In this fiery and funny talk, New York Times food writer Mark Bittman weighs in on what’s wrong with the way we eat now (too much meat, too few plants; too much fast food, too little home cooking), and why it’s putting the entire planet at risk.
The video is chock-full of food porn and highlights the exquisitely delicate cuisine that made Frantzen Lindeberg famous and number 12 on The World’s 50 Best Restaurants lists sponsored by S.Pellegrinoand Acqua Panna.
You’ll feel your mouth water as you watch the team at Restaurant Frantzén prepare dishes like a canapé of pomegranate-galangal root macaron with creamy chicken liver, King crab poached in beer and dill, and lobster with algae and herb emulsion.
The video sums up two hours of work in just three minutes. Enjoy!
A tutorial on how to make a jello origami crane from My Jello Americans.
And here are the links to watch the rest:
Posted by Gavin Lucas, 30 October 2009, 15:10 on CR Blog