In the last six months, two highly important steps have occurred in the food sector. First, after decades of effort from myself, promoting the new way of cooking that I called "note by note" cooking (NbN) (explained below), a fine dining restaurant moved entirely in this direction. The restaurant, started, in Warsaw, Poland, serves "molecular cuisine" dishes, i.e., food prepared with modern tools such as siphons, rotary evaporators and liquid nitrogen.
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