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November 20, 2004

Comments

spots

Hi Clement, found your blog randomly while looking for a green tea cookie recipe on the internet. Love the pics of your food! Very stylish! :)

By the way, if you do hv any good green tea cookie recipes, pl let me know! Cheers!

Sasha

I have read most of this book (in the first edition) and I love it. The chapter on eggs really improved my custards - the way that eggs react to heat can be complicated, but McGee really spells it all out. Now I can comfortably second guess a recipe if it doesnt seem to be working. Have you noticed a big difference between the second edition and the first? Just wondering if I need to buy it again.

Clement

Hi Spots - thanks for visiting. I don't have much experience with green tea, although I did make green tea macarons once. Just follow the recipe from my post on November 21st, and add 2 tsps of green tea powder to the batter, and 1 or 2 tsps to the buttercream. Also check out Sadaharu Aoki's website; he's a Japanese pastry chef in Paris, and his work might give you some ideas.

Hi Sasha - I haven't read the first edition of On Food and Cooking, but in the introduction of his latest revision, McGee says that he's expanded the book by two-thirds, and rewriten all the other chapters from the first edition. He also says that the second edition gives more emphasis to the diversity of ingredients and the ways in which they're prepared, and to the particular molecules that create flavours.

This is kind of unrelated, but I was wondering if you've had any experience with the Japanese Benriner mandolines. I don't think I need a fancy French model, so I am leaning towards buying a Super Benriner.

ron oliver

The Benriner is one of those things that after you've had it for two days, you just can't figure out how you ever got along without it. They work very well, but make sure you get the one with two adjusting screws (not one) to help prevent uneven slicing.

Clement

Thanks Ron - I will definitely try it out and keep your advice in mind!

Mark Stech-Novak

Don't fail to get Harold's revised book...it has far more salient content and precision than the first pass. No one should even remotely consider cooking professionally without reading (and memorizing most of..) this book.

vera

http://www.brouwerskolkje.nl/menukaart.html
in the netherlands

Paolo Manzelli

I am very interested in internationa cooperation in this field of advanced food knowledge.

Very cordially Paolo Manzelli EGOCREANET /dept.Chemistry Univ. Florence

Duncan

Hello there

I have really enjoyed your page.

Thank you

Shirley Hall

Dear a la Cuisine!,
My name is Shirley Hall and I am the marketing manager at Paris Gourmet, a manufacturer/importer/distributor of specialty food ingredients serving the professional food trade. I really enjoyed
your coverage of molecular gastronomy and
wanted you to know that Paris Gourmet has a
COMPLETE molecular gastronomy ingredient product line called CUISINE-TECH. It is available through our national distributors.
Visit us on line at www.parisgourmet.com (search BRANDS droplist on home page for CUISINE-TECH). We really enjoy your web site
and all the effort put into this exciting new
trend of cuisine.
Sincerely,
Shirley Hall

Tel. 800-727-8791 ext. 202

will goldfarb

how can cuisine tech use the trademarked and copyrighted names of the texturas line without punishment?
best regards
will goldfarb

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jordan

would you know of any colleges/universitys that teach molecular gastonomy?

Steffan Howard

Hi There

We just found your web-site and were wondering if any one could direct us to "Molecular Gastronomy" ingredient suppliers, distributors in Toronto or Canada. Any unlikely suppliers you would suggest Ie, Health food stores and pharmaceutical co.'s in the GTA.
Thanks much, have just purchased the ebulli 2003 and 04 books and dying to use them.

Otoniel Roldan

Im currently attending school at the cooking and hospitality institute of chicago, i a have a passion for molecular gastronomy, can you please send me more feedback on the subject? Thank you Otoniel R.

Otoniel Roldan

Im currently attending school at the cooking and hospitality institute of chicago, i a have a passion for molecular gastronomy, can you please send me more feedback on the subject? Thank you Otoniel R.

miles watson

under the title restaurants and stores
Remake (Berlin, Chef Cristiano Rienzner)
Cristiano Rienzner has just opened Taller berlin in partnership with juan sole producer of ferran adrias textures
check out the website
www.sole-graells.com

jorge jorge lamport

I am looking for someone to teach a 4 day course on molecular gastronomy at my cooking school in guatemala, 50% demo 50% practical, if anyone is interested please contact me, gracias

[email protected]

Vytautas Samavicius

Hellow
i saw on alinea web site that they use smokes in food presentation.do you know any think about it or maybe you know wich product used to get smokes.Thank ypou

cynthia riley

Chef Johnny Kirk has brought "molecular gastronomy" to Memphis, TN at his downtown eatery, Stella.

Gregory Schaad-Jackson

The Fat Duck in Bray is a wonderful molecular gastronomic experience! I have started experimenting with it too ever since watching and experiencing Heston's food! Thank you for your great list of resources!

Celine Vilquin

hello,

amazing pages around this topic !
I also suggest to visit the website of a french company www.gastronomie.kalys.com where you'll find not only ingrdients but also kits containing ingredients and whatever necessary to make crazy stuff. I have seen their kits have been selected as trendy and innovative during last SIAL in France.
Interesting !
Enjoy

Celine

Celine Vilquin

hello,

amazing pages around this topic !
I also suggest to visit the website of a french company www.gastronomie.kalys.com where you'll find not only ingrdients but also kits containing ingredients and whatever necessary to make crazy stuff. I have seen their kits have been selected as trendy and innovative during last SIAL in France.
Interesting !
Enjoy

Celine

james

hi i ust found this page and im still reading at 3.46am after an 18hours shift in my kitchen,.........great stuff.......love it

Michael Karelis

This article is simply amazing. It's the best launching point for anyone interested in Molecular Gastronomy. I refrenced this post in one I just put up on Dining Hall Digest:

http://dininghalldigest.blogspot.com/2009/04/molecular-gastronomy.html

Check it out and let me know what you think!

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  • This is my blogchalk:
    Clement Lo,
    Toronto, Ontario, Canada, English, Male, 26, Cooking, Pastry, Restaurants, Skiing, Visual Design, Entrepreneur, Technology,
    Queen's University.

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