|
Arroz Gordo ("Fat Rice")
|
The Adventures of Fat Rice |
|
Baby Squid in Black Ink Sauce (Txipirones Saltsa Beltzean)
|
The Professional Chef (8th Edition) |
|
Baked Artichoke and Pearled Spelt Salad
|
Plenty More |
|
Baked Red Snapper
|
On Cooking (5th Edition) |
|
Beef Stroganoff
|
Gluten-Free Family Favorites |
|
Beet Vinaigrette
|
On Cooking (5th Edition) |
|
Beurre Blanc
|
On Cooking (5th Edition) |
|
Boeuf à la Ficelle (Beef Poached on a String)
|
On Cooking (5th Edition) |
|
Bolognese Meat Sauce (Ragu Bolognese)
|
The Professional Chef (8th Edition) |
|
Bolognese Sauce
|
On Cooking (5th Edition) |
|
Bouillabaisse (Mixed Seafood Stew)
|
The Heritage Cookbook |
|
Braised Greens
|
The Professional Chef (8th Edition) |
|
Braised Halibut with Creamed Leeks
|
The Slim Palate Paleo Cookbook |
|
Braised Leeks and Artichoke Hearts
|
The Slim Palate Paleo Cookbook |
|
Butternut Squash and Sage Risotto
|
Pressure Cooker Perfection |
|
Carciofi Chicken
|
Feeding Hannibal: A Connoisseur's Cookbook |
|
Cassoulet
|
On Cooking (5th Edition) |
|
Cassoulet
|
The Professional Chef (8th Edition) |
|
Chasseur (Hunter's Sauce) (Small Brown Sauce)
|
On Cooking (5th Edition) |
|
Chicken and Prawn Ragout (Mar i Muntanya)
|
The Professional Chef (8th Edition) |
|
Chicken Breast Sauté with Roasted Red Pepper Sauce
|
On Cooking (5th Edition) |
|
Chicken Cordon Bleu
|
Artisanal Gluten-Free Cooking (2nd Edition) |
|
Chicken Fricassee
|
The Professional Chef (8th Edition) |
|
Chicken Piccata
|
Alton Brown - EveryDayCook |
|
Chicken Stuffed with Spinach and Ricotta Cheese in Saffron Sauce
|
On Cooking (5th Edition) |
|
Chickpea, Tomato, and Bread Soup
|
Plenty |
|
Chili Mussels
|
The Ancestral Table |
|
Citrus Beurre Blanc
|
On Cooking (5th Edition) |
|
Clams in White Wine Sauce
|
The Ancestral Table |
|
Crab Fideos with Broke Garlic Oil
|
Culinary Artistry |
|
Cream Beurre Blanc
|
On Cooking (5th Edition) |
|
Creamy Veal Stew
|
The Slim Palate Paleo Cookbook |
|
Crunchy Pappardelle
|
Plenty |
|
Dijon Mustard Black Pepper Crackers
|
On Baking (2nd Edition) |
|
Duck Broth with Vanilla and Bay Leaf
|
Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
|
Fillets of Sole Bonne Femme
|
On Cooking (5th Edition) |
|
Fish Fumet
|
The Professional Chef (8th Edition) |
|
Fish or Shellfish Stock
|
The Heritage Cookbook |
|
Fish Stock
|
The Professional Chef (8th Edition) |
|
Fish Stock
|
Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
|
Fish Stock/Broth
|
The Ancestral Table |
|
Garlic Soup and Harissa
|
Plenty |
|
Ginger-Teriyaki Sauce
|
Every Last Crumb: Paleo Bread and Beyond |
|
Goat Cheese Soufflés with Vanilla-Poached Peaches
|
Plenty |
|
Hanger Steak Tartare
|
Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
|
Harvest Lobster and Corn Chowder
|
On Cooking (5th Edition) |
|
Honey Dijon Mustard
|
Every Last Crumb: Paleo Bread and Beyond |
|
Insalata di Mare (Italian Seafood Salad)
|
On Cooking (5th Edition) |
|
Lamb Garlic Jus in a Jar
|
Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
|
Lamb Navarin
|
