The era of such molecular gastronomy
was experienced by a privileged subset of food lovers, and the publics fascination with it has faded.
Summary: XPRESS meets Atul Kochhar, twice Michelin-starred Indian chef and a Masterchef judge to understand his take on molecular gastronomy
, food culture in Dubai and where he dines when in Dubai
Originally from Armenia, Hakobyan joins the Marriott family with seven years' experience and a love for molecular gastronomy
Contract awarded for We are pleased to invite you to submit and delivery of the provision of molecular gastronomy
for secondary 3na students.
I have seen food trends from rationing in the war to molecular gastronomy
, and nothing makes me more annoyed than 'clean eating"' - Cookery writer Prue Leith, the new judge on The Great British Bake Off, below WRITE Letters Editor Media Wales Ltd, Six Park Street, Cardiff CF10 1XR e-mail readers@walesonline.
Gnocchi -- the traditional Italian potato pasta -- was decorated with pearls of oil and truffles to create a dish that combines tradition with the innovative touch of molecular gastronomy
I must have used two chillies on steroids, either that or there was some molecular gastronomy
going on that escaped me, but they certainly sparked a riot in my mouth.
But something about the mix of topics and experiences jelled into a delicious melange of molecular gastronomy
Founded by Jewish-Argentinian chef Tomas Kalika, it serves creative takes on classic foods from global Jewish cuisine: everything from sous-vide gefilte fish wrapped in softened strips of carrot and topped with micro greens and fish roe, to Kalika's take on Jerusalem mixed grillwhich, in a nod to molecular gastronomy
, pairs the spiced chicken hearts and livers with hummus foam.
Tucked in a quiet corner of Al Khuwair, Jashn restaurant, known for its fusion food, brings molecular gastronomy
to its kitchen.
He laughs: "I'm stepping back from the currently complicated to let the ingredients do the talking; if we really needed all this elaborate molecular gastronomy
we'd have starved and shuffled off this mortal coil a long time ago.
I've always been really interested in molecular gastronomy
and applying that to my desserts.