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Boeuf en Gelée
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Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
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Bone Marrow Custard
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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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Coarse Fat-Gel Sausage
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Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
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Coconut Chutney Foam
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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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Cromesquis
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Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
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Deep-Fried Hollandaise
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Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
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Dill Spheres
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Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
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Everything Bagel Broth
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Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
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Fizzy Grape Fluid Gel
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Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
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Foie Gras Cherries
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Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
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Halibut Cheek Gel Base
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Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
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Hot and Cold Tea
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Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
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Hot Green Apple Gel
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Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
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Hot Quince Gel
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Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
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Madeira Gelée
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Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
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Onion Fluid Gel
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Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
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Parmesan "Polenta"
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Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
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Razor Clam "Takoyaki"
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Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
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Salmon Poached in Licorice
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Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
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Shellfish Custard
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Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
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Spaghetti Carbonara
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Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
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Squid Ink Fluid Gel
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Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
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Suet Mousseline (Thick)
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Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |