L'Epicerie sells all kinds of supplies for the molecular gastronomy cook, including dehydrated strawberry powder, xantham gum, and agar agar.
Update: Bryan Zupon is a likely L'Epicerie shopper. The college senior runs an underground restaurant out of his campus apartment that specializes in molecular gastronomy techniques and cuisine.
This entry was published on October 01, 2007 at 08:53 am.
Tags for this entry: food moleculargastronomy
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