Gastrophysics

How a former cosmologist and Microsoft boss is changing cooking. It’s been described as the cookbook to end all cookbooks. El Buli’s Ferran Adria said, “it will change the way we understand the kitchen,” while Tim Zagat said it was, “the most important book in the culinary arts since Escoffier…” The man behind Modernist Cuisine:…

Marco Pierre White: What I’ve Learned

Cooking is a philosophy, not a recipe. There’s no science to it… unless it’s pastry, then it’s chemistry. The key to a great steak is buying great meat but you have to get the heat right into it. There’s nothing worse than ordering a rare steak and it being served cold. I really don’t understand…