Word: michelin
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Francophobes who cast all French as neurotically hostile to anything foreign would be wise to upgrade their perceptions. Last week, the supposed champions of shrill nationalism responded with a Gallic shrug to the news that France's legendary Michelin guide will be edited by a German. The clichéd image of France as a bastion of macho swagger took a beating as well: the bible's new boss is a woman. (See TIME's Top 10 food trends of the year...
Melon caviar, spherical lemon tea, transparent pasta, and ham consommé are some of the foods that can be found at elBulli, Ferran Adrià ’s three-Michelin-star restaurant in Catalonia, Spain. The world-renowned chef, known for mixing food and science, spoke about his novel creations to a packed audience last night in Jefferson Hall. Adrià has pioneered, for example, the art of melon caviar—he combines cantaloupe and water with the chemicals alginic acid and calcic to create the spherification of tiny caviar-like balls. The use of scientific techniques?...
Chichi Chinese Food. Michelin has published its first ever guide to Hong Kong and Macau. It includes two three-star restaurants, if you've got a client to entertain; or if your expense account can't swing that, there are 26 restaurants where you can get three courses for less than $40. (See 10 things to do in Hong Kong...
...cities worldwide, with specific food, drink and seating recommendations, useful tips like "crazy buzzy, come at a weird time" or "warning, your plastic has no power here," plus Q&As with local luminaries. If you're looking for something less stodgy than Zagat and more personal than Michelin, the Black Book may be for you. You can also download the free Black Book app to your iPhone, if you don't want to spring for the paperback...
Another molecular tome, The Big Fat Duck Cookbook (Bloomsbury USA; $250), includes recipes like nitro-scrambled egg-and-bacon ice cream that are probably out of reach for amateurs. But, says author Heston Blumenthal, whose Fat Duck restaurant in Bray, England, got three stars from Michelin, "we still have lots of little bits and techniques people can pull out and use at home," like poaching potatoes before frying for crisper chips. Blumenthal, by the way, is not fond of the term molecular gastronomy, which he thinks sounds élitist. "Everything in cooking is chemical," he says. "Water is a chemical...