One of my favorite food blogs is Khymos edited by Martin Lersch. Khymos is the source of the best food-blog post ever: "Towards the perfect soft-boiled egg" (really, it is!) and is also where you can find the newest release of Martin's invaluable work-in-progress - "TEXTURE A hydrocolloid recipe collection." In addition to over 300 recipes using colloids (gels), it has a extremely valuable set of appendixes detailing gelling agents, their characteristics, and suppliers. This is a must have for anyone who is interested in molecular gastronomy. I know first hand, that you can find copies of this little jewel in some of the best restaurant kitchens in the world. Here's your chance to upgrade your kitchen, and it's a lot cheaper than a Molteni stove!
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