BOOKS
Six volumes, 2,400 pages and around 3,200 photos: this cookbook is truly one of a kind. The “Modernist Cuisine – The Art and Science of Cooking” compendium is already being considered a new culinary bible. > More
Aristotle was already aware that the sense of smell belonged to the five human senses. However the extent to which the olfactory sense influences our lives was long ignored. Psychologist Rachel Herz of Brown University, Rhode Island would like to change this. > More
Wine guides are a dime a dozen, ten a penny. By contrast, a reliable and informative companion to the world of natural mineral waters is found only seldom. Yet premium mineral water has become a coveted, trendy beverage, the choice of waters, whether local or exotic, is enormous. > More
“Really,” says Peggy Porschen, “all I wanted to do in London was my training as a patissier. But then Elton John came along.” What sounds like the prelude to a modern fairy tale was in reality the starting signal for a remarkable career as a “cake designer”. > More
Why do soufflées collapse so often? What happens when sauces thicken? Why does meat sometimes turn tough or hard? If your hunger for knowledge inspires you to think about topics like these, then Peter Barham’s “The Science of Cooking” is the perfect book to satisfy your appetite. > More
Stuart Pigott does not care for wine snobs. He is not interested in the elitist fuss that some wine connaisseurs like to make; instead, he appreciates the pure joy that a good wine can give you. > More
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