issue is...

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  • SO GOOD.. RECIPES 2 SO GOOD.. RECIPES 2

    SO GOOD.. RECIPES 2

    So Good..Collection.  Looking to take your culinary skills to the next level? So Good.. Recipes 2 is your ultimate companion in the kitchen, packed with mouthwatering dishes that are both impressive and achievable. So Good.. Recipes 2 includes...

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  • TICKETS EVOLUTION BY ALBERT ADRIÀ

    TICKETS EVOLUTION BY ALBERT ADRIÀ

    A unique book regarding one of the most outstanding restaurants  Tickets Evolution delves into the world of Albert Adrià's own successful Barcelona restaurant, Tickets. Unlike elBulli, Tickets wasn't focused on fine dining experiences but...

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  • PACO TORREBLANCA BY PACO TORREBLANCA

    PACO TORREBLANCA BY PACO TORREBLANCA

    One Of The Best Pastry Books Written. Paco Torreblanca by Paco Torreblanca contains sections on plated desserts, cakes, sugar & Isomalt decorations, chocolate, ice creams, artistic compositions and traditional doughs. All based on the 30 year...

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  • So Good.. Recipes 3 So Good.. Recipes 3

    So Good.. Recipes 3

    So Good..Collection.  So good Recipes comes back in its third volume with more than 1,800 recipes from issues 17 to 24 of so good.. magazine. So Good is the biannual publication aimed at professionals of sweet and savory pastry, the...

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  • Jordi Roca's Desserts Jordi Roca's Desserts

    Jordi Roca's Desserts

    Pastry Recipes, Tips & Techniques. Celebrated pastry chef Jordi Roca, of the award-winning restaurant El Celler de Can Roca, in Girona, Spain, presents more than 80 tempting dessert recipes that take readers on a journey through the seasons...

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  • Note by Note Cooking - Herve This

    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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  • SUGARWORKS BY PACO TORREBLANCA

    SUGARWORKS BY PACO TORREBLANCA

    Sugar Work Collection.  Sugarworks by Paco Torreblanca is undoubtedly the most personal and creative book that Paco Torreblanca has ever written. The master chef forges a new path in the conception of artistic pieces in pastry making...

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  • Siete

    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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  • Boragó - Coming from the South Boragó - Coming from the South

    Boragó - Coming from the South

    Combines Fascinating Narratives About Chilean Geography & Ingredients. Internationally acclaimed star chef Rodolfo Guzmán of Boragó introduces the exciting world of high-end Chilean gastronomy. "It isn't every day that a restaurant...

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  • Modern Gastronomy

    MODERN GASTRONOMY - A-Z

    Dictionary Of Present Day Cooking. This book puts equal emphasis on the nature of ingredients, their reactions and the processes they undergo to create the final product. The books' format...

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  • Bouchon, Thomas Keller

    Bouchon, Thomas Keller

    Bouchon, Thomas Keller So passionate about bistro cooking, Thomas Keller opened Bouchon right next door to his Napa Valley's French Laundry. In this book he strives to deliver to you the cuisine in...

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  • Building a Meal - Herve This

    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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  • A Day At elBulli Paperback

    A DAY AT ELBULLI PAPERBACK

    An Exclusive Look Behind The Scenes Of ElBulli. The best restaurant in the world, created by Ferran Adrià, the best chef in the world.With over 2 million requests for only 8,000...

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