Molecular Gastronomy

Contact owners and managers

1–30 of 203

0 selected

Herve THIS, Harald A. Mossle2

10/21/14

[PUB]ECC October 30 Meeting with Herve This

Dear Anne About being in the Dominican Republic I regret I can't participate. Regards Harald A.

unread,

[PUB]ECC October 30 Meeting with Herve This

Dear Anne About being in the Dominican Republic I regret I can't participate. Regards Harald A.

10/21/14

Richard Watters, … Anshuman Nadkarni4

1/21/14

If you try the icecube trick with spherification and leave it in the calcium ion bath you will end up

unread,

If you try the icecube trick with spherification and leave it in the calcium ion bath you will end up

1/21/14

Jack Lang, … Anshuman Nadkarni4

1/8/14

what about the two 't's ie it it netcabo or nettcabo with warm regards from, Anshuman

unread,

what about the two 't's ie it it netcabo or nettcabo with warm regards from, Anshuman

1/8/14

eleonora soledade

2/7/12

"brazilian grissini" no additive recipe shelf life - MODIFIED ATMOSPHERE PACKAGING ou just vacum

Eleonora, A seguir a revisão que você me pediu: Hi, first of all, thanks for sharing knowledge! I

unread,

"brazilian grissini" no additive recipe shelf life - MODIFIED ATMOSPHERE PACKAGING ou just vacum

Eleonora, A seguir a revisão que você me pediu: Hi, first of all, thanks for sharing knowledge! I

2/7/12

1/4/12

FW: Don't miss this new move!

-----Original Message----- From: Hervé This [mailto:Herve...@agroparistech.fr] Sent: 04 January

unread,

FW: Don't miss this new move!

-----Original Message----- From: Hervé This [mailto:Herve...@agroparistech.fr] Sent: 04 January

1/4/12

12/21/11

FW: Open invitation to Norway-Finland Kitchen story project

I dislike their web site, but the folks at "Cooks Illustrated" magazine have gone a long

unread,

FW: Open invitation to Norway-Finland Kitchen story project

I dislike their web site, but the folks at "Cooks Illustrated" magazine have gone a long

12/21/11

11/11/11

FW: A Brand-New Recipe from Modernist Cuisine: Thanksgiving Stew

From: Modernist Cuisine [mailto:info=modernistc...@mail8.us1.rsgsv.net] On Behalf Of Modernist

unread,

FW: A Brand-New Recipe from Modernist Cuisine: Thanksgiving Stew

From: Modernist Cuisine [mailto:info=modernistc...@mail8.us1.rsgsv.net] On Behalf Of Modernist

11/11/11

Ross Goldenberg, … Scott Solar6

11/10/11

Getting Fried on Thanksgiving: Preserving Used Cooking Oil

Nice blog post. Thanks for the knowledge about oil storage. Maybe you could go make yourself a nice

unread,

Getting Fried on Thanksgiving: Preserving Used Cooking Oil

Nice blog post. Thanks for the knowledge about oil storage. Maybe you could go make yourself a nice

11/10/11

11/7/11

FW: Re: erasmus mundus program

From: Hervé This [mailto:Herve...@agroparistech.fr] Sent: 07 November 2011 5:06 PM To: undisclosed-

unread,

FW: Re: erasmus mundus program

From: Hervé This [mailto:Herve...@agroparistech.fr] Sent: 07 November 2011 5:06 PM To: undisclosed-

11/7/11

Shotgunner, … Robert Coltrane4

10/17/11

let's get this party started

Another thing that might help is to disperse the alginate powder in a small amount of sugar or salt

unread,

let's get this party started

Another thing that might help is to disperse the alginate powder in a small amount of sugar or salt

10/17/11

7/25/11

low volume spray drying

Hi, I'm looking for a service that can do very low-volume spray drying. I have a project where I

unread,

low volume spray drying

Hi, I'm looking for a service that can do very low-volume spray drying. I have a project where I

7/25/11

5/25/11

Invitation to connect on LinkedIn

LinkedIn I'd like to add you to my professional network on LinkedIn. - Joel Joel Wabeke Chef de

unread,

Invitation to connect on LinkedIn

LinkedIn I'd like to add you to my professional network on LinkedIn. - Joel Joel Wabeke Chef de

5/25/11

Ross Goldenberg, … Grif9

5/13/11

Sous Vide Within Reach

Thanks to you and Andreas, I'll move forward on the project. We also have hard water, and my

unread,

Sous Vide Within Reach

Thanks to you and Andreas, I'll move forward on the project. We also have hard water, and my

5/13/11

Ross Goldenberg, … Grif10

5/9/11

Cinco De Mayo - Sous Vide Dulce De Leche

Just going to have to grab one. The 68 degree temp is usually handled by the cold/hot water mixing

unread,

Cinco De Mayo - Sous Vide Dulce De Leche

Just going to have to grab one. The 68 degree temp is usually handled by the cold/hot water mixing

