northernchef

Don't feel bad ElsieD there were a few that I wanted as well, that I missed out on.

Awesome book Martin, keep up the great work. I've downloaded this book as well, a couple of times now. It's a great resource for anyone who's interested in molecular gastronomy. The best part is it's free!

So after hearing about it so much in school, I decided to do some research on it. I'm really interested in trying it out, but I called all over town to try and find the chemicals and no one seems to have them in stock. Does anyone know of a good reliable web site were I could get some chemicals for molecular gastronomy online that isn't to expensive? Also I found out that I'd need to purchase a specific scale. I already have one for cooking and baking but I've been told for molecular gastronomy that it's best to have a scale that would not only be able to count for exmaple 1.0g 2.0g 3.0g but 2.3g 3.5g and I'm not sure were I could find that either. If anyone has any advice they could give me that would be great!

No there not new, but I was lucky enough to try them for free when Callebeaut came to our local college to do a demonstration on desserts and chocolate. I didn't find them to be super exciting but they are pretty good and interesting.