Tag Archives: molecular gastronomy

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There’s very little in the food department that’s too crazy for New Yorkers. Pigs’ tails, chicken feet, durian ice cream, cronuts: all can be found on a menu near you. So it came as a surprise that a new restaurant by Andalusian chef Dani Garcia, the molecular gastronomy expert credited with inventing the use of liquid nitrogen in cooking, serves Spanish cuisine that errs on the side of caution.  (more…)