Word: sorbets
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...food outpost Milk is pressed between soft, fresh-baked cookies and sold under a variety of architectural names - from Tea-dao Ando (a green-tea ice cream in honor of the Japanese architect who built the Pulitzer museum in St. Louis, Mo.) to Orange Julius Shulman (a blood-orange sorbet named after the famed architectural photographer). The sandwiches are traditional in appearance, though in their structure they blend the bold horizontal lines of Koolhaas' Seattle library with the tilted circular forms of Snohetta's Alexandria building. Above all, they are refreshingly delicious. "The cookie offers great texture - there's integrity...
...world-class vegetable can make the difference between a sonata and a symphony. "Give me a violin that's only average, and I'll still be capable of making it cry," he says. "But give me a Stradivarius, and I will go further still ..." To create his endive sorbet with coquelicot vinegar, artichoke and truffle raviole, or cinnamon-grilled leek velouté, Gagnaire draws from the 1,700 vegetable and fruit varieties grown in nearby Carrières-sur-Seine by renowned market gardener Joël Thiébault...
...would love to guest with NYCB again if I had the chance. I have been doing more galas in Japan, and maybe I will go to Europe. I’m thinking of projects.THC: Favorite ice cream flavor?MK: Green tea ice cream. And mango sorbet. I actually put that on my Facebook page today...
...marvelous interplay between sweet and salty that the Japanese call umami. Not all dishes at Iggy's live up to this transcendent promise (on the night we visited, the dessert was a disappointingly boring fig tiramisu). But there were hints of greatness in the light-as-a-cloud gazpacho sorbet served as a palate cleanser, and in the charcoal-grilled Wagyu steak, which is little larger than a square of chocolate but infinitely rich, smoky and dense...
...liquid nitrogen to give foods shapes they'd never assume without the intervention of innovative physics. The crowd exhaled collective "aaaahs" as if they could almost taste the bejeweled concoctions being assembled on video before them - perfect little caviar-like spheres made of melon essence, translucent ravioli, a caipirinha sorbet. These innovations, he explained, were part of his new vocabulary of eating, opening new ways of communicating through food. Adria said he was excited to be at Harvard because he was looking for new ways to recharge his kitchen's creativity, and would be sitting in on science classes...