Modernist-Cuisine-Vol.-1-Small

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A
B
C
G
F
H
D
E
Innovation in how food is presented, served and eaten is another hallmark of
Modernist cuisine. Shown above are just a small sample of some of the new and
interesting utensils and plating styles found in Modernist food today.
Grant Achatz, Alinea: Tripod Hibiscus; Hot Potato, Cold Potato; Applewood,
Muscovado Sugar, Fenugreek; Granola in a Rose Water Envelope; C Sweet Potato,
Brown Sugar, Bourbon, Smoking Cinnamon; F Pheasant, Shallot, Cider, Burning Oak
Leaves; G Raspberry Transparency, Yoghurt, Rose Petals (photos by Lara Kastner)
Ferran Adrià, elBulli: Spherical Ravioli of Tea with Lemon Ice Cube;
Caramelized Pork Scratchings; B Spherical Green Olives; E Frozen Parmesan Air with
Muësli (photos by Francesca Guillamet)H Pea Sphere (photo by Nathan Myhrvold )
Andoni Luis Aduriz, Mugaritz: Sun-Ripened Red Fruit with Beet Bubbles (photo by
Jose Luis Lopez de Zubiria)
Heston Blumenthal, The Fat Duck: A Nitro Green Tea Sour (photo by Dominic Davies)
Homaro Cantu, moto: Edible Menu
Quique Dacosta: D Sprouts 2000 (photo by Carlos Rondón)
Wylie Dufresne, wd~50: Miso Soup with Instant Tofu Noodles (photo by Takahiko
Marumoto)
74 VOLUME 1 · HISTORY AND FUNDAMENTALS
HISTORY 75