Foreign sales: Arabic , Turkish.

What is the secret for a perfectly boiled egg? A little science certainly does no harm, as lots of chefs, the new maîtres à penser of our time, know. We will go into the prohibited kitchens of these gurus of the stove, we will discover their recipes and use cooking to understand something more about our evolution, our brain, and the world around us. If you like getting covered in flour, if you have wondered at least once how to make a curry in the dishwasher, if you belong to the new tribe of ‘foodies’ or you simply like to eat well, this is the book for you: morsels of science for curious palates.

From molecular cuisine to macrobiotic diets and pressure cookers, from plates of sushi to jazz and lasagne in space, you will discover how to measure the speed of light with a bar of chocolate, what on earth a magnetron is for in the kitchen and how to make vanilla ice cream using ice and salt. It is a book to relish and get dirty, to keep on the table or in the larder, a tasting menu by a curious writer who enjoys cooking.

Fabio Meliciani has a degree in logic and philosophy of science, he specialized in the communication of science at SISSA (Trieste). He has worked with the Galileo Museum (Florence) and the publisher Zanichelli. Today he lives in Lugano, collaborates with Swiss Radio and Television (RSI) and works on the communication of science at L’ideatorio (Science et cité) of the University of Italian Switzerland.