Chef books

Spherification of Oyster soup

Food For Thought – Thought For Food

Taste What You’re Missing

Cook it Raw!

Elbulli Book 2003-2004

The Kitchen as a Laboratory

Modernist Cuisine: The Art and Science of Cooking

A Primer on Smoking and Curing

Molecular Gastronomy – Exploring the science of flavour

Taste Buds and Molecules

Medieval Middle Eastern Dietetics

Flavour Thesaurus – Niki Segnit

On Food and Cooking – McGee

Ma Gastronomy – Fernand Point

Larousse Gastronomique