Tuesday, December 11, 2007

FCI Alum Wylie Dufresne Proves That Cooking Is In Fact Chemistry

FCI Alumni Wylie Dufresne is fusing the worlds of science and cooking in order to create new recipes for his Lower East Side restaurant, WD-50 while still staying true to French cooking. By using such ingredients as hydrocolloid gums and Xantham, Dufresne has created recipes for butter that does not melt in the oven, deep-fried hollandaise sauce, and flexible foie gras. “ To read more, click here

1 comment:

Dennis said...

what he's doing is the style of cooking i'm going for. Would it be wiser to get practice from a kitchen or go to school to get the full understanding of the concept?