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
A crispy nest topped with honey ice cream. Thoroughly modern tapas at Cata 1.81 in Barcelona.
Falling in love with Eggplant. A classic casserole updated- Eggplant Parmesan with Swiss Chard and mint.
Green olives stuffed with orange. Amazing combination!
Rabbit terrine coated in a velveteen herb emulsion. The Modern, New York.
Tea-scented fog, drinking chocolate, tea pudding
Acorn Squash with Paanch Phoron (5 Indian Spices) and a review of Modern Spice by Monica Bhide
Modern French macarons
Indian style spicy turkey chili
Fennel Chili Rub Ingredients
Curry leaves and spices to make Monica's Modern Spice Fish Curry
Hay Baked Jerusalem Artichoke, Soft Boiled Hens Egg and Warm Smoked Cream Salad
Holy Cherry-Raspberry Balls Batman!
Reminiscing About El Bulli Menu 2009…Recreating one of the 38 courses from one of four Ferran Adria Cook Books....Salted Peanut and Corn Snow Wafers.
Maple Glazed Parsnip and Giant Couscous Salad
Strawberry Verine! Pink Peppercorn Strawberry Jelly and Thyme Infused Honey Custard Espuma
Sous Vide Belly of Pork. Learn how this modern cookery technique works.
Stout Pumpkin "Sous Vide" with Goat Cheese and Maple Syrup
Molecular gastronomy with POM Nectarine juice
Black Angus Beef Tenderloin with Parsley Root Puree and Lobster Mushroom
Nobu-inspired Tuna Pizza - spicy tuna, tomatoes and seaweed on a grilled tortilla base.