Last month, reading about the recent Modernist Cuisine Dinners, I was struck by the method of opening...
CULINARY EVOLUTIONS
The places we will go: soup, foie gras, sweetbreads, lobster, celery root, onion, black cod, leeks, chicken,...
In our world, we look at ingredients as pieces to a puzzle. Interesting ingredients can be broken...
The dish came together not because we are great planners. This dish came together because we enjoy...
Thanks to the help of our centrifuge, we were able to extract an incredible pea water from...
We thinly sliced pieces of honeydew melon and saturated them with an aromatic honeydew gelatin. The slices...
Our first run with our centrifuge allowed us to separate buttermilk without heat. The result was a...
We used these bean sprouts in two dishes. The cleaned batons were paired with steak tartare, and...
Normally, when we work with broccoli stems, we discard the peelings as we get closer to the...
Pictured here is the rear trotter from the pig. The forcemeat is flavored with ras al hanout,...