Le design culinaire par Cécile Cau et Stéphane Bureaux

Design culinaire (‘Culinary design’)

Cécile Cau et Stéphane Bureaux

Created by a designer and a food critic, this book throws light on a recent innovation, culinary design. The first part, presented as a conversation, evokes the close links between design, gastronomy, molecular science and fine dining. The second part provides an overview of culinary design around the world.

Editions Eyrolles / 206 pages / 2010