Swinging Bacon - Image Source: Alinea Restaurant food gallery
Today I cruised over to Slashfood and saw a post regarding the Gastronomie blog’s day by day expose (a delicious and curious one) on her visit to Alinea in Chicago.I have never visited Alinea but from the accounts you read on Gastronomie and eGullet, it is clearly in the vein of high-tech molecular haute cuisine (Molecular Gastronomy).
The most prominent practitioner of Molecular Gastronomy would be Ferran Adria chef of El Bulli in Rosas, Spain.
” by David Joachim and Andrew Schloss right now and I have to say I am LOVING this book. Will post review soon!