News — good food revolution
Good Food Revolution interview. Featuring Powder for Texture products.
agar carrageenan cedarlane culinary good food revolution humber college John Placko kappa iota Malcolm Jolley Modernist Cuisine Molecular cuisine molecular gastronomy Nathan Myhrvold Nella Cucina sous vide
Here's an interview with Malcolm Jolley @nellacucina http://www.goodfoodrevolution.com/powder-for-texture/