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Molecular gastronomy, pioneered by famed chefs Adria and Herve, can now be whipped up by everyday chefs and home cooks with My Molecular Cuisine Kit. This kit consists of measuring spoons, pipettes, tubing, silicon molds, and slotted spoons accompanied by a book featuring color photographs, illustrations, and 29 molecular gastronomy recipes,. Translated by award-winning chef Gui Alinat, the text presents the field of molecular gastronomy as a scientific discipline studying culinary transformations. The book enables readers to unlock the secrets to the new dishes, new textures, new flavors, and new sensations of this novel cooking technique.