Now comes the definitive and comprehensive Frozen Desserts by Francisco J. Migoya and The Culinary Institute of America—the second in a series of adva...

The perfect way to present your spherified creations to your dinner guests. Imagine being able to serve coconut and mango caviar as a pre dessert in a...

Now you can make spaghetti from just about anything in a matter of minutes. Using the Spaghetti Kit you start with a flavoured base liquid and combine...

Plastic disposable syringe, perfect for precise liquid measurement, the creation of spheres and other uses in Molecular Gastronomy cooking. S...

Plastic disposable syringe, perfect for precise liquid measurement, the creation of spheres and other uses in Molecular Gastronomy cooking. S...

Chocolate and candy making today is undergoing a renaissance in public awareness and status. This comprehensive book combines artisan confectionery te...

Calcium Lactate is a white crystalline salt made by the action of lactic acid on calcium carbonate. In Molecular Gastronomy it is used as a solidifier...

Maltodextrin is a carbohydrate produced by the hydrolysis of starch, in this case tapioca. It has the ability to thicken and stabilise fatty compounds...

A guide to making artisan breads practically and profitably, Bread Baking includes step-by-step instructions on mixing, fermentation, shaping, proo...