Embracing the advent of 'molecular gastronomy', an emerging food trend
date:Sep 29, 2012
, but also goes far from the conventional texture that we are used to. There is a new breed of chefs that makes meal in most unexpected ways like Ferran Adria (El Bulli, in Spain), Heston Blumenthal (Fat Ducks, in UK), Grant Achatz (Alinea USA) and Sabby (Olive Bar Kitchen, India) - imagine spaghetti made out of tomato soup, fruit juice caviar that just burst in your mouth, or floating clouds that taste like preserved lemon.

New methods

Cooking has gone from everyday drudgery of boiling, chop
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07/12 03:04