astrance paris

10.15.08

THE FUTURE OF FOOD Molecular Gastronomy for the Masses

For the advanced kitchen chemist, or the merely curious-discover the high-tech appetizers, entres and desserts behind today's culinary revolution

Posted 10.16.2007 at 2:00 am 0 Comments

If you're bored of everyday kitchen chemistry and are hankering to bust out the big guns of molecular gastronomy, your ordinary cookbook probably won't cut it. Fortunately, PopSci has you covered. Check out our favorite high-tech recipes-courtesy of International Cooking Concepts-perfect for rounding out any gastronomer's oeuvre.

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READ MORE ABOUT > astrance paris, l astrance, molecular gastronomy, pascal barbot, strawberry salsa

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