These creations tower over the plate–and fall to pieces when a diner attempts to actually eat them.
Juice squeezed from tomatoes, clarified and used as a consomme Often served with chicken or seafood.
Lightly flavored bread. The water or milk used in the dough is steeped in herbs or other flavorings (tomato water, maybe?).
Fancy name for a cooked spud hit with a heavy mallet.
Finn, white-fleshed fish (no doubt unfashionable because overfishing has endangered the species).
Dehydrated cherries used in compotes, chutneys, just about everything-the raisin of the ’90s.
Squares of cooked cornmeal. Often the ground floor in architectural food.
Much-hyped faux fat. Not even on the market yet and the elite are already tired of it.
