Molecular cuisine, a movement characterized by a focus on the physical and chemical processes that govern the cooking and interactions of ingredients, is no longer the fixation of only a few starry-eyed followers. Today its legacy can be detected in the dishes of trattorias and bistros, even in cocktails. Past the period of controversy and misinformation that accompanies every avant-garde current, what remains? This book shows how chefs with different types of dining establishments or businesses adopted the techniques, particular ingredients, and aesthetics of the movement. Through 48 recipes, it is possible to identify the contours of the legacy of molecular "thinking" and discover how its focus on science has driven chefs, bartenders, and pastry chefs to create differently.
Enriched by an introduction by Hervé This, scientist and popularizer par excellence of studies in the field, the volume offers a series of questions that find their answers in the recipes-a practical approach that allows the reader to hypothesize applications in his or her own kitchen.
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