MODERNIST CUISINE Colection
The Art and Science of Cooking
Nathan Myhrvold, Chris Young, Maxime Bilet
Scientists, inventors, and accompliched cooks in their own right, have created a six-volume, 2.438-pages set that reveals scine-inspired techniques for preparing food that ranges from the otherworldly to the sublime.
Up coming trade shows!
November 20-23 · Sant Sebastián Gastronomika, Donosti, stand 71
January 24-26 2012 · Madrid Fusion