Just when you thought they'd gone quiet, Bompas and Parr have returned with what looks to be their most gloriously gruesome food-related project yet. On Friday 14 March, tattooed and talented celebrity chef Gizzi Erskine will be swallowing a SynMed pill-cam live, aided by Bompas and Parr themselves and a team of scientists. The pill will stream a film live from Gizzi's gut in what hopes to be one of the most revealing, exciting food experiments the duo have performed so far, the results of…

Just when you thought they'd gone quiet, Bompas and Parr have returned with what looks to be their most gloriously gruesome food-related project yet. On Friday 14 March, tattooed and talented celebrity chef Gizzi Erskine will be swallowing a SynMed pill-cam live, aided by Bompas and Parr themselves and a team of scientists. The pill will stream a film live from Gizzi's gut in what hopes to be one of the most revealing, exciting food experiments the duo have performed so far, the results of…

Chef Grills Steak, Volcano-Style, With Molten Lava: Harry Parr of Bompas and Parr gets volcanic on 10-ounce rib-eye steaks and ears of corn.

Chef Grills Steak, Volcano-Style, With Molten Lava: Harry Parr of Bompas and Parr gets volcanic on 10-ounce rib-eye steaks and ears of corn.

An attelet is a solid silver skewer that was used in the early 19th-century to truss quail or to garnish pigs' heads. For grand banquets, chefs would also thread whole truffles and blanched coxcombs onto dishes such as boars' heads.

An attelet is a solid silver skewer that was used in the early 19th-century to truss quail or to garnish pigs' heads. For grand banquets, chefs would also thread whole truffles and blanched coxcombs onto dishes such as boars' heads.

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Harry Parr of 'Bompas and Parr' gets volcanic on 10-ounce rib-eye steaks and ears of corn. That's right; cooking STEAK WITH LAVA. Via NPR.

Harry Parr of 'Bompas and Parr' gets volcanic on 10-ounce rib-eye steaks and ears of corn. That's right; cooking STEAK WITH LAVA. Via NPR.

Perhaps I have a thing for stripes in food?   From: http://www.guardian.co.uk/lifeandstyle/2010/jun/15/striped-clementine-jelly-recipe

Perhaps I have a thing for stripes in food? From: http://www.guardian.co.uk/lifeandstyle/2010/jun/15/striped-clementine-jelly-recipe

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Tutti Frutti with Bompas & Parr and Friends explores the gustatory implications of fruit salad. The new and sensual cookbook takes in architectural pineapples, the spaces of banana control, how blue became the international colour for raspberries and a luxurious host of fruit-centric recipes. For the fruit epic Bompas & Parr has worked with a merry crew of the world’s top photographers, chefs, artists, writers and illustrators.

Tutti Frutti with Bompas & Parr and Friends explores the gustatory implications of fruit salad. The new and sensual cookbook takes in architectural pineapples, the spaces of banana control, how blue became the international colour for raspberries and a luxurious host of fruit-centric recipes. For the fruit epic Bompas & Parr has worked with a merry crew of the world’s top photographers, chefs, artists, writers and illustrators.

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