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Molecular Gastronomy: Scientific Cuisine Demystified aims to clarify and explain the fascinating world of molecular gastronomy. It offers the reader crucial knowledge of key ingredients and provides fundamental step-by-step techniques for application. It provides…
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The Oxford Companion to Food by Alan Davidson, first published in 1999, became, almost overnight, an immense success, winning prizes and accolades around the world. Its combination of serious food history, culinary expertise, and entertaining serendipity, with…

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Ernest Hemingway is famous for his description of food and drink in his short stories and novels. Very little has been written extensively and exclusively about this topic, but now Professor Samuel J. Rogal deals with this great theme in its totality. Food and…

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“OBIC offre lo spunto per un nuovo modo di comunicare, una comunicazione etica ed estetica, trovando come sfondo la cucina e trasformando il pensiero libero degli artisti in una pietanza, una ricetta. Allora immagino di invitarvi alla mia tavola, ispirata…
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The authoritative guide to healthy cooking in the modern professional kitchen In today's health-conscious culinary environment, diners expect much more than just delicious food. They expect nutritious, well-balanced meals made with wholesome ingredients. Chefs…

Just Cooking: Viky Geunes

by Lannoo Publishers

|April 16, 2010

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A wonderful look at the life and work of internationally-renowned chef Viky Geunes.