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San Jose Mercury News
The new trends in kitchen science
Palo Alto food writer Harold McGee is best known for decoding the science of everyday cooking. But he also played a supporting role in the development of the "experimental cooking" movement that brought foam, faux caviar and edible paper to the menus of top restaurants around the globe. He helped organize a series of workshops on so-called "molecular gastronomy" that brought together researchers, food writers and chefs in Erice, Sicily,... (23/06) MoreKeyword(s) : Kitchen, Restaurant, Gastronomy, Foam, Caviar
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