Modernist-Cuisine-Vol.-1-Small

Iconic dishes
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Modernist dishes take on many forms, reflecting the diversity of culinary visions at work
among their creators. The appearance of the dish is often an integral part of the dialog
between chef and customer. Surprise, drama, humor, and even misdirection are part of
what makes Modernist cooking so unique—both to make and to eat.
Grant Achatz, Alinea: Salsify, Smoked Steelhead Roe, Parsley Root, Radish (photo by
Lara Kastner)
Ferran Adrià, elBulli: Hot Cauliflower and Lobster Jelly with Caviar; Olive Oil
Spring; Consomme Tagliatelle Carbonara; A Fried Rabbit Ears; C Carrot Air with
Mandarin and Bitter Coconut Milk; D Cepes in Amber; E Frozen Foie Gras Powder
with Foie Gras Consomme; F Melon with Ham 2005; G Red Mullet Mummy with Sea
Water Cotton Candy; I Cherries in Ham Fat Cream; K Pumpkin Seed Oil Candy
(photos by Francesca Guillamet)
Andoni Luis Aduriz, Mugaritz: Vegetable Coals with Scrambled Eggs and Crushed
Potatos ; Buttery Idiazabal Cheese Gnocchi with Ham Broth; Potato Stones
(photos by Jose Luis Lopez de Zubiria)
Heston Blumenthal, The Fat Duck: Nitro Scrambled Egg and Bacon Ice Cream with
Pain Perdu; H Snail Porridge (photos by Dominic Davies)
Wylie Dufresne, wd~50: Eggs Benedict; J Foie Gras, Passionfruit, Chinese Celery;
L Aerated Foie Gras, Pickled Beet, Mashed Plum, Brioche (photos by Takahiko Marumoto)
Quique Dacosta: B Stevia Sponge (photo by Carlos Rondón)
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54 VOLUME 1 · HISTORY AND FUNDAMENTALS
HISTORY 55