Once could argue that Wylie Dufresne is the most talented chef in the U.S.. In fact you can find techniques that were born in Wylie’s kitchen being employed at many of the top restaurants in the U.S. and Europe. Some of Dufresne’s creations are legendary: Foie gras tied in ribbons or aerated to give the appearance of a sponge; or how about fried mayonnaise, or Eggs Benedict with edible eggshells? Comments from those who like progressive cooking are effusive: "A must for anyone with an interest in contemporary cooking"; "He elevates molecular gastronomy from being about kitschy food science to a truly transcendental dining experience"; and "I believe that his work will help shape the face of gastronomy in the future."