|
Apple-Pecan Pancakes
|
On Baking (2nd Edition) |
|
Apple-Pecan Pancakes
|
On Cooking (5th Edition) |
|
Apple Strudel
|
On Baking (2nd Edition) |
|
Apple Strudel
|
On Cooking (5th Edition) |
|
Asian Steak Salad
|
No Crumbs Left |
|
Autoclaved Onion Soup
|
Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
|
Baked Butternut Squash
|
On Cooking (5th Edition) |
|
Baked Potato Broth
|
Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
|
Béarnaise (Small Hollandaise Sauce)
|
On Cooking (5th Edition) |
|
Béchamel
|
On Cooking (5th Edition) |
|
Beef Stroganoff
|
On Cooking (5th Edition) |
|
Blackened Steak Sandwich
|
On Cooking (5th Edition) |
|
Blood Orange Sabayon
|
Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
|
Blueberry Pancakes
|
On Baking (2nd Edition) |
|
Blueberry Pancakes
|
On Cooking (5th Edition) |
|
Blue Crab Cakes
|
On Cooking (5th Edition) |
|
Boudin Blanc
|
Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
|
Braised Antelope in Sour Cream
|
On Cooking (5th Edition) |
|
Breast of Rock Cornish Game Hen with Mushroom Forcemeat
|
The Professional Chef (8th Edition) |
|
Buttermilk Pancakes
|
On Baking (2nd Edition) |
|
Buttermilk Pancakes
|
On Cooking (5th Edition) |
|
Butter-Poached Maine Lobster with Leeks, Pommes Maxim, and a Red Beet Essence
|
The French Laundry Cookbook |
|
Carrots with Fennel
|
No Crumbs Left |
|
Châteaubriand
|
On Cooking (5th Edition) |
|
Château Potatoes
|
On Cooking (5th Edition) |
|
Cheese Blintzes
|
On Baking (2nd Edition) |
|
Cheese Blintzes
|
On Cooking (5th Edition) |
|
Chesapeake Bay Soft-Shell Crab "Sandwich"
|
The French Laundry Cookbook |
|
Chicken and Mushroom Crêpes with Sauce Mornay
|
On Cooking (5th Edition) |
|
Chicken Fricassee
|
On Cooking (5th Edition) |
|
Chicken Fricassee
|
No Crumbs Left |
|
Chicken Paillard with Pancetta, Apples, Pecans, and Crispy Kale
|
No Crumbs Left |
|
Chicken Sauté with Onions, Garlic, and Basil
|
On Cooking (5th Edition) |
|
Chicken Stuffed with Spinach and Ricotta Cheese in Saffron Sauce
|
On Cooking (5th Edition) |
|
Chicken Tikka Masala
|
Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
|
"Chips and Dip": Potato Chips with Truffle Dip
|
The French Laundry Cookbook |
|
Citrus Cod with Sautéed Spinach
|
No Crumbs Left |
|
Classic Rice Pilaf
|
On Cooking (5th Edition) |
|
Condrieu Butter
|
Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
|
Coq au Vin
|
On Cooking (5th Edition) |
|
Corn and Green Onion Pancakes
|
Plenty More |
|
Country Gravy
|
The Professional Chef (8th Edition) |
|
Cream Beurre Blanc
|
On Cooking (5th Edition) |
|
Crêpes
|
On Baking (2nd Edition) |
|
Crêpes
|
On Cooking (5th Edition) |
|
Crisp Maple Feuilles de Brick
|
The Elements of Dessert |
|
Croissant Crouton
|
The Elements of Dessert |
|
Delmonico Potatoes
|
The Professional Chef (8th Edition) |
|
Duchesse Potatoes
|
On Cooking (5th Edition) |
|
Duxelles Sauce
|
On Cooking (5th Edition) |
|
Edamame Sheets, King Crab, Cinnamon Dashi
|
Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
|
Egg Salad Sandwich
|
Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
|
Eggs Benedict
|
Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
|
Entrecôtes Bordelaise
|
On Cooking (5th Edition) |
|
Escalope de Porc à la Normande (Pork Scallops with Apples)
|
On Cooking (5th Edition) |
|
Espagnole (Brown Sauce)
|
On Cooking (5th Edition) |
|
Fines Herbes Sauce
|
