"...Parisian Jacky Bonnot (Youn) just can’t seem to catch a break. He has an encyclopedic knowledge of French gastronomy, a discerning palate that can ferret out an offending spice that’s holding back a dish from greatness, and not surprisingly, he can’t keep a job to save his life..."
"...Call it what you will – techno-emotional cuisine, molecular gastronomy, culinary deconstructionism, or any of the other terms it goes by – but the new wave of cuisine that has spread around the world from Paris, Catalonia, and the Basque regions of Spain has become a force to be reckoned with. One company that has been at the forefront providing the coveted tools for this new cuisine is based in Barcelona: ICC, or International Cooking Concepts..."
"...Amy and Egil's shared passion for food is readily apparent. Their eyes light up and they finish each other's sentences when enthusiastically recounting stories of their life together: exploring country restaurants in the Basque region on their Spanish honeymoon; Egil's life-altering experience as one of 20 American chefs invited to a molecular gastronomy seminar in New York in 2007; their personal catering company called Macondo (www.macondofood.com), inspired by a surreal world depicted in the fiction of author Gabriel García Márquez; or descriptions of the cookbooks they gave each other for Christmas this year (Spain: A Culinary Road Trip by Mario Batali, Under Pressure: Cooking Sous Vide by Thomas Keller, and Alinea by Grant Achatz)...."
"...Austin is not really a hotbed of the technologically fascinating and often expensive culinary manipulations currently known as molecular gastronomy, but that could be changing. For example, chef instructor Tim Kartiganer is adding a class entitled Molecular Gastronomy to the fall course schedule at the Culinary Academy of Austin because it is a subject that interests him..."
"...Sure, but turn your attention toward Chicago for a moment, cineaste. The Chicago of several years past, specifically, when Homaro "Omar" Cantu's Moto restaurant was tearing the country a new, um, alimentary canal with its experimental forays into molecular gastronomy and that whole chef-as-mad-scientist scene that Ferran Adrià had kicked off in Spain's ElBulli...."
"...Muffie Fulton, the force behind Bold Food tours, is the latter. A neuroscientist by training and an epicure by nature, Fulton took an early interest in molecular gastronomy, connecting her background with the then-nascent cooking movement..."
"...One of the delights of Fink's cooking is how much renewed utility he gets out of techniques that have become contemporary punch lines. The chervil spuma (a denser version of one of those much-maligned foams of molecular gastronomy) used with a mushroom-flecked risotto ($12) relieves the rich dish from being leaden, spring shoots growing out of loam..."
"...Executive chef James Robert and chef de cuisine Zach Hunter have years of fine-dining experience between them, and their skills are in evidence in the exquisite presentation of the food. However, I do have some issues with errant menu descriptions, unbalanced flavors, and some molecular gastronomy flourishes that left me asking why rather than wanting more..."
"...Just as food is the shrine at which so many tech industry folks worship, so is tech becoming muse to cooks. The recent trend toward molecular gastronomy is just one symptom of the food industry's love affair with things techy..."
"...But Robert and Hunter are performing some serious kitchen Kung Fu with these time-worn ingredients. Like plumping a fusty old pillow, they’ve made them stand fresh through a combination of molecular gastronomy and just plain ingenuity...."
"...It's more important that they are static. Nouvelle cuisine, molecular gastronomy, fusion, even New American primarily attacked dinner..."
"...Seventh) in early 2015. The unique concept of their business is that the flavored bases made with organic cream and locally sourced milk will be spun into ice cream in less than a minute using the molecular gastronomy technique of freezing with liquid nitrogen..."
"...The offerings will include croissants, a fresh take on pop tarts, fig danish twists, savory bialys, root beer snickerdoodles, and almond toscas. Chef Philip Speer will also be on hand performing amazing feats of ice cream molecular gastronomy..."
"...Derrick Flynn and Ben Schwartz put out the best entrée plates and moved on to the dessert round, where they encountered green strawberries, a sparkling pineapple cider called Tepache, dill blossoms, saltine crackers, and pistachios. Schwartz pulled out the molecular gastronomy toys and whipped a pale green ice cream out of the strawberries and went on to take the crown..."
"...The Austin Food & Wine Festival announced the program schedule this week and added the names of two more chefs to their list of visiting culinary celebrities. Molecular gastronomy whiz and Top Chef: All Stars winner Richard Blais will be joined by Mexican cuisine expert Rick Bayless at the festival, April 25-27..."
"...[image-1] Two chefs added to the culinary celebrity line-up this week are molecular gastronomy whiz and Top Chef – All Stars winner Richard Blais, who will present a demo riffing on tacos and tequila in TrailBlais, a preview of the “left coast cookery” of his new San Diego eatery, Juniper & Ivy. Respected Chicago chef, restaurateur, cookbook author, and PBS cooking show host Rick Bayless will put his expertise in the cuisine of Interior Mexico to good use in the Saturday night Rock Your Taco competition, throwing down against two time winner, Austin chef Tyson Cole, and a stellar line up of local and national talent...."
"...The food that emerges from Bryce Gilmore's kitchen is innovative and thoughtful, featuring some of the tricks and deconstructions of molecular gastronomy techniques while still delivering appealing texture and flavor contrasts and combinations. I can't promise that any of the dishes described here will be on the Odd Duck menu when you dine there, or that all diners will find themselves in their culinary comfort zone..."
"...According to today's press release, the new concept will be "part pizza parlor, part bakery, and part culinary workshop, where guests can dine in or take out from the adjoining bakeshop." I'm somewhat curious about how Philip Speer's talent for deconstructing desserts with molecular gastronomy gadgets will play in a suburban bakeshop, but maybe those tools will be left behind in the Uchi kitchen...."
"...Is it any wonder then that, with Worldcon's return to Alamo City after 16 years, I'm eager to go again? For LoneStarCon 3 (the official nom de con, it being Texas' third Worldcon, Austin having hosted the first in 1985), much is as it was in '97: same Labor Day weekend dates (Thursday-Monday), same convention center, roughly the same attendance expected (5,000), and the same crammed schedule, with as many as 27 events every hour, including readings by authors, writing workshops, screenings of films and cartoons, how-to sessions, art exhibits, and panels on just about every topic under the supernova (molecular gastronomy, Mexican folklore, firearms in the Victorian era, the Vatican library, women in aerospace, Doctor Who, etc., etc.)...."