Oct 25, 2012

nearly there

nearly there

[from the archive]

R&D in high-end cuisine looks a lot like R&D anywhere else, but some of its frustrations are domain-specific. up top, a dish that was nearly there but, as things turned out, not quite there enough.

read more here in the first of a series of vignettes on hydration is our highest priority illustrating life in some parts of the remarkably small world of research and development in food.

No comments: