|
Caesar's Garden
|
Feeding Hannibal: A Connoisseur's Cookbook |
|
Carpaccio of Yellowfin Tuna Niçoise
|
The French Laundry Cookbook |
|
Charred Octopus with Orange, Cured Olives, Frisée, and Mint Vinaigrette
|
Sous Vide: Better Home Cooking |
|
Duck Confit with Citrus, Frisée, and Celery Root Purée
|
Sous Vide: Better Home Cooking |
|
Duck Confit with Frisée Salad
|
Sous Vide At Home |
|
Fall Salad
|
Well Fed Weeknights |
|
Mushrooms, Beets, and Baby Greens with Robiola Cheese and Walnuts (Fungetti e Barbe con Cambozola e Noci)
|
The Professional Chef (8th Edition) |
|
Perail de Brebis with Frisée aux Lardons
|
The French Laundry Cookbook |
|
Roasted Pear Salad with Mixed Bitter Lettuces, Blue Cheese, Pomegranate, and Hazelnut Vinaigrette
|
The Food Lab |
|
Salad of Haricots Verts, Tomato Tartare, and Chive Oil
|
The French Laundry Cookbook |
|
Sous Vide Lentils
|
Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
|
Summer Bean Salad with Walnuts and Pecorino Fresco
|
The Grilling Book |
|
Tropical Citrus
|
Well Fed Weeknights |
|
Tuna Carpaccio (Crudo di Tonno alla Battuta)
|
The Professional Chef (8th Edition) |
|
Turkey Breast Tartine with Cranberry Relish, Tarragon, Butternut Squash, and Frisée
|
Sous Vide: Better Home Cooking |
|
Winter Greens Salad with Walnuts, Apples, and Parmesan-Anchovy Dressing
|
The Food Lab |