Bibliografia

Principal

  • Adria, F; Soller, J.; Adria, A., El Bulli 2003-2004, Ecco,: n/a 2006 null
  • This, H., Cours de Gastronomie Moléculaire n° 1: Science, technologie, technique... culinaires: quelles relations?, Belin,: n/a 2009 null
  • The Fat Duck Cookbook, Bloomsbury Publishing,: Blumenthal, H., 2009 null
  • Ten Speed Press,: Achatz, G., Alinea, 2008 null
  • An Encyclopedia of Kitchen Science, History and Culture, Hodder & Stoughton, 2004: Mc Gee, H., McGee on Food and Cooking: 2004 null
  • null: null null null

Secundária

  • Modern Gastronomy, CRC Press,: Adria, F., 2009 null
  • Under Pressure: Cooking Sous Vide, Workman Publishing,: Keller, T., 2008 null
  • Adria, F; Soller, J.; Adria, A., El Bulli 2005, Rba Libros: n/a 2006 null