I went to a molecular gastronomy talk put on by Michael Zbyszynski at Maker Faire a few weeks ago. Here’s the bullet points I wanted to remember
Get supplies here: http://le-sanctuaire.com/ 315 Sutter Street on the 5th Floor
Recipes: Read the “Hydrocolloid Recipe Book”
Sous Vide cooking (pronounced “sue veed”) is used by about 60% of the food on your plate at most restaurants.
Carrot Juice Caviar recipe: http://www.instructables.com/id/Carrot-Caviar/
a very interesting example as to what you can do with molecular gastronomy
A blog I found on the subject