Molecular gastronomy...from AnQi Asian Bistro
"Molecular gastronomy is a discipline practiced by both scientists and food professionals that studies the physical and chemical processes that occur while cooking. Molecular gastronomy seeks to investigate and explain the chemical reasons behind the transformation of ingredients, as well as the social, artistic and technical components of culinary and gastronomic phenomena in general." Wikipedia (click on each picture to enlarge) 1. "Champagne & Caviar" - nicolas feuilllate gelee, american…
Artists of the Week 11 | Aquamarine
This week... Aquamarine collection! Seven incredible works made by seven artists from all over the world! We hope you like this selection and you help us in the divulgation of contemporary artists… you just sharing this creations with your friends on facebook, twitter or pinterest with one click! [gallery type=rectangular link=file ids=6761,6763,6760,6764,6762,6765,6759]
Le canard du Sud-Ouest vu par 10 grands chefs
Pour son ouvrage Canard Exquis paru chez Menu Fretin, Philippe Boé a rassemblé la crème des cuisiniers et leurs recettes autour du canard à foie gras de la gourmande région.