|
Asparagus Royale
|
Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
|
Broccoli and Hazelnut-Oil Purée
|
Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
|
Chestnut Cream
|
Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
|
Foie Gras and Button Mushroom Tart
|
Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
|
Foie Gras and Hazelnut Ganache
|
Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
|
Fresh Bean Salad
|
Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
|
Halibut Brandade
|
Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
|
Hazelnut "Cream"
|
Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
|
Jerusalem Artichoke Pudding
|
Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
|
Scallop Tartare
|
Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
|
Smoked Potatoes with Vin Jaune Sabayone
|
Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
|
Spiced Ash
|
Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |