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David Kinch
20
Complex
By Thomas Keller, Harold McGee, Michael Anthony, Heston Blumenthal, Alexandre Bourdas, David Kinch, Virgilio Martinez, Nobu Matsuhisa, Yoshihiro Murata and Pedro Miguel Schiaffino
Published 2014
The umami in abalone exuded during braising is reduced to a jelly. Mixing it into the base of yuzu panna cotta as you eat creates delicate flavor harmony.