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Posted by Laurent Gras at 11:17 PM | Permalink
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Going With My Gut |
June 16, 2011 at 01:23 PM
The cornstarch is for making a sugar and alcohol bon bons. I would know because i made them nearly everyday at L20 with Chef Gras. Hi chef hope all is well there in NYC. If you did not see it on eater.com yet see what they are saying about Francis and Jeffs food there.
March 03, 2011 at 03:23 PM
Great Pictures Chef! Nopalitos Salad.
Emiliano Pimentel Morado |
February 16, 2011 at 03:03 PM
I stage with you last year and got to see the most amazing food and attention for detail. I hope NYC brings you great fortune and can't wait to see you in the kitchen again
February 12, 2011 at 12:37 AM
I thought the thing after the black rice was Aloe
January 20, 2011 at 04:51 PM
Nopales, Oyster mushroom, rhubarb, bread, black rice, kombu, wakame, morel mushrooms, and cornstarch mold for making candies.
scott malloy |
January 19, 2011 at 11:35 AM
Great pictures - I am pretty sure that I know them all except for the one which seems to resemble a banana leaf (one above what looks like wakame)?
January 19, 2011 at 10:11 AM
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