Roasted lamb neck, grapefruit mostarda, lamb sweetbread, panisse, Sicilian pistachio purée, chickpea cracker, delicate licorice jus at Corton in NYC
"Fall" - Contemporary Scandinavian dessert, woodruff ice cream, sorrel and sea buckthorn meringue sponge cake. Translation from Danish available.
An adaptation of the Modernist Cuisine confit cure.
Sweet Potatoes in the summer? Sure. Chilled Sweet Potatoes with Lime & Chili Oil.
Tomato sushi (yes, that's vegetarian!)
Smoky vegetarian frijoles charros (Mexican cowboy beans)
Caramelized Onion Puree a perfect addition to breads dough, soups and more!
Modernist Cuisine's caramelized carrot soup. Sweet, earthy and delicious!
Using the power of science, we've created a gin and tonic that doesn't get warm and never gets diluted.
Grilled octopus from The Modern Café by Francisco J. Migoya
Fruit salad? A modern interpretation.
Carrot soup amuse bouche using a method from Nathan Myhrvold's Modernist Cuisine
Hedonism as it pertains to dessert: blueberry spheres and shards, chocolate lava, salted butterscotch ice cream & more.
Chargrilled seared scallops with enoki, soy and crispy soba at modern Japanese restaurant, Uchi Lounge in Sydney
purple grape glass (brittle fruit glass)
Pearls of strawberry puree as part of a modernist take on "banana split." not your nana's 'nana!
Fresh and crunchy fennel and orange salad with a twist
Caramelized salsify "poutine" w goose fat pop rocks as curds and root beer gravy. Part of a molecular gastronomy Goose-stravaganza.
Molecular Gastronomy at home : Nutella powder made with tapioca maltodextrin
A modern take on the Mango Pudding (Mango Mousse with Sweetened Condensed Milk Chantilly)
cant wait for next trip to San Francisco so we can go see this exhibit at SFMOMA: "How Wine Became Modern"
Chanterelles in a corn sauce with Asian pear slaw
Potato Cashew Gnocchi/ Panang Foam/ Coconut Bubbles/ Thai Basil Oil/ Powdered Peanut Butter. Molecular Gastronomy meets the Old World.
Sweet watermelon paired with warm salty feta, drizzled with bold oregano dressing presents a bouquet of exotic and unexpected flavors.
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
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!
Pretzel-infused ice cream - that's right, it tastes like pretzels! Amazing with caramel sauce.
Chocolate Sorbet with an Orange and Cardamom Mist
Sake infused with shiso and a compressed cucumber & canteloupe salad
A great recipe for Bay Scallop Ceviche from Chef Rodney Murillo
Triple Layer Caramel Crumb Bars. These bars are what make people go gaga for caramel.
Beetroot with golden shallots and herb butter. A crave inducing earthy dish that vegans will also enjoy.
Hazelnut pistachio entremet
Pistachio Crusted Fish