The term "molecular gastronomy" does not describe our cooking, or indeed any style of cooking. Ferran Adria, Heston Blumenthal, Thomas Keller and Harold McGee step up with an international agenda for great cooking. "Three basic principles guide our cooking: excellence, openness, and integrity." Great principles, they should be applied to a lot more than cooking.
Posted on December 11, 2006
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Megnut is a site about food written by Meg Hourihan. She lives in NYC. More...
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around December 11, 2006...
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