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I will pull the sphere from the alginate,
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plunge it into an ice-cold water bath
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and...
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buon appetito.
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I'll pass, thanks.
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As you can see, molecular gastronomy requires great skill
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and an aptitude for chemistry.
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Something not all chefs possess.
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- So we still don't have a suspect. - No.
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But I have a very good idea who the victim might be.
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Graham Deveraux is missing.
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Who's that?