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Molecular Gastronomy - a list by sygyzy
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Alinea Book
First to recommend
Description
Alinea is a molecular gastronomy powerhouse located in Chicago. It's chef, Grant Achatz has numerous articles written on his food, his restaurant, and especially about this mouth cancer that he has all but defeated. Alinea is considered by some to be the number one restaurant on the country.
They decided to self publish a cookbook and with it, a companion website called Mosaic (which is available now if you pre-order). If you order this from amazing, you can get it for just under $32. I decided to pay the full $50 and get access to Mosaic and a signed copy by Achatz and team when the book is released in October.
I've seen sample pages and it's simply amazing. They don't pull any punches and the recipes are exactly like they use in the restaurant.
Updated May 21, 2008
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Ultravac 250 Vacuum Packaging Machine
First to recommend
Description
Sure I have a FoodSaver but it's lame compared to this beast. It's a chamber vacuum machine. What does that mean? Well how about putting in a jar or dish with a bubble filled solution and watch the air get sucked right out of it? It means the difference between continuing on with your dish immediately or having to wait overnight for the bubbles to clear.
It also happens to be great for sous vide too!
Updated May 21, 2008
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Ingredients
Updated May 21, 2008
Anything from hydrocolloids to sugar. This is the list of ingredients used in cooking.
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