[Sca-cooks] Foams

[David Walddon]

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.
> 
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