Our 40 Molecular Gastronomy Recipe Book is an introduction to the science behind 40 spectacular recipes for starters. Fizzy raviolis, destructured raspberries, bloody spheres and more to get you inspired! A complete and accessible reference of molecular gastronomy, our 40 Molecular Gastronomy Recipe Book will guide you through the top molecular techniques, such as emulsification and spherification, while using your new skills to make impressive caviars, fondants, foams and more!
- Introductory food science to stimulate your culinary awareness.
- Illustrated tips & tricks to facilitate home experimentation.
- 168 pages & 40 impressive recipes to wow your guests!