Explore Traditional Italian Food and more!

Massimo Bottura: cos’è e come si fa il Bollito Non Bollito protagonista a Che tempo che fa

Bollito non bollito (Boiled meats … not boiled) - skyline of different parts of beef and pork - Chef Massimo Bottura

Apricot, sake, orange blossom, pistachio, coriander, kumquat

Our old pal Jordan Kahn again. His ability to wow with presentation is second to none. This cubist's delight is Apricot, sake, orange blossom, pistachio, coriander and kumquat.

Tropical Coulis | White Peach Campari | Yoghurt Meringue Crumbs #r #finedining…

Tropical Coulis | White Peach Campari | Yoghurt Meringue Crumbs #r #finedining…

foodartchefs: By @chef_yankavi "Mackerel..." #foodphotography #f52grams #food…

sashimi means "pierced body"in Japanese. foodartchefs: By "Mackerel.

Zucchini | Flickr - Photo Sharing!

Change this to Zucchini with a salmon roulade and a beurre blanc or vinaigrette (salmon plate presentation)

Food is Art! By Yann Bernard Lejard. #foodart

From the most diverse ingredients, Chef Yann Bernard Lejard creates exquisite food compositions while using a plate as his canvas.

Osteria Francescana in Modena, Italy is no. 3 restaurant on "World's 50 Best List" and holds 3 Michelin stars http://ourtastytravels.com/blog/five-culinary-reasons-to-fall-in-love-with-emilia-romagna-italy/ #ourtastytravels #blogville

Osteria Francescana in Modena, Italy is no. 3 restaurant on Worlds 50 Best List and holds 3 Michelin stars - "Five culinary reasons to fall in love with Emilia Romagna" by Tasty Travels

Hokkaido Scallops Cured With Lime Sugar With Green Strawberries Coriander Wood Sorrel |  #plating #presentation

Hokkaido Scallops Cured With Lime Sugar With Green Strawberries Coriander Wood Sorrel. That utter genius Jordan Kahn AGAIN. His signature food landscaping once more delivers a stunning dish. Vietnamese Punk seems to suit him well.

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