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Jose Andres

Highly recommend Jose Andres' minibar in Wash, DC! (These are the olive oil bon bons) Celebrated my BFF's bday there last week. #molecular gastronomy

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"Rhubarb Binchotan". A molecular gastronomy dessert that mimics Japanese white charcoal made from the ubame oak, made by dipping a freeze-dried rhubarb baton into black-tinted white chocolate, and dusted with cardamom ash. The dish was created by molecular gastronomy chef Jose Andres at his restaurant minibar in Washington DC. Photo by Greg Powers.

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Asian “Coca de Vidrio”, translates to “glass coconut”. Thin, glass-like flatbread represents melted crystallized sugar. This dish was created from a sheet of Japanese oblate paper, which is a clear, paper-thin edible paper made from potato starch, often used for packaging hard-to-swallow medicines. In this dish the obulate was made into a crispy roulade speckled with various Asian herbs and a strip of black sesame paste. Created by molecular gastronomy chef Jose Andres at his restaurant…

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Beet "Tumbleweed" (fried julieanned beet). This dish was created by molecular gastronomy chef Jose Andres at his restaurant minibar in Washington DC.

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from InStyle.com

7 Make-Ahead Appetizers from Celebrity Chefs

Jose Andres - Tomato and Watermelon Skewers - Summer Entertaining. Get the recipe via In Style magazine!

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from Food & Wine

Mashed Potatoes with Manchego and Olive Oil

José Andrés' Mashed Potatoes with Manchego and Olive Oil // More Sensational Mashed Potatoes: http://fandw.me/USv #foodandwine

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Parmesan "Egg" with Migas. This molecular gastronomy dish is a mock poached egg made with parmesan cheese, egg white powder, calcium gluconate and xanthan gum, which is then reverse-spherified with a quail egg yolk in sodium alginate. The egg is then poached at exactly 63°C, giving the best consistency and a runny yolk. It is served with migas, the Spanish word for bread crumbs. "So much better than the real thing," exclaims GQ magazine. Created by chef Jose Andres from his restaurant…

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