Working With Modern Thickeners at Harvard | CookingDistrict.com

Working With Modern Thickeners at Harvard

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For the fifth installment of Harvard's Science & Cooking Lecture series Spanish chefs Fina Puigdevall and Pere Planagumŕ of Les Cols, and Paco Perez of Miramar wax poetic about Catalan cuisine, emulsification, xanthan gum, and of course, Salvador Dali.

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