finedininglovers.com
Molecular Madness.. five molecolar ingredients you can use at home
thewanderingeater.com
Trout roe, carrot, coconut, curry from the 3* Michelin restaurant, Alinea in Chicago.
www.foodinmouth.com
Quail egg with anchovy from Next Restaurant in Chicago, IL.
www.imadedinner.net
A black truffle-filled raviolo at Alinea, Chicago
www.saltyseattle.com
Pear-Brined Tea-Smoked Duck Breasts with cranberry compote, Okinawan Sweet Potatoes and Pea Shoots.
www.lisaisbossy.com
Crab mousse, plum jelly, candied lemon, ginger pâte de fruit, buttermilk lilac sorbet. Fantastic molecular gastronomy at Alinea in Chicago!
www.herbivoracious.com
Chanterelles in a corn sauce with Asian pear slaw
www.saltyseattle.com
Potato Cashew Gnocchi/ Panang Foam/ Coconut Bubbles/ Thai Basil Oil/ Powdered Peanut Butter. Molecular Gastronomy meets the Old World.
www.saltyseattle.com
Fiori di Pizza / Pizza Flowers. molecular gastronomy makes the impossible attainable.
www.saltyseattle.com
Pomegranate "'ludes" from Studio 54 dinner. This mind-blowing food all resembles things people used for enjoyment at the iconic disco.
lostpastremembered.blogspot.com
Filet with Port Sauce and Stilton Custard with a visit to 1853 (and a nod to Grant Achatz Next Restaurant!).
theitaliandishblog.com
Silky Chestnut Soup, Thomas Keller Croutons and a Thanksgiving Video
strawberriesinparis.wordpress.com
Yolk Drops: A delightful creation from the Alinea cookbook, a perfect spring inspired bite!
winefoodyum.blogspot.com
Green Almond Sweet Hot Sour Salt (a la Alinea Cookbook)
www.applepiepatispate.com
Green Almonds in Cucumber Gelée (Sweet, Hot, Sour, Salt) - A Recipe from Alinea
