i hate the term, but i am looking for some good resources on "molecular" techniques. i've googled a lot but come up with a lot of different procedures and most of it confusing to me. i really know nothing about it, but my chef and i are trying to kind of teach ourselves. are there any good books out there yet? i know about "allinea", "el bulli", "fat duck", "molecular gastronomy" by herve this, etc....i'm looking for something more along the lines of jacque pepin's complete techniques, but for "mg". just a good website with very detailed info. we really want to play around with it, but are having a hard time finding a good one stop source of information. any help is very much appreciated!