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
.
so the real question is… when are you writing a book.
one day….one day….
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!
So Where does a bartender of 3 years learn and read about Molecular Mixology??
Alfonso:
In this case, the web is your friend….
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