At ARZAK in Spain; Toasted lotus root slivers with fish mousse.
How to make mozzarella spheres, el Bulli style
Yolk Drops: A delightful creation from the Alinea cookbook, a perfect spring inspired bite!
Coconut oil powder is an interesting complement to banana, mango and sesame mochi
Sous-vide potato confit with panko crust and hot dog foam: molecular gastronomy gone oh so wrong.
12 Tiny Eggs Sunny Side Up: Huevos a la Cubana "Andy Garcia", Brunch at the Bazaar by Jose Andres.
The “Smoked” Salmon, cooked sous vide with Cucumber Noodles, then “smoked” with a smoking gun, served over a small Potato Blintz at the Bazaar
A common twist on a the classic Manhattan cocktail, with Maraschino caviar.
BAZAAR's Stuffed piquillo peppers with goat cheese. One of the many surprising dishes in LA's new IT restaurant.
Rhubarb "Sushi" with mint mousse and foam, a modern delight
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.
Fish, soft gorgonzola sauce, red pepper and mango caviar. My first contact with molecular gastronomy.
Imagine your guests being able to make there own noodles at the table, but when they put them in there mouth they melt away!
First you get the crack of the Ketchup, then the sweet and rich mozzarella mousse. Just another version of the classic Tomato Mozza salad
"Dragon's Breath", Caramel Popcorn Bites "cooked" in Liquid Nitrogen, at the Bazaar by Jose Andres
Conch shells sprouting earbuds announced the advent of one of Blumenthal’s most celebrated courses at The Fat Duck, “Sounds of the Sea.”
Spherification Experiment with Japanese Milk Tea
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!
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!
Cranberry Shooter: An orb of fresh squeezed cranberry juice, encased in ginger flavored cocoa butter, surrounded by fresh orange juice and topped with candied orange peel.
Ham and Melon "Champagne" from a day in the life of El Bulli, with an obscenely long recipe for pine nut marshmallows
Spherification Experiment #01: Tomato salad With Homemade Feta. This tomato salad is something out of the ordinary.
My latest piece of kitchen kit - part of the el Bulli molecular gastronomy spherification starter kit.
wd~50's eggs benedict – a stunning course-by-course look at NYC's top molecular gastronomy tasting menu.
An amuse bouche prepared with traditional Russian soup, French technique and Spanish molecular gastronomy.
ferran adria's olives are flat