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
The title is accurate; this book is much less a cookbook than an easy-to-read molecular gastronomy (as defined by Herve This) textbook on the chemistry of cooking with great interview material from experts in the field. It does, however, contain many recipes, many with an unconventional "molecular" twist and useful cooking tips. A fun book.
Chef and Co-founder SORTEDfood