In search of culinary Nirvana
When discussions of deconstructed food and molecular gastronomy occur, rarely do concepts like sustainability come to mind. People (like me), who eat food from the admittedly quirky chefs that make these whacky concoctions, are almost always focused on the hedonistic experience of this type of consumption. This is obviously not lost on Homaro Cantu and …
Continue reading “Moto’s Homaro Cantu & Ben Roche Talk Sustainable Food Science”
For me, SAAM at The Bazaar, the intimately tranquil private chef’s tasting room hidden within The SLS Hotel Beverly Hills, has long been an “I want to go to there” restaurant. It’s one of several unique dining experiences offered inside the upscale Los Angeles hotel, which essentially serves as the West Coast fortress of chef …
When you strip away the fame and the talent, Wylie Dufresne is really just another boy with his toys. Of course, it just so happens that Wylie is talented, famous, and really good with his toys. Recently, the techies behind Gizmodo took a scamper down to wd~50 in New York City to visit Sir Dufresne. …
Hervé This is the man who took science and applied it to food. The easiest way to explain him to the local folk is like this: No Hervé This means no Richard Blais. As the father of molecular gastronomy (and thus molecular cooking), This is an important figure in the culinary world. I really love …
Continue reading “Herve This Launches His Molecular Gastronomy Website”
From Hervé This to Ferran Adrià to our own Richard Blais, science in the kitchen is all the rage. Though molecular cooking finds its’ roots in molecular gastronomy, the two phrases have become synonymous with one and other. Many of us wannabe cooks find ourselves completely out of our league in this department. I did …
Continue reading “A Little On Molecular Cooking (AKA Molecular Gastronomy)”
I love to hear about all the international conventions going on! I am never able to attend, so I basically get the neener-neener feeling by simply visiting the website of the offending event! That said, Tokyo Taste looks like it will be quite an event. Though Terminites (correct conjugation???) do not have the personal connection …
Continue reading “Tokyo Taste 2009 – Another Exciting Out Of Town Event”
No, the title of this post is not some grammatical bastardization of the English language. Hervé This is a person, and an important person at that – especially in the world of foodies. A French Chemist, This, along with Hungarian Nicholas Kurti, coined the phrase "Molecular and Physical Gastronomy” (later shortened to Molecular Gastronomy). If …
Continue reading “Hervé This Deflates A Myth: Salt Does Not Dissolve in Oil”