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Best Molecular Gastronomy Chef -  The introduction of molecular gastronomy into modern cuisine took the culinary world by storm and started a movement that h...

Day 15 Molecular Gastronomy: 'I'm Curious How It tastes Like'! 21 Days Mind Investigation On Sugar

Heston Blumenthal

Dispersing Aromas with Dry Ice “Vapor”

The Fat Duck, Heston Blumenthal / Oak moss and truffle toast, quail jelly, langoustine cream foie gras parfait

Best Molecular Gastronomy Chef -  The introduction of molecular gastronomy into modern cuisine took the culinary world by storm and started a movement that h...

Kamo Nasu by chef Yoshihiro Narisawa @ Narisawa (Kyoto eggplant, shiitake…

Heston Blumenthal's edible garden. The dish consists of a mayonnaise type sauce, with olive ‘soil’ on top, into which you ‘plant’ the baby veg.  The home cook says: "There was nothing particularly difficult about it, but the olives took four hours to dry out to make the soil.  We also couldn’t get hold of the cereal required to give the soil a bit of extra colour, so we added toasted pinenuts instead."  An interesting dinner party dish.

The dish consists of a mayonnaise type sauce…

Loverice, um arroz com origem, aplaude a comida espetáculo. Longe vão os tempos em que a palavre arte nos remetia para museu. Hoje, a arte é cada vez mais fora, exibe-se  na rua, em qualquer  canto ou… até à mesa. Já ouviu falar em “arte comestível”? É a arte de nos fazer comer com os olhos, …

Loverice, um arroz com origem, aplaude a comida espetáculo. Longe vão os tempos em que a palavre arte nos remetia para museu. Hoje, a arte é cada vez mais fora, exibe-se na rua, em qualquer canto ou… até à mesa. Já ouviu falar em “arte comestível”? É a arte de nos fazer comer com os olhos, …

Smoked Veal Tatar with Lumpfish Caviar, Horserradish, Spunce and Watercress By Mads Refslund, Denmark

The Top 19 Sexiest Food Porn List - #19 will shock you!

Fabulous pics at this link! Check out the deep fried fish near the end! Smoked Veal Tatar with Lumpfish Caviar, Horserradish, Spunce and Watercress By Mads Refslund, Denmark

How to perform molecular gastronomy at home. Create your own food lab!

How to perform molecular gastronomy at home

Here's a primer on how to turn the home kitchen into an experimental food science lab and makeshift Ferran Adrià or Grant Achatz kitchen.

Pomelo Pink Grapefruit Ravioli - a translucent honey jelly wrapping pomelo, pink grapefruit, and grapefruit sorbet#molecular  #gastronomy

Inconnu chef ^_ ^ /// Pomelo Pink Grapefruit Ravioli - a translucent honey jelly wrapping pomelo, pink grapefruit, and grapefruit sorbet

Carbonated Mojito Spheres | Molecular Recipes

The Carbonated Mojito Spheres are served at Minibar by molecular gastronomy Chef Jose Andres. The spheres are made using Reverse Spherification and they are carbonated in an ISI Whip charged with

Molecular Gastronomy Chefs ~ Food review blog: I Food U Food

Releasing aromas in the atmosphere to complement a dish is a common technique used by molecular gastronomy chef Heston Blumenthal and others to bring sensory experiences to diners. One of the techniques to disperse aromas at the table is dry ice "vapor".

Bientôt à la carte !!!! #eze #monaco #motivation #figue #bestteam #gourmandise #gourmand #dessert #tropbon #kiff #chef #cheftattoo #pastry #pastrylove #pastrychef #pastryworld #patisserie #patisseriedj #kiff #tropbon #culinary #simplicity #signature #michelinstar #restaurant #relaischateaux #grandtabledumonde #photography #sun #magique @retrofloxy @lachevredor .

Bientôt à la carte !!!! #eze #monaco #motivation #figue #bestteam #gourmandise #gourmand #dessert #tropbon #kiff #chef #cheftattoo #pastry #pastrylove #pastrychef #pastryworld #patisserie #patisseriedj #kiff #tropbon #culinary #simplicity #signature #michelinstar #restaurant #relaischateaux #grandtabledumonde #photography #sun #magique @retrofloxy @lachevredor .

Molecular gastronomy and Dysphagia - exploring the possibility of improving the ways people with dysphagia eat using molecular gastronomy ~ http://jeanetteshealthyliving.com

Using Molecular Gastronomy for Dysphagia Recipes

Molecular gastronomy and Dysphagia - exploring the possibility of improving the ways people with dysphagia eat using molecular gastronomy

Deconstructed Philly Cheesesteak (air bread, creamy cheddar, wagyu beef). This molecular gastronomy interpretation of an American classic is an inverted cheesesteak sandwich, with lightly torched thinly sliced kobe beef and onion jam are placed on top of a thin hollow pastry filled with cheddar cheese mousse, which oozes out when biting into it. This dish was created by chef José Andrés at minibar in Washington DC.

World's Best Molecular Gastronomy Chefs

Heston Blumenthal - at the seaside

Different type of Plate

Well hello vertical! Wow. Vegetable Garden by chef Paul Ivic of Tian. © Isabella Abel - See more at: http://theartofplating.com/news/world-vegetarian-day/#sthash.G394jGR1.dpuf

Vegetable Garden by chef Paul Ivic of Tian. © Isabella Abel - See more at…

Osteria Francescana - L'osteria di Massimo Bottura.

An eel swimming up the Po River - Massimo Bottura - Modena - Italy

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