Sabes todo lo que puedes hacer con agar?
Molecular Gastronomy Cocktails for the Summer.... not sure my skills go that far!!
Mojito Ravioli. What's not to like about that?
A Recipe by Magnus Nilsson http://www.four-magazine.com/articles/1011/a-recipe-by-magnus-nilsson
Molécule-R Flavors by Sylvie Racicot
Here's everything you need to know to make a light, springy, delicate fresh pasta that's as well-suited to slicing into noodles as it is to making stuffed pastas.
The Food Lab: How to make real New England clam chowder..... cannot wait to recreate that beautiful Boston brew over here in Perth!
Sensory spice painting (",)