WOW! I AM SO GLAD TO SEE HOW THIS IS DONE! I DID A "molecular gastronomy" EVENING AT JOSE ANDRES MiniBar, FANTASTIC FOOD of "fuzz, foams, bubbles, smoke & mirrors" not a "bib gourmand" AT A MICHELIN 3 STAR PRICE? Chef Jose Andrés and Executive Chef Katsuya Fukushima both worked for CHEF FERRAN ADRIA at elBulli.
i want that book!im from greece and molecular gastronomy its no so popular but ....ilove cooking that!
lupodiinverno 1 year ago
anyone know if they have this in English??
dkzacer 2 years ago
o chef ferrán adrià é uns dos maiores alquimista da grastronomia mundial
eddy santos / ssa
eddysantosba 2 years ago
WOW! I AM SO GLAD TO SEE HOW THIS IS DONE! I DID A "molecular gastronomy" EVENING AT JOSE ANDRES MiniBar, FANTASTIC FOOD of "fuzz, foams, bubbles, smoke & mirrors" not a "bib gourmand" AT A MICHELIN 3 STAR PRICE? Chef Jose Andrés and Executive Chef Katsuya Fukushima both worked for CHEF FERRAN ADRIA at elBulli.
QUINTESSENTIAL C U I S I N E©
by Wilbur M. Reeling
epicurean raconteur
QuintessentialCuisine.Blogspot.
WREELING21 4 years ago