total posts: 4
A homemade version of el Bulli's two metre long parmesan noodle, complete with a look at the difficulties of pursuing molecular gastronomy in a home kitchen.
Horse fat? It's all part of the quest to create the perfect french fry.
Most polenta is bland and forgettable. So what's the secret to making it right? Quality cornmeal, a little patience, and a great sauce.
A Thai-inspired dessert with a little help from el Bulli: a liquid mango ravioli nestled atop rich coconut foam and sprinkled with ground toasted rice powder.