Here's an interview with Malcolm Jolley @nellacucina
http://www.goodfoodrevolution.com/powder-for-texture/
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
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