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robertogreco : moleculargastronomy   6

The Miracle Worker: Chicago Chef Grant Achatz -- Printout -- TIME
"If most chefs are musicians — soul, rock-'n'-roll or punk — Achatz is a poet. Nearly all his dishes are so precise and delicate, they are plated with tweezers. Although the food is delicious, it's also embarrassing, like someone's revealing too much to a stranger. It forces you to think about every bite. It's anti — comfort food. It's also the kind of food that pisses people off. Even though it can take months to get a reservation, even though the basic prix fixe meal is $195 before drinks, tax and tip, and even though Alinea has won every conceivable award (Gourmet magazine's best restaurant in America, the continent's highest entry on S. Pellegrino's list of best restaurants in the world and, most recently, three stars from Michelin), some people still walk out midmeal. "It's so hypocritical," says Achatz (whose name rhymes with rackets). "People will be carrying around iPhones, but they won't accept change in other mediums like food and art and music."
food  cooking  restaurants  chicago  grantachatz  moleculargastronomy  alinea 
january 2011 by robertogreco
Heston Blumenthal - Wikipedia, the free encyclopedia
"Apart from a week's work experience in Raymond Blanc's kitchen and a short time in Marco Pierre White's, he is self-taught."
moleculargastronomy  hestonblumenthal  autodidacts  restaurants  science  uk  gastronomy  chemistry  cooking 
august 2010 by robertogreco
THE FUTURE OF FOOD Molecular Gastronomy for the Masses - Popular Science
"For the advanced kitchen chemist, or the merely curious—discover the high-tech appetizers, entreés and desserts behind today's culinary revolution"
cooking  food  moleculargastronomy  recipes  gadgets 
october 2007 by robertogreco

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