Letters Remain

Tag: molecular-gastronomy

  • Books on Molecular Gastronomy

    Molecular gastronomy is defined as the “scientific discipline involving the study of physical and chemical processes that occur in cooking”. Following on from a conversation I had with Andrew this past weekend—and after reading this great article from The New York Times—I decided to compile a shortlist of the best books on molecular gastronomy (according to me):…

  • Molecular Gastronomy and Unboiling an Egg

    After recently rediscovering Heston Blumenthal I’ve been reading a lot about molecular gastronomy and, as such, HervĂ© This and Nicholas Kurti – the grandfathers of molecular gastronomy and Blumenthal’s inspiration. Now it appears HervĂ© This has unboiled an egg.