herbivoracious.com
{recipe} Compressed celery & fennel salad with frozen shaved bleu cheese
www.kitchenkonfidence.com
Miniature macaroni shells are cooked in water that's been infused with the flavors of Jack and Gruyère cheese. The mac and cheese is then finished with a silky cauliflower puree.
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.consumedgourmet.com
An adaptation of the Modernist Cuisine confit cure.
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.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.saltyseattle.com
Pearls of strawberry puree as part of a modernist take on "banana split." not your nana's 'nana!
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.saltyseattle.com
Potato Cashew Gnocchi/ Panang Foam/ Coconut Bubbles/ Thai Basil Oil/ Powdered Peanut Butter. Molecular Gastronomy meets the Old World.
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.
