Our range of Molecular Gastronomy Cookbooks include what we believe are some of the best titles in this breakout category.
We consider molecular gastronomy to be the natural progression from food science, which allows us to better understand the biological and chemical make-up of food and the transformative effects that cooking has. Armed with the knowledge that food science gives us we can develop new and innovative techniques for preparing, presenting and cooking food.
Here you will find books that describe some of the most interesting techniques that have been developed by the world’s most innovative chefs. Chefs like Ferran Adrià, Heston Blumenthal and the Modernist Cuisine team.
If you’re interested in Food Science and Molecular Gastronomy and would like to give your next creation a modernist touch you’re in the right place. Check out our selection of Molecular Gastronomy Cookbooks and Kits and start experimenting with these new and exciting cooking techniques.