50 Molecular Gastronomy Recipe Book

by Molecule-R

$29.99

Our 50 Molecular Gastronomy Recipe Book pushes molecular gastronomy further behind 50 advanced recipes and impressive molecular techniques. Learn processes such as deep freezing, reverse spherification & suspension, while using new skills to make deconstructed clam risotto, ham-wrapped melon sushi and more!

  • Thorough food science to stimulate your culinary awareness.
  • Illustrated tips & tricks to facilitate home experimentation.
  • 176 pages & 50 impressive recipes to elevate your skills and wow your guests!

 Sku number: 100807

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50 Molecular Gastronomy Recipe Book
50 Molecular Gastronomy Recipe Book
50 Molecular Gastronomy Recipe Book
50 Molecular Gastronomy Recipe Book
  • 50 Molecular Gastronomy Recipe Book
  • 50 Molecular Gastronomy Recipe Book
  • 50 Molecular Gastronomy Recipe Book
  • 50 Molecular Gastronomy Recipe Book
  • 50 Molecular Gastronomy Recipe Book

Make Spectacular Recipes with Molecule-R

Turn dinner with friends into a gastronomical experience with our molecular gastronomy kits, accessories and awesome recipes.

Get some inspiration from more than 90 recipes: amazing cocktails, revisited main dishes and starters, surprising desserts... 

Learn how to make a Deconstructed Clam Risotto, an Encapsulated Piña Colada, Chocolate Spaghetti, Peppery Caviar...

Want more recipes? 

DISCOVER ALL OUR RECIPES:

In English / In French

Master Molecular Techniques

Here are the 3 main molecular techniques:

• Spherification: Encapsulate flavors into bubbles that burst in your mouth

• Emulsification: Create colorful foams that intensify aromas

• Gelification: Sculpt flavors into tasty pearls, raviolis or spaghettis

But you will also discover other amazing techniques like Siphon whipping, Suspension and thickening, Powderizing and Deep freezing.

DISCOVER ALL THE MOLECULAR TECHNIQUES: 

In English / In French.

Learn More about Additives

Human beings have always sought to preserve foodstuffs first by chilling, drying or smoking meat, then by adding salt, vinegar and sugar. Today, the term “food additive” covers nearly 2,500 chemicals that are added to foods for specific purposes such as preserving or processing and enhancing flavor or color. The use of additives in the food processing industry has become so widespread that they are now consumed on a daily basis by the general population.

This list includes coloring, stabilizers, acidifiers, preservatives, enzymes and texturing agents, but it is this last class of food additives that brings great pleasure to molecular gastronomy enthusiasts by creating culinary extravaganzas with unexpected surprises every time!

Discover the amazing properties of our vegan additives: Agar-Agar, Calcium Lactate, Soy Lecithin, Sodium Alginate, Xanthan Gum, Iota Carrageenan, Kappa Carrageenan, Gellan Gum, Citric Acid and Popping Sugar.

DISCOVER ALL OUR ADDITIVES:

In English / In French.

About Molecule-R

Molecule-R takes pride in making molecular gastronomy and spectacular science accessible, fun and easy to all.

Our do-it-yourself kits include everything you need to experiment with molecular techniques at home - From mixology to styling and volatile flavoring, unleash your inner chef and bring your culinary creativity to the next level! 

Our kits also make great gifts, and are perfect to elevate any party or birthday.

DISCOVER ALL MOLECULE-R'S PRODUCTS

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