|
Avocado and Papaya Wedges
|
The Complete Book of Sushi |
|
Bibimbap
|
The Professional Chef (8th Edition) |
|
Butternut Tataki and Udon Noodle Salad
|
Plenty More |
|
Cocoa Nib Curd
|
Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
|
Cuttlefish Rolls
|
The Complete Book of Sushi |
|
Dehydrated Shiso Leaves
|
The Elements of Dessert |
|
Fermented Shiso Leaves
|
Fermented Vegetables |
|
Marinated Yellowtail
|
The Complete Book of Sushi |
|
Natto Rolls
|
The Complete Book of Sushi |
|
Ocean Perch with Plum Purée
|
The Complete Book of Sushi |
|
Pickled Ginger
|
The Professional Chef (8th Edition) |
|
Salmon with Blue Cheese and White Miso Purée
|
The Complete Book of Sushi |
|
Scallop Sashimi with Grapefruit-Yuzu Vinaigrette
|
Sous Vide At Home |
|
Shiso Kraut
|
Fermented Vegetables |
|
Vegetable Tempura
|
The Professional Chef (8th Edition) |