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Molecular Food
Today we’re continuing our liberal arts segment with our presentation on Molecular Food.
Have you Mastered sous vide, grilling and air frying? Harold McGee, author of “On Food and Cooking” is here to tell you the secrets behind each process. He is joined in conversation with Corby Kummer, Senior Editor at The Atlantic, restaurant critic, and author.
Find more information at: https://kentpresents.org
Videos of the presentations and discussions can be found at our YouTube Channel: https://www.youtube.com/channel/UCJSTb4J7gZpeqNXfe9IpRpw
Have you Mastered sous vide, grilling and air frying? Harold McGee, author of “On Food and Cooking” is here to tell you the secrets behind each process. He is joined in conversation with Corby Kummer, Senior Editor at The Atlantic, restaurant critic, and author.
Find more information at: https://kentpresents.org
Videos of the presentations and discussions can be found at our YouTube Channel: https://www.youtube.com/channel/UCJSTb4J7gZpeqNXfe9IpRpw
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By Samuel Cournoyer
5
11 ratings
Today we’re continuing our liberal arts segment with our presentation on Molecular Food.
Have you Mastered sous vide, grilling and air frying? Harold McGee, author of “On Food and Cooking” is here to tell you the secrets behind each process. He is joined in conversation with Corby Kummer, Senior Editor at The Atlantic, restaurant critic, and author.
Find more information at: https://kentpresents.org
Videos of the presentations and discussions can be found at our YouTube Channel: https://www.youtube.com/channel/UCJSTb4J7gZpeqNXfe9IpRpw
Have you Mastered sous vide, grilling and air frying? Harold McGee, author of “On Food and Cooking” is here to tell you the secrets behind each process. He is joined in conversation with Corby Kummer, Senior Editor at The Atlantic, restaurant critic, and author.
Find more information at: https://kentpresents.org
Videos of the presentations and discussions can be found at our YouTube Channel: https://www.youtube.com/channel/UCJSTb4J7gZpeqNXfe9IpRpw