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Progressive Cuisine * Molecular Gastronomy * Culinary Constructivism
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AlineaAlinea by Grant Achatz
Buy new: $31.50 / Used from: $27.38
On Food and Cooking: The Science and Lore of the KitchenOn Food and Cooking: The Science and Lore of the Kitchen by Harold McGee
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The Curious Cook: More Kitchen Science and LoreThe Curious Cook: More Kitchen Science and Lore by Harold McGee
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In Search of PerfectionIn Search of Perfection by Heston Blumenthal
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Further Adventures in Search of Perfection: Reinventing Kitchen ClassicsFurther Adventures in Search of Perfection: Reinventing Kitchen Classics by Heston Blumenthal
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The Big Fat Duck Cookbook [Import Edition]The Big Fat Duck Cookbook [Import Edition] by Heston Blumenthal
Buy new: $163.49 / Used from: $254.32
Taking flavor to the molecule: Europe's top chef uses science to build creativity. (Chef Sessions).(Heston Blumenthal of TheFat Duck)(Interview): An article from: Food ProcessingTaking flavor to the molecule: Europe's top chef uses science to build creativity. (Chef Sessions).(Heston Blumenthal of TheFat Duck)(Interview): An article from: Food Processing by Steve Ennen
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A Day at El BulliA Day at El Bulli by Ferran Adria
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Decoding Ferran Adria: Hosted by Anthony BourdainDecoding Ferran Adria: Hosted by Anthony Bourdain by Anthony Bourdain
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El Bulli 2003-2004El Bulli 2003-2004 by Ferran Adria
Buy new: $220.50 / Used from: $291.91
El Bulli 1994-1997El Bulli 1994-1997 by Ferran Adria
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Kitchen Mysteries: Revealing the Science of Cooking (Arts and Traditions of the Table: Perspectives on Culinary History)Kitchen Mysteries: Revealing the Science of Cooking (Arts and Traditions of the Table: Perspectives on Culinary History) by Hervé This
Buy new: $15.61 / Used from: $11.15
Cooking: The Quintessential Art (California Studies in Food and Culture)Cooking: The Quintessential Art (California Studies in Food and Culture) by Hervé This
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Molecular Gastronomy: Exploring the Science of Flavor (Arts and Traditions of the Table: Perspectives on Culinary History)Molecular Gastronomy: Exploring the Science of Flavor (Arts and Traditions of the Table: Perspectives on Culinary History) by Hervé This
Buy new: $11.53 / Used from: $6.25
Pierre Gagnaire: Reinventing French CuisinePierre Gagnaire: Reinventing French Cuisine by Peter Lippmann
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Pierre Gagnaire: Reflections on Culinary ArtistryPierre Gagnaire: Reflections on Culinary Artistry by Benedict Beauge
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Morimoto: The New Art of Japanese CookingMorimoto: The New Art of Japanese Cooking by Masaharu Morimoto
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Haute Chinese Cuisine from the Kitchen of WakiyaHaute Chinese Cuisine from the Kitchen of Wakiya by Yuji Wakiya
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Why We Eat What We Eat: How Columbus Changed the Way the World EatsWhy We Eat What We Eat: How Columbus Changed the Way the World Eats by Raymond Sokolov
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The Complete Keller: The French Laundry Cookbook & BouchonThe Complete Keller: The French Laundry Cookbook & Bouchon by Thomas Keller
Buy new: $63.00 / Used from: $171.68
The French Laundry CookbookThe French Laundry Cookbook by Thomas Keller
Buy new: $30.00 / Used from: $34.49
Under Pressure: Cooking Sous VideUnder Pressure: Cooking Sous Vide by Thomas Keller
Buy new: $47.25 / Used from: $38.25
The Chefs of the Times: More Than 200 Recipes and Reflections from Some of America's Most Creative Chefs Based on the Popular Column in The New York TimesThe Chefs of the Times: More Than 200 Recipes and Reflections from Some of America's Most Creative Chefs Based on the Popular Column in The New York Times
Buy used from: $9.43
Essential CuisineEssential Cuisine by Michel Bras
Buy used from: $349.95