This fascinating article by Jacob Mikanowski tries to get to the bottom of the hi-tech food revolution that has turned cooking into an art form.
Tag: Nathan Myhrvold
Recipe of the Week: One-ingredient “Ice Cream”
So I want ice cream, low calorie, no fat, full-flavor, luscious texture, freshly made, but easy, and cheap. I know, you’re quoting the Stones, “you
Exploring the Philosophy of Food and Wine 