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Aerated Mango Sorbet
|
Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
|
All-Purpose Tomato Sauce
|
Canning for a New Generation |
|
Apple, Horseradish, Celery Juice, and Leaves
|
Alinea |
|
Bean, Many Garnishes, Pillow of Nutmeg Air
|
Alinea |
|
Beet Meringue
|
Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
|
Chocolate, Brioche, Yolks, Pomelo
|
Alinea |
|
Coffee, Passion Fruit, Buckwheat, Mint
|
Alinea |
|
Crab Apple, White Cheddar, Eucalyptus, Onion
|
Alinea |
|
Crab, Passion Fruit, Coconut, Sprouts
|
Alinea |
|
Deep-Fried Hollandaise
|
Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
|
Dill Spheres
|
Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
|
Duck, Pumpkin, Banana, Thai Aromatics
|
Alinea |
|
Foie Gras, Spicy Cinnamon Puff, Apple Candy
|
Alinea |
|
Fresh Raspberry Jam
|
On Baking (2nd Edition) |
|
Granola in a Rose Water Envelope
|
Alinea |
|
Green Almond: Sweet, Hot, Sour, Salt
|
Alinea |
|
Guava, Avocado, Brie, Key Lime Juice
|
Alinea |
|
Hot Orange Gel
|
Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
|
Hot Quince Gel
|
Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
|
Kuroge Wagyu, Cucumber, Honeydew, Lime Sugar
|
Alinea |
|
Licorice Cake, Orange Confit, Anise Hyssop, Spun Sugar
|
Alinea |
|
Lychee and Lime Soda
|
Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
|
Maytag Blue, Grape, Walnut, Port
|
Alinea |
|
Meyer Lemonade
|
Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
|
Mozzarella
|
D.I.Y. Cookbook |
|
Mozzarella
|
The Homemade Pantry |
|
Opah in the Style of Bacon, Endive, Radicchio
|
Alinea |
|
Orange Jelly Slices
|
D.I.Y. Cookbook |
|
Orange, Olive Oil, Almond, Picholine Olive
|
Alinea |
|
Peanut, Five Other Flavors
|
Alinea |
|
Pink Grapefruit Confit
|
Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
|
Prosciutto, Passion Fruit, Zuta Levana
|
Alinea |
|
Raspberry, Goat's Milk, Red Pepper Taffy, Pistachio
|
Alinea |
|
Rhubarb, Seven Different Textures
|
Alinea |
|
Skate, Traditional Flavors Powdered
|
Alinea |
|
Sous Vide Lemon Curd
|
Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
|
Squab, Watermelon, Licorice, Foie Gras
|
Alinea |
|
Sweet Potato, Brown Sugar, Bourbon, Smoking Cinnamon
|
Alinea |
|
Tonic Water
|
D.I.Y. Cookbook |
|
Trout Roe, Coconut, Licorice, Pineapple
|
Alinea |
|
Yuzu and Kumquat Marmalade
|
Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |