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Banyuls Glaze
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Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
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Bean, Many Garnishes, Pillow of Nutmeg Air
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Alinea |
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Bison, Beets, Blueberries, Burning Cinnamon
|
Alinea |
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Chestnut, Too Many Garnishes to List
|
Alinea |
|
Chicken Skin, Black Truffle, Thyme, Corn
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Alinea |
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Corned Beef Cure
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Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
|
Country-Style Pâté
|
D.I.Y. Cookbook |
|
Duck Confit
|
Fat |
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Goose, Blood Orange, Sage, Roasting Goose Aromas
|
Alinea |
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Icefish, Horseradish, Asparagus, Shellfish
|
Alinea |
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Monkfish, Lime, Banana, Monkfish Liver
|
Alinea |
|
Pheasant, Shallot, Cider, Burning Oak Leaves
|
Alinea |
|
Pork Cheek, Pumpernickel, Gruyère, Ramps
|
Alinea |
|
Rhubarb, Seven Different Textures
|
Alinea |
|
Shellfish Sponge, Horseradish, Celery, Gooseberry
|
Alinea |
|
Tomato, Balloon of Mozzarella, Many Complementary Flavors
|
Alinea |
|
Wild Bass, Mushrooms, Red Wine, Several Embellishments
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Alinea |