Tag Archives: Molecular Cooking

BREADBAR’s Hatchi Series: 8 for $8

What is Hatchi?

Voltaggio @ Hatchi, MyLastBite.comA little background (by LA Weekly):
“The Hatchi series, a collaboration between Breadbar and chef Noriyuki Sugie, began this past June and showcases a guest chef the last Thursday of each month. The series menu features 8 small plate courses at $8 a dish–“hatchi” means 8 in Japanese–and guests order a minimum of three dishes. The chefs, who are picked for their rising-star talent, are given a budget and must stick within it; Sugie is on hand to mentor, watch, and (one hopes) taste a few dishes. The previous chefs to run the floor were Debbie Lee (The Next Food Network Star, now at Gyenari), Michael Voltaggio (now chef de cuisine at The Langham) and Santa Barbara-based private chef Roberto Cortez.”

I love these “guest chef” dinners, and do my best to attend each one. So far I’ve been to three (links below), and highly recommend it! It’s just a really comfortable and inexpensive way to try out a chef’s new menu.

Michael Voltaggio at Hatchi
Voltaggio @ Hatchi, MyLastBite.com

Robert Cortez at Hatchi
Cortez @ Hatchi, MyLastBite.com

Remi Lauvand at Hatchi
Lauvand @ Hatchi, MyLastBite.com

Waylynn Lucas at Hatchi
Waylynn at Hatchi, MyLastBite.com

Marcel Vigneron at Hatchi
Marcel Vigneron at Hatchi, MyLastBite

Upcoming Events: 1/28/10 Ricardo Zarate
Chef at Mo Chica
Hatchi Theme: Peru Much Gusto

voltaggio top chef

BreadBar Century City
10250 Santa Monica Blvd
Los Angeles, CA 90067
(310) 277 3770
WebSite (check for upcoming Hatchi dinners)

Follow BreadBar on Twitter @BreadBar_LA

Mentioned above:

LA Weekly

Chef Noriyuki Sugie


Chef Voltaggio – Dining Room at the Langham

Chef Lauvand – Cafe Pierre

Chef Roberto Cortez

Chef Debbie Lee – Gyenari

voltaggio married wife girlfriend michael voltaggio’s top chef


Filed under Eating Out

Michael Voltaggio – Hatchi Dinner

It’s no secret that I’m a big fan of Chef Michael Voltaggio. Luckily for me, I also get to call him a friend.

Voltaggio, MyLastBite.comEver since I first tasted Michael’s food at the Bazaar by José Andrés last year, I made sure to keep an eye on the man that chef Andrés selected to open (as Esquire Magazine recently coined), the “Restaurant of the Year”.

The L.A. Times even gave the Bazaar a rare FOUR STAR review, and yes… I understand that the restaurant, menu and concept belong to the great José Andrés (I adore him too). But it was primarily Michael Voltaggio I saw in the kitchen each time I sat down for dinner in the Bazaar’s Roja room.

Michael now runs the kitchen at the Dining Room in Pasadena, which is located in the Langham Hotel. Before starting this most recent gig, he took some “time off” to compete in Bravo’s Top Chef – Season 6 (which is currently airing). He even squeezed in time to helm a one-night-only Hatchi guest chef event at BreadBar Restaurant in Century City, and it was there that I got to taste creations that were finally, truly his own.

Partying with the boys, MyLastBite.comBreadBar describes the Hatchi Series as a “unique venture featuring a different guest chef every month preparing an original, one-night-only suite of eight plates, including six ‘savory’ dishes and two ‘sweet’ creations”. Hatchi means number eight in Japanese: 8 Plates offered at $8 each. I love the Hatchi dinners, and do my best to attend each one!

The best part about Michael Voltaggio’s Hatchi dinner, surprisingly, wasn’t about the food. OF COURSE the food was STELLAR, it’s Michael Voltaggio for goodness sakes, but my favorite part was meeting and getting to know Michael’s mother, Sharon and his stepdad, Bob.

