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Aerated Gruyère
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Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
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Beef Shank Rillette
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Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
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Beef Tenderloin with Jus de Roti
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Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
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Blood Orange Foam
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Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
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Bone Marrow Custard
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Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
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Boudin Noir Custard
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Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
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Broiled Tuna Belly with Montpellier Butter
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Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
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Cauliflower Panna Cotta
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Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
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Corn Croquetta
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Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
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Corn Foam
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Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
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Crispy Corn Pudding
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Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
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Cromesquis
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Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
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Edamame Sheets, King Crab, Cinnamon Dashi
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Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
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Farce Royale
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Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
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Fired Egg Foam
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Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
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Flourless Gnocchi
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Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
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Foie Gras Cherries
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Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
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Foie Gras Parfait Spheres
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Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
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Foie Gras Torchon with Beet and Hibiscus Glaze
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Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
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Freeze-Dried Beef Gravy Granules
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Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
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Freeze-Dried Carrot Form
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Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
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Frozen White "Truffle"
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Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
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Grapefruit and Black Pepper
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Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
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Ham Broth
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Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
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Hot Apricot Marshmallow
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Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
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Long Island Iced Tea Gel Shot
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Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
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Mackerel with Spicy Tomato Skin
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Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
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Mock Turtle Soup
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Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
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Modernist Burrata
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Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
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Monkfish with Constructed Skin
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Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
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Passion Fruit Jelly
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Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
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Passion Fruit Marshmallow with Chorizo Powder
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Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
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Pork Tenderloin with Juniper
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Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
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Quinoa and Idiazábal with Bonito Stock Veil
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Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
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Sea Urchin Tofu, Tokyo Negi, Sesame, Ponzu
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Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
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Shaved Foie Gras
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Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
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Shiitake Marmalade
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Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
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Shrimp Coctail
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Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
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Sour Cream Spaetzle
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Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
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Soy Sauce Cloud
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Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
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Yogurt Foam and Sweet Potato Chips
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Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |