Translate This: Hervé This
Mark Busse told me on our first meeting that through a chain of events, he ended up with a whole bunch of original recipes directly given to him by Hervé This, the grandfather of molecular gastronomy. I was sufficiently…
Posted by: Pailin Chongchitnant on Tuesday, June 14th, 2011
Categories: Meditations | Tags: Crème Anglaise, Hervé This, molecular-gastronomy, poached pear, recipe | 2 Comments »