Comments on: Molecular gastronomy for the home cook

By: KyleB

KyleB — Sun, 01 Jan 2012 20:12:50 +0000

I had chef Andi as my culinary teacher in high school. She is always finding new ingredients and products that we would get to try. Am now graduated and in college where I miss getting to learn about all the new and interesting things going on in the culinary world. She has a lot to teach and can teach lots of different skill levels. I highly recommend the demos, classes, and book. Although some of it may be confusing it is still fascinating to see.

By: mannashton

mannashton — Wed, 28 Dec 2011 23:46:57 +0000

Hi, guys! As you probably noticed, this post is pretty old (3 years!), but here’s a link to Chef Andi’s molecular gastronomy recipes from her classes at Surfas: http://www.surfaslosangeles.com/?s=molecular+gastronomy. You’ll find the ones mentioned in this post, plus many more. Enjoy!

By: sarah

sarah — Tue, 27 Dec 2011 21:33:11 +0000

I am dying to try some of these recipes! Chef Andi really gets creative in the kitchen.

By: AnnaH

AnnaH — Tue, 27 Dec 2011 09:38:35 +0000

Well, I don’t exactly remember learning THIS part in class, but Andi was my culinary arts teacher for 4 years. Everything she taught me I use in my every day life of basic cooking to my job as a baker in a local restaurant!

I never saw this post until just now. I found Andi’s teachings better than my own families to be quite frank. As I mentioned above, I still use everything she’s taught me to this day. If I could redo H.S. all over again, I’d constantly pick her class. Not to mention, every time I ditched, I’d go to her class and learn new things in her lower level classes.

The comment made by “Mr. This” kind of bugs me… Does Andi come off as “trendy” to you? Or might it be she’s well informed? Maybe she seems trendy because she teaches classes of oung teenages and needs to grab their atttention some how, being not everyone in the class wishes to be there.

By: Dave

Dave — Mon, 26 Dec 2011 04:12:39 +0000

Chef Andi is outstanding! I have had her cooking on several occasions, and the food ha s always been outstanding. Her attention to detail and creative combinations of flavors never fail to please and entice.

By: Colby

Colby — Mon, 26 Dec 2011 03:59:54 +0000

Chef andi is my favorite chef ever. I never knew that there was a post bout her. Have you read her book? Awesome!

By: Culinary school update « Eat Cheap, Eat Well, Eat Up!

Culinary school update « Eat Cheap, Eat Well, Eat Up! — Thu, 09 Apr 2009 14:37:38 +0000

[...] a little football with seven equal sides. Mine resembled misshapen tumors. I am not, by nature, a precise cook. It will be an interesting exercise for me to learn the discipline of French cooking, one that will [...]

By: Take that, raw foodies! « Eat Cheap, Eat Well, Eat Up!

Take that, raw foodies! « Eat Cheap, Eat Well, Eat Up! — Sat, 21 Feb 2009 00:40:24 +0000

[...] Some raw foodists claim their way is more “natural.” I’m not sure what this means. Humans have been cooking–i.e., applying heat to food–since the Neanderthals, so one could claim cooking is part of humanity’s evolution. In any case, raw cuisine certainly entails processing food as ingredients are dehydrated, blended, juiced, and soaked. (I’m sorry, but cold-pressed coffee beans, really? Yuck.) It requires finesse and skill. In that respect, raw foodism is a culinary cousin of molecular gastronomy. [...]

By: Natural

Natural — Mon, 19 Jan 2009 02:53:11 +0000

I think you are thinking like sukrat, but I think you should cover the other side of the topic in the post too…

By: Groovy Tuesday tidbits « Eat Cheap, Eat Well, Eat Up!

Groovy Tuesday tidbits « Eat Cheap, Eat Well, Eat Up! — Wed, 07 Jan 2009 01:36:08 +0000

[...] Corriher explains molecular gastronomy–a k a kitchen science for the rest of us–The New York Times (jeez, how many links can [...]