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Davide Cassi and Ettore Bocchia of the Grand Hotel Villa Serbelloni fromBellagio (CO) write about the ice and liquid nitrogen in the book "Il gelato estemporaneo" by Sperling & Kupfer.
Science in the Kitchen by Peter Barham
Scientific explanations of cooking and useful collections recipes in the book "Science in the Kitchen" by Peter Barham, published by Bollati Boringhieri
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