|
Aerated Gruyère
|
Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
|
Coconut Ice Cream
|
The Elements of Dessert |
|
Low-Fat "Cream"
|
Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
|
Milk Foam
|
Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
|
Neufchatel Cream Cheese
|
D.I.Y. Cookbook |
|
Pain d'Epices Frozen Bubbles
|
The Elements of Dessert |
|
Stable Latte Foam
|
Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
|
Whipped Vanilla Milk and Pastry Cream
|
The Elements of Dessert |