Modernist cuisine (English)

Formats and editions:
- In English.
- In Spanish.

Index:
- Foreword, Ferran Adrià.
- Foreword, Heston Blumenthal.
- Our culinary journeys.
History and fundamentals
- History.
- Microbiology for cooks.
- Food safety.
- Food and health.
- Heat and energy.
- The physics of food and water.
Techniques and equipment
- Traditional cooking.
- Cooking in modern ovens.
- Cooking sous vide.
- The modernist kitchen.
Animals and plants
- Meat and seafood.
- Plant foods.
Ingredients and preparations
- Thickeners.
- Gels.
- Emulsions.
- Foams.
- Wine.
- Coffee.
Plated-dish recipes
- About the recipes.
- Tender cuts.
- Tough cuts.
- Poultry.
- Fish.
- Shellfish.
- Eggs.
- Starches.
- Fruits and vegetables.
- Photographs and illustrations.
- Glossaries of culinary and technical terms.
- Sources of equipment and ingredients, reference tables.
- The Modernist cuisine team.
Kitchen manual