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Molecular Gastronomy and the Science of Food
June 6, 2013 by Leave a Comment
Chef Wylie Dufresne is often cited as being at the forefront of molecular gastronomy, but even he, who took the James Beard Award this year for Best Chef in New York City, had interesting take aways from The Taste of Science dinner last week.
Read the full article on WSJ, and don’t miss the inspiring slideshow.
paigepapers.com 