For the sixth time

Dear Friends,
I am happy to announce the Sixth Contest Science, Art and Cooking :

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Let's use oses


We all know the taste of sucrose, but what about maltose, isomalt, glucose, fructose, rebaudioside A, extracted from stevia?

The participants will:
-create a dish of their choice for which a jury will appreciate the various sweet tastes (yes, there are many sweet tastes)
- use the density of oses for creating cocktails with layers, and no alcohol.


This contest is open to all: students of culinary schools or scientific institutions, experts, etc.
It's free. For application (latest date 30 September 2010) or for information, please contact margauxnys@sciencesetgatronomie.com

Odile Renaudin
Directrice des Rencontres Sciences, Art & Cuisine
http://www.sciencesetgastronomie.com

Again, sorry

Sorry indeed because my new book on "culinary precisions" is now published, but not in English, only in French.

This is made from my collections on culinary tips, sayings, old wives tales, methodes... The 25,000 items were ordered and theorized for the 2009 Course on Molecular Gastronomy.

Perhaps an American publisher will find it useful to translate the document?