Book | A crafty thing

Book | A crafty thing

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This book has the ingredients of an exciting adventure full of intrigue, murder, arson and disappearance. It gives you a behind-the-scenes look at top restaurants and the food industry and can change the way you look at food.

Frédéric Pelletier is the best chef in France. He has transformed his parents' classic and traditional restaurant into a modern dining temple that attracts people from all over the world. Obsessed with quality, he wants to be the best. The secret of its success formula is culinary spectacle. With the help of CuliFood, the largest producer of food additives in the world, he is able to create dishes that were previously thought impossible. Apparently things are going well for him, but doubts arise. Is he on the right track? On the other side of the world, diligent Harvard student Olga von Bertalanffy is taking a molecular cooking masterclass. She recognizes many of the substances and applications discussed here from her studies. She realizes that the negative downsides are not highlighted. Supported by her professor Bob Martinez, she sets out to investigate. When he receives a package of classified documents left by the director of the Research Institute for Food Additives, dimensions emerge that neither of them ever thought possible.