Molecular Gastronomy at Home: Taking Culinary Physics Out of the Lab and into Your Kitchen Hardcover – 25 April 2016

As a Chef of the 60's and having done my time in College and Mayfair this book has got to be up there with regard to learning one's trade or upgrading to stay in touch with the modern craft.'By the pricking of my thumb.'

Very good book with detailed explanation of the science behind each technique and procedures. High quality photos. Only challenge is that it is written for readers in the USA, and prices are in USD and some ingredients / items are difficult to find in the UK

a good book

Perfect book, useful.

Great book!!

My son was very happy with this book, good quality