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: