by Davide Cassi, Ettore Bocchia · Ediciones Trea, S.L. · tapa blanda · ISBN 9788497042062
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«La ciencia en los fogones» is the popular science essay on molecular cooking by Davide Cassi and Ettore Bocchia, published by Ediciones Trea in paperback (160 pages, in Spanish).
The book recounts the collaboration between physicist Davide Cassi and chef Ettore Bocchia over three years of work in a hotel kitchen to create the so-called Italian molecular cuisine. It explains how to apply scientific knowledge to cooking to develop new techniques and recipes, and includes 51 recipes and ten culinary experiments.
It belongs to the collection «La comida de la vida». Translated from Italian by Silvia Blanco Flecha.
Aimed at cooking professionals and enthusiasts who want to understand the scientific basis of new culinary techniques.
