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by Redazione Inglese in Homepage

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.

Tag: sperling & kupfer, molecular cuisine recipes, molecular cuisine, liquid nitrogen ice cream, hotel villa serbelloni, davide paolini, davide cassi

by Redazione Inglese in Homepage

Scientific explanations of cooking and useful collections recipes in the book "Science in the Kitchen" by Peter Barham, published by Bollati Boringhieri

Tag: science in the kitchen, peter barham, molecular cuisine, cookbooks, boringhieri branded publisher