Note sull'episodio
đď¸ EP164 â These books were impressive, innovative and expensive. But does Modernist Cuisine still hold up? We talk cooking with science, gizmos and gadgets vs. cooking with just a knife, a pan, and years of repetition.
đ§ Topics Covered in This Episode:
đ What Modernist Cuisine Actually Is
đ¸ The 500⏠book and who it was really for
đ§ Cooking by intuition vs. cooking by process
𧪠When technology helpsâand when it gets in the way
đ How restaurant scenes evolve
đśď¸ Tradition, adaptation & the gentrification debate
đĽ Go Fact Yourself â Why searing doesnât lock in juices
đŠ Follow & Support Us:
đ˝ď¸ Everything in one place:
Parole chiave
foodcookingcultural appropiationcookbookschefbooksrestaurantfood industrygastronomymichelin starredgourmetculinary culturetraditional dishespot luckpotluckfood talksspicy foodflavorspot luck food talkspotluckfoodtalkschefskitchencookingtechniquesdishesmichelindishfine diningculinarycarreermichelin starsrestaurant guidecelebrity chefsDavid changmodernist cuisineworld's 50 bestcookcheflifebecoming a chefrestaurant designfood scienceflavorback of the housementorsyoung chefsback of housecreative chefChef Interviewscareer tipsaspiring chefsChef Q&ACooking MythsKitchen RulesRestaurant SecretsChef Tipsprofessional cookingfood cultureculinary techniquesrestaurant industry insightsculinary ruleskitchen managementmolecular cuisineAnthony Bourdain