The Professional Chef (8th Edition) |
|
Fish Kebabs
|
The Professional Chef (8th Edition) |
|
Fish Stock
|
On Cooking (5th Edition) |
|
French Onion Soup
|
On Cooking (5th Edition) |
|
Galactoboureko (Greek Custard Pie)
|
On Baking (2nd Edition) |
|
German Mason's Bread
|
On Baking (2nd Edition) |
|
Golden Onion Sauce
|
No Crumbs Left |
|
Greek-Style Scrambled Eggs
|
On Cooking (5th Edition) |
|
Green Asparagus and Morels with Asparagus Jus
|
Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
|
Hollandaise
|
On Cooking (5th Edition) |
|
Hot Potato, Cold Potato, Black Truffle, Parmesan
|
Alinea |
|
Hot Saltine Hack
|
Alton Brown - EveryDayCook |
|
Icefish, Horseradish, Asparagus, Shellfish
|
Alinea |
|
Iranian Vegetable Stew with Dried Lime
|
Plenty More |
|
Jus de la Presse
|
Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
|
Legume (Noodle) Soup
|
Plenty More |
|
Lucja's Stuffed Cabbage
|
No Crumbs Left |
|
Lyonnaise Potatoes
|
On Cooking (5th Edition) |
|
Milanese Sauce
|
The Professional Chef (8th Edition) |
|
Minute Steak Dijonaise
|
On Cooking (5th Edition) |
|
Miso-Cured Black Cod
|
Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
|
Mushroom and Leek Tart
|
On Cooking (5th Edition) |
|
Mushroom Jus
|
Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
|
Naan Bread
|
The Professional Chef (8th Edition) |
|
New England-Style Clam Chowder
|
The Professional Chef (8th Edition) |
|
Onion Arlette
|
Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
|
Onion Stock
|
Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
|
Open-Faced Turkey Sandwich with Sweet and Sour Onions
|
The Professional Chef (8th Edition) |
|
Oyster Butter Emulsion
|
Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
|
Oyster Consommé
|
Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
|
Pan-Fried Trout with Toasted Garlic
|
On Cooking (5th Edition) |
|
Pear Strudel with Chestnut Cream and Pear Chips
|
The French Laundry Cookbook |
|
Pepper Steak
|
On Cooking (5th Edition) |
|
Poêlé of Chicken with Pearl Onions and Mushrooms
|
On Cooking (5th Edition) |
|
Pork Chops and Parsnip Purée
|
No Crumbs Left |
|
Pork Pepper Pie (Empanada Gallega de Cerdo)
|
The Professional Chef (8th Edition) |
|
Portuguese Stew
|
No Crumbs Left |
|
Potato and Cheddar-Filled Pierogi with Carmelized Onions, Beurre Noisette, and Sage
|
The Professional Chef (8th Edition) |
|
Potato Beignets with Caviar
|
Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
|
Potato Croquettes
|
On Cooking (5th Edition) |
|
Potatoes Anna
|
The Professional Chef (8th Edition) |
|
Potato Gnocchi
|
On Cooking (5th Edition) |
|
Potato Purée
|
Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
|
Poulet au Feu d'Enfer
|
Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
|
Pressure-Cooked Egg Toast
|
Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
|
Pressure-Cooked Polenta with Strawberry Marinara
|
Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
|
Quark Stuten (German Sweet Spice and Raisin Bread)
|
On Baking (2nd Edition) |
|
Quick Rotisserie Chicken Soup
|
No Crumbs Left |
|
Red Snapper en Papillote
|
On Cooking (5th Edition) |
|
Roasted Garlic Sauce
|
On Cooking (5th Edition) |
|
Robiola Bosina Cheese, Cherry Jam, Warm Toasted Brioche
|
The Elements of Dessert |
|
Rösti Potatoes
|
The Professional Chef (8th Edition) |
|
Salisbury Steak
|
Alton Brown - EveryDayCook |
|
Sauce vin Juane
