At Home Molecular Gastronomy Kit
Molecular gastronomy, modernist cuisine, or deconstructivist cooking, is the art and science of using physical and chemical transformations of ingredients to recreate ordinary dishes in extraordinary ways. This kit details the science behind the techniques used by great chefs such as Ferran Adrià , José Andrés, and Wylie Dufresne. By following the recipes found in the kit you will be able to experiment with ingredients in ways previously possible only to professional chefs. Everything required to make apple juice caviar, spherified yogurt, or raspberry foam is included in the kit.
