Beard on Food
Food enthusiasts will delight in poring through this second printing of "Beard on Food", originally published in 1974. The volume contains a collection of the prominent food critic's writings and more than 200 recipes.
Moët & Chandon's Le &
In a luxurious marriage of champagne and gastronomy, Moët & Chandon has teamed up with France's three-Michelin-starred chef Yannick Alléno for Le &, a "culinary journey" at Moët & Chandon's estate in Epernay. As we recently discovered, the sensory...
Ferran Adrià: Notes on Creativity
If you read Ferran Adrià's explanation of his origins at elBulli, the renowned chef humbly explains that it was simply chance which determined his career. While destiny may have been the impetus for his place in the kitchen, the new exhibition at...
La Vallée des Arômes
by Dora Haller Southern France's Languedoc-Roussillon region is the single biggest wine-producing area in the whole world. Vineyards of all sizes can be found among the region's 700,000 acres stretching from Provence to the border of Spain, but...
Molecular Gastronomy Kit
TheÂ R-EVOLUTION PACKÂ features molecular gastronomy kits for cuisine and cocktails. PrepareÂ spectacular dishesÂ like chocolate spaghetti, heavenly lemon foam or mint caviar beads. This showstopper set includes 100 food additive sachets, specialized...