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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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Honest Cooking sitesinden

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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UncommonGoods sitesinden

Molecular Gastronomy Kit - Cuisine

#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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Molecular Recipes sitesinden

What is Molecular Gastronomy?

What is Molecular Gastronomy? | Molecular Recipes

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HowStuffWorks sitesinden

How Molecular Gastronomy Works

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

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