Global Kitchen is a publication edited by the Silestone Institute that presents some reflections on the uses and global trends in the kitchen and its role in the home of the future.
The book investigates the needs of haute cuisine and defines the concepts and standards of today’s professional kitchen facilities
A publication suitable for all audiences. In it, Ferran Adrià tells how he organized the Bulli and the bases to be taken into account when organizing the home kitchen
This gorgeously illustrated volume began as notes on the collection of cookbooks and culinary images gathered by renowned cookbook author Anne Willan and her husband Mark Cherniavsky
In this book we find the cook proposals offered in their gastro-pubs or tapas bar with creative cuisine, over 50 recipes that can be made in a domestic kitchen
Ben Shewry, from multi-award winning Melbourne restaurant, Attica, draws inspiration for his exquisite dishes from his surroundings and pivotal moments and experiences in his life
The book offers an historical perspective on microorganisms and infectious disease. In addition, analyzes the history not only through historical elements, but also of Science, Art and Literature.
Modernist cuisine is a book destined to reinvent cooking. The book reveals over six-volume culinary techniques, inspired by Science