I've been reading HervÃ© This' book, Molecular Gastronomy. If you're not familiar with the term "molecular gastronomy," it refers to the application of science to cooking and is typified by the creations of Ferran AdriÃ at elBulli and Grant Achatz at Alinea. These chefs apply cutting edge, often high-tech techniques (many of which they invent themselves) to food.
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KevinÂ Weeks is a Gather food correspondent (Paisano), personal chef, cooking teacher, and writer in Knoxville, Tennessee who spends too many hours on his feet, cooking. "Paisano" is a column focused on peasant dishes from around the world. To read more of Kevin's writings or connect to him click here. His blog,Seriously Good, is read by 75,000 cooks a month and in addition he writes a weekly column forSpot-On.