Molecular gastronomy

two examples of cook with liquid nitrogen

United States Patents
US-7087003

Inventor of molecular gastronomy is Pierre Gilles de Gennes, Nobel Prize  for Physics in 1991. He, since 1992, broughttogether chemists biologists and chefs in order to make scientific experiments in the kitchen to get to develop a "theory of thedish. 

"Frenchman Hervè This, author of several books on molecular gastronomy, wasthe first chef to put on paper innovation dishes prepared with scientific methods.

The principal point of this method is the review of cooking method to create new flavors and improved dishes from the gastronomic point of view; cooking is often done without a flame. Alternative methods, based on the study of modification of the molecules of food, to create new flavors,  but even more they can offer new and more advantageous features of dishes,including its diet. For example it's possible cook fish in a mix of cast sugar , without oil and discovered that with this mixture halves cooking time, retaining the moisture of the fish. 

It'a new method all to discover. You can see a video of molrcular food preparation.