First published in 1891, Pellegrino Artusi's La scienza in cucina e l'arte di mangier bene has come to be recognized as the most significant Italian cookbook of

Based on the popular Harvard University and edX course, Science and Cooking explores the scientific basis of why recipes work. The spectacular culinary creation

Science in the Kitchen. is presented here in a high quality paperback edition. This popular classic work by Mrs. E. E. Kellogg is in the English language, and m

International celebrity and co-founder of molecular gastronomy Herve This answers such fundamental questions as what causes vegetables to change color when cook

All you need to explore science is a kitchen, this cookbook - and a dash of curiosity The Kitchen Science Cookbook is a beautifully crafted book with a unique t