|
Baked Potato Foam
|
Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
|
Cheeseburger Cheese Slice
|
Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
|
Chestnut Cream
|
Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
|
Constructed Veal Cream
|
Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
|
Crimini in Amber
|
Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
|
Cromesquis
|
Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
|
Gruyère Custard
|
Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
|
Mac and Cheese
|
Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
|
"Poached" Egg
|
Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
|
Popcorn Pudding
|
Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
|
Razor Clam "Takoyaki"
|
Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
|
Rhubarb, Seven Different Textures
|
Alinea |
|
Squab, Thai Peppercorn, Strawberry, Oxalis Pods
|
Alinea |
|
The American Cheese Slice
|
Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
|
Whipped Cheese
|
Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
|
White Asparagus, Chorizo, Black Trumpets, Orange
|
Alinea |
|
Wild Bass, Mushrooms, Red Wine, Several Embellishments
|
Alinea |