Top Chef 6 hadn’t started airing yet, and there was a lot excitement and anticipation at the restaurant that night. Sharon and I now email each other every Wednesday night after the show has aired, so we can dish about how her TWO sons are doing on the show. In case you don’t watch Top Chef, Bryan Voltaggio (Michael’s equally talented big brother) is also competing for the title this year. Sharon is certainly one proud mom, that’s for sure!

Michael Voltaggio’s incredible Hatchi menu:
An Experience of Texture and Flavor

Voltaggio @ Hatchi, MyLastBite.com
Artichokes “Barigoule” Salmon Belly, Philadelphia Cheese, Smoked Salmon Roe

Voltaggio @ Hatchi, MyLastBite.com
Japanese Tomato Tartare: Green Almonds, Parmesan “Overeasy”, Tapenade

Voltaggio @ Hatchi, MyLastBite.com
Hamachi Crudo: Smoked Egg Yolk, Sea Sponge, Watermelon and Wild Rice

Voltaggio @ Hatchi, MyLastBite.com
Veal Sweetbread, Poached Egg, Coffee Cardamom Soil (before adding Pea Consomme)

Voltaggio @ Hatchi, MyLastBite.com
Veal Sweetbread, Poached Egg, Pea Consomme, Coffee Cardamom Soil

Voltaggio @ Hatchi, MyLastBite.com
Crispy Chicken Thigh: Cuttlefish, Green Garlic, Sweet and Sour Mushrooms

Voltaggio @ Hatchi, MyLastBite.com
Wagyu Beef: Short Rib, Saul’s Pastrami, Tamarind, Broccoli Textures, Horseradish “Styrofoam”

Voltaggio @ Hatchi, MyLastBite.com
Miso Cake: Jasmine “Rice Cream”, Strawberry, Yuzu

Voltaggio @ Hatchi, MyLastBite.com
Fool’s Gold: Hazelnut Praline, Salty Caramel, Nitro Coffee Mousse.
Sommelier Matthew Lathan paired each dish beautifully with wines, sherry and beer!

Voltaggio @ Hatchi, MyLastBite.com
Chefs Michael Voltaggio and Marcel Vigneron (Top Chef Season 2)

Voltaggio @ Hatchi, MyLastBite.comBreadBar Century City
10250 Santa Monica Blvd
Los Angeles, CA 90067
310 277 3770

Dining Date: 7/30/09
With friends Afaf & Ray.

Hatchi Dinner: 8 Plates for $8
See website (link above) for upcoming Hatchi dinners!

The Dining Room at the Langham

Michael Voltaggio’s Top Chef Bio

Bryan Voltaggio’s Top Chef Bio

Esquire Magazine (Bazaar)

L.A. Times (Bazaar)

All my Michael Voltaggio photos on Flickr

More awesome Voltaggio tattoos (posted with permission)!

Voltaggio, MyLastBite.com
on his hand

Voltaggio, MyLastBite.com
on his arm

Voltaggio, MyLastBite.com
for his mother

Voltaggio @ Hatchi, MyLastBite.com
More about Hatchi

More about Michael Voltaggio

Voltaggio, Voltaggio, Michael Volaggio, Bryan, Top Chef Las Vegas, Voltaggio Brothers Voltaggio, Voltaggio, Michael Volaggio, Bryan, Top Chef Las Vegas, Voltaggio Brothers


Filed under Eating Out

The elBulli Goodie Box

elBulli Texturas, MyLastBite.com
It’s here. The Texturas elBulli “mini starter” kit. The Molecular Gastronomy (molecular cooking!), Oh-So-Astonishing Goodie Box!

