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
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.saltyseattle.com
Hedonism as it pertains to dessert: blueberry spheres and shards, chocolate lava, salted butterscotch ice cream & more.
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!
