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Roman Trusov
russian english

Modernist Cuisine The Art and Science of Cooking

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When I saw the first sections of this book as it was taking shape, I knew I was facing an exceptional work of uncommon rigor and extraordinary breadth. It is no exaggeration to call this a work of brilliance. There has been nothing like it in the history of the kitchen. But that is no surprise, considering who created it. 
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