First of all, the packaging itself is simply beautiful, with cutout photographs of Ferran and Albert Adria on the outer sleeve. When I slipped off the cover I found five cans of elBulli Texturas: Algin, Gluco, Xantana, Agar and Lecite. Also included were five measuring spoons with “Texturas Albert Y Ferran Adria” engraved on each, a syringe (for pumping out liquid “caviar”), and one “collecting” (straining) spoon which is something I had been searching for, even before I found the kit. Ferran Adria used this collecting spoon to serve his famous “liquid olives” at elBulli.
elBulli Texturas, MyLastBite.com

Kit description: “This Mini Kit gives you a fantastic selection of elBulli Texturas products with a host of applications possible. Reverse Sferificación (Gluco, Algin, Xantana 100g), a set of Eines (tools), Lecite 70g for your Airs & Foams and Agar 100g perfect for Hot Jellies, Spaghetti etc. There is a multi language booklet with ideas and recipes and offers hours of experimentation in the kitchen. Dinner Parties will never be the same again.”

elBulli Texturas, MyLastBite.com

 elBulli Texturas, MyLastBite.com elBulli Texturas, MyLastBite.com elBulli Texturas, MyLastBite.com

I’m looking at the goodie box now… gathering up the courage to break out the tools and texturas… because from here on out, it’s going to be a whole new extraordinary adventure in my humble kitchen. HELLO 2009!

About Texturas elBulli

Infusions 4 Chefs –  where I purchased the kit

Download the Infusions 4 Chefs Product Brochure

“Adventures in Molecular Cooking” [1]

“Adventures in Molecular Cooking [2]


Filed under Molecular Cooking

“Reverse Spherification” – Adventures in Molecular Cooking [2]

“Reverse Yogurt Spherification” 

Until very recently, Alginate and Spherification were two words that were never spoken in my kitchen. That was of course until I attended a mind-altering, WTF, OMG I-need-more-kitchen-counter-space “Molecular Gastronomy” class.

Yogurt Spherification 12, MyLastBite.com

After posting an article about the experience, I received an email from Hervé This, the French scientist and FATHER of Molecular Gastronomy. He kindly corrected me on the use of the words “molecular gastronomy”, and wanted me to understand that what I was doing was actually “molecular COOKING”, not molecular gastronomy.

Well…whatever it is I’m supposed to call it… “It” has taken over my thoughts, my bank account, and now my very crowded kitchen counter.

Before I continue, here are a few descriptions:

Sodium Alginate for Yogurt Spherification, MyLastBite.comSodium Alginate : 
Extracted from brown seaweed, sodium alginate is a stabilizer for ice cream, yogurt, cream, and cheese. It is a thickener and emulsifier for salad, pudding, jam, tomato juice, and canned products. In the presence of calcium and acid mediums, it forms resilient gels. It is a cold gelling agent that needs no heat to gel. It is most commonly used with calcium chloride in the spherification process.

Calcium Chloride : 
Food grade pellets used in post-harvest treatments of fruits and vegetables. Calcium chloride is also used in food and beverage processing, high fructose corn syrup production, and dairy foods processing.

Spherification consists of the controlled gelification of a liquid which, submerged in a bath, forms spheres. There are two kinds: Basic Spherification (which consists of submerging a liquid with Alginate in a bath of Calcium Chloride) and Reverse Spherification (submerging a liquid with Gluco in a bath of Alginate). These techniques can obtain spheres of different sizes: caviar, eggs, gnocchi, ravioli… In both techniques, the spheres produced can be manipulated, since they are slightly flexible. 

Reverse/Inverse Spherification. By inserting a product that already contains calcium into an Alginate bath, you can make spherical preparations with dairy products, olives and other foodstuffs. Instead of adding Calcium Chloride to the preparations you would use gluconolactate in proportion to the product’s natural calcium content, then conclude the technique by bathing the result in Alginate. Furthermore, inverse spherification allows the item to hold its jellification, which you would be unable to control in basic spherification. As the Alginate fails to penetrate the sphere in this method, jellification only occurs on the surface.  Read more about the History of Spherification.

I thought it would be EASY to find and purchase these ingredients online, but it wasn’t. The first “molecular cooking” ingredient I tried to buy was calcium chloride, which we used in class to make fruit caviar and pea ravioli. I searched Google and Amazon and ended up buying calcium chloride for aquarium use. What I needed was “food grade” calcium chloride, not a fish tank additive! 

