Cookery books focus on kitchen theory, food science and exploring the biology and chemistry of food and the transformative effects of cooking.
Some might argue that this is simply Molecular Gastronomy and to some extent they are correct. However, we believe that food science is the prequel to Modernist and Molecular Gastronomy.
Molecular gastronomy is a practice of preparing food that is based on an understanding of the biological and chemical make-up of food and transformative effects that cooking has.
So, this section of our book store has been curated based on this distinction. Here you will find books that describe the chemical and biological nature of various ingredients along with their history as well as texts describing the science of cooking and kitchen theory.
If you’re looking to nerd out on food science and kitchen lore, then you are in the right place.
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