Molecular Gastronomy By Molecule-R: An Introduction to the Science Behind 40 Spectacular Recipes Hardcover – October 31, 2013

I love the book! It helps explain the videos on Youtube.

Great introductory book to molecular gastronomy. This purchase is my second copy.....wore out my first! If you have interest in the field, this should be one of your first purchases!

Great book for the novice.

nice book, but recipes and somewhat not complete in amounts needed.

very good book

I was excited to get my kit and start experimenting with my food! Overall, I enjoyed the process. I was disappointed with the packets of Soy Lecithin. First, they were in little plastic zipper baggies, while everything else was in paper foil like packets (original packaging I'm assuming). Second, the Lecithin was cakey, as if it had been exposed to moisture or was just old. I had to use double the amount to get the proper foaming outcome.I used the kit for a class and other classmates had the same issue. I recommend purchasing this kit well before you plan on using it, so you can exchange it or at least be able to purchase any packets that you may not be able to use.

Awesome book! Thank you

Glaring errors with cooking timelines, missing steps (mojito espuma as an example forgoes a step with making and using simple syrup). I do love how it goes into the science of cooking, if there is a 2nd one that comes out I will still check it out.