I have a 12 year old on my gift list who is into food and cooking and science and thought he might enjoy experimenting with molecular gastronomy, making fruit “caviar” and liquid nitrogen ice cream. Does anyone know... (13 replies, last updated by sarahjay December 29, 2008)

I disagree. Heston Blumenthal isn’t Alton Brown upped with 30 IQ points. I figure comaring the two is like the proverbial apples to oranges comparison. Perhaps I’ll give on the foodie quotient points for being creative... (9 replies, last updated by AngelSanctuary May 30, 2009)

Molecular gastronomy isn’t necessarily synonomous with the type of cooking put out by the likes of Adria, Blumenthal, Dufresne and Achatz. It can be novel/strange/experimental but it doesn’t have to be. If one were to... (57 replies, last updated by diropstim December 20, 2006)

I didn’t know exactly what to expect from this book, but I was initially struck by how different this was from Harold McGee’s On Food and Cooking. Hervé This is a renown scientist and one of the acknowledged leaders of the... (1 reply, last updated by FlavoursGal January 14, 2007)

No. Antidote closed. Closest thing these days might be Coi. I think Heston Blumenthal has the explanation: "If I could get perfect vegetables, I wouldn’t need to do all this." http://www.ryanadams.org/Thread.aspx?ID=251631 (1 reply, last updated by Robert Lauriston February 15, 2007)

OK, last post on this topic. I’m not even sure this is about food or needs to be on the "Not about food" board. There seems to be a food movement called molecular cooking which includes using equipment usually found in... (11 replies, last updated by BTP January 24, 2006)

gastronomy? Certainly not. But it did stir my gray matter. And, as stated at the beginning of this novel, the fact that I walked away with a new perspective on food was a reward worth the wait. The 16th century stone building the... (22 replies, last updated by felizglfr February 10, 2009)

” restaurants where technology overshadows taste, and awkward, forced whimsy comes with a side of failed irony. But 99% of those restaurants aren’t backed by chefs as truly brilliant as Heston Blumenthal. His deep understanding... (0 replies, last updated by tupac17616 February 10, 2009)

Actually as per Midwest molecular gastronomy, Chef Neal Brown has been incorporating foams and anti-griddle work at L’Explorateur in Indianapolis for several years now. And I loved his sweetbreads with bone marrow ice cream... (2 replies, last updated by aelph July 29, 2008)

a unique experience, yes it is “molecular” like El Bulli, but Adria’s approach seems to be to have fun and introduce culinary “jokes”, whilst Blumenthal seems to want to challenge your senses and give you a very different... (1 reply, last updated by Harters February 18, 2008)

I’m not sure if this is the best place to post something like this but no other boards seem to fit this. While looking up some things about molecular gastronomy I found this course they teach at MIT. They even have some... (0 replies, last updated by Captainspirou January 13, 2008)

I love that place, been there 3 times and it never dissapoints but always cleans out your wallet. Just finished an excellent book on Heston Blumenthal (Chef at the Fat Duck) and was amazed that he has no formal training. I still... (10 replies, last updated by Moz August 13, 2006)

Molecular gastronomy doesn’t necessarily mean a whole different cuisine. While there might not be a Ferran Adria, a Heston Blumenthal, a Grant Achatz or a Willie dufresne here in Montreal, ie. a chef or restaurant whose... (9 replies, last updated by soupnancy April 14, 2008)

I feel it’s my duty to update my past review of the Hinds Head, Blumenthal's pub in Bray, Berkshire. We took a visiting relative there last Saturday and were truly disappointed with the quality of the famous pea soup.... (4 replies, last updated by zuriga1 October 20, 2008)

: Exploring the Science of Flavor" - Herve This “Kitchen Chemistry” - Ted Lister and Heston Blumenthal Maybe something on/about the Slow Food movement? Or would the Cook’s Illustrated/Cook’s Country... (16 replies, last updated by MaggieB February 12, 2007)