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Emulsion as you create your own vinaigrette
with interior photograph of two couples
This engaging guide traces the history
Double Concerto for Two Mozzarellas and a Snowy Evening
This book provides a full overview—from aesthetics to umami
Psychogastronomy (Thom Eagle) Monastery Emulsion as you create yourThom Eagle is the author of three previous books on food: First, catch: study of a spring meal, Summers Lease: how to cook without heat, and The Philosophy of Pickles. He can be found cooking at Bottega Caruso in Margate, England and doing pop ups, teaching workshops, and making nocino. Thom Eagle is the author of three previous books on food: First, catch: study of a spring meal, Summers Lease: how to cook without heat, and The Philosophy of Pickles.
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