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SERIES like 'Arts and Traditions of the Table: Perspectives on Culinary History' " has
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Molecular Gastronomy(Paperback)
Exploring the Science of Flavor
Columbia University Press
Published:
11/07/2008
Challenges traditional ideas about cooking and eating. This book examines and debunks a variety of time-honored rules and dictums about cooking and presents ways of preparing a variety of dishes fro...
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5
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£13.99 |
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£11.19
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Building a Meal(Paperback)
From Molecular Gastronomy to Culinary Constructivism
Columbia University Press
Published:
30/08/2011
An internationally renowned chemist and bestselling author, Herve This is the head of the world's first laboratory devoted to molecular gastronomy, or the scientific exploration of cooking and eatin...
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£12.99 |
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£10.39
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Umami(Paperback)
Unlocking the Secrets of the Fifth Taste
Columbia University Press
Published:
24/11/2015
In the West, we have identified four basic tastes--sour, sweet, salty, and bitter--that, through skillful combination and technique, create delicious foods. Yet in many parts of East Asia over the p...
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£30.00 |
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£24.00
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Spoiled(Paperback / softback)
The Myth of Milk as Superfood
Published:
21/01/2025
Spoiled is an unflinching and meticulous critique of the glorification of fluid milk and its alleged universal benefits. Anne Mendelson’s groundbreaking book chronicles the story of milk from the St...
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£17.99 |
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£14.39
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Chile Pepper in China(Paperback / softback)
A Cultural Biography
Published:
01/01/2024
Brian R. Dott explores how the non-native chile went from obscurity to ubiquity in China, influencing not just cuisine but also medicine, language, and cultural identity. The Chile Pepper in China s...
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£16.00
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The Kitchen as Laboratory(Paperback)
Reflections on the Science of Food and Cooking
Columbia University Press
Published:
13/08/2013
In this global collaboration of essays, chefs and scientists test various hypotheses and theories concerning? the physical and chemical properties of food. Using traditional and cutting-edge tools, ...
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£22.00 |
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£17.60
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Kitchen Mysteries(Paperback)
Revealing the Science of Cooking
Columbia University Press
Published:
23/06/2010
International celebrity and co-founder of molecular gastronomy Herve This answers such fundamental questions as what causes vegetables to change color when cooked and how to keep a souffle from fall...
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£11.19
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No Cheese, Please!
A fun picture book for children with food allergies - full of friendship and super-cute characters!Little Mo the mouse is having a birthday party.
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My Brother Is a Superhero
Luke is massively annoyed about this, but when Zack is kidnapped by his arch-nemesis, Luke and his friends have only five days to find him and save the world...
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