In Defense Of Foam
The Washington Post
|
Posted 08.29.2011
|
Home
Read More:
Experimental Cuisine,
Zabaglione,
Foams,
Foam,
Whipped Cream,
Molecular Gastronomy,
Experimental Restaurants,
Home News
Foam is to early-21st-century dining what balsamic vinegar was to the 1990s: It is everywhere, and often for no particular reason....
