General Discussion

Molecular Gastronomy

gastronauts/molecular gastronomy

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General Discussion

gastronauts/molecular gastronomy

gordon wing | Oct 9, 2001 05:50 AM

In the current issue of Gourmet (the restaurant issue) there is a very interesting article about how some scientists are taking a different approach to understanding the cooking process. Food for thought....say good-bye to a few old wive's tales. (Harold McGee, Shirley Corriher, etc..)

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