Molecular cooking in all kitchensSince Ferran Adrià and his legendary elBulli restaurant hit the big time in the early 2000s, molecular gastronomy has been one of the hardest things you can do in a kitchen. Eating and cooking molecularly is an incredibly interesting experience. Previously, you could only enjoy this fantastic way of cooking in luxury restaurants and top end restaurants. That's no longer the case... Here at KitchenLab, you'll find all the tools, ingredients and other finesse needed for molecular gastronomy, and the possibility of being able to cook in this way at home in your own kitchen. Some of the ingredients require moderation and knowledge in both dosage and handling, so a little knowledge before you get started and start experimenting is good - but we expect you to be able to handle that! If you still feel you need some help, we have several books on molecular cooking. On the kitchen blog you can read about what molecular cooking is.
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