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Caper Droplets
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Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
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Carbonated Mojito Spheres
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Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
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Emulsified Sausage with Fat Gel
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Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
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Guava, Avocado, Brie, Key Lime Juice
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Alinea |
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Ham Consommé with Melon Beads
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Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
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Hazelnut, Carrot, Raisin, Melted Butter
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Alinea |
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Lemon Soda Sphere
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The Elements of Dessert |
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Liquid Pimento Olive
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Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
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Mango Caviar
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Orange Spiral Bound Notebook |
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Melon Caviar
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Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
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Mussels in Mussel Juice Spheres
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Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
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Persimmon, Aroma Strip, Carrot, Red Curry
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Alinea |
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"Poached" Egg
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Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
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Prosciutto and Melon "Raw Egg"
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Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
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Rhubarb, Seven Different Textures
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Alinea |
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Spherical Mango Ravioli
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The Kitchen as a Laboratory |
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Tomato Spheres with Basil Oil
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Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
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Verjus, Lemon Thyme, Beets, Olive Oil
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Alinea |