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...

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...

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

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...

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...

” 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...

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...

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...

Video

A cheat sheet on the topic of molecular gastronomy.

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...

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...

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...

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....

: 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...

this place. However, I also understand food in general. I don’t understand where any molecular gastronomy was occurring in this strip mall establishment. Maybe RAMENIAC could clarify up that comment for my edification.