Formations
Hervé This is recognized as the father of molecular gastronomy and has been studying the science of food for over 25 years. Superstar chefs Ferrán Adrià, Moto, Wylie Dufresne a ...
Stephan Pyles explains how he uses dehydration to give watermelon slices the texture of Jamon serrano.
Who says you can't use a blowtorch to speed things along in the kitchen?
This video shows step by step how to make molecular (fake) caviar.
In the kitchen with no time to spare? Go ahead and microwave those eggs! Just be careful that you know the science behind doing it correctly or you're going to make a big mess (and maybe ruin your ...
Comprenez la cuisine moléculaire en compagnie d'Anne Cazor, chercheuse en gastronomie moléculaire.
Comprenez la cuisine moléculaire en compagnie d'Anne Cazor, chercheuse en gastronomie moléculaire.
Comprenez la cuisine moléculaire en compagnie d'Anne Cazor, chercheuse en gastronomie moléculaire.
