[Sca-cooks] Foams

David Walddon david at vastrepast.com
Wed Jan 20 17:35:27 PST 2010

You forgot two of my favorites!
F12 in Stockholm and The Fat Duck in the London area.

Yes I love it. Yes I think it is food. Yes I incorporate it into my dinner
parties. Hate me if you want to I LOVE ALL FOOD!

Eduardo, who when not thinking Martino is usually thinking Adria!

On 1/20/10 4:42 PM, "Johnna Holloway" <johnnae at mac.com> wrote:

> Names to look for would be
> Ferran Adria of El Bulli which is in Spain (Bourdain did a program on
> him.)
> http://nymag.com/restaurants/features/23158/
> Wikipedia sums it up as
> "Most of the recipes included are complex and require many out-of-the
> ordinary kitchen appliances, such as a Pacojet, freeze-dryer, liquid
> nitrogen tank, candyfloss machine and Perspex molds."
> In the US
>   Grant Achatz of Chicago's Alinea,
> Wylie Dufresne who is at NYC's WD-50,
> and Jose Andres of Minibar in DC's Cafe Atlantico.
> It shows up every once in awhile on Top Chef and on programs on the
> Food Network.
> The Times Literary Supplement just did this article.
>   January 15, 2010
> Food for thought Molecular gastronomy and the artist by Paul Levy
> http://entertainment.timesonline.co.uk/tol/arts_and_entertainment/the_tls/arti
> cle6989807.ece
> Johnna
> On Jan 20, 2010, at 4:21 PM, Susan Lin wrote:
>> Molecular Gastronomy.  Wylie Dufresne is famous for it.  Marcel is
>> only a wanna be.
> _______________________________________________
> Sca-cooks mailing list
> Sca-cooks at lists.ansteorra.org
> http://lists.ansteorra.org/listinfo.cgi/sca-cooks-ansteorra.org

More information about the Sca-cooks mailing list