Blog posts tagged as Molecular Gastronomy
Vanilla pannacotta with candied pistachios, frozen chocolate air, warm pear compote, sour sea-buckthorn caramel.
The building blocks of a classic bouillabaisse rearranged into something completely different - a Bouillabaisse deconstructed!
Molecular gastronomy, Texturas, Chemistry, Physics - a lot of different names for a group of techniques getting more and more common in the fancy kitchens - and homes - around the world. Is it really cooking?