Food
Haute cuisine fueling foodie culture
Oct. 3, 2011
NEW YORK (AP) ― If you snicker at the foams, edible papers and other hallmark foods of haute cuisine, you may want to reconsider.Avant garde chef Ferran Adria says that without those, there would be no Rachael Ray, no Food Network, and eating in general would be a lot less exciting.“We wouldn’t have