- molecular gastronomy and the science of cooking
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Last updated 2009-01-20
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Copyright © 2003-2009
Martin Lersch
The following books have enough recipes to count as cookbooks, but they also explain the science and/or the techniques. They should all be of interest to enthusiastic home cooks. Professionals should also check out the list of reference and technique books.
- Herve This: Kitchen mysteries - Revealing the science of food (2007, 224p) ISBN: 023114170X
- Heston Blumenthal: Further adventures in search of perfection (2007, 320p) ISBN: 0747594058
- Heston Blumenthal: Perfection (2006, 304p) ISBN: 1596912502
- Kevin Ryan: Why it works: Insider secrets to great food (2006, 223p) ISBN: 047175305X
- Alton Brown: I'm just here for more food: Food x Mixing + Heat = Baking (2004, 336 p) ISBN: 1584793414
- Paula I. Figoni: How baking works: Exploring the fundamentals of baking science (2003, 368 p) ISBN: 0471268569
- Alton Brown: I'm just here for the food: Food + Heat = Cooking (2002, 288 p) ISBN: 1584790830
- Shirley O. Corriher: CookWise (1997, 520 p) ISBN: 0688102298
- Heston Blumenthal: The Big Fat Duck Cookbook (2008, ) ISBN: 1596915501
- Grant Achatz: Alinea (2008, 400p) ISBN: 1580089283
- Thomas Keller: Under pressure (2008, ) ISBN: 1579653510
- Ferran Adria, Juli Soler: El Bulli IV: 2003-2004 (2006, 656) ISBN: 0061146684
- Ferran Adria, Juli Soler: El Bulli: 1998-2002 (2005, 496p) ISBN: 0060817577
- Ferran Adria, Juli Soler: El Bulli: 1994-1997 (2005) ISBN: 8478710787 (spanish)
- Ferran Adria, Juli Soler: El Bulli: 1983-1993 (2005) ISBN: 8478712399 (spanish)
