Molecular Mixology IV: Redux

As molecular mixology seems to be a hot topic (as judged by the number of people that google their way to my site via that search word), I’m going to cop out with a real post today, and just inform you of a fun show that I did (along with the Duby’s) for the Knowledge Network last year regarding Molecular Mixology & Gastronomy. Click here and then scroll down to watch the show entitled, “The Science of Deliciousness”.

Below is a picture of the Gin Sorbet with Olive Caviar that I did for the shoot.

 

Drink and picture by:
Jamie Boudreau
www.vesselseattle.com

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~ by Jamie Boudreau on August 27, 2007.

6 Responses to “Molecular Mixology IV: Redux”

  1. so the real question is… when are you writing a book.

  2. one day….one day….

  3. Stumbled upon your blog somehow, and glad I did! I’m by no means a professional bartender, but have a great love for it. My friends and I hold regular “Mixology Nights” and we do a lot of experimentation… I am feeling very inspired by your blog now!

    And for the record, I would buy a book you wrote in a heartbeat!

  4. So Where does a bartender of 3 years learn and read about Molecular Mixology??

  5. Alfonso:
    In this case, the web is your friend….

  6. [...] This post was mentioned on Twitter by Tabitha Riley. Tabitha Riley said: RT @JacopoFalleni: Molecular Mixology IV: Redux: http://t.co/6TbQ0jF [...]

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