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molecular gastronomy
chefs + restaurants
Going Bananas Over a Plate of Pasta
The menu from chef Michael Voltaggio started with abalone and cuttlefish in an abalone shell and topped with a puff of "pad Thai" foam.
03.30.07
- Keywords
- restaurant notes,
- molecular gastronomy,
- seafood,
- new york,
- zanne stewart
recipes
Crema Catalana Foam
We know and love the molded custard dessert called crema catalana, but here it takes a more dynamic form. This foam is sexier than whipped cream and is especially delicious on berries.
January 2007
- Keywords
- diary of a foodie,
- dessert,
- ferran adria,
- molecular gastronomy,
- dairy
recipes
Carrot Foam with Chocolate Sorbet
Adrià serves his foam over mandarin-orange or bitter-cocoa granita and dusts a bit of fragrant curry on the plate.
January 2007
- Keywords
- diary of a foodie,
- dessert,
- molecular gastronomy,
- ferran adria,
- carrot
chefs + restaurants
Science Chefs: Ian's Take
I wonder if the science-food trend hasn’t gone too far. Molecular gastronomy, whimsically interesting though it may be, does not equal molecular satisfaction.
11.15.06
- Keywords
- chefs,
- molecular gastronomy,
- restaurants,
- ian knauer
chefs + restaurants
Science Chefs: Alan's Take
When you try wd~50's monkfish liver with persimmon and smoked green tea, you realize you weren’t quite that prepared.
11.15.06
- Keywords
- chefs,
- molecular gastronomy,
- wylie dufresne,
- restaurants,
- alan sytsma
magazine
Proving It
Taking kitchen science to a whole new (molecular) level, Hervé This is changing the way France—and the world—cooks.
January 2005
- Keywords
- chefs,
- molecular gastronomy,
- herve this,
- patric kuh
magazine
The Gastronauts
We've been cooking like cavemen since man first found fire. But with scientists invading the kitchen, reports Daniel Zwerdling, all that is about to change.
October 2001
- Keywords
- daniel zwerdling,
- molecular gastronomy,
- ingredients
recipes
Chocolate Ganache Cakes with White-Coffee Foam
The coffee foam attains its consistency with the help of a charged siphon. If you don't own one, don't worry—the coffee mixture can also be served, chilled but unfoamed, as a sauce.
October 2000
- Keywords
- dessert,
- chocolate,
- coffee,
- molecular gastronomy
magazine
A Kitchen was His Laboratory
Elizabeth David's books on French and Italian country cooking in the 1950s revealed a world of real food uninhabited by the high priests of haute cuisine.
March 1970
- Keywords
- elizabeth david,
- cookbooks,
- france,
- molecular gastronomy
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