Many of these recipes are ambitious, even for seasoned cooks. For the best results, read through the full recipe and ingredient lists, take notes, and make a plan before starting to cook. Some techniques are challenging, others require specialty equipment, and others will take more time than you think.
Find the highest-quality ingredients you can (see Sources, here). Use a scale and follow instructions carefully. Be patient. If you’re confused by an ingredient, tool, or method, look in the Glossary (here) or search online—a little persistence will be rewarded. And have fun!
IMPORTANT NOTE: These recipes were created for use in a professional kitchen that has been outfitted with laboratory gear, by chefs who have trained in the proper handling of the ingredients and equipment. Where possible, we suggest substitute preparations when techniques used in the Moto kitchen are not easily replicated in the home. But this book also contains recipes that are not intended to be tried at home, such as ones that employ edible inkjet printing, sous vide circulators, liquid nitrogen and insulated dewars, pressurized-gas whipped-cream canisters, butane torches, a Class IV CO2 laser, or unconventional ingredients, such as edible packing peanuts. Some of these techniques can be dangerous if not executed properly. Recipes listing the special equipment and ingredients above should not be attempted by anyone other than trained professionals. The proprietors of this book and its publishers disclaim any liability for failure to comply with this precaution.
In all cases, exercise caution and take the appropriate safety measures. If you are not confident in your ability to safely use the tools, ingredients, and techniques described in a recipe, simply enjoy it as a thought experiment that illuminates the creative potential in food.