Travel to Istanbul, an ancient Turkish city with a culinary past...
Around the world, chefs and farmers are using their culinary talents...
Tuscany abounds with pride and passion for local ingredients. Meet...
Favorite Food and Travel Sites
Web-Exclusive Recipes
Dessert of the Month
Favorite Cookies: 1941-2008
Cocktail of the Week
Four Farmers Project
Politics of the Plate
Sustainable Seafood Guide
Extreme Frugality
Roadfood
Eight Great...
The Kid’s Menu
The Gourmet Q + A
View All Video
A new generation of chefs is exploring the bold frontier of molecular gastronomy, an emerging culinary discipline that focuses on the science of cooking. They think about the restaurant experience as a whole, the emotions surrounding the food, and the way it is served. First, we’ll learn how Raymond Capaldi uses liquid nitrogen as an unusual palate cleanser in Australia. Then, we’ll visit two Chicago innovators: Homaru Cantu, a culinary wizard who serves innovative fare such as edible menus and dehydrated pastries; and chef Grant Achatz, whose high-tech creations at four-star restaurant Alinea are served on specially designed sculptural holders with no flatware. Join us as we discover how these avant-garde chefs are creating new and exciting foods that are cutting edge, delicious, and above all, entertaining.
- Keywords
- diary of a foodie,
- video,
- molecular gastronomy
SUBSCRIBE TO GOURMET
and save 69% off the newsstand price!
12 issues for $12 + $3 shipping & handling
*plus applicable sales taxNon-USA - Click Here
*plus applicable sales taxNon-USA - Click Here
* Required fields
Ratings + Comments
Post a Comment