|
Apricot-Glazed Roast Pork Tenderloin with Prunes and Figs
|
The Food Lab |
|
Basic Forcemeat
|
On Cooking (5th Edition) |
|
Basic Game Forcemeat
|
On Cooking (5th Edition) |
|
Berry Compote
|
On Baking (2nd Edition) |
|
Berry Compote
|
On Cooking (5th Edition) |
|
Brandied Cherry Ice Cream
|
On Baking (2nd Edition) |
|
Brandied Cherry Ice Cream
|
On Cooking (5th Edition) |
|
Brandied Dried Fruit Bread
|
Gluten-Free Bread |
|
Brandied Sweet Cherries with Red Wine
|
Canning for a New Generation |
|
Brandy-Cream Pan Sauce
|
The Food Lab |
|
Bread Pudding with Bourbon Sauce
|
On Baking (2nd Edition) |
|
Bread Pudding with Bourbon Sauce
|
On Cooking (5th Edition) |
|
Caramelized Brandy Pears with Fennel Seed Crackers
|
Plenty More |
|
Carnitas
|
Fat |
|
Cherry Confit
|
On Cooking (5th Edition) |
|
Chestnut Soup
|
Eat Real Food or Else... |
|
Chicken Galantine
|
The Professional Chef (8th Edition) |
|
Chicken Liver Mousse
|
Sous Vide for Everybody |
|
Chicken Liver Mousse with Grilled Bread and Figs
|
Sous Vide At Home |
|
Chicken Liver Spread
|
Fat |
|
Chocolate Almond Torte
|
The Cake Book |
|
City Chocolate
|
On Baking (2nd Edition) |
|
Coffee Buttercream
|
The Professional Chef (8th Edition) |
|
Coffee Liqueur
|
D.I.Y. Cookbook |
|
Coq au Vin
|
On Cooking (5th Edition) |
|
Country-Style Forcemeat
|
On Cooking (5th Edition) |
|
Country-Style Terrine (Pâté de Campagne)
|
The Professional Chef (8th Edition) |
|
Duck à l'Orange
|
On Cooking (5th Edition) |
|
Duck and Turkey Stew
|
Fat |
|
Empada de Peixe ("Macanese" Fish Pie)
|
The Adventures of Fat Rice |
|
Fig Filling
|
The Cake Book |
|
Flemish-Style Rabbit
|
Bones: Recipes, History, & Lore |
|
Freeze-Dried Beef Gravy Granules
|
Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
|
Gooseberry Pie
|
Fat |
|
Gravlax
|
The Professional Chef (8th Edition) |
|
Green Grape Cobbler
|
Alton Brown - EveryDayCook |
|
Halvah Ice Cream with Chocolate Sauce and Roasted Peanuts
|
Plenty More |
|
Lobster Bisque (Bisque de Homard)
|
The Professional Chef (8th Edition) |
|
Lobster Thermidor
|
On Cooking (5th Edition) |
|
Maple-Mustard-Glazed Roast Pork Tenderloin
|
The Food Lab |
|
Mocha Buttercream
|
The Professional Chef (8th Edition) |
|
Opera Cake
|
Flourless. |
|
Pan-Seared Pork Chops with Brandied Cherries
|
The Food Lab |
|
Pâté de Campagne
|
Charcuterie |
|
Pâté Grandmère
|
Charcuterie |
|
Pâté Grand-Mère
|
The Professional Chef (8th Edition) |
|
Pâté Maison
|
The Professional Chef (8th Edition) |
|
Peach Cobbler
|
The Heritage Cookbook |
|
Pork Terrine with Pork Tenderloin Inlay
|
Charcuterie |
|
Quincemeat Soufflés
|
Fat |
|
Rack of Lamb with Chinese Five-Spice Sauce
|
The Grilling Book |
|
Red, Red Wine (Sangria)
|
Alton Brown - EveryDayCook |
|
Red Sangria
|
Artisanal Gluten-Free Cooking (2nd Edition) |
|
Roasted Bird Broth
|
Bones: Recipes, History, & Lore |
|
Rustic Plum Torte
|
The How Can it Be Gluten Free Cookbook |
|
Sautéed Foie Gras on Wild Mushroom Duxelles with Toasted Brioche
|
On Cooking (5th Edition) |
|
Shrimp Bisque
|
On Cooking (5th Edition) |
|
Shrimp Bisque
|
The Professional Chef (8th Edition) |
|
Shrimp with Tamarind and Chile Sauce
|
Canning for a New Generation |
|
Slush
|
Robley Family Favorites |
|
Slush Drink Mix (Russian Tea)
|
Tetzloff Family Favorites |
|
Spanish-Style Lard Cookies
|
Fat |
|
Steak au Poivre with Brandied Cream Sauce
|
The Complete Cooking for Two Cookbook |
|
Swiss-Style Shredded Veal
|
The Professional Chef (8th Edition) |
|
The Perfect Sidecar
|
Canning for a New Generation |
|
Vatapa
|
The Professional Chef (8th Edition) |
|
Veal Terrine Gratin
|
Charcuterie |
|
Vegetable Terrine in Brioche
|
On Cooking (5th Edition) |
|
Venison Terrine
|
The Professional Chef (8th Edition) |
|
Venison Terrine with Dried Cherries
|
Charcuterie |