Nnder the influence of Modernist Cuisine, the 2,438-page, 52-pound bible of deconstructionist cooking, the process of cooking has come to overwhelm the basic joy of eating. Cookbooks have become so complicated and require such an armada of high-tech equipment that their recipes should come with a warning to amateurs: Don't try this at home. “Recently I had dinner at a restaurant that advertised a certain celebrity chef had consulted on the menu. I was subjected to a 15-minute ...

Register to view this Article

Why Register for FREE?

 

Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.