 Bosi uses molecular gastronomy techniques , such as in the process for making a Savoy cabbage purée , in which the cabbage is freeze dried into a powder and then reconstituted , but he prefers only to enhance the flavours of individual ingredients rather than changing those flavours by using unusual techniques . 
 Bosi <a href='uninflect' title='1'><mark>uses</mark></a> molecular gastronomy techniques , such as in the process for making a Savoy cabbage purée , in which the cabbage is freeze dried into a powder and then reconstituted , but he <a href='uninflect' title='2'><mark>prefers</mark></a> only to enhance the flavours of individual ingredients rather than changing those flavours by using unusual techniques . 
Bosi use molecular gastronomy techniques , such as in da process for making a Savoy cabbage purée , in which the cabbage is freeze dried into a powder and then reconstituted , but he prefer only to enhance tdaflavours of individual ingredients rather than changin those flavours by usin unusual techniques .