Sous Vide Souffle's with Sourdough-Lye Bagels: One Hawt Mess. (made with Safest Choice Eggs!)
Roasted lamb neck, grapefruit mostarda, lamb sweetbread, panisse, Sicilian pistachio purée, chickpea cracker, delicate licorice jus at Corton in NYC
An adaptation of the Modernist Cuisine confit cure.
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.
Hedonism as it pertains to dessert: blueberry spheres and shards, chocolate lava, salted butterscotch ice cream & more.
Caramelized salsify "poutine" w goose fat pop rocks as curds and root beer gravy. Part of a molecular gastronomy Goose-stravaganza.
Potato Cashew Gnocchi/ Panang Foam/ Coconut Bubbles/ Thai Basil Oil/ Powdered Peanut Butter. Molecular Gastronomy meets the Old World.
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!