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Sabes todo lo que puedes hacer con agar?

Bourdieu's Foodspace Chart: “[t]astes in food also depend on the idea each class has of the body and of the effects of food on the body, that is, on its strength, health, and beauty… It follows that the body is the most indisputable materialization of class taste” @gastronomica.org

The Food Lab: How to Make Real New England Clam Chowder

The Food Lab: How to make real New England clam chowder..... cannot wait to recreate that beautiful Boston brew over here in Perth!

The Science of the Best Fresh Pasta

Here's everything you need to know to make a light, springy, delicate fresh pasta that's as well-suited to slicing into noodles as it is to making stuffed pastas.

A Recipe by Magnus Nilsson http://www.four-magazine.com/articles/1011/a-recipe-by-magnus-nilsson