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Writing about food, molecular biology, and writing. Learning by doing.


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From Brett Anderson's review of Sara's of New Orleans.

"Chef Ganesh Ayyengar, who's from Bombay, is a molecular biologist by training, a fact he uses to explain why he bristles at the confines of traditional Indian cooking. A scientist at heart, he's temperamentally inclined to experiment."
Oh my....I MUST meet him. I didn't know anyone like me existed.

Mr. Gunn : 8:17 PM : Tuesday, July 08, 2003 :

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