Hi there - so glad I found this site! We are serious home chefs and I would love to try my hand at molecular gastronomy. Any ideas where I can find cookbooks devoted to molecular gastronomy recipes as well as where I can purchase home chef sized equipment and powders? I have a science background, so I understand the basics - but have sampled the fare and would love to be able to create/recreate some of the fun things at home.
molecular gastronomy for the serious home foodie
ChefTalk.com Top Picks
Cookingranny, you're awfully late to jump on the molecular gastronomy bus!
It's dead beyond reanimation! Even Ferran Adriá, the molecular gastronomy pope left the building.
The contempory culinary world however enjoys using devices dating from the molecular gastronomy era; the Thermomix, Roner, Pacojet etc.
The new key word in gastronomy is "local sourcing" (and I might add slow food).
late or not, give it a try.........it's about what you want to do, not what is "cool". I posted some links for you in your first post. best of luck.