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Boeuf à la Ficelle (Beef Poached on a String)
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On Cooking (5th Edition) |
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Braised Foie Gras with Rhubarb
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Culinary Artistry |
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Braised Rabbit with Chorizo
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On Cooking (5th Edition) |
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Cherry Confit
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On Cooking (5th Edition) |
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Five-Spiced Roasted Maine Lobster with Port-Poached Figs and Sautéed Moulard Duck Foie Gras
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The French Laundry Cookbook |
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Negus (Victorian Children's Party Wine)
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The Big Book of Kombucha |
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Rabo de Boi Estufado (Stewed Oxtail with Tomatoes and Portuguese Wines)
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The Adventures of Fat Rice |
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Sautéed Lamb Loin with Stuffed Rösti Potatoes and Cherry Confit
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On Cooking (5th Edition) |
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Smoked Duck and Foie Gras Galantine on a Pear Galette
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On Cooking (5th Edition) |