Explore Gastronomy Food, Molecular Gastronomy, and more!

From the book: "The art and science of cooking".

Modernist Cuisine. The Art and Science of Cooking

Art et science culinaires Nathan Myhrvold, Chris Young, Maxime Bilet Taschen

Yami

Molécule-R Flavors by Sylvie Racicot Whoever says food can't be art is wearing crazy pants.

Red Hong Yiさんによる食品を使った盛り付けアートの紹介。

Goldfish in Consomme by ohiseered: A new way to serve appetiser —goldfish made of pickled ginger (or substitute with raw salmon), eyeballs of century eggs, grass made of dill and jelly made of chicken consomme and gelatine.

Sweet gooey honey balls on top of creamy organic cheesecake w fresh vanilla. Molecular gastronomy cooking technology transforms desserts into another dimension.

Awesome Videos: Food Trick How to Make Coco Almond Fondant Molecular Gastronomy

Sakura Jelly by Patrícia Ramos

Sakura (cherry blossom) jelly with mousse, tulip ice cream bowls Extreme But Elegant Edible Flower Foods)

molecular gastronomy

Ready for some phenomenal food porn? Check out the molecular food photography of Canadian photographer Sylvie Racicot.

Too pretty to eat?

Absolutely Love Heston B. He's the MAN! Yet another Heston Blumenthal molecular gastronomy beaut - don't know what it is but it looks too good to eat

Apricot made blowing caramel

Molecular Gastronomy 2: Sous-vide Cooking

Molecular Gastronomy - Balsamic Vinegar Pearls - Perles de vinaigre bals...

Ready for some phenomenal food porn? Check out the molecular food photography of Canadian photographer Sylvie Racicot.

The honey caviar is a great way to bring molecular gastronomy to your cheese plate, desserts or drinks. In this recipe we are pairing the acacia honey caviar with a delicious Fourme d’Ambert cheese and a small cup of black tea.

Honey Caviar, Fourme d’Ambert, Black Tea

Honey Caviar, Fourme d’Ambert and Black Tea Colour Design Art Photography Black White Food Color gourmet noir blanc

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