www.tastespotting.com
{giveaway} TWO copies of Ancient Grains for TWO tastespotters...click through and comment!
www.food52.com
Mashed Potatoes with Caramelized Onions and Goat Cheese
www.saltyseattle.com
Sous Vide Souffle's with Sourdough-Lye Bagels: One Hawt Mess. (made with Safest Choice Eggs!)
thewanderingeater.com
Roasted lamb neck, grapefruit mostarda, lamb sweetbread, panisse, Sicilian pistachio purée, chickpea cracker, delicate licorice jus at Corton in NYC
www.griseriet.dk
"Fall" - Contemporary Scandinavian dessert, woodruff ice cream, sorrel and sea buckthorn meringue sponge cake. Translation from Danish available.
www.consumedgourmet.com
An adaptation of the Modernist Cuisine confit cure.
www.sippitysup.com
Sweet Potatoes in the summer? Sure. Chilled Sweet Potatoes with Lime & Chili Oil.
www.herbivoracious.com
Tomato sushi (yes, that's vegetarian!)
www.herbivoracious.com
Smoky vegetarian frijoles charros (Mexican cowboy beans)
www.consumedgourmet.com
Caramelized Onion Puree a perfect addition to breads dough, soups and more!
www.consumedgourmet.com
Modernist Cuisine's caramelized carrot soup. Sweet, earthy and delicious!
www.kaiserpenguin.com
Using the power of science, we've created a gin and tonic that doesn't get warm and never gets diluted.
www.projectfoodie.com
Grilled octopus from The Modern Café by Francisco J. Migoya
www.herbivoracious.com
Fruit salad? A modern interpretation.
www.herbivoracious.com
Carrot soup amuse bouche using a method from Nathan Myhrvold's Modernist Cuisine
www.saltyseattle.com
Hedonism as it pertains to dessert: blueberry spheres and shards, chocolate lava, salted butterscotch ice cream & more.
www.jenius.com.au
Chargrilled seared scallops with enoki, soy and crispy soba at modern Japanese restaurant, Uchi Lounge in Sydney
www.veggiechef.co.uk
purple grape glass (brittle fruit glass)
www.saltyseattle.com
Pearls of strawberry puree as part of a modernist take on "banana split." not your nana's 'nana!
sharemykitchen.com
Fresh and crunchy fennel and orange salad with a twist
www.saltyseattle.com
Caramelized salsify "poutine" w goose fat pop rocks as curds and root beer gravy. Part of a molecular gastronomy Goose-stravaganza.
www.mirauncut.com
Molecular Gastronomy at home : Nutella powder made with tapioca maltodextrin
almostbourdain.blogspot.com
A modern take on the Mango Pudding (Mango Mousse with Sweetened Condensed Milk Chantilly)
www.sfgate.com
cant wait for next trip to San Francisco so we can go see this exhibit at SFMOMA: "How Wine Became Modern"
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.
cuceesprouts.com
Sweet watermelon paired with warm salty feta, drizzled with bold oregano dressing presents a bouquet of exotic and unexpected flavors.
cuceesprouts.com
A stunning presentation, this Chile-Roasted Feta and Watermelon Slab is as imaginative and exotic as a modern vegetarian dish should be. Sweet watermelon, paired with salty warm feta, drizzled with bold oregano dressing; this ap
www.amazon.com
the images are gorgeous, but we sort of want this book just *because* we've never seen a price tag of $625 for cooking books!
www.herbivoracious.com
Pretzel-infused ice cream - that's right, it tastes like pretzels! Amazing with caramel sauce.
www.veggiechef.co.uk
Chocolate Sorbet with an Orange and Cardamom Mist
www.herbivoracious.com
Sake infused with shiso and a compressed cucumber & canteloupe salad
www.bostonfoodrules.com
A great recipe for Bay Scallop Ceviche from Chef Rodney Murillo
66.147.242.155
Triple Layer Caramel Crumb Bars. These bars are what make people go gaga for caramel.
