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The Splendid Table: Conversations & Recipes For Curious Cooks & Eaters
Molecular Gastronomy
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This week we take a look at the new kitchen science that has haute restaurant chefs rethinking everything, taking foods apart and putting them back together in ways we can't imagine. The instigator is our guest, chemist Hervé This, author of Molecular Gastronomy: Exploring the Science of Flavor (Arts and Traditions of the Table: Perspectives on Culinary History.) The Sterns report from Eddie's Supper Club in Great Falls, Montana, where the secret marinade is key to their renowned steaks. Then Lynne shares her Guide to Marinades, including several delicious recipes. Cheese expert Steve Jenkins shares his latest artisan cheese finds, the ones he calls "adult candy." Mike Colamecco, our go-to…