MOLECULAR GASTRONOMY AT HOME BY JOZEF YOUSSEF
Molecular Gastronomy at Home the book by Jozef Youssef Molecular Gastronomy at Home by Jozef Youssef is a book for avid home cooks, professional chefs and culinary academics. The book […]
A BRIEF TASTE OF PERU – LUNCH AT RESTAURANT LIMA IN LONDON
I first came across Lima while trawling the internet for information about Peruvian food in London (as part of my wider research on Peruvian food and culture in general). After […]
LONDON GASTRONOMY SEMINARS
As part of my ongoing quest to learn more about food science I was advised by renowned French chemist Herve This to attend seminars organised by London Gastronomy Seminars. Having previously […]
A PRIMER ON SMOKING AND CURING
I’ve recently short listed a number of cooking techniques in which I want to further my understanding. The science of cooking extends well beyond what has been popularized in the media; […]
SUSTAINABILITY – AN ONGOING ISSUE
Last week I met Chef Martin Scholz, head chef of Catch restaurant at the Andaz – Hyatt hotel here in London. Since taking the helm at Catch 2 years ago […]
CAPITALIZING ON HUMAN CAPITAL
Why the restaurant industry is missing out on a key ingredient! The restaurant business is no spring chicken, it has a history which dates back to the 1700s and a […]
BIG IN JAPAN – MY TOKYO TRIP
The spark which triggered my fascination with Japanese cuisine and food culture can be traced back to one book, Michael Booth’s ‘Sushi & Beyond’. Apart from being very well written […]
POLYSCIENCE: EQUIPMENT FOR THE MODERN CHEF
Polyscience has become an increasingly well known brand within culinary circles. Their forward thinking specialist kitchen equipment is both unique and innovative. Products such as the Anti-Griddle were developed specifically […]
CLIFTON FOOD RANGE LAUNCH THE NEW DUOBATH
Sous vide cooking is tipped to be one of the main cooking trends of 2012. The Sous Vide technique involves ingredients being vacuum packed and then slowly cooked in water at […]