The recipe for a new delicacy — pommes neuf with hint of hay — is revealed in Katharine Sanderson’s interview with Heston Blumenthal (the justly-celebrated chief molecular gastonomical chef), in the May 2005 issue of Chemistry World.
The recipe for a new delicacy — pommes neuf with hint of hay — is revealed in Katharine Sanderson’s interview with Heston Blumenthal (the justly-celebrated chief molecular gastonomical chef), in the May 2005 issue of Chemistry World.