Molecular Gastronomy: Scientific Cuisine Demystified

I've been in the Food and Hospitality industry for over 25 years now, and attended the CIA over 15 years ago.Back then I could only *DREAM* that a book like this existed, and openly lamented that my school did not have a Food Science class that taught students this style of cooking. I dreamed that I could apply my knowledge, skills, and natural curiosity to this level and style of cooking, but there was no one in the US to mentor or train me on it at the time. El Bulli in Spain was just beginning to dabble with this level of cooking techniques and sciences. Now, Molecular Gastronomy is everywhere!I haven't tested many of these recipes, but of the three that I have tried (chocolate air, White Chocolate Spheres and Pinot Noir Jelly Cubes,) all three came out exactly as intended.This book is most DEFINITELY not for the amateur cook at all. This level of cooking, while attainable for everyone if you follow each recipe to the exact nanogram, is NOT easy and requires a lot of specialty equipment and ingredients; requires a LOT of knowledge of food; strong math skills; strong sanitation skills; a strong working understanding of basic cooking techniques and science, and most of all: a LOT of patience.To put it into simple, albeit joking terms: this level of cooking is how Nobel award winning biochemists cook at home.All of that said however, it's an incredible book that is very well written with very few typos that I've found so far. Recipes are very clear, concise and consistent. Almost every recipe provides step by step instruction with almost every one having a photo attached to show you EXACTLY what you need to do. The end results are shown in a beautiful photograph that makes you think sometimes you're looking at actual art.This is more of a text book, and less of a cook-book, but if you're interested in Culinary Science, want to play around, have the patience to experiment and the money to spend on special equipment and ingredients, give it a shot!

Nice book you have Chef Jose Sanchez, on top your busy schedule you still manage to spent your time and care enough to write this book. Things I like the most for this book are the detail, even though the steps could be more describing, sort of explaining why or the reason using such molecular product and the reaction to certain ingredients.The book suitable for molecular enthusiast who wants to try, with this book you can follow the recipes easily as the step by step process provided.The layout itself probably need to be less tables and chart. I like it more describing and have story behind each recipe or dish. But if you read again the book is about Scientific Cuisine Demystified, so I can't really complained about it.Once again great book to have, great step by step pictures (really helps) and hopefully you have website for this great idea of demystified scientific cuisine so all your readers can be updated for new technique that we would like to know as well.

This book is an excellent resource for both professional chefs and amateur cooks at home who would like to learn more about molecular gastronomy. The recipes in the book are well layed out and explained in great detail with lots of step by step photos as well. Definitely a great addition to my cook book collection

Very helpful book and simple explained for everyone and very good pictures.

i haven't had time to use this much yet but this book has great information on molecular gastronomy and procedures and techniques....i am looking forward to having fun with this book

Easy to understand and extremely helpful.

Great book, very detail !!!

Thanks