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The Gastronomer: Andreas Viestad

The Gastronomer

Take stock: There's an easier way to do it

"Bouillon is the soul and quintessence of sauces," wrote the 18th-century French cook François Marin. He might as well have said "of all classical French cooking." But at that time in France, of course, all cooking worth writing about was French and classical.

The Gastronomer: No Longer an Underground Sport (Post, September 23, 2009)

The Gastronomer: Iced Coffee's Wakeup Call (Post, August 26, 2009)

Where There's Smoke, There's Flavor: Why We Crave It, and How to Do It With Or Without a Grill (Post, June 24, 2009)

The Gastronomer: Fish Soup, Done Swimmingly (Post, May 27, 2009)

The Gastronomer: Eggplant, Without All the Oil. Slick. (Post, April 15, 2009)

The Gastronomer: With All Its Flaws, It's Perfect (Post, March 18, 2009)

The Gastronomer: The Pleasure Is in the Pain (Post, February 18, 2009)

Invite Science to the Party: How modern technique can make a quick yet special meal (Post, January 21, 2009)

The Gastronomer: No Need To Crack Under Pressure (Post, December 24, 2008)

The Gastronomer: Using Salt and Science, We Can Roast a (Nearly) Perfect Bird (Post, November 19, 2008)

The Gastronomer: Put Next to Water, an Onion's Not So Hostile (Post, October 8, 2008)

The Gastronomer: The Science of Trick And Treat (Post, September 10, 2008)