Molecular Gastronomy

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Let me start out by saying that molecular gastronomy isn’t a trend that I’m about to hop on like an amusement park ride. I’ve dabbled a bit here and there with agar-agar and toyed with foams back in 1999 but it has never been a often used tool in my repertoire. Is it cool? Yes. Does it produce yummy food? Sometimes. Is it for every Chef? I’d say NO, because some Chefs barely know how to season their food properly, so trying to turn some under seasoned ingredient into a futuristic space treat is getting ahead of yourself young Chef.
I will say that with the right culinary skills and knowledge this book will take take your presentation skills to another level and also provide your guests with a few new texture experiences.

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