Chef Quote by Gordon Ramsay

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

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

— Alton Brown

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

— Dominique Crenn

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

— Homaro Cantu

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

Young chefs, famous chefs, home cooks, and everyone who loves food and cooking-we all depend on Larousse Gastronomique. It is the only culinary encyclopedia…

— Daniel Boulud

“Present-day science, conventional medicine, and the mindset of 'better living through chemistry' have delivered their results, and they are less an excellent. Essentially, due…

— David Wolfe

I'm surprised by the talent I find all over. There are always new chefs who propose many interesting new ideas, new ways of looking…

— 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

I think Oppenheimer Analysis had the most accessible material for commercial success. Martin Dupont, Deux, Linear Movement, Moderne and Stereo held a lot of…

— Veronica Vasicka

I think chemistry is being frittered away by the hairsplitting of the organic chemists; we have new compounds discovered, which scarcely differ from the…

— Michael Faraday

I remember loving food tech because of the precision and the creativity, the weights and measures, the tiny glimpses of flavour.

— Jack Monroe