The Science of Cooking – Dr. Stuart Farrimond’s Essential Guide to How Food Really Works
Available again soon
Bring food science out of the lab and into your kitchen with Dr. Stuart Farrimond’s bestselling book, The Science of Cooking. This accessible, visually rich guide answers the questions home cooks ask every day — from How do I make the perfect poached egg? to Why does chocolate taste so good? and Should I refrigerate my eggs?
Packed with clear explanations, practical advice, and step-by-step techniques, this book equips you with the scientific know-how to improve every meal. Learn which vegetables are best raw, how to cook flawless steak or tender fish, whether it’s safe to reheat rice, and how to make recipes more reliable, more intuitive, and more delicious.
Organised by major food groups — including meat, poultry, seafood, grains, vegetables, herbs, dairy, and chocolate — each chapter breaks down culinary concepts with:
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Step-by-step methods that illustrate essential techniques
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Striking diagrams and graphics that reveal what’s happening inside your food
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Science-based answers to the cooking questions you’ve always wondered about
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Practical tips that help you master flavour, texture, and timing
From soft ice cream to perfect risotto, from steaming to seasoning, this book shows the why behind great cooking, helping you become a smarter, more confident home cook.
Beautifully designed and endlessly informative, The Science of Cooking is ideal for curious beginners, intuitive cooks, food lovers, and kitchen-science enthusiasts — and it makes an impressive coffee-table gift for the whole family.
Often bought together with
Apartamento Magazine - Issue #36
€20.00
Apartamento Magazine – Issue #36 (Autumn/Winter 2025–26)
A deep dive into global art, interiors, culture & creative minds.
The latest issue of Apartamento Magazine (#36) continues the publication’s signature blend of intimate storytelling, rich visual culture, and thoughtful conversations with artists and creators around the world.
Featuring contributions from:
Noreen Masud on Charleston House, Louis Fratino, Dea Kulumbegashvili, Zizipho Poswa, Valerie Giampietro & Alessandro Cicoria, Ignasi Monreal, Graciela Iturbide, the Lijadu Sisters, Takashi Homma, Simon Costin, Christian Kerez, Isamaya Ffrench, Moki Cherry’s Schoolhouse, Konstantin Kakanias & Joe Pickman, Anita Vitale, and Lourdes Castro.
Plus:
• “Nelly” — a short story by Mariana Enriquez (translated by Megan McDowell)
• “Mrs Tependris Takes a Bath”
• “Time 2 Kill” — illustrated pastimes by Jody Barton
A beautifully curated issue perfect for readers who appreciate art, interiors, architecture, design, cultural commentary and contemporary storytelling.
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Apollo: State-of-the-art cooking and a party
€59.00
Apollo: State-of-the-art cooking and a party by Frederik Bille Brahe is the first cookbook devoted to Apollo, his museum restaurant located in the courtyard of the historical art institution Kunsthal Charlottenborg in Copenhagen. Together with head chef Yuta Kurahashi, Frederik shares 104 recipes in Apollo’s signature style: playful, elegant, and rooted in a dialogue between Danish cooking and Japanese, French, and Italian cuisines. With its colourful palette and defining sense of chic, green gastronomy, Perfect for dinner party cooking, this is Frederik at his most expressive and collaborative. Edited by Jeni Porter and captured on film by photographer Nikolaj Møller, Apollo also explores how a group of talented friends came together to create the space, its textures, artworks, and atmosphere—setting the scene for a restaurant where delicious food, friends, music, art, design, and wine all meet, collide, clash, and coalesce. Apollo is that really good party you never want to end.
About Frederik Bille Brahe
Frederik Bille Brahe is a Copenhagen-born fine-dining trained chef who worked in London and Paris before returning home to follow his dream of opening a very special small café where everyone is his guest. He opened Atelier September in Gothersgade in October 2013, expanding it to other locations in the Danish capital and using it as a launching pad for other ventures, including Apollo in the historic art space Kunsthal Charlottenborg and Sofi bakery in Berlin. His first collection of recipes, All the Stuff We Cooked, was an instant success, and his followup cookbook, Atelier September: A place for daytime cooking, blended recipes with an exclusive poetic chronicling of the first decade of Atelier September, as well as a documentation of his philosophy for gastronomy and life in general.
Good Things by Samin Nosrat – A Joyful, Comforting Cookbook
€31.00
In Good Things, Samin Nosrat invites you into her kitchen with more than 125 recipes celebrating the simple joy of sharing a meal. “Once I hand them off to you,” she writes, “these recipes are no longer mine. They’re yours.” With that spirit of generosity, the book becomes an intimate thread of connection between cook and reader.
Nosrat sets out to capture the feeling of cooking for others — the warmth, the generosity, the delight of a dish made with intention. Inside, you’ll find her most beloved recipes: ricotta custard pancakes, chicken braised with apricots and harissa, Calabrian chili crisp, chewy focaccia, and a decades-in-the-making yellow cake that tastes like childhood.
Alongside the recipes, Samin shares her signature practical wisdom:
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how to choose a good olive oil (always check the harvest date),
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when to splurge on the best ingredients (salad dressing matters),
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and the only acceptable substitute for Parmigiano Reggiano (Grana Padano — if you must).
Blending warmth with precision, Good Things captures what makes cooking such an enduring source of comfort and connection. A must-have for home cooks, food lovers, and anyone who finds joy in gathering around a table.
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