Wylie Dufresne and the Science of Cooking| Ep. 11 Part 2/4 On The Table | Reserve Channel
Wylie Dufresne and Eric Ripert discuss the relationship between science and cooking as Dufresne starts to prepare a poached egg consommé with his own innovative method. Dufresne shares how he first became interested in new, creative methods of cooking using science.
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