tag:blogger.com,1999:blog-8615887892130975448.post3178142618553922711..comments2010-01-18T18:57:13.804-08:00Comments on Mmm... Food!: Thinking about Molecular GastronomyFire and Icehttp://www.blogger.com/profile/02808728015923479361noreply@blogger.comBlogger1125tag:blogger.com,1999:blog-8615887892130975448.post-56850886998521776922010-01-18T18:57:13.804-08:002010-01-18T18:57:13.804-08:00Check out Chef Grant Achatz' cookbook "Al...Check out Chef Grant Achatz' cookbook "Alinea," from his Chicago restaurant of the same name. Grant (who does not really like the term "molecular gastronomy")is nonetheless the preeminent practitioner of "MG" in the US, and was the James Beard Foundation Award winner for Best Chef - US. Chef Blais externed at The French Laundry under Chef Thomas Keller when Grant was Chef Keller's sous chef there, and Richard was a student at Culinary Institute of America.<br /><br />Also check out anything by Chef Ferran Adria of Spain's El Bulli, or anything by Chef Heston Blumenthal of England's The Fat Duck.Steve Sidmanhttps://www.blogger.com/profile/01266492701291116713noreply@blogger.com