Next I tried to purchase “Sodium Alginate” and came up empty, so I emailed my chef instructor and he sent me to the Le Sanctuaire website. Thankfully he noted that I should be searching for the word “algin” as well as “alginate”. For calcium chloride, I should also search for “calcic”. Jackpot! I ordered both and impatiently waited for their arrival by watching Ferran Adria and José Andrés video clips I had saved on DVD.

Yogurt Spherification 3, MyLastBite.comOn “Jose – Made in Spain”, chef Andrés did a spherification of yogurt. He explained that since yogurt had a high calcium count, it would be easy to do a reverse (or inverse)  spherification using the Algin. 

Anticipating the arrival of the Le Sanctuaire package, I had a large container of plain yogurt stashed in the fridge. I didn’t have an actual recipe to make the yogurt spherification, but I did have the “Made in Spain” video clip…. which I obsessively watched in slow motion to get the right measurements.

Yogurt Spherification 2, MyLastBite.com

Ingredients for  a “Reverse” Yogurt Spherification:

1 cup of plain yogurt

1 teaspoon of sugar

1 teaspoon aliginate

24 oz water

Fresh fruit of your liking


Yogurt Spherification 6, MyLastBite.com


In a large bowl blend the water and alginate with a hand blender until completely dissolved.

Strain the alginate water into another bowl and let rest for 30 minutes.

In a medium bowl, gently mix the yogurt and sugar together.

Next to the alginate bath, prepare another bath of plain water.

Yogurt Spherification 13, MyLastBite.comWith a round spoon, scoop out a ball of yogurt and submerge into alginate water.

Gently shake the spoon so you see a ball or dollop of yogurt drop beneath the surface.

Wait a few minutes then scoop out the spherified yogurt balls into the fresh water, to remove the alginate.

IT WORKED! Except for the fact that I made the balls too big at first, I was thrilled with the texture and mouth-feel of the yogurt. I could easily “pop” the skin with my tongue (after playing with it in my mouth first!).

Yogurt Spherification 10, MyLastBite.com

I served the yogurt balls with fruit and drizzled the top with honey. Terrific little dish for breakfast or dessert.

What’s next?? Well I recently ordered the elBulli Texturas Mini Starter Kit, and can’t wait for my next molecular cooking adventure! In the coming year I’m certain my kitchen will be filled with lots of tasty balls and scrumptious spheres…


“Adventures in Molecular Cooking” [1]

About Molecular Gastronomy:

Video of Hervé This discussing Molecular Gastronomy

Books: Molecular Gastronomy by Hervé This and Malcolm DeBevoise

Where to buy ingredients:
Le Sanctuaire

Texturas elBulli

elBulli Texturas Mini Kit, MyLastBite.com

Infusions LTD sells an elBulli “mini starter kit”. If the website states that they are out of stock (due to popular demand), just email them and they will contact you when they have more available.


Books about Molecular Cooking:

Under Pressure: Cooking Sous-Vide by Thomas Keller

On Food and Cooking: The Science and Lore of the Kitchen by Harold McGee

A Day at el Bulli by Ferran Adria

Alinea by Grant Achatz

Kitchen Chemistry by Ted Lister and Heston Blumenthal

The Big Fat Duck Cookbook by Heston Blumenthal

About the Chefs:

Ferran Adria (el Bulli)
Grant Achatz (Alinea)
Wylie Dufresne (wd~50)
Jose Andres (The BazaarPhotos


Decoding Ferran Adria: Hosted by Anthony Bourdain


Ferran Adrià’s team demonstrates how to make fruit caviar


Ferran Adria’s Pea Ravioli


Molecular Gastronomy & Molecular Cooking  on TV:

Be sure to look out for a terrific molecular cooking episode of “Gourmet’s Diary of a Foodie” titled “The Inventors” (the series is currently in reruns). It features Herve This, PolyScience inventor Philip Preston (Anti-Griddle and Immersion Circulators) and Nathan Myhrvold, a former CTO of Microsoft turned Sous-Vide master.  Short video clip here.