5/9/11

5/9/11

FW: two information, one proposal

From: Hervé This [mailto:herve...@paris.inra.fr] Sent: 08 May 2011 5:02 PM To: destinataires

unread,

FW: two information, one proposal

From: Hervé This [mailto:herve...@paris.inra.fr] Sent: 08 May 2011 5:02 PM To: destinataires

5/9/11

Anthony Vagnini

4/21/11

Eating Some Molecular Gastronomy

While i was on spring Break I discovered a local resturant hat uses Molecular Gastronomy. The

unread,

Eating Some Molecular Gastronomy

While i was on spring Break I discovered a local resturant hat uses Molecular Gastronomy. The

4/21/11

Anthony Vagnini, … Harald A. Mossle10

4/21/11

The Modernist Cusine

My opinion some will be useable in the daily operation some not. The first review I have seen was the

unread,

The Modernist Cusine

My opinion some will be useable in the daily operation some not. The first review I have seen was the

4/21/11

Anthony Vagnini

4/20/11

Can I get some info.

unread,

Can I get some info.

4/20/11

Jack Lang, Judd Howie2

4/11/11

FW: JCS&T Call for Papers

Is there a link available to the below page with all the details? I can distribute to quite a few

unread,

FW: JCS&T Call for Papers

Is there a link available to the below page with all the details? I can distribute to quite a few

4/11/11

2/2/11

FW: It's in French

-----Original Message----- From: Hervé This [mailto:herve...@paris.inra.fr] Sent: 02 February 2011

unread,

FW: It's in French

-----Original Message----- From: Hervé This [mailto:herve...@paris.inra.fr] Sent: 02 February 2011

2/2/11

1/24/11

FW: it's now ready (almost)

-----Original Message----- From: Hervé This [mailto:herve...@paris.inra.fr] Sent: 24 January 2011

unread,

FW: it's now ready (almost)

-----Original Message----- From: Hervé This [mailto:herve...@paris.inra.fr] Sent: 24 January 2011

1/24/11

11/19/10

FW: FIPDes leaflet

-----Original Message----- From: Hervé This [mailto:herve...@paris.inra.fr] Sent: 19 November 2010

unread,

FW: FIPDes leaflet

-----Original Message----- From: Hervé This [mailto:herve...@paris.inra.fr] Sent: 19 November 2010

11/19/10

jorgealmeida, Marc Nicholas3

11/12/10

Hi Marc, Actually I have some - from the texturas Calcic!! I did not realize that. So I can use

unread,

Hi Marc, Actually I have some - from the texturas Calcic!! I did not realize that. So I can use

11/12/10

11/12/10

-----Original Message----- From: Hervé This [mailto:herve...@paris.inra.fr] Sent: 12 November 2010

unread,

-----Original Message----- From: Hervé This [mailto:herve...@paris.inra.fr] Sent: 12 November 2010

11/12/10

10/24/10

FW: Re: How to cook at school

From: Hervé This [mailto:herve...@paris.inra.fr] Sent: 23 October 2010 4:48 PM To: Thomas Vilgis (

unread,

FW: Re: How to cook at school

From: Hervé This [mailto:herve...@paris.inra.fr] Sent: 23 October 2010 4:48 PM To: Thomas Vilgis (

10/24/10

10/22/10

FW: How to cook at school

From: Hervé This [mailto:herve...@paris.inra.fr] Sent: 22 October 2010 7:10 AM To: Thomas Vilgis (

unread,

FW: How to cook at school

From: Hervé This [mailto:herve...@paris.inra.fr] Sent: 22 October 2010 7:10 AM To: Thomas Vilgis (

10/22/10

10/2/10

An invite to dine with Trans_Port

Trans_Port Social Dining, a Portland, OR based social dining community is hosting a dinner on Friday,

unread,

An invite to dine with Trans_Port

Trans_Port Social Dining, a Portland, OR based social dining community is hosting a dinner on Friday,

10/2/10

9/21/10

FW: A new Master Erasmus Mundus of Food Innovation and Product Design

-----Original Message----- From: Hervé This [mailto:herve...@paris.inra.fr] Sent: 21 September 2010

unread,

FW: A new Master Erasmus Mundus of Food Innovation and Product Design

-----Original Message----- From: Hervé This [mailto:herve...@paris.inra.fr] Sent: 21 September 2010

9/21/10

Christian Irabien, … pablo escolar8

9/14/10

Seattle Weekly Article on Modernist Cuisine

For sure. I'll be there. Though I'm more of a lurker than an active member. Sent from my

unread,

Seattle Weekly Article on Modernist Cuisine

For sure. I'll be there. Though I'm more of a lurker than an active member. Sent from my

9/14/10

Anthony Silverbrow

9/12/10

My interview with Nathan Mhyrvold

I should have posted this sooner, but here is an interview I did with Nathan a couple of weeks ago.

unread,

My interview with Nathan Mhyrvold

I should have posted this sooner, but here is an interview I did with Nathan a couple of weeks ago.

9/12/10

Search

Clear search

Close search

Google apps

Main menu