By Cesar Vega, Job Ubbink and Erik van der Linden
Why aren’t the recipes for this book available on ckbk?
We are building our collection of cookbooks all the time. This book is on our wish list, but it is not yet available on ckbk.
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Founder and owner of NYrture Food
This book is primarily a collection of essays by deep food geeks, examining the biology, chemistry and physics of various dishes with scientifically-informed recipes. A very academic book for food science fans.