Molecular Gastronomy

[powers]

o.k., so I've fought it long enough. I must admit that when all of this "Scientific Food" hit the us in the 90's (at least where I was). It was easy for me to look down on it because it didn't fit what I was taught. I can no longer deny that molecular gastronomy will have an impact on food as we know it. I'm more of a traditional chef that creates based on tried and true methods. That just happens to be what I enjoy. I've learned a lot from harold mcgee and actually got to work with Shirley Courrier (sp?) in Atl. The thing that I really need help on is this edgey, off the wall cuisine that's huge in Chicago but spreading rapidly all over the world.

Does anyone know of any obscure books on this topic? I have ordered the Bulli books but am looking for something that reveals a little more. Do any of you guys work with this cuisine, or know anyone who does? Most articles I find on the internet are just descibing what it is, not methods of doing it. I know that this sort of thing is still new and most people don't want to reveal there "secrets", but anything will help. Thanks

[Brittany]

Your bulli books will help a lot with this. He goes into detail, near the back, about what he has done scientifically. I worked with a chef out in Vancouver about 6 years ago that was on the edge of molecular gastromony. He had special plates designed for certain dishes and did the lighting of a cinn. stick. ect.
To me, molecular gastonomy is more than just playing with food scientifically, it's playing with all the senses. Twisting them up to a point that we don'[t know if we are coming or going.
As far as any other books, Mcgee is the only one I would say is worth obtaining and you have that.
If you are a traditional chef, are you thinking of changing your ways? There's a lot to be learned through their methods. Bulli will go into detail with this. His books are amazing. I own a set and I waited for 6 months before I could get them. Put aside an entire day to read them. He is very cool. Let me know what you think about them and his methods.

[powers]

Not thinking of changing my ways... I am in love with what I do. I'm a big nerd in the sense that as much as I can learn, I do. Even if I never use it. I'm starting to feel like an old man (at 26 hahah), I've never been much into science, just doing. But this food interests me. It seems that over the last 4-5 years there has been AMAZING progress in this genre and I don't want to be too left behind. I think that there are some obvious benefits from this trend and want to filter those out for my ever evolving style. Thanlk you for your suggestions.

[mredikop]

I am not sure if Homaro Cantu or Grant Achatz have or will put out a book anytime... ever but they are the fore-runners in the Chicago scene anyway.

Trouble with this stuff is it is so avant-garde and expensive (I think) it traps you into small plate and in my oppinion what is the sense of charging someone $200+ dollars for tasting menu only when they just leave hungry?

[cookwithlove]

Brittany there are several series of Ebulli books. I don't know how is your and I am still deciding which one. Julie Soler recommend the 94-97. Any idea which reveal more on technique?

[Mikeb]

Theres a book entitled "Molecular Gastronomy" by Hervé This - one of the founders of molecular gastronomy (the other being Nicholas Kurti)....