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- Joined Apr 16, 2009
I am a saucier so I have a lot of questions for you. 
What are some of the trends that you see are coming about in recent years especially with the full court press of molecular gastronomy? Will some of the new techniques influence you to update your classic "Sauces". Great book by the way.
What are some of the trends that you see are coming about in recent years especially with the full court press of molecular gastronomy? Will some of the new techniques influence you to update your classic "Sauces". Great book by the way.