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Braised Sweetbreads
|
Charcuterie |
|
Chicken Boudin Blanc
|
Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
|
Chicken Galantine
|
Charcuterie |
|
Ham Broth
|
Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
|
Ham Broth
|
Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
|
Hot-Smoked Duck Ham
|
Charcuterie |
|
Madeira Sauce
|
The Professional Chef (8th Edition) |
|
Mushroom and Bacon Cappuccino
|
Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
|
Mushroom Forcemeat
|
The Professional Chef (8th Edition) |
|
Pork Terrine with Pork Tenderloin Inlay
|
Charcuterie |
|
Pot-au-feu
|
Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
|
Rabo de Boi Estufado (Stewed Oxtail with Tomatoes and Portuguese Wines)
|
The Adventures of Fat Rice |
|
Roasted Garlic Sauce
|
On Cooking (5th Edition) |
|
Roasted Veal Chops with Madeira and Parsnips
|
Bones: Recipes, History, & Lore |
|
Shepherd's Pie
|
The How Can it Be Gluten Free Cookbook |
|
Veal Boudin Blanc
|
Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
|
Veal Stock
|
Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
|
Whole Roasted Veal Kidney
|
Fat |