We revisited our blown up brie this time using MouCo camembert. We paired the cheese with extremely green and spicy olive oil, minus 8 vinegar syrup and oxalis blossoms. The dish is reminiscent of eating floating islands made of cheese.
Years Past
akiandalex@ideasinfood.com
© 2005-2013 Ideas in Food
Writing and Photographs by Aki Kamozawa & H. Alexander Talbot
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To Be Read
- Aki Kamozawa & H. Alexander Talbot: Maximum Flavor: Recipes That Will Change the Way You Cook
Diana Henry: Salt Sugar Smoke: How to preserve fruit, vegetables, meat and fish
Gaitri Pagrach-Chandra: Sugar and Spice: Sweets and Treats from Around the World
Ludovic Lefebvre: LudoBites: Recipes and Stories from the Pop-Up Restaurants of Ludo Lefebvre
James Freeman: The Blue Bottle Craft of Coffee: Growing, Roasting, and Drinking, with Recipes
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- The Fryer
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- Canon EOS 5D Mark II
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- Under Pressure
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- Canon 60mm Macro Lens, our favorite lens for food photos.
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