Attention folks: Molecular gastronomy is passé. Note-by-note cuisine is where it’s at. Or so says Hervé This, the French chemist and chef who, with the late physicist Nicholas Kurti, pioneered ...
Hervé This, co-creator of molecular gastronomy, holds up one of his creations for inspection. This is now on to a new, more challenging way of cooking. Just as in art, music, dance, and literature, ...
Translation of: La cuisine note à note. A landmark in the annals of gastronomy, liberating cooks from the constraints of traditional ingredients and methods through the use of pure molecular compounds ...
Les protéines sériques du lait s'imposent pour la réalisation des 'diracs', à côté des protéines de blanc d'oeuf ou de diverses protéines végétales, qui sont au programme de la finale de la 7e édition ...
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