Speaking of Molecular GastronomyModernist
Posted 15 October 2002 - 05:56 PM
By the way, I don't know how much you actually have to do with the design of your web site, but congratulations. I first encountered it several months ago and have re-visited it many times. I have found your comments there very useful.
"Behold, I teach you the ubermunch. The ubermunch is the meaning of the earth. Let your will say: the ubermunch shall be the meaning of the earth!" -Fritzy N.
"It's okay to like celery more than yogurt, but it's not okay to think that batter is yogurt."
Serving fine and fresh gratuitous comments since Oct 5 2001, 09:53 PM
Posted 16 October 2002 - 04:53 PM
With continued work on this subject and more stuff about it in print, I hope that that this barrier will begin to disappear.
Over the last couple of years, I have thought heavily about this and cannot come up with a better description that is as short as this.
This does not cover the whole aspect of my cooking. It is still founded on classical French cuisine but the real drive for me is the psychology of flavour and perception of taste.
So, I need to come up with a description that combines these three things;
The Fat Duck
The Fat Duck website