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Molecular Gastronomy is Not Molecular Cooking: A Demonstration: Part 2

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Duration: 0:23:10 | Added: 22 Dec 2010
Second part of the Molecular Gastronomy is Not Molecular Cooking: A Demonstration special lecture, combining chemistry with cooking. With leading chemist Professor Hervé This and top chef Raymond Blanc OBE.

Prof. Hervé This is a Physical Chemist in the Molecular Gastronomy Group at the Chemistry Laboratory of AgroParisTech, he is the co-creator of the scientific discipline named Molecular Gastronomy. Raymond Blanc, OBE is the renowned French Chef and the owner and chef at Le Manoir aux Quat' Saisons, a hotel-restaurant in Great Milton that has two Michelin stars.

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