Molecular Gastronomy Ingredients
Last week, I had a wonderful dinner at Alinea in Chicago. Having enjoyed the meal so much, I purchased the cook book. It is flush with wonderful ideas and recipes from Grant Aschatz. Many of the recipes apply molecular gastrononmy (MG) techniques.
Does anyone know where one can purchase ingredients for MG? Specifically, I would like to try a technique using calcium chloride and sodium alginate.
As always, advice is appreciated.