Wired has a new article about my chemical hero Hervé This, “The Father of Molecular Gastronomy Whips Up a New Formula“.
Molecular gastronomy is more than just the chemistry of cooking, think new flavors, new cocktails, stuff done with liquid nitrogen, encapsulation with agarose or alginate.
Many cool things you, too, can try at home. Will you?
0 Responses to “The Father of Molecular Gastronomy Whips Up a New Formula”