The Art of Scientific Cookery

The physicist and his tips for everyday cookery / Rolf Caviezel with recipes from molecular cuisine / New taste sensations with liquid nitrogen, an antigrill and a rotary evaporator / Understanding molecules better: Thomas Vilgis and his experiments / Heston Blumenthal and his avant-garde creations.

Physicist, cabaret artist and cookbook author: Werner Gruber and his tips for everyday cookery. Accurate to within one gram: Rolf Caviezel with recipes from molecular cuisine. Modern cooking techniques provide new taste experiences. Understanding molecules better: Thomas Vilgis and his experiments. In Heston Blumenthal's laboratory: the world-famous chef, his avant-garde creations, and the scientific basis of his cooking.

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Видео The Art of Scientific Cookery канала NZZ Format