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Brown Butter Fumet
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Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
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Chi-tini
|
Fermented Vegetables |
|
Halibut Packets with Tomato and Fennel
|
The Grilling Book |
|
Icefish, Horseradish, Asparagus, Shellfish
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Alinea |
|
Lobster Consomméen Gelée
|
The French Laundry Cookbook |
|
Onion Stock
|
Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
|
"Oysters and Pearls": Sabayon of Pearl Tapioca with Malpeque Oysters and Osetra Caviar
|
The French Laundry Cookbook |
|
Poached Shrimp with Beurre Blanc and Spinach
|
Fat |
|
Porcini-Vermouth Pan Sauce
|
The Food Lab |
|
Roasted Orange Rhubarb
|
The SIBO Diet Plan |
|
Roasted Sweetbreads with Applewood-Smoked Bacon, Braised Belgian Endive, and Black Truffle Sauce
|
The French Laundry Cookbook |
|
Rosemary and Gin Marinade for Game Meats
|
The Professional Chef (8th Edition) |
|
Sea Urchin Butter
|
Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
|
Shellfish Sponge, Horseradish, Celery, Gooseberry
|
Alinea |
|
Shellfish Stock
|
Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
|
Sous Vide Prawn Jus
|
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 |
|
Squab, Thai Peppercorn, Strawberry, Oxalis Pods
|
Alinea |
|
Squab, Watermelon, Licorice, Foie Gras
|
Alinea |
|
The Dirty Kraut
|
Fermented Vegetables |
|
Wild Turbot, Shellfish, Water Chestnuts, Hyacinth Vapor
|
Alinea |