"this book is very useful because it is simple now that siphons, alginate, agar, etc. are in most kitchens of chefs, it is time that a large audience can see how science (molecular gastronomy) could contribute to the advancement of culinary practice." - From the Foreword by Herve

Anne Cazor is a doctor of Molecular Gastronomy and an engineer for the food industry. She created her own company: Cuisine Innovation, a consulting and training firm also offering online sales of products and equipment geared toward culinary innovation. Christine Lienard is an engineer in the food industry, holds degrees in food safety and health & nutrition. She has participated in several food research projects and worked in the field of culinary technology. The translator, Chef Gui Alinat is a certified executive chef, food writer, and food photographer. Born, raised, and trained as a chef in Provence, Chef Gui is an instructor at the Art Institute of Tampa and the Jacobson Culinary Arts Academy in Tarpon Springs, Florida. His first book, The Chef's Repertoire, won a Culinary Academy Award for Literature in the Culinary References category of the International Annual Cookbooks and Culinary Arts 2009 Awards Program.

Solubilization of sugars Hibiscus flower and mint syrup Fizzy chocolate Emulsion Puffed peanut chicken fries with Pastis-infused mayonnaise Strawberry-pesto-cider gazpacho with strawberry coulis Foam Frothy coffee Puffed rice maki and soy sauce foam Mousse Crumble of strawberry and Iychee mousse Boudin Creole creme with foie gras mousse Gelatine Apple and beet tea Pho Marshmallow Frosty mint and chocolate marshmallow Egg yolk marshmallow with ratatouille Coagulation of egg proteins Hard-boiled egg lollipop Vanilla-coated, low-temperature egg yolk pearls Meringue French meringue, blue cheese Licorice and mint meringue Caramelization Caramel apple Goat cheese flan, Dijon mustard caramel Maillard reaction Dulce de leche Irish coffee (Anti)Oxidation Guacamole with banana crisp White sangria Dehydration Coriander, lemon zest, black olive and garlic mix Apricot and cream cheese cones Transfer Minty tapioca pearls in green tea Red cabbage and apple gelee Expansion Popcorn with caramel sauce Puffed rye bread Basic spherification Vodka shot with apple-caramel sphere Raw oyster and its raspberry vinegar pearl Reverse spherification Spherical tzatziki Spherical chorizo and cider Hard gel Salt and caramel Baked camembert and honey pearls Soft gel Coco flan and Curacao spaghetti Balsamic vinegar gelee and chocolate genoise Effervescence Beer foam and lemon gelee Fizzy caramel lollipop Fermentation Cilantro-infused yoghurt and carrot coulis Fermented grape juice