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Aerated Gruyère
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Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
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Agar Carbonara
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Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
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Cauliflower Foam
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Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
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Chili Pearls
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Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
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Coconut-Lobster Emulsion
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Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
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Crème Brûlée
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The Elements of Dessert |
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Herbed Cheese Spread
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Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
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Hot Banana Gel
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Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
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Hot Orange Gel
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Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
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Pandan Leaf-Infused Caramelized Cream Tube
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The Elements of Dessert |
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Pistachio Gelato
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Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
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"Poached" Egg
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Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
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Prosciutto and Melon "Raw Egg"
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Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
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Strawberry Milk Shake
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Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
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Strawberry Noodles
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Orange Spiral Bound Notebook |
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Sunny-Side Up "Eggs"
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Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
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Two-Meter Parmesan Spaghetto
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Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |