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An apple is an apple...Or not? Kris Goegebeur shows that there is more to fruit than one would think. Whoever believes that there are ...
Molecular Gastronomy, Bistronomy, Avant Garde Cuisine, or even Cocina de Vanguardia all mean the same thing--playing with food science to bring flavour, texture, and taste ...
'I believe that cuisine is the most important link between nature and culture.' Alex Atala
'A cuisine unlike anything I've ever had in my ...
From an often controversial job as one of Australia's most powerful food critics, Matthew Evans stepped, unknowing and untested, off the treadmill. Leaving the ...
This is the ultimate companion for those who want to improve their patisserie making skills, whether it be macarons, madeleines, meringues, eclairs or financiers. Chapters ...
When did we first serve meals at regular hours? Why did we begin using individual plates and utensils to eat? When did "cuisine" become a ...
