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Aerated Foie Gras
|
Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
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Aerated Gruyère
|
Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
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Agar Carbonara
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Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
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Ayu, Kombu, Fried Spine, Sesame
|
Alinea |
|
Bean, Many Garnishes, Pillow of Nutmeg Air
|
Alinea |
|
Beef, Elements of A1
|
Alinea |
|
Beef Shank Rillette
|
Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
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Beet Flexicurd
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Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
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Bison, Beets, Blueberries, Burning Cinnamon
|
Alinea |
|
Bison, Braised Pistachios, Potato, Sweet Spices
|
Alinea |
|
Bison, Cranberry, Persimmon, Juniper Branch Aroma
|
Alinea |
|
Chili Pearls
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Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
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Chocolate, Avocado, Lime
|
Alinea |
|
Chocolate, Brioche, Yolks, Pomelo
|
Alinea |
|
Coffee, Passion Fruit, Buckwheat, Mint
|
Alinea |
|
Crab Apple, White Cheddar, Eucalyptus, Onion
|
Alinea |
|
Crème Brûlée
|
The Elements of Dessert |
|
Dairy-Free Whipped Cream
|
Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
|
Duck, Pumpkin, Banana, Thai Aromatics
|
Alinea |
|
Dungeness Crab and Apple Roulade
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Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
|
Eggless Mayonnaise
|
Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
|
English Peas, Tofu, Ham, Pillow of Lavender Air
|
Alinea |
|
Foie Gras Torchon with Beet and Hibiscus Glaze
|
Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
|
Frozen Cheddar-Cheese Powder
|
Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
|
Gelled Cream Letters
|
The Elements of Dessert |
|
Granola in a Rose Water Envelope
|
Alinea |
|
Halibut in Verbena Bubble
|
Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
|
Heart of Palm in Five Sections
|
Alinea |
|
Hibiscus Veil
|
The Elements of Dessert |
|
Hot Orange Gel
|
Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
|
Icefish, Horseradish, Asparagus, Shellfish
|
Alinea |
|
King Crab, Vinegar, Aromatics, Seaweed
|
Alinea |
|
Knot Foie
|
Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
|
Kuroge Wagyu, Cucumber, Honeydew, Lime Sugar
|
Alinea |
|
Lamb in Cubism
|
Alinea |
|
Lamb, Mastic, Date, Rosemary Fragrance
|
Alinea |
|
Liquid Chocolate, Chicory, Dandelion, Banana
|
Alinea |
|
Lobster, Tropical Fruits, Meyer Lemon, Heart of Palm
|
Alinea |
|
Mango Agar Gel (For Fluid Gel)
|
Orange Spiral Bound Notebook |
|
Mango, Bonito, Soy, Sesame
|
Alinea |
|
Monkfish, Lime, Banana, Monkfish Liver
|
Alinea |
|
Mushroom and Bacon Cappuccino
|
Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
|
Olive Oil "Margarine"
|
Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
|
Olive Oil Noodles
|
Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
|
Orange, Olive Oil, Almond, Picholine Olive
|
Alinea |
|
Oyster Cream, Lychee, Horseradish, Chervil
|
Alinea |
|
Oysters with Cava Foam
|
Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
|
Paleo Almond Yogurt
|
Paleo Perfected |
|
Pandan Leaf-Infused Caramelized Cream Tube
|
The Elements of Dessert |
|
Passion Fruit Brown Butter Fluid Gel
|
Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
|
Passion Fruit Gel
|
The Elements of Dessert |
|
Pheasant, Shallot, Cider, Burning Oak Leaves
|
Alinea |
|
Pork, Grapefruit, Sage, Honeycomb
|
Alinea |
|
Quinoa and Idiazábal with Bonito Stock Veil
|
Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
|
Raspberry, Goat's Milk, Red Pepper Taffy, Pistachio
|
Alinea |
|
Rhubarb, Seven Different Textures
|
Alinea |
|
Salsify, Smoked Salmon, Dill, Caper
|
Alinea |
|
Salt Gel
|
Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
|
Sassafras Encapsulated in Mandarin Ice
|
Alinea |
|
Sea Urchin Tofu, Tokyo Negi, Sesame, Ponzu
|
Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
|
Sherry Gel Cube
|
Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
|
Spiced Walnut Vinegar Gel
|
Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
|
Squid-Ink Bean-Sprout Risotto
|
Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
|
Strawberry Noodles
|
Orange Spiral Bound Notebook |
|
Strawberry & Pineapple Gel
|
Orange Spiral Bound Notebook |
|
Surf Clam, Nasturtium Leaf and Flower, Shallot Marmalade
|
Alinea |
|
Sweet Lime Jelly
|
The Elements of Dessert |
|
Tomato, Balloon of Mozzarella, Many Complementary Flavors
|
Alinea |
|
Two-Meter Parmesan Spaghetto
|
Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
|
Ultrastable Beurre Blanc
|
Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
|
Umami Seasoning Fluid Gel
|
Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
|
White Asparagus, Chorizo, Black Trumpets, Orange
|
Alinea |
|
Wild Bass, Mushrooms, Red Wine, Several Embellishments
|
Alinea |
|
Yuzu, Pine, Black Sesame, Shiso
|
Alinea |