The ultimate French pastry and dessert cookbook, featuring 100 sumptuous, easy-to-master recipes, stunning full-color illustrations, and a breathtaking design that helps home cooks create the perfect
Patisserie gives readers all the technical know-how required to become an expert in the art of French patisserie and invent their own masterpieces. Each of the 100 recipes features a full-colour cross
It’s about taste, texture, mouthfeel, and, most importantly, satisfaction. Called "the science of deliciousness" by acclaimed cookbook author Harold McGee, molecular gastronomy is arguably the h
This interesting and colorful volume on molecular gastronomy explores the use of scientific principles from molecular chemistry in the preparation of food. The work is a cookbook, presenting forty rec
