Molecular Gastronomy Recipes

Molecular gastronomy turns cooking into a little science, where food changes its state, shape and texture. We go for spheres and caviar from fruit juices, edible foams and espumas, agar gels, liquid-nitrogen ice cream and crunchy powders from everyday ingredients. We'll show you what tools and additives you'll need, how to work with them safely, and how to use them in moderation. Whether you enjoy experiments, want to amaze guests, or peek into the kitchens of Michelin restaurants, molecular gastronomy shows you how to combine science, play and flavor into unexpected experiences on a plate.