|
Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
|
Sautéed Calves' Liver with Onions
|
On Cooking (5th Edition) |
|
Sautéed Lamb Loin with Stuffed Rösti Potatoes and Cherry Confit
|
On Cooking (5th Edition) |
|
Sautéed Veal Scallops with Calvados
|
On Cooking (5th Edition) |
|
Sautéed Veal Scallops with White Wine Lemon Sauce
|
On Cooking (5th Edition) |
|
Savory Crêpes
|
On Baking (2nd Edition) |
|
Savory Crêpes
|
On Cooking (5th Edition) |
|
Savory Crêpes Florentine
|
On Cooking (5th Edition) |
|
Scallop Tartare
|
Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
|
Scrambled Eggs
|
On Cooking (5th Edition) |
|
Sea Scallops with Orange-Tarragon Sauce
|
No Crumbs Left |
|
Shellfish Butter
|
Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
|
Shellfish Stock
|
Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
|
Shiitake Marmalade
|
Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
|
Shrimp and Avocado Omelet
|
On Cooking (5th Edition) |
|
Shrimp Bisque
|
On Cooking (5th Edition) |
|
Shrimp Coconut Bowl
|
No Crumbs Left |
|
Sizzling Spicy Butter Chicken
|
No Crumbs Left |
|
Skate Pavé with Bread Crust
|
Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
|
Smoked Duck and Foie Gras Galantine on a Pear Galette
|
On Cooking (5th Edition) |
|
"Soup and Sandwich": Grilled Farmhouse Cheddar, Early Girl Tomato Consommé, and Butter-Fried Chips
|
The French Laundry Cookbook |
|
Sour Cream Spaetzle
|
Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
|
Sous Vide Sole with Bergamot Sabayon
|
Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
|
Spicy Shrimp on Creamy Mashed Potatoes
|
No Crumbs Left |
|
Spinach and Artichoke Dip
|
On Cooking (5th Edition) |
|
Spinach au Gratin
|
On Cooking (5th Edition) |
|
Spring Breakfast
|
No Crumbs Left |
|
Steamed Sticky Rice
|
Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
|
Stuffed Mushroom Caps
|
On Cooking (5th Edition) |
|
Stuffed Rösti Potatoes
|
The Professional Chef (8th Edition) |
|
Sweetbreads Grenoble
|
On Cooking (5th Edition) |
|
Sweet Potato Crostini Topped with Mushrooms and Cashew Crema
|
No Crumbs Left |
|
Tangy Stuffed Baked Potatoes
|
No Crumbs Left |
|
Thai Crab Cake
|
On Cooking (5th Edition) |
|
Tournedos Rossini
|
On Cooking (5th Edition) |
|
Truffle Jus
|
Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
|
Turkey Scallopine with Capers and Lemon
|
On Cooking (5th Edition) |
|
Turkey Wing
|
Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
|
Veal Marengo
|
On Cooking (5th Edition) |
|
Veal Marsala
|
On Cooking (5th Edition) |
|
Veal Pojarski
|
On Cooking (5th Edition) |
|
Veal Shoulder Poêlé
|
The Professional Chef (8th Edition) |
|
Velouté
|
On Cooking (5th Edition) |
|
Venison Medallions Grand Veneur
|
On Cooking (5th Edition) |
|
Venison Medallions with Black Currant Sauce
|
On Cooking (5th Edition) |
|
White Truffle Oil-Infused Custards with Black Truffle Ragout
|
The French Laundry Cookbook |
|
Whole30 Vegetable Soup
|
No Crumbs Left |
|
Whole-Wheat Calzone with Spinach and Feta
|
On Cooking (5th Edition) |
|
Wisconsin Cheddar Cheese and Beer Soup
|
The Professional Chef (8th Edition) |
|
"Yabba Dabba Do": Roasted Rib Steak with Golden Chanterelles, Pommes Anna, and Bordelaise Sauce
|
The French Laundry Cookbook |
|
Yogurt Flatbreads with Barley and Mushrooms
|
Plenty |
|
Yolk Drops, Asparagus, Meyer Lemon, Black Pepper
|
Alinea |