José Andrés Made in Spain. If you missed it the yogurt spherification episode, it’s titled “Paella Day”

Read more about Spherification here

A recent Time Magazine article about Ferran Adria

Very excited to meet Ferran Adria!

Yogurt Balls Aka “reverse” Yogurt Spherification on Foodista


Filed under Food Stories (written by me), Molecular Cooking, Recipes

Adria’s Pea “Ravioli” – Adventures in Molecular Cooking [1]

Molecular Gastronomy Class #1 – “Pea Ravioli”

Molecular Gastronomy Class, MyLastBite.com

I first titled this post “Molecular Gastronomy Class”, and began adding a few photos and information links to molecular gastronomy cookbooks, chef info, “where to buy” ingredients and video clips. I figured I would wake up this morning and finish writing about my “molecular gastronomy class” and then add recipes and photos from the fun day.

Then I noticed there was a comment pending and was shocked to see it was from Hervé This, the French scientist recognized as THE FATHER of “molecular gastronomy”. Woa.

He wrote:

Message from Hervé This, MyLastBite.com

My reply to his email: 

Dear Mr. This,

First of all, I am very honored that you took the time to write me, and I thank you for your forthright comment. “Molecular Cooking” (as I will now call it) is an exciting new world to me and I appreciate you taking the time to correct me.

I have added a video link to the “Gourmet’s Diary of Foodie” episode featuring your discussion on molecular gastronomy, and have also renamed my original post, “Adventures in Molecular Cooking”.

With much respect and sincerity,


Hervé This Discusses Molecular Gastronomy


Classroom, MyLastBite.comAbout the Class:
Name: Molecular Gastronomy
Format: Hands On  
Price: $89
Date: Sunday, November 30, 2008
Instructor: Chef Michael Young
Location: Sur la Table, Los Angeles

From the class outline: “Herve This, and Ferran Adria are at the forefront of the move in the culinary world towards food manipulation. Come join a talented Chef in learning how to make pastaless Raviolis, and many other foods based on the theories and principals of Molecular Gastronomy. Or come to learn the different food chemicals, and how to use these items to blow your mind. You will participate in the making of all items.”

Chef Michael Young, MyLastBite.comThe class began with Chef Michael Young explaining the basics of Molecular Gastronomy, and asked if any of the sixteen students present were familiar with Chef Ferran Adria and his el Bulli restaurant. As we all shook our heads “yes”, Chef Young pointed us to the monitors above the kitchen. The dvd playing was one of my favorite Anthony Bourdain segments, called “Decoding Ferran Adria”. It’s a detailed behind the scenes look at the el Bulli taller (labratory) and el Bulli restaurant. I’ve watched my own copy of dvd at least twenty times over the years.

As Chef Young continued talking about molecular gastronomy, he noted that Hervé This (whom Chef Young had met before) was first and foremost a scientist, NOT a chef, and that the experiments we were using in the class were first made famous by This, and adopted by Ferran Adria for use at el Bulli. 

elBulli Pea Ravioli, MyLastBite.comOne of the recipes featured on the dvd was called the “Pea Ravioli”, also known as the “Spherical Ravioli”. Ferran & Albert Adria chose the name “because the sensation in the mouth was precisely that of a liquid ravioli”. I’d been dreaming of this one-bite dollop for years and was so excited it we’d be making it today.

The class menu:

 Ferran Adria’s Pea “Ravioli” with Black Truffle Oil.

“Pomme d’Amour” (Michel Richard’s Candied Apples).

Olive Oil Poached Halibut with Porcini Mushroom Foam.

Beef and Jicama Sashimi with Tarragon Emulsion.

Haricot Vert with Seared Duck Breast and Pineapple Caviar 

My nephew Cody and I wanted to make the Pea Ravioli, and Peter (my husband) chose the Candied Apples. “Team Ravioli” included myself, Cody and a very nice mother and son duo from Alabama. Peter joined another couple in making up “Team Apple”.

