|
Bone Marrow Tacos
|
Fat |
|
Caramel
|
The Elements of Dessert |
|
Carpaccio of Yellowfin Tuna Niçoise
|
The French Laundry Cookbook |
|
Chicken Nuggets
|
Nom Nom Paleo: Food for Humans |
|
Cinnamon-Scented French Toast and Bacon Praline Bar
|
The Elements of Dessert |
|
Cocoa Nib Curd
|
Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
|
Corn, Coconut, Cayenne, Mint
|
Alinea |
|
Double-Bone Beef with Red Wine Sauce
|
Bones: Recipes, History, & Lore |
|
Fat Fat-Cooked Fries
|
Fat |
|
Four Bones in One Pot
|
Bones: Recipes, History, & Lore |
|
French Toast Ganache
|
The Elements of Dessert |
|
Grilled Quail with Sage Butter
|
Bones: Recipes, History, & Lore |
|
Île Flottante: Slow-Baked Meringues with Crème Anglaise and Bittersweet Chocolate
|
The French Laundry Cookbook |
|
Lazy Devils
|
Nom Nom Paleo: Food for Humans |
|
Olive Oil Spread
|
Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
|
Peachy Chicken Salad
|
The Grilling Book |
|
Plátanos Maduros
|
Nom Nom Paleo: Food for Humans |
|
Radish Butter
|
Fat |
|
Roasted Marrow Bones
|
Bones: Recipes, History, & Lore |
|
Salted Caramel
|
The Elements of Dessert |
|
Salted Peanut Ice Cream Bar
|
The Elements of Dessert |
|
Sardine Tartines with Onion and Arugula
|
The Grilling Book |
|
Toasted Pain au Levain, Confiture de Lait, Fleur de Sel
|
The Elements of Dessert |
|
Tomato + Basil Salad
|
Nom Nom Paleo: Food for Humans |
|
Vine-Ripe Tomato Sorbet with Tomato Tartare and Basil Oil
|
The French Laundry Cookbook |
|
Whipped Brie de Meaux en Feuilleté with Tellicherry Pepper and Baby Mâche
|
The French Laundry Cookbook |