Abstract
Full Text
Page Print
|
Archives Archives Search Saved Search Login Search Tips FAQ Pricing My Account Help About the Archive Terms |
 |
Document
Buy Complete Document:
Abstract
Full Text
Page Print
Advanced gastronomy ; 'Letterman' science guy explains high-tech restaurants'; How tanks of liquid nitrogen can be a chef's best friend
[Chicago Final Edition]
Chicago Tribune
-
Chicago, Ill.
PHOTOS 3 Bubble, bubble, toil and ... sesame seeds? Moto chef Homaro [Cantu] prepares to add the liquid nitrogen-enhanced seeds as the finishing touch to his salmon and sesame dish. Tribune photo by E. Jason Wambsgans Scientist [Lee Marek]. Photo for the Tribune by Anthony Robert La Penna "Spaghetti" is made from passion fruit to garnish the King Crab and Popcorn dish at Moto. Tribune photo by E. Jason Wambsgans GRAPHICS (color): Tribune illustrations by Phil Geib Reproduced with permission of the copyright owner. Further reproduction or distribution is prohibited without permission.
Buy Complete Document:
Abstract
Full Text
Page Print
Most Viewed Articles (Updated Daily)
• ROLLING THE DICE IN A PLACE ONCE FILLED WITH PRIDE
• CHICAGO FILM CRITICS GIVE `HOOP DREAMS' AND HANKS TOP HONORS • Can you crack this code? • UP AND RUNNING WB GETS A JUMP ON FALL WITH `KIRK,' A SITCOM WITH FAMILIAR INGREDIENTS • `GROWING PAINS' PAIR A COUPLE ONCE AGAIN |
