A bridge too far?

03 June, 2011
Page 39 

Ever wondered how to poach doughnuts at -196°C? Of course you have. And now your curiosity will be quenched by a new series of books, Modernist Cuisine: The Art and Science of Cooking, which shows how to make doughnut-infused crème anglaise in liquid nitrogen. At £395 a pop, we're happy to stick with our pre-modern ignorance.





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