We know and love the molded custard dessert called crema catalana, but here it takes a more dynamic form. This foam is sexier than whipped cream and is especially delicious on berries.
I wonder if the science-food trend hasn’t gone too far. Molecular gastronomy, whimsically interesting though it may be, does not equal molecular satisfaction.
We've been cooking like cavemen since man first found fire. But with scientists invading the kitchen, reports Daniel Zwerdling, all that is about to change.
The coffee foam attains its consistency with the help of a charged siphon. If you don't own one, don't worry—the coffee mixture can also be served, chilled but unfoamed, as a sauce.
Elizabeth David's books on French and Italian country cooking in the 1950s revealed a world of real food uninhabited by the high priests of haute cuisine.