Been skimming through Johnny Iuzzuni's dessert fourplay book this week, visually stunning however sad to say whilst the ideas and inspiration come thick and fast in this book, the ability to try a recipe and it work are impossible. I have tried a few this week and it has taken all my cooking savvy to stop horrific errors due to incorrect quantities, sorry but this book is off my birthday list.
however, there is one lovely looking 1/4 on a strawberry page, had to see where this could go in the savoury world
Tomato fluid gel, rock oyster, basil tapioca
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