Food & Wine

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From Food & Wine, Feb 2005

“Recently, Garcia, 29, has become addicted to the freezing agent liquid nitrogen, working with a university science professor to employ it in dishes like olive oil carpaccio (flash-frozen oil that melts in the mouth)...” MORE>>

–Anya von Bremzen, “Spain's Top Food Critic Tells All | José Carlos Capel”

Last updated February 2005 lastArticle = 2/2005 and lastAward =

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