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A Day at elBulli: An Insight into the Ideas, Methods and Creativity of Ferran Adria is an exclusive look behind the scenes at elBulli, the ...
'I believe that cuisine is the most important link between nature and culture.' Alex Atala
'A cuisine unlike anything I've ever had in my ...
Golden fields, ripening apples, lowing cattle: our idea of the landscape has been shaped by agriculture, as has the land itself. But in a fast-changing ...
An apple is an apple...Or not? Kris Goegebeur shows that there is more to fruit than one would think. Whoever believes that there are ...
Molecular Gastronomy, Bistronomy, Avant Garde Cuisine, or even Cocina de Vanguardia all mean the same thing--playing with food science to bring flavour, texture, and taste ...
Robuchon was the youngest chef ever to be awarded 3 Michelin Stars for his Parisian venture, 'Jamin' and has now amassed a staggering 17 stars ...
This book features 120 delicious recipes shown in more than 280 photographs. It includes recipes for every type of pastry from shortcrust and choux to ...
A pioneer in American cuisine, chef Grant Achatz represents the best of the molecular gastronomy movement - brilliant fundamentals and exquisite taste paired with a groundbreaking ...
nd creative methods that were prominent during each season. Chapters will cover new products, techniques and technologies on a year-to-year basis, looking in depth at ...