See All 30 Courses of a Nathan Myhrvold “Modernist Cuisine” Dinner

Editor Scott Mowbray takes you course-by-course at Nathan Myhrvold’s Modernist Cuisine Dinner.

  • Print
  • |
  • Email
Course 17: “Raw Quail Egg”

Course 17: “Raw Quail Egg”

Nothing of the kind: This is a bit of tom-faux-ery: a little globe of spherified passionfruit juice (spherification, a process made famous by Ferran Adria, envelopes a liquid in an ultra-thin dissolving skin). “Yolk” arrives in a tiny quail shell, is gently plopped into spoon. Tangy, refreshing.

More Ways To Get Cooking Light



JavaScript must be enabled to use this Calendar module.

25 Best Vegetarian

Whether you have made the full vegetarian plunge or just want to mix it up, sans the meat, once a week, these healthy, meatless main dishes will have you swooning.

Fontal Polenta with Mushroom Sauté