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Modernist Cuisine consists of five major volumes plus a spiral-bound kitchen manual, which reprints recipes and reference tables from the major volumes on water-resistant paper for use while cooking. History and Fundamentals, includes a chapter that chronicles the intellectual history of culinary movements, culminating with a detailed history ...
The Ten Commandments of Nouvelle Cuisine aim to set general guidelines for cooking nouvelle cuisine. [1] These commandments were published by the French food journalist Henri Gault. [2] The commandments are as follows: [3] Thou shalt not overcook. Thou shalt use fresh, quality products. Thou shalt lighten thy menu. Thou shalt not be ...
Grant Achatz (/ ˈ æ k ɪ t s / AK-its) (born April 25, 1974) [1] is an American chef and restaurateur often recognized for his contributions to molecular gastronomy or progressive cuisine.
ELLE DECOR A-List architect Stephanie Goto dishes out Japanese craft tradition with a side of global influence at Jean-Georges at the Shinmonzen.
The menu is intentionally designed to give diners a view into the people who influenced New Orleans cuisine today. Everything here is served family-style in homage to West African dining tradition ...
That book, which earned a James Beard Foundation Award for "cookbook of the year" in 2012, was followed by the books Modernist Cuisine at Home, [52] The Photography of Modernist Cuisine, [53] Modernist Bread, [54] and Modernist Pizza, [55] all self-published by Myhrvold and with him as lead author.
Spherification of tea Spherification of apple juice. Spherification is a culinary process that employs sodium alginate and either calcium chloride or calcium glucate lactate to shape a liquid into squishy spheres which visually and texturally resemble roe.
Antoine's. New Orleans Opened: 1840 Calling itself the nation's oldest family-run restaurant, Antoine's put New Orleans on the culinary map. As well as being the birthplace of famous dishes such ...