derek | Shared With: Everyone - Oct 17 2007 | food, molecular gastronomy, sous vide, technology
Quoted: In the kitchens of today's cutting-edge chefs, food processors share prep space with appliances straight out of the lab. See our gallery of the most extreme kitchen tech—as well as some more accessible gizmos for the home chef
- derek | Shared With: Everyone - Mar 05 2008 | food, restaurants, molecular gastronomy
wd~50 gets a three star NYT review.
Quoted: At WD-50, Wylie Dufresne pushes hard against the bounds of conformity to produce food that’s not only playful but also joyful and even exhilarating.
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