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October 16, 2008
An introduction to molecular gastronomy, with a few simple formulas
By Brian Ries Although the term molecular gastronomy was coined by French chemist Herve This and Hungarian physicist Nicholas Kurti to describe their exploration of the science behind various cooking methods and techniques, Spanish chef Ferran Adria is the undisputed poster-child of this modern culinary catchphrase. His El Bulli restaurant was the first to combine the rigors of scientific
From An introduction to molecular gastronomy, with a few simple formulas
Posted by Joe at October 16, 2008 08:50 AM