Note: We (Cody, myself and Peter) didn’t work on any of the other recipes (duck, halibut or beef) so I will only discuss the two we focused on during the class (the pea ravioli and candied apples).

Chef Michael Young

Before we started working on the individual recipes our instructor, Chef Michael, invited us up to the main prep counter to watch him make “Pineapple Caviar”


9 oz. Pineapple Juice
1g Sodium Alginate
18 oz. Water
3g Calicum Chloride

1. Mix the sodium alginate with 1/2 of the pineapple juice and blend till completely dissolved. 

2. Mix in remaining juice, straining and allow to sit to remove any air bubbles.

3. Dissolve the calcium chloride in the water. 

4. Fill syringe or a squeeze bottle with the juice mixture. 

5. Softly expel mixture into calcium chloride bath drop by drop. 

6. After a minute, remove gently with a tea strainer and rinse gently in cold water.

Pineapple "Caviar" Pineapple "Caviar"

They were delicious little balls of pineapple fruit “caviar” and it was fun to see how easy this molecular cooking was going to be… or so I thought.

Recipe for “Pea Ravioli”

For the “pea soup”:

10 oz. frozen peas

10 oz. water

2 springs chive

For the “ravioli”:

5 grams food grade Sodium Alginate

For the calcium bath:

50 oz. cold water

.4 oz. calcium chloride

Truffle oil & Sea Salt (to top at end)


1. In a shallow baking dish, combine water and calcium chloride. Whisk until calcium chloride is dissolved, then store in the fridge to chill.

2. Blanch frozen peas in salted, boiling water, then shock immediately in ice water for several minutes. Drain.

3. Using an immersion blender, rain the sodium alginate into the cold water, until fully dissolved. The water will thicken considerably. Bring to a boil over high heat, stirring constantly. Remove from heat and allow to cool to room temperature. 

4. When cooled, blend with peas, add chives and mix until the mixture is smooth.

5. Remove chilled calcium chloride mixture from the fridge. Scoop pea mixture into a tablespoon measure in the shape of a half-sphere. Set the bottom of the tablespoon measure against the surface of the calcium chloride mixture, then pour the mixture in the calcium bath. Leave ravioli in the calcium chloride mixture for two minutes.

6. Gently remove the ravioli from the calcium chloride bath using fingers or a slotted spoon. Place in a shallow bowl filled with cool water, to rinse calcium off the ravioli sphere.

7. Top with a few drops of truffle oil and sea salt. Serve immediately.

Molecular Gastronomy Class, MyLastBite.com

After reading the “Pea Ravioli” recipe, my nephew Cody and I took charge and started working. First weighing the calcium chloride on a digital scale (which took us a few minutes to figure out!), then on to blanching the peas. The kitchen was VERY crowded with sixteen students plus a staff of three all trying to maneuver equipment and burner space, but it was FUN. 

After we mixed and chilled the calcium and shocked the peas, Cody grabbed an immersion blender and went to work on the sodium alginate. He brought it to a boil over high heat and then allowed it to cool.

The next step was blending the sodium alginate with the peas, and at that point we realized that the other members of “team ravioli” had only been watching. Unlike myself and Cody, the sweet “Alabama” mom and son duo were sort of unsure and afraid to jump in and get dirty.

Molecular Gastronomy Class, MyLastBite.com Attempting to make "Pea Ravioli", MyLastBite.com Attempting to make "Pea Ravioli", MyLastBite.com

So we motioned them to come over and they blended the pea mixture with the sodium alginate. And that’s where things sort of took a wrong turn. It wasn’t mixed enough. The pea mixture was supposed to be SMOOTH… silky smooth. Cody and I both knew that because we had watched the el Bulli video. But OUR pea ravioli mixture was well… a little lumpy! Alabama insisted that it was mixed enough and since it was a “team” recipe effort (and I didn’t want to get into an argument), we moved on to the next step.

