Under the Toque: Zak Pelaccio's Upstate Restaurant Plans, David Chang on Kitchen Microbiology
Zak Pelaccio is planning to open a restaurant in Old Chatham, New York, which will be independent of the Fatty chain. [Capital New York]
Thomas Keller explores the recipes of French master chef Fernand Point. [NYT]
"Lactic-acid fermentation, pickling and age-drying beef are things that we've been doing for centuries, but we don't really know much about what's going on behind the scenes": David Chang on microbiology in the kitchen. [Smart Planet]
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