Tuesday, 17 June 2008

Spain’s Top Chefs Clash Over Ingredients and Culinary Innovations

Spain’s Top Chefs Clash Over Ingredients and Culinary Innovations
By VICTORIA BURNETT

MADRID — With inventions like parmesan snow, chilled sauces that “boil” with dry ice and green olives made of “spherified” juice, Spain’s avant-garde chefs have created an international buzz for a national cuisine that was long considered an also-ran. Gazpacho and paella were just no match for the specialties of French and Italian cuisine. Full Story
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