Great Reads

I If there is a pantheon of great culinary writers, Bernard Clayton, Jr. belongs in it, right up there with his contemporaries in the latter third of the 20th Century, like James Beard, or Julia Child.

IN FOUR BARS OR LESS... Hervé This’ Molecular Gastronomy: Exploring the Science of Flavor is a landmark book in the culinary arts.  My “perfect eggs,” and many other revelations about how foods ‘are,’ that I have discovered, began with the science...