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I am a so so cook but there is nothing more appealing to me than a well composed plate of food. This post is dedicated to the many ways well known cooks present a dish. I'd leave the cooking techni.

Fine Dining Plate Presentation | Grilled prawn and melon salad, mint crackle pepper and lime

Fine Dining Plate Presentation | Grilled prawn and melon salad, mint crackle pepper and lime

Saffron panna cotta with apricot purée, pistachio praline, meringues, berries

Saffron panna cotta with apricot purée, pistachio praline, meringues, berries

I am a so so cook but there is nothing more appealing to me than a well composed plate of food. This post is dedicated to the many ways well known cooks present a dish. I'd leave the cooking techni...

The Art of Food Plating

I am a so so cook but there is nothing more appealing to me than a well composed plate of food. This post is dedicated to the many ways well known cooks present a dish. I'd leave the cooking techni...

deer | parsley root | purple carrot | cocoa jus  [ www.crimsongourment.com ]

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deer | parsley root | purple carrot | cocoa jus [ www.crimsongourment.com ]

Hazelnut Microwave Sponge Cake, Chocolate Mousse, Passion Fruit Foam, Mango Gel, Toasted Hazelnut with Chefs Garden best Flowers and Herbs in the world!! | by Pastry Chef Antonio Bachour

Hazelnut Microwave Sponge Cake, Chocolate Mousse, Passion Fruit Foam, Mango Gel, Toasted Hazelnut with Chefs Garden best Flowers and Herbs in the world!! | by Pastry Chef Antonio Bachour

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