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Cooking with science.(food bites)(molecular gastronomy)(flavour combinations)(Brief Article)
Publication: Choice (Chippendale, Australia) Publication Date: 01-MAR-05 |
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COPYRIGHT 2005 Australian Consumers' Association
Fancy a sardines-on-toast sorbet? Or caviar with white chocolate? These are some of the delights spawned by the new science of 'molecular gastronomy'.
Food scientists have been looking at cooking from a new angle and have come up with some surprising results, including rather unusual flavour combinations, so chefs...
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