The Science of Cooking... (That I don't understand)

I did a recent shoot for the trade publication Sizzle, a quarterly magazine put out by the American Culinary Federation. The interesting thing about this shoot is that preparation of part of these recipes used a processes called Molecular Gastronomy. I don't quite understand it, but read up on it here. Don't don't blame me, I just know how to make purdy pictures.

The chief that I worked with on these images is Lindsay Hancock.  She did an excellent job with the styling and the recipe design for this article.

So get out there and enjoy a more scientific approach to your dinning experience.

Comments

[Trisha Haskins]

Ah yes Molecular Gastronomy -Wylie Dufresne is a leader in this area. If you get to NYC go to his restaurant WD50 on Clinton St. Wonderful pictures Justin.

[Levi]

I want to eat that picture.

[James Dimagiba]

Gorgeous Justin. Very nice work!

[RUPALI RANADE]

well this - Justin Thornton Photography - Blog - The Science of Cooking... (That I don't understand) superb.
This one also have some nice stuff www.momrecipebook.com