Kaiseki – The Art Of Japanese Dining

Kaiseki – The Art of Japanese Dining

It’s the start of a new year and Kitchen Theory are getting geared up for the next culinary inspiration which will influence our upcoming set of events in 2014 ; 'Kaiseki'. The term kaiseki comes all the way from the land of the rising sun; Japan. Kaiseki is also known as kaiseki-ryōri, both terms refer…

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Faviken

Faviken

Fäviken is  a 12-seater restaurant located in the remote village of Jämtland in north-west Sweden, it is currently voted number 34 in the S. Pellegrino World’s 50 Best Restaurants.  Head Chef Magnus Nilsson had previously worked at L'Astrance (under Pascal Barbot) and L'Arpège  (under…

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Elbulli Book 2003-2004

Elbulli Book 2003-2004

This book covers what is in many ways one of the most outstandingly creative periods of Ferran Adria's elbulli. That is not to say the other eras covered in the other 5 volumes are not equally impressive or creative, it’s…

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A Primer On Smoking And Curing

A Primer on Smoking and Curing

I've recently short listed a number of cooking techniques in which I want to further my understanding. The science of cooking extends well beyond what has been popularized in the media; limiting it to culinary foams, gels and the likes. In…

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Medieval Middle Eastern Dietetics

Medieval Middle Eastern Dietetics

I've always had an interest in Medieval Middle Eastern cooking, having spent the last couple of months in Egypt I have been doing some further research on the historical relationship between food and science in the Middle East. Arabic medical…

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