The scientific gastronomic guide to getting started with molecular cuisine: 3 practical volumes to keep to hand in the kitchen, which will guide you step by step as you familiarise yourself with the techniques of avant-garde and functional cuisine, from the simplest to the most complex.
VOLUME 1
Historical overview and basic concepts

VOLUME 2
Thickeners and gelling agents

VOLUME 3
Emulsions, foams, aerated textures and sugars