- Hardcover: 240 pages
- Publisher: Firefly Books Ltd (25 April 2016)
- Language: English
- ISBN-10: 1770852018
- ISBN-13: 978-1770852013
- Product Dimensions: 19.7 x 2.2 x 21.6 cm
- Average Customer Review: 4.8 out of 5 stars See all reviews (5 customer reviews)
- Amazon Bestsellers Rank: 58,553 in Books (See Top 100 in Books)
Molecular Gastronomy at Home: Taking Culinary Physics Out of the Lab and into Your Kitchen Hardcover – 25 Apr 2016
Frequently bought together
Customers who bought this item also bought
Enter your mobile number or email address below and we'll send you a link to download the free Kindle App. Then you can start reading Kindle books on your smartphone, tablet, or computer - no Kindle device required.
To get the free app, enter your mobile phone number.
If you are a seller for this product, would you like to suggest updates through seller support?
About the Author
London-based chef Jozef Youssef is the founder of Kitchen Theory, an online resource for food science and culture and creator of experimental dining events. His previous experience was at the Connaught, the Dorchester and Heston Blumenthal's Fat Duck.
What other items do customers buy after viewing this item?
Top Customer Reviews
'By the pricking of my thumb.'