Science & Cooking Public Lectures

סדרת הרצאות של טובי השפים בקורס של אוניברסיטת הרווארד:

This public lecture series discusses concepts from the physical sciences that underpin both everyday cooking and haute cuisine. Each lecture features a world-class chef who visited and presented their remarkable culinary designs: Ferran Adria presented spherification; Jose Andres discussed both the basic components of food and gelation; Joan Roca demonstrated sous vide; Enric Rovira showed his chocolate delicacies; Wylie Dufresne presented inventions with transglutaminase. Th…

(קיראו ו/או הגיבו להמשך הפוסט אצל כותבו: בישולימ'ס )

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