Molecular Gastronomy.

[Lord Michael Lewis]

What is your honest opinion of molecular gastronomy and its exponents?

Is it a good thing for the British restaurant industry?

[tripe]

I know that when you boil an egg it goes hard. I don't need to know why.

As with every approach to cooking there are masters and their disciples and then there is the idiot attemting to emulatein the background. The masters will cook an exemplary meal as will their disciples eventually. The idiot will imitate without passion or skill and that is where the travesty starts.

[Lord Michael Lewis]

Who do you consider to be the 'Masters'?

[tripe]

There can be only one Heston

[Lord Michael Lewis]

... and one Ferran Adria,.. and one Michel Bras,.. and one Pierre Gagnaire...

[tripe]

possibly veryt true but it wouldn't be fare to assess their ability when I have not eaten thefruits of their chemistry