There’s a particular pleasure that commercial vegan products haven’t yet captured: the egg yolk in all of its gooey, globular, food porn-y glory.
Nathan Myhrvold, along with French Laundry chef Francisco Migoya and a 22-person staff, spent four years baking over 36,400 loaves to produce the cookbook. Spanning the history of bread, as well as busting common bread myths like what exactly makes NYC...
Chef Magnus Nilsson doesn't really mind if a steak is slightly undercooked in the middle and slightly overcooked on the outside. After all, the science of cooking perfectly is something that has never existed before now.
The influential Spanish celebrity chef, known for his thick accent and infectious passion for food, hardly spends time in Los Angeles these days but he has built a strong appreciation for the city nonetheless.