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Bacon Chip
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Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
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BBQ Caramels
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Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
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Boudin Noir Bread Pudding
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Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
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Cappuccino Foam
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Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
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Confit Egg Yolk Purée
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Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
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Creamed Watercress
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Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
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Dried Cherry and Hazelnut Nougatine
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Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
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Edible Prune Coals
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Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
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Frozen Crème-Fraîche and Pine-Nut Cream
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Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
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Garlic Nougatine
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Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
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Green Olive Meringue
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Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
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Guinness "Pâte de Fruit"
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Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
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Mozzarella Powder
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Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
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Olive Oil Gummy Worms
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Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
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Onion Arlette
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Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
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Pistachio Purée
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Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
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Preserved Pear in Mustard Oil
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Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
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Scallop Mochi
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Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
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Sour Rhubarb Sorbet
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Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |