Normally I can read a recipe and imagine the taste of the finished dish. The New York Times' feature on avant-garde cuisine, however, left me totally mystified. Smoked mashed potatoes? Dehydrated bell peppers pulverized and dusted across a steak? Martini jello shots? Beef stock foam?
José Andrés practices this cutting edge cuisine in my hometown of Washington at Minibar. If I can get a reservation for one of the six seats at this tiny restaurant inside Andrés' popular Café Atlántico, I could taste this food from the kitchen of a master. If not, then I need to find a dehydrator and an aerosol whipper and try some of these techniques at home.
Also posted at A Frolic of My Own.