(you can click through the entire presentation at the end of this post) I really enjoyed taking part in the recent MG seminar in Copenhagen, and the greatest surprise was when I received a kind email from Michael Bom Frøst…
Rene Redzepi sees no contradiction between science and his style of cooking. He also promoted his book NOMA at the press conference at The Flemish Primitives 2011. It came as no big surprise that NOMA defended its no. 1 position…
The launch of Flavour, the journal I mentioned recently, is right around the corner. To celebrate the launch they give away 10 copies of Peter Barham’s Science of Cooking to anyone who registers for their article alerts before 1st July.…
