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168 pages, hard cover book with 40 new stunning recipes explained and illustrated by Molecule-R.
Introductory food science to stimulate your culinary awareness
Illustrated tips & tricks to facilitate home experimentation
40 new recipes to wow your guests
Recipes using the 12 most popular food additives including Agar Agar, Iota Carrageenan, Kappa Carrageenan, Gelatin, Gellan Gum, Calcium Lactate, Sodium Alginate, Methylcellulose, Soy Lecithin, Tapioca Maltodextrin and Xanthan Gum.