An excellent story from the New Yorker:
1. Grant Achatz, a devotee of molecular gastronomy, torching cinnamon. “He likes to come up with new culinary ideas late at night, when the restaurant is empty, sketching various ‘prototypes’ on pads of paper.”
1.2 Gelled sweet potato, brown sugar, and bourbon, tempura-fried on a torched cinnamon stick.
2. Huckleberry juice thickened with modified starch and frozen.
3. Tropical fruits under a sheet of coconut.
and other creations….
Buy the book: Alinea Book by Grant Achatz