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Embracing the advent of 'molecular gastronomy', an emerging food trend
date:Sep 29, 2012
ur food.

We should break away from the myths generated by old house chefs that these ingredients are bad for health, as most of the ingredients that are used in this cuisine are used in the food processing industry in producing different products.

But we should always keep in mind not to overdo the form as excess of anything is bad be it the additives used in modernistic cuisine or a simple oil or sugar used in everyday cookery.

Modernist cuisine or molecular gastronomy is a revolution in foo

12/22 05:05