There’s a lively debate about Molecular Gastronomy in the culinary community. For the most part, from what I’ve heard, it’s all rather derisive. Just like Matisse was widely-panned for painting a woman’s face with a green stripe down the middle, I think we’re going to have to let time tell us if this is just a passing fancy or if it’s something that’s here to stay.
I’ve been sharing my apartment for the past few months with the Alinea cookbook. We haven’t socialized much, but we’ve been circling each other, warily.
My first though when I opened the book was to scratch my head, and think, “What the heck am I going to make from this?”