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If You’re really Into Molecular Gastronomy…or Don’t Even Know What It Is

Check out this site by Martin Lersch about molecular gastronomy and the science of cooking. It’s interesting cooking, done with super modern techniques that use nitrogen and other methods to create incredibly rare menus.  If you’re from Chicago or are a super foodie, think Grant Achatz and how he artistically designs and cooks food at Alinea.

If you’re like me and dream of visiting El Bulli, the famed restaurant in Spain by mega-famous chef Ferran Adria, go on to read the article that led me to  in the Washington Post column of one of my favorite chefs, Andreas Viestad. The article was called The Science of Trick and Treat.

Would you ever eat food made with nitrogen?

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