Culinary Quote by Alton Brown

I honestly feel the term 'molecular gastronomy' is mostly misunderstood. It is not a style of cooking. Rather, it is a philosophy which encourages…

— Alvin Leung

A molecular gastronomist is really just someone who explores the world of science and food.

— Homaro Cantu

I think cooks that are just interested in molecular gastronomy are cooks that will never be chefs.

— Dominique Crenn

Right now, I am doing the reverse of molecular gastronomy. I'm working with scientists to find ingredients and produce that are proven to be…

— Joel Robuchon

Gastronomy is the greatest form of therapy that anyone can be exposed to.

— Marco Pierre White

True gastronomy is making the most of what is available, however modest.

— Claudia Roden

[Bachelors'] approach to gastronomy is basically sexual, since few of them under seventy-nine will bother to produce a good meal unless it is for…

— M. F. K. Fisher

Classical cooking and molecular gastronomy should remain separate...you can mix two styles and get fusion; any more and you just get confusion.

— Alain Ducasse

It is critical to have a sound understanding of traditional culinary principles before attempting to push boundaries in cuisine. Larousse Gastronomique helps me execute…

— Grant Achatz

If you are obliged to neglect any thing, let it be your chemistry. It is the least useful and the least amusing to a…

— Thomas Jefferson

Larousse Gastronomique has always been the first and last word on classic European techniques and recipes. I love that it has expanded its reach…

— Marcus Samuelsson

I have lived much of my life among molecules. They are good company.

— George Wald