Cooking Quote by 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

Molecular gastronomy is not bad... but without sound, basic culinary technique, it is useless.

— Alton Brown

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

[Molecular gastronomy] was a great trend, because it experimented with food. The benchmark was [former elBulli head chef] Ferran Adrià, and now he is…

— Gordon Ramsay

I have always had the feeling that organic chemistry is a very peculiar science, that organic chemists are unlike other men, and there are…

— Lawrence Joseph Henderson

[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

Cookery is not chemistry. It is an art.

— Marcel Boulestin

Cooking is chemistry, really.

— Joel Robuchon

Few scientists acquainted with the chemistry of biological systems at the molecular level can avoid being inspired.

— Donald Cram

Chemists are, on the whole, like physicists, only 'less so'.They don't make quite the same wonderful mistakes, and much what they do is an…

— Anthony Standen

Chefs think about what it's like to make food. Being a scientist in the kitchen is about asking why something works, and how it…

— Nathan Myhrvold