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October 15, 2008
Your introduction to molecular gastronomy, with a few simple formulas
By Brian Ries Although the term molecular gastronomy was coined by Hungarian physicist Nicholas Kurti and then adopted by French chemist Herve This Spanish chef Ferran Adria is the undisputed poster-child of this modern culinary science. His El Bulli restaurant was the first to combine the rigors of scientific research and experimentation with modern ingredients and equipment. During the
From Your introduction to molecular gastronomy, with a few simple formulas
Posted by Alex at October 15, 2008 09:11 AM
