www.britishlarder.co.uk
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.
www.britishlarder.co.uk
Strawberry Verine! Pink Peppercorn Strawberry Jelly and Thyme Infused Honey Custard Espuma
www.britishlarder.co.uk
Roasted Cardamom Panacotta with Stewed Rhubarb.
fivestarfoodie.blogspot.com
Molecular gastronomy with POM Nectarine juice
www.foodology.co.nz
Blackberry pearls with a Chocolate Espresso Tart
thespitefulchef.blogspot.com
From the mind of culinary stud Grant Achatz, and from the kitchen of yours truly---Caramel Corn, Liquified. This is what happens when food and science have a love child.
newfinmysoup.blogspot.com
Sample the world of Molecular Gastronomy with these concentrated and phenomenal powders - July Daring Cooks' Challenge
flouronhernose.blogspot.com
A strange foray into molecular gastronomy, poached fish with powdered food, all for the Daring Cooks
dianasaurdishes.com
Crazy powdered foods with sole and green bean topped bananas for July's Daring Cooks challenge.
www.pigpigscorner.com
My 1st daring cooks challenge-Skate, Traditional Flavours Powdered
www.phoo-d.com
An Alinea molecular gastronomy recipe for cod with several traditional flavors - only powdered!
fivestarfoodie.blogspot.com
Strawberry Oat Basil Smoothie with a Duo of Foams
www.foodgal.com
Spain's king of molecular gastronomy creates a new beer.
mylastbite.wordpress.com
Tortilla de Patates "New Way" Potato Foam, egg cooked at 63 celsius, caramelized onions at the Bazaar by Jose Andres
mylastbite.wordpress.com
Crispier, LESS Greasy Onion Rings? Here's How!
www.nosaladasameal.com
At ARZAK in Spain; Toasted lotus root slivers with fish mousse.
justcookit.blogspot.com
How to make mozzarella spheres, el Bulli style
strawberriesinparis.wordpress.com
Yolk Drops: A delightful creation from the Alinea cookbook, a perfect spring inspired bite!
www.herbivoracious.com
Coconut oil powder is an interesting complement to banana, mango and sesame mochi
www.austinbushphotography.com
Sous-vide potato confit with panko crust and hot dog foam: molecular gastronomy gone oh so wrong.
mylastbite.wordpress.com
12 Tiny Eggs Sunny Side Up: Huevos a la Cubana "Andy Garcia", Brunch at the Bazaar by Jose Andres.
mylastbite.wordpress.com
The “Smoked” Salmon, cooked sous vide with Cucumber Noodles, then “smoked” with a smoking gun, served over a small Potato Blintz at the Bazaar
www.nosaladasameal.com
BAZAAR's Stuffed piquillo peppers with goat cheese. One of the many surprising dishes in LA's new IT restaurant.
fivestarfoodie.blogspot.com
Rhubarb "Sushi" with mint mousse and foam, a modern delight
www.nooschi.com
In the spirit of St. Patty's day, a green Elvis truffle with a gooey peanut butter and banana center, and bacon sprinkles on top.
translate.google.com
Fish, soft gorgonzola sauce, red pepper and mango caviar. My first contact with molecular gastronomy.
madridlab.net
Imagine your guests being able to make there own noodles at the table, but when they put them in there mouth they melt away!
madridlab.net
First you get the crack of the Ketchup, then the sweet and rich mozzarella mousse. Just another version of the classic Tomato Mozza salad
ulteriorepicure.wordpress.com
Conch shells sprouting earbuds announced the advent of one of Blumenthal’s most celebrated courses at The Fat Duck, “Sounds of the Sea.”
eataduckimust.blogspot.com
Spherification Experiment with Japanese Milk Tea
madridlab.net
Carefully put it in your mouth and bite! With a pop your mouth will fill with liquid tomato and olive oil just like your favorite italian salad!
madridlab.net
Ever been in a bad mood and can't shake it, try eating a "Zen garden" for dessert, its sure to give you good karma!
