reconstructed smoothie or molecular gastronomy at it’s best! :)

Early look at the books, and an essay in 2 parts: How the Modernist Cuisine Book Caused My Existential Crisis

Darkplace soup: an egg poached in soup? Or strawberry mousse, vanilla milk gel and a sphere of saffron apricot nectar? Why yes, the latter.

Having access to a laser cutter has made me think differently about food.

One of the oldest French recipes, with a new style