It’s about taste, texture, mouthfeel, and, most importantly, satisfaction. Called "the science of deliciousness" by acclaimed cookbook author Harold McGee, molecular gastronomy is arguably the hottest cooking trend since, well, since cooking with fire became so popular. Top Chef fans have oohed and aahed over astounding culinary delights and puzzled over the revolutionary foam, gelee, and spherification techniques highlighted on the show. Now anyone can whip up these creations with My Molecular Cuisine Kit. With easy-to-follow recipes for creating elegant dishes, this kit gives home chefs and hobbyists the tools they need to be in the same league as chefs Blumenthal, Adria, and This.
This could be the menu for your next get together:
The kit consists of measuring spoons, pipettes, tubing, silicon molds, and slotted spoons accompanied by a book featuring color photographs, illustrations, and 28 molecular gastronomy recipes, written by Anne Cazor and Christine Lienard, protégés of Molecular Gastronomy founder Hervé This. Translated by award-winning chef Gui Alinat, the text presents the field of molecular gastronomy as a scientific discipline concentrating on culinary transformations. The book unlocks the secrets to the new dishes, new textures, new flavors, and new sensations of this cutting-edge cooking style.
Emulsion. Puffed Peanut Chicken Fries with Pastis Mayonnaise. Tuna Club Sandwich, Sesame-Vermouth White Mayonnaise. Strawberry-Pesto-Cider Gazpacho with Strawberry Coulis. Trio of Vinaigrettes in Spray Bottles. Soft Gel. Apple and Beet Tea. Frosty Mint and Chocolate Marshmallow. Sabayon Mousse and Cold Ratatouille. Brittle Gel. Dulce de Leche and Crystal Salt. Baked Camembert and Honey Pearls. Foie Gras, Muscat, and Dark Chocolate Lollipops. Apple and Cider Vinegar Crumble. Gelled Pina Colada. Elastic Gel. Pulled Duck Confit with White Wine and Orange Spaghetti. Chocolate-Balsamic Macaroon. Salmon Sashimi and Avocado, Banana and Balsamic Gelee. Spherification. Lychee Spere with Ricotta, Raspberry and Rosewater Creme. Vodka Shot with Apple Caramel Sphere. Raw Oyster and Its Raspberry Vinegar Pearl. Deconstructed Tiramisu. Spherical Tzatziki. Cardamom and Yoghurt Sphere, Mango Tartare. Spherical Chorizo and Cider. Kahlua© Sphere and Vodka Shot. Mousse. Crumble of Raspberry and Lychee Mousse. Frozen Nutella© Mousse. Avocado Mousse on a Bed of Sweet Polenta.
Anne Cazor is a doctor of Molecular Gastronomy and food engineer. She created her own company: Cuisine Innovation, a consulting and training firm also offering online sales of products and equipment for culinary innovation.
Christine Lienard is an engineer in the food industry, holds degrees in food safety and health & nutrition, She has participated in several food research projects and worked in the field of culinary technology.
The translator, Chef Gui Alinat is a certified executive chef, food writer, and food photographer. Born, raised, and trained as a chef in Provence, Chef Hui is an instructor at the Art Institute of Tampa and the Jacobson Culinary Arts Academy in Tarpon Springs, Florida. His first book, The Chef’s Repertoire, won a Culinary Academy Award for Literature in the Culinary References category of the International Annual Cookbooks and Culinary Arts 2009 Awards Program.