Handbook of Molecular Gastronomy: Scientific Foundations, Educational Practices, and Culinary Applications by Róisín Burke, Alan Kelly English | Jun 9, 2021 | ISBN: 1466594780 | 894 pages | PDF | 187 MB
Molecular Gastronomy: Exploring the Science of Flavor (Arts and Traditions of the Table: Perspectives on Culinary History) by Hervé This English | 2006 | ISBN: 023113312X | 392 pages | EPUB | 1 MB
Building a Meal: From Molecular Gastronomy to Culinary Constructivism by Hervé This English | 2009 | ISBN: 0231144660, 0231144679 | PDF | 153 pages | 8 MB
TTC Video - Food: A Cultural Culinary History .MP4, AVC, 1280x720, 30 fps | English, AAC, 2 Ch | 18h 36m | 17.33 GB Lecturer: Ken Albala, Ph.D. Professor, University of the Pacific | Course No. 9180
Jason Logsdon, "Modernist Cooking Made Easy: Getting Started: An Introduction to the Techniques, Ingredients and Recipes of Molecular Gastronomy" English | 2012 | ISBN: 1481063316 | EPUB | pages: 252 | 4.3 mb
Hervé This, Malcolm DeBevoise, "Note-by-Note Cooking: The Future of Food (Arts and Traditions of the Table: Perspectives on Culinary History)" English | 2016 | ISBN: 0231164874, 0231164866 | 272 pages | PDF | 22 MB