Molecular Artisan

04/28/2021

Molecular Mixology is starting to take off in the past couple of years. New posts should begin to appear here with examples soon!

10/10/2018

Will be trying out "molecular mixology" at Quincy Street Distillery soon...

08/10/2015

Rereading Hervé This's book Molecular Gastronomy. It's really more a collection of musings on the science of cuisine. Good place to start...

Hervé This (pronounced "Teess") is an internationally renowned chemist, a popular French television personality, a bestselling cookbook author, a longtime collaborator with the famed French chef Pierre Gagnaire, and the only person to hold a doctorate in molecular gastronomy, a cutting-edge ...

01/04/2015

The caviar maker provides a faster way to produce larger quantities of spherification caviar.

01/04/2015

We are about to explore Molecular Mixology in cooperation with Quincy Street Distillery

01/04/2015

Alinea with Betsy...

10/27/2013

Planning to dine at Alinea soon.

01/10/2012

We are looking into making a "caviar" that can be flavored with spirits.

11/21/2010

We've just set up shop. Received our first materials for molecular gastronomy. Started with a blueberry caviar.