although in a much different manner as Can Roca is back to quality ingredients and less dependent on the molecular gastronomy stuff.

explains in basic terms a lot of fundemental concepts about the science of cooking, and follows up each with a variety of recipies that demonstrate the the concepts. Not a place to learn molecular gastronomy, but more a way to...

study this sort of thing for the food service industry: http://www.blackwell-synergy.com/doi/abs/10.1111/j.1365-2621.1981.tb14594.x I really don’t thing it makes sense to cook with stabilizers unless you’re going for...

“gastronaut” of the molecular gastronomy movement comes a wellspring of ideas on where food might be taking us, this is sure to be a book that is missing from his shelf. This is where food meets art and science, a...

Sandra Lee: http://www.foodnetwork.com/food/show_sh There’s a world full of this stuff out there. Chowhound used to be a refuge. Now it’s just becoming part of it, despite periodic interviews with the McGees and...

as well as in a large number of reputable molecular gastronomy writings. I’ve done a number of experiments with my smoker setup to cook at extremely low temperatures using smaller brisket flats that really bear that out.

gourmand Georges Auguste Escoffier. Utilizing none of Achatz’s ‘molecular gastronomy’ but instead a classic and straight forward recipe direct from Le Guide Culinare, this dish seemed to me almost a cheeky poke at those who treat...

Hi sugarcube, Sorry I’ve been out of touch. Incredibly busy lately. It was indeed a seminar that they were holding – though the exact nature of it, I don’t recall. It really got me thinking about how science...

without having to turn to industrial food science. stand-alones and local chains may very well be safe; it’s up to you to ask the questions to determine whether that’s so. in food labelling, natural & artificial...

I’ve eaten at a few "molecular gastronomy" restaurants and there are a handful in the USA, with the epicenter being in Chicago. NYC has a much less vibrant scene. I actually have liked WD-50 less than Tailor or Alinea (in...

Iron Clad Rules?  Can you imagine the boring cuisine we’d have if everyone actually bought into that notion?  There are plenty of people who believe science has no place in the kitchen, yet the world of...

the beginning, despite my not liking the faux hawk or the molecular gastronomy angle – he still made some pretty damn great looking food!

The thing is, the flavor is mostly due to the non-fin items that get added to the stock (I LOVE the salty ham that gets cooked in the broth) and you would think that modern food science would be able to come up with a...

By this line of thinking, virtually no one is qualified then to critique any restaurant engaging in molecular gastronomy. They can’t judge based on what something “ought” to be. It also gets into the argument...

and Stephen, too. Stephen was a better FOH guy and sommelier than a cook. Marcel’s knowledge of molecular gastronomy took him further than he should have went. Hung simply seems to have the chops, without qualification.