Adria, Blumenthal, Keller and McGee with statement on “new cooking”
On Sunday, November 10 2006, in The Guardian, Ferran Adria, Heston Blumenthal, Thomas Keller and Harold McGee shared a statment on the “new cooking” with the readers. They feel “widely misunderstood”...
View ArticleBlumenthal: “Molecular gastronomy is dead”
As a follow up to last weeks statement from Adria, Blumenthal, Keller and McGee (article, my comments) The Guardian have interviewed Heston Blumenthal. He now says that MG creates artifical boundries:...
View ArticleClik here to view.
Edible cocktails with gelatin
Recipes for Bluberry martini jelly shots (top right), B-52 jelly shots (bottom right), Prosecco gelée (middle left) and Gin and Tonic gelée (middle) are given below. Just wanted to point you to a...
View ArticleClik here to view.
Kitchen chemistry is changing the world
A recent cover feature of Time magazine was “10 Ideas That Are Changing The World”. According to journalist Joel Stein ” ideas are the secret power that this planet runs on”, and guess what? Idea #5...
View ArticleClik here to view.
10 elements of basic kitchen knowledge
Salt in oil. According to Pierre Gagnaire, this is Hervé This’ main discovery. It allows him to sprinkle salt on dishes without the salt dissolving in water from the dish. Thereby the “crunch” of the...
View ArticleClik here to view.
Nathan Myhrvold in NYT – news on upcoming book
Nathan Myhrvold giving a TED talk about some of his many interest (click image to see video). Photo by Neil Hunt from flickr.com (CC BY-NC 2.0).I usually don’t post about newspaper articles, but Jack...
View ArticleClik here to view.
No-knead bread
Update: I’ve written up a short post about no-knead bread in Norwegian – Brød uten å kna – to accompany my appearance in the popular science program Schrödingers katt. I know – since the NY Times...
View ArticleAdria, Blumenthal, Keller and McGee with statement on “new cooking”
On Sunday, November 10 2006, in The Guardian, Ferran Adria, Heston Blumenthal, Thomas Keller and Harold McGee shared a statment on the “new cooking” with the readers. They feel “widely misunderstood”...
View ArticleBlumenthal: “Molecular gastronomy is dead”
As a follow up to last weeks statement from Adria, Blumenthal, Keller and McGee (article, my comments) The Guardian have interviewed Heston Blumenthal. He now says that MG creates artifical boundries:...
View ArticleClik here to view.
Edible cocktails with gelatin
Recipes for Bluberry martini jelly shots (top right), B-52 jelly shots (bottom right), Prosecco gelée (middle left) and Gin and Tonic gelée (middle) are given below. Just wanted to point you to a...
View ArticleClik here to view.
Kitchen chemistry is changing the world
A recent cover feature of Time magazine was “10 Ideas That Are Changing The World”. According to journalist Joel Stein ” ideas are the secret power that this planet runs on”, and guess what? Idea #5...
View ArticleClik here to view.
10 elements of basic kitchen knowledge
Salt in oil. According to Pierre Gagnaire, this is Hervé This’ main discovery. It allows him to sprinkle salt on dishes without the salt dissolving in water from the dish. Thereby the “crunch” of the...
View ArticleClik here to view.
Nathan Myhrvold in NYT – news on upcoming book
Nathan Myhrvold giving a TED talk about some of his many interest (click image to see video). Photo by Neil Hunt from flickr.com (CC BY-NC 2.0).I usually don’t post about newspaper articles, but Jack...
View ArticleClik here to view.
No-knead bread
Update: I’ve written up a short post about no-knead bread in Norwegian – Brød uten í¥ kna – to accompany my appearance in the popular science program Schrí¶dingers katt. I know – since the NY Times...
View ArticleAdria, Blumenthal, Keller and McGee with statement on “new cooking”
On Sunday, November 10 2006, in The Guardian, Ferran Adria, Heston Blumenthal, Thomas Keller and Harold McGee shared a statment on the “new cooking” with the readers. They feel “widely misunderstood”...
View ArticleBlumenthal: “Molecular gastronomy is dead”
As a follow up to last weeks statement from Adria, Blumenthal, Keller and McGee (article, my comments) The Guardian have interviewed Heston Blumenthal. He now says that MG creates artifical boundries:...
View ArticleClik here to view.
Edible cocktails with gelatin
Recipes for Bluberry martini jelly shots (top right), B-52 jelly shots (bottom right), Prosecco gelée (middle left) and Gin and Tonic gelée (middle) are given below. Just wanted to point you to a...
View ArticleClik here to view.
Kitchen chemistry is changing the world
A recent cover feature of Time magazine was “10 Ideas That Are Changing The World”. According to journalist Joel Stein ” ideas are the secret power that this planet runs on”, and guess what? Idea #5...
View ArticleClik here to view.
10 elements of basic kitchen knowledge
Salt in oil. According to Pierre Gagnaire, this is Hervé This’ main discovery. It allows him to sprinkle salt on dishes without the salt dissolving in water from the dish. Thereby the “crunch” of the...
View ArticleClik here to view.
Nathan Myhrvold in NYT – news on upcoming book
Nathan Myhrvold giving a TED talk about some of his many interest (click image to see video). Photo by Neil Hunt from flickr.com (CC BY-NC 2.0).I usually don’t post about newspaper articles, but Jack...
View Article
