The books of Future Cooking Lab document twenty years of applied research: techniques, discoveries, languages born from the encounter between physics and cuisine.
Il gelato estemporaneo e altre invenzioni della cucina molecolare italiana
Davide Cassi, Ettore Bocchia — Sperling & Kupfer, 2005
The manifesto of Italian molecular cuisine. With a preface by Davide Paolini, it describes the techniques developed at the Laboratory of Gastronomic Physics and the scientific roots of each. The Spanish edition — La ciencia en los fogones (Ediciones Trea, 2005) — is the first book in the world on molecular cuisine and is exhibited in the permanent collection of Ferran Adrià’s Fundació elBulliFoundation.
Cuocere. Istruzioni per l’uso
Luciano Tona, Luca Govoni, Consuelo Vecchio, Novella Bagna, Davide Cassi — Academia Universa Press / Edizioni Plan, 2017
Cooking as a physical and chemical process: temperatures, times, structures. A manual for those who want to understand what really happens on the fire — from protein denaturation to starch gelatinisation, from the Maillard reaction to the effect of free water.
Conservazione a temperatura di servizio
Davide Cassi, Massimo Spigaroli — Bibliotheca Culinaria, 2017 — also in English edition: Service Temperature Preservation
A technology to keep cooked food at serving temperature for days, without refrigeration, preserving organoleptic quality and safety. The technique underpins patent EP3030095 and changes flow management in professional kitchens.
Pasta cruda pasta cotta. Alla ricerca della struttura perfetta
Davide Cassi — Maretti, 2025 — with contributions by Fulvio Pierangelini, Andrea Grignaffini, Alberto Gipponi
Pasta as a physical system: starches, gluten, passive cooking, dry pre-cooking of legume and wheat flours. The book documents research that has already changed industrial legume pasta production in Italy.