The scientific gastronomic guide to the first approach to molecular cuisine:
3 practical volumes to keep on hand in the kitchen, will guide you step by step to become familiar with the techniques of avant-garde and functional cuisine, from the simplest to the most complex.

VOLUME 1

Historical notes and basic notions

VOLUME 2

Thickeners and gelling agents

VOLUME 3

Emulsions, foams and airs and sugars