Attempting to make "Pea Ravioli", MyLastBite.comWe transferred the chilled calcium chloride from the fridge to our work table and scooped out tablespoon size balls from the bowl of peas & alginate.

It really was too thick… but as we maneuvered the pea mix into the calcium bath, they instantly firmed up and turned into “balls”. Thick, lumpy balls (most with little tadpole-like tails) but they held together! 

We all took turns making the pea ravioli…. each trying to get the spoon out WITHOUT creating a tail on the ball. Students from other groups came over and gave it a try. 

Next we drained each ball in fresh water, then Cody and I got busy plating them up on a square platter. We drizzled a few drops of truffle olive oil on each, then topped with crunchy sea salt.

How did they taste? They were delightful! Firm on the outside, sweet and creamy on the inside, and of course the truffle oil and sea salt added extra flavor and texture.

Our Pea Ravioli spheres were definitely NOT perfect, and honestly it was PERFECTLY fine with me. How else would we learn if our recipes came out flawless the first time?

Attempting to make "Pea Ravioli", MyLastBite.com

With Ferran Adria

Mini Candied Apples, MyLastBite.comRecipe for “Pomme d’Amour” (Michel Richard’s Candied Apples):

1 pound sugar

2 teaspoons citric acid

4 oz. glucose

1 teaspoon red food coloring

3 granny smith apples, peeled and cut into 9 1-inch balls

Crushed corn nuts for garnish

Mini Candied Apples, MyLastBite.com1. For the candied apples: In a medium saucepan bring sugar, citric acid, glucose and food coloring to 310 degrees Fahrenheit.

2. Remove from heat. Insert toothpics into apples and immediately dip into candy. Place apples on bed of crushed corn nuts.

Mini Candied Apples, MyLastBite.com

My husband Peter said he had a great time making the Candied Apples, especially because we are big fans of Michel Richard. They were bite-size, sweet and crunchy from the corn nuts.

Cody, Chef Michael & Jo, MyLastBite.comThe three of us throughly enjoyed the afternoon class, although I wished we had a few more hours to play! Chef Young was super friendly, helpful and I’ll be the first to sign up when he teaches another “Molecular Gastronomy/Cooking” class! 

Sur la Table Classes

Adventures in “Molecular Cooking” [2]



Ferran Adrià’s team demonstrates how to make fruit caviar


Ferran Adria’s Pea Ravioli


 About Molecular Gastronomy:

Video: Hervé This discusses Molecular Gastronomy

Books: Molecular Gastronomy by Hervé This and Malcolm DeBevoise

Where to buy ingredients and chemicals:
Le Sanctuaire

Texturas el Bulli

elBulli Texturas Mini Kit, MyLastBite.com


Infusions LTD sells an el Bulli “mini starter kit”




Books about Molecular Cooking:

Under Pressure: Cooking Sous-Vide by Thomas Keller

On Food and Cooking: The Science and Lore of the Kitchen by Harold McGee

A Day at el Bulli by Ferran Adria

Alinea by Grant Achatz

Kitchen Chemistry by Ted Lister and Heston Blumenthal

The Big Fat Duck Cookbook by Heston Blumenthal

About the Chefs:

Ferran Adria (el Bulli)
Grant Achatz (Alinea)
Wylie Dufresne (wd~50)
Jose Andres (The BazaarPhotos


Decoding Ferran Adria: Hosted by Anthony Bourdain

Molecular Gastronomy & Molecular Cooking  on TV:

Be sure to look out for a terrific molecular cooking episode of “Gourmet’s Diary of a Foodie” titled “The Inventors” (the series is currently in reruns). It features Herve This, PolyScience inventor Philip Preston (Anti-Griddle and Immersion Circulators) and Nathan Myhrvold, a former CTO of Microsoft turned Sous-Vide master.  Short video clip here.

Read more about Spherification here

A recent Time Magazine article about Ferran Adria


Filed under Food Events (festivals, classes, etc.), Food Stories (written by me), Molecular Cooking