Saturday, 26 April 2008

molecular gastronomy

Hat tip Torontoist:

Start with the caviar and hazelnut foam. Next, try the bacon-stuffed tangerine segment appetizer, and follow with a palate-cleansing sorbet of kiwi and heirloom tomato purée. You'd be a fool to miss the rock lobster meatloaf, which is served atop an oasis of fig and cucumber gelée. Finish with a candied beet root custard and a tassé of chipotle-scented espresso. Bon Appétit!

Haute cuisine fans will descend on Isabel Bader Theatre (93 Charles Street West) this Tuesday, April 29 at 7:00 p.m. to meet Hervé This, the renowned chemist who is credited with coining the term molecular gastronomy and discovering the perfect temperature for cooking an egg (around 65°C). This will be signing copies of his book, Kitchen Mysteries, and giving a lecture on meat glue, liquid nitrogen baths, and other innovations in food science.

More posts about food.

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