Jan
11
I know that everyone loves tacos, and they especially make for great shots on instagram. Comparing it with another food, it’s like a hamburger..who doesn’t want to eat one? I love all kinds, even Taco Bell serves a mean one, it is hard to go wrong, I mean I’ve had ‘bad’ tacos but at …
Feb
02
There’s a block on Madison that makes every other block on this avenue kind of irrelevant, and that’s the block between 70th and 71st. Two remarkable brands set up shop here, Celine and Laduree. They are right next to each other. I guess the best of the best like to congregate? Already posted about Laduree [...]
Dec
16
One of the best things about having a blog is that you can organize a list of your favorite items and people who know you personally can read it, which means they don’t really have to guess what you WANT. Well it’s that time of year and the items below are all things I haven’t [...]
Dec
21
Cranberry and lychee Vacherin. Chilled citrus consomme with blue curacao poached baby pear. Scans from The Colors of Dessert published by Battman studios, 2008. Photographs by Alan Batt. This book has some other stunning creations and photographs. Check it out if you’re a pastry chef. “Natura” by Albert Adria is amazing too. Share
Sep
19
Scans from “Food for thought, thought for food”, edited by Richard Hamilton and Vicente Todoli. Published by Actar D USA, NY.
Sep
17
We’ve come a long way… Luxirare is all for the democratization of “deconstructivist” cooking methods. Scans from “Food for thought, thought for food”, edited by Richard Hamilton and Vicente Todoli. Published by Actar D USA, NY.
Sep
17
Scans from “Food for thought, thought for food”, edited by Richard Hamilton and Vicente Todoli. Published by Actar D USA, NY.
