Food 2.0: Chefs as Chemists
New York Times: Food 2.0: Chefs as Chemists
An overview of some of the most recent development in the cooking world, where chefs are using techniques and ingredients from chemistry to develop a new style of cooking.
Chris' Linkjockey blog links to unique, fantastic sites on the web that you haven't seen before.
Showing posts with label hydrocolloid. Show all posts
Showing posts with label hydrocolloid. Show all posts
Tuesday, November 6, 2007
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