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Anyone who want to be a decent cook or even a decent sandwich maker should know a thing or two about the five taste categories, namely: spicy, sweet, salty, sour/bitter...
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Whether you worked for the most influential chef in the middle of the twentieth century, Fernand Point, at La Pyramide, in Vienne, France or as chef at the Waldorf Astoria...
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Okay, so what is molecular gastronomy? Well, had you asked a chef that question in the nineties, chances are they’d tell you molecular gastronomy is the study of the chemical...
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