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Artichoke and Potato Chaat
|
Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
|
Beef Noodle Soup (Pho Bo)
|
The Professional Chef (8th Edition) |
|
Braised Lamb Shanks
|
Eat Real Food or Else... |
|
Braised Lamb Shanks with Curry
|
Whole Beast Butchery |
|
Burmese Chickpea Tofu Laksa
|
Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
|
Carbonated Mojito Spheres
|
Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
|
Chayote Salad with Oranges (Salade de Xuxu)
|
The Professional Chef (8th Edition) |
|
Chilled Peach Soup
|
Eat Real Food or Else... |
|
Chocolate, Avocado, Lime
|
Alinea |
|
Cinnamon-Hibiscus Sparkler
|
The Nutrient-Dense Kitchen |
|
Coconut Chutney Foam
|
Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
|
Cold Wine Sauce
|
On Baking (2nd Edition) |
|
Corn, Coconut, Cayenne, Mint
|
Alinea |
|
Cream of Blueberry Soup with Yogurt Charlottes
|
The French Laundry Cookbook |
|
Crispy Beef and Shallot Salad
|
Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
|
Cucumber Salad
|
The Professional Chef (8th Edition) |
|
Cucumber-Yogurt Salad (Cacik)
|
The Professional Chef (8th Edition) |
|
Daikon Radish Slaw
|
The Nutrient-Dense Kitchen |
|
Deep-Fried Brussels Sprouts
|
Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
|
Eggplant Foam
|
Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
|
Fattoush (Bread Salad)
|
The Heritage Cookbook |
|
Fluke Ceviche
|
Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
|
Four Thieves #1
|
The Big Book of Kombucha |
|
Fruit Salsa
|
The Professional Chef (8th Edition) |
|
Green Mango and Cashew Salad
|
Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
|
Halibut in Verbena Bubble
|
Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
|
Herb and Truffle Vinaigrette
|
The Professional Chef (8th Edition) |
|
Hue-Style Chicken Salad
|
The Professional Chef (8th Edition) |
|
Kanpachi Sashimi with Citrus Foam
|
Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
|
Lamb in Cubism
|
Alinea |
|
Lamb Loin Wrapped in its Belly
|
Whole Beast Butchery |
|
Lamb Ribs with Flageolets
|
Fat |
|
Lamb Shoulder with Preserved Lemon and Dates
|
Bones: Recipes, History, & Lore |
|
Lamb-Style Leg of Pig
|
Beyond Bacon: Paleo Recipes that Respect the Whole Hog |
|
Mediterranean Tuna Salad
|
Well Fed: Paleo Recipes for People Who Love to Eat |
|
Mint and Yogurt Chutney
|
The Professional Chef (8th Edition) |
|
Minted Peach Coulis
|
On Baking (2nd Edition) |
|
Minted Zucchini
|
Paleo Principles |
|
Mint Oil
|
The French Laundry Cookbook |
|
Mint Sauce (Paloise Sauce)
|
The Professional Chef (8th Edition) |
|
Pineapple Raita
|
The Professional Chef (8th Edition) |
|
Poached Moulard Duck Foie Gras au Torchon with Pickled Cherries
|
The French Laundry Cookbook |
|
Poached Pears in Exotic Syrup
|
On Baking (2nd Edition) |
|
Post-Thanksgiving Soup
|
Bones: Recipes, History, & Lore |
|
Puchero
|
Fat |
|
Quick Beef Noodle Bowl with Shiitake Mushrooms
|
The Paleo Healing Cookbook |
|
Razor Clam with Sauce Verte
|
Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
|
Roast Leg of Lamb with Mint Sauce
|
The Professional Chef (8th Edition) |
|
Sea Urchin, Vanilla, Chili, Mint
|
Alinea |
|
Shaved Brussels Slaw with Hazelnuts, Apple & Mint
|
Paleo Principles |
|
Snapper with Grapefruit and Emerald Sauce
|
The Complete Book of Sushi |
|
Spiced Poached Pears
|
On Baking (2nd Edition) |
|
Strawberry and Champagne Terrine
|
The French Laundry Cookbook |
|
Strawberry Steak Salad with Strawberry-Mint Vinaigrette
|
Paleo Power Bowls |
|
Sweet Pea Clusters
|
Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
|
Table Salad
|
The Professional Chef (8th Edition) |
|
Thai Beef Lettuce Wraps
|
Paleo Principles |
|
Vietnamese Salad Rolls
|
The Professional Chef (8th Edition) |
|
Warm Wine Sauce
|
On Baking (2nd Edition) |
|
Watermelon Gazpacho
|
Paleo Principles |
|
Z'hug
|
The Professional Chef (8th Edition) |