Pinterest • Världens idékatalog

Petits Gateaux - Frédéric Anton - Le Pré Catelan © Richard Haughton

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buccellatum, or Roman hardtack, a simple biscuit made of flour, salt, and water. It is rock hard, baked twice at low temperatures for a very long time to ensure no moisture is left inside. This makes it ideal for long campaigns, and it was served not only to Roman soldiers, but crusaders, sailors, and soldiers in the American Civil War.

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från Honest Cooking

Scallops in Horseradish Gel and Sea Crème

This should have gone to my "artists" board. The Nordic Star Chef from Copenhagen, and author of, The Wizards Cookbook, creates a scallops dish with a horseradish gel.

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Yann Bernard Lejard - the king of splat!

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#fishfriday By @lanzarotefood "Octopus, a Spicy Nanami Togarashi sauce..." #foodphotography #f52grams #food #foodporn #gourmet #instagramfood #chef #foodart #lovefood #artofplating #instafood #yummy #foodpic #photooftheday #instagourmet #dinner #foodvsco #dessert #delicious #taste #foodartchefs #eat #gastronomy #love #foodie #cook #cooking #foodgasm #culinaryart

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från Molecular Recipes

What is Molecular Gastronomy?

What is Molecular Gastronomy? | Molecular Recipes

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från HowStuffWorks

How Molecular Gastronomy Works

How Molecular Gastronomy Works - Notable Chefs... interesting combos.

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