Amvik eBook Solutions

French chemist and television personality Herve This uses recent research in chemistry, physics, and biology of food to challenge traditional beliefs about cook

American eating changed dramatically in the early twentieth century. As food production became more industrialized, nutritionists, home economists, and so-calle

Do you like your garlic Goodfellas thin? Have you ever been part of a carrotmob? Why are bartenders fat washing their spirits (and what does that even mean?) Ea

Are you interested in molecular gastronomy and modernist cuisine but can't find any accessible information for getting started? Are you looking for an easy to u

Guru to a new generation of chefs from Chicago to Copenhagen, Spain's Ferran Adrias been featured on Time magazine's list of the 100 most influential people of