Contemporary two-bite desserts with 52 recipes exploring global flavours and refined presentation.
Japanese craft sake explored through brewing, rice, terroir, brewery stories, tasting, and modern culture.
Hong Kong siumai explored through history, ingredients, makers, cooking methods, recipes, and street culture.
Savoury-meets-sweet creations spanning tapas, snacks, viennoiserie, catering bites, and pastry applications.
Japanese home cooking made approachable through ramen, gyoza, teriyaki, dashi, sauces, sushi, and more.
Modernist cooking made practical through food science, precise techniques, visual guidance, and 400+ recipes.
Comprehensive pizza science covering dough, fermentation, ovens, styles, toppings, and global traditions.
Plant-based Asian favourites using practical ingredients, familiar flavours, and flexible substitutions.
Approachable savoury cooking across 30 recipes, with creative presentation and optional mould applications.
Singapore hawker classics across 25 dishes, combining heritage, flavour, technique, and modern takes.
Seasonal pasta cooking covering fresh and dried doughs, sauces, vegetables, techniques, and peak produce.
Vegetable-focused cooking across six seasons, with 225 recipes built around peak produce and technique.
Sushi science and technique covering seafood, rice, knives, curing, sauces, condiments, and fish preparation.
Science-based home cooking explaining heat, technique, texture, and why everyday recipes work better.
Singapore Malay food culture explored through history, identity, customs, recipes, and the wider Nusantara.
Italian baking across 140 recipes, spanning cakes, pastries, pies, cookies, sweets, and core techniques.
Fermentation techniques covering koji, kombucha, miso, lacto-ferments, vinegars, garum, and black produce.
British pies and tarts combining pastry fundamentals, savoury classics, fruit desserts, and decoration.
Plant-based Chinese cooking with 100+ recipes rooted in regional traditions, umami, and Buddhist cuisine.
Wok cooking through 200+ recipes, covering stir-frying, steaming, braising, frying, wok hei, and technique.
Culinary ingredients classified through biology, botany, zoology, chemistry, and elBulli’s Sapiens method.