Soft Matter Transformations in Culinary ProcessesDavide Cassi, Pere Castells, Fernando Sapina Navarro, Fernando Sapina-Navarro · First published 2018Open the Tome
La ciencia en los fogones. Historia, técnicas y recetas de la cocina molecular italianaDavide Cassi, Ettore Bocchia, Silvia Blanco Flecha · First published 2005Open the Tome
