Entries tagged with 'Identità Golose'
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LA Times Food Section Roundup: Crepes, Ice Cubes and a Chef's Conference

Regina Schrambling on the third Identità Golose, The taste of things to come: At a most unusual chefs' conference, great ideas trumped pomp and pretention: "There were chefs quoting Kandinsky and Lars von Trier as comfortably as they evoked Escoffier. There were chefs filling balloons with spices to pop over dinner plates, and chefs demonstrating how to flavor the bread crumbs so ubiquitous in Italian cooking with lime zest and syrup. They were using all the new-wave toys — agar-agar and sous vide and digital thermometers and no end of Pakojets — but they were also sharing discoveries as basic as this: Baking butternut squash or sweet onions on a bed of rock salt will concentrate the flavor and texture."...

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Post a Comment | Posted by Lia Bulaong, February 7, 2007 at 2:21 PM
Tagged: cocktails, crepes, french, ice, Identità Golose, LA Times, molecular gastronomy, Regina Schrambling