So now that it’s over I can talk about it. First Thanksgiving, then Christmas, and finally New Year’s. Pardon the cliché, but the whole thing is stressful.… Read the rest
“Molecular gastronomy is the application of science to culinary practice and more generally gastronomical phenomena.” So says Wikipedia. It is also a book written by the French scientist, Hervé This.
This (pronounced teess) is a chemist working with the Institut National de la Recherche Agronomique (the National Institute of Agronomic Research) and the College de France.… Read the rest
Today we add another voice into the mix of writers. As you probably know, I’ve been wanting to get some insiders opinions on the restaurant industry; a view of what it’s like to be a line cook, a dishwasher, sous chef, etc.… Read the rest