Why aren’t the recipes for this book available on ckbk?

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Recommended by

Ann Yonetani

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.

Ben Ebbrell

Chef and Co-founder SORTEDfood