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Molecular Gastronomy for all!

29/05/2009

par

In: Nos bons plans, Nos coups de coeur, Nouvelles fraîches

Everybody is talking about molecular cooking, the chemistry of cooking, El Bulli, The Fat Duck, Hibiscus…  Spherification, bacon and egg ice cream, fantastic foams and ingredients that sound as though they ought to be kept in a lab.  Here in France, this sort of food is enjoying huge popularity  » olive caviar and mousse of

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