|
19th-Century-Style Lobster with Sherry and Cocoa
|
Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
|
Béarnaise Sauce
|
The Professional Chef (8th Edition) |
|
Béarnaise (Small Hollandaise Sauce)
|
On Cooking (5th Edition) |
|
Chicken Salad
|
The Professional Chef (8th Edition) |
|
Choron Sauce
|
The Professional Chef (8th Edition) |
|
Corsu Vecchiu with Spiced Carrot Salad and Golden Raisin Purée
|
The French Laundry Cookbook |
|
Cranberry, Frozen and Chewy
|
Alinea |
|
Creamed Corn
|
The Professional Chef (8th Edition) |
|
Fines Herbes
|
The Professional Chef (8th Edition) |
|
Fines Herbs Extract
|
Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
|
Fricassée of Escargots with a Purée of Sweet Carrots, Roasted Shallots, and Herb Salad
|
The French Laundry Cookbook |
|
Fried Frog Legs in Fines Herbes Butter
|
On Cooking (5th Edition) |
|
Green Beans with Freekeh and Tahini
|
Plenty More |
|
Green Pea Yuba
|
Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
|
Ham and Cheese Omelet
|
Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
|
Hearts of Palm with Purée of Marrow Beans and Field Greens
|
The French Laundry Cookbook |
|
Heather-Smoked Sturgeon Rillettes
|
Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
|
Herb Salad
|
The French Laundry Cookbook |
|
Hot Yogurt and Fava Bean Soup
|
Plenty |
|
Lamb, Mastic, Date, Rosemary Fragrance
|
Alinea |
|
Minestrone
|
On Cooking (5th Edition) |
|
Montpelier Butter
|
On Cooking (5th Edition) |
|
Mushroom and Herb Polenta
|
Plenty |
|
Oyster Cream, Lychee, Horseradish, Chervil
|
Alinea |
|
Pan-Roasted Striped Bass with Artichoke Ravioli and Barigoule Vinaigrette
|
The French Laundry Cookbook |
|
Pear Crostini
|
Plenty |
|
Piquant (Small Brown Sauce)
|
On Cooking (5th Edition) |
|
Purée of Lentil Soup
|
The Professional Chef (8th Edition) |
|
Quail with Apple-Vinegar Emulsion and Water Chestnuts
|
Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
|
Razor Clam with Sauce Verte
|
Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
|
Salmon "Chops" with Celery and Black Truffles
|
The French Laundry Cookbook |
|
Salsify, Smoked Salmon, Dill, Caper
|
Alinea |
|
Sauce Gribiche
|
Charcuterie |
|
Sautéed Atlantic Halibut with Summer Succotash and Rue-Scented Onion Glaze
|
The French Laundry Cookbook |
|
Sea Urchin Tartar Sauce
|
Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
|
Shellfish Custard
|
Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
|
Shellfish Sausage
|
Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
|
Sous Vide Lentils
|
Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
|
Spot Prawns with Foie Gras Nage
|
Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
|
Stuffed Rösti Potatoes
|
The Professional Chef (8th Edition) |
|
Venison Chop with Pan-Roasted Butternut Squash and Braised Shallots
|
The French Laundry Cookbook |
|
Vinaigrette Gourmande
|
The Professional Chef (8th Edition) |
|
White Asparagus, Chorizo, Black Trumpets, Orange
|
Alinea |
|
Wild Mushroom Parcel
|
Plenty |