On Cooking (5th Edition) |
|
Lemon and Eggplant Risotto
|
Plenty |
|
Lemon-Dill
|
On Cooking (5th Edition) |
|
Linguine with Clam Sauce
|
Artisanal Gluten-Free Cooking (2nd Edition) |
|
Linguini with Sea Urchin Cream
|
Feeding Hannibal: A Connoisseur's Cookbook |
|
Monkfish, Lime, Banana, Monkfish Liver
|
Alinea |
|
Mushroom Ragout with Poached Duck Egg
|
Plenty |
|
Mushroom Risotto
|
Pressure Cooker Perfection |
|
Mussel Jus
|
Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
|
New England Clambake
|
The Ancestral Table |
|
New England Clam Chowder
|
Paleo Soups & Stews |
|
Noisettes of Pork with Green Peppercorns and Pineapple
|
The Professional Chef (8th Edition) |
|
Nona's Paprikosh (Chicken and Dumplings)
|
Real Life Paleo |
|
Osso Bucco with Gremolata
|
The Slim Palate Paleo Cookbook |
|
Osso Buco
|
On Cooking (5th Edition) |
|
Pan-Roasted Chicken with Bacon and Apples
|
The Zenbelly Cookbook |
|
Pan-Seared Tofu Provençal
|
On Cooking (5th Edition) |
|
Parmesan Risotto
|
Pressure Cooker Perfection |
|
Piquant (Small Brown Sauce)
|
On Cooking (5th Edition) |
|
Poached Baby Vegetables with Caper Mayonnaise
|
Plenty |
|
Poached Breast of Chicken with Tarragon Sauce
|
On Cooking (5th Edition) |
|
Poached Day-Boat Halibut with Tomato Confit and Aged Balsamic Vinegar
|
Culinary Artistry |
|
Poached Fish with Caper Sauce
|
Eat Real Food or Else... |
|
Poached Orange Roughy Fillets with White Wine, Tomato, and Basil Cream
|
On Cooking (5th Edition) |
|
Poached Pears in Exotic Syrup
|
On Baking (2nd Edition) |
|
Poached Scallops with Tarragon Vinaigrette
|
The Professional Chef (8th Edition) |
|
Poêlé of Chicken with Pearl Onions and Mushrooms
|
On Cooking (5th Edition) |
|
Poivrade (Small Brown Sauce)
|
On Cooking (5th Edition) |
|
Pork Jowl and Clams
|
Whole Beast Butchery |
|
Pork Pepper Pie (Empanada Gallega de Cerdo)
|
The Professional Chef (8th Edition) |
|
Pork Scaloppine with Tomato Sauce
|
The Professional Chef (8th Edition) |
|
Pork Tenderloin au Poivre
|
On Cooking (5th Edition) |
|
Poultry Stock/Broth
|
The Ancestral Table |
|
Punch Romaine
|
Feeding Hannibal: A Connoisseur's Cookbook |
|
Red Pepper Coulis
|
On Cooking (5th Edition) |
|
Red Pepper Mousse in Endive
|
The Professional Chef (8th Edition) |
|
Risotto d'Oro
|
Culinary Artistry |
|
Roast Duckling with Sauce Bigarade
|
The Professional Chef (8th Edition) |
|
Root Vegetable Casserole
|
Paleo Principles |
|
Root Vegetable Risotto
|
Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
|
Sabayon
|
The Professional Chef (8th Edition) |
|
Saffron Risotto
|
Feeding Hannibal: A Connoisseur's Cookbook |
|
Sage Sausage Stuffing
|
Every Last Crumb: Paleo Bread and Beyond |
|
Salmon Mousse
|
On Cooking (5th Edition) |
|
Sardines in Spicy Tomato Sauce
|
The Adobo Road Cookbook |
|
Sausage & Broccoli Soup
|
Paleo Principles |
|
Sautéed Calves' Liver with Onions
|
On Cooking (5th Edition) |
|
Sautéed Veal Scallops with White Wine Lemon Sauce
|
On Cooking (5th Edition) |
|
Scalloped Hake and Oysters
|
The Paleo Approach Cookbook |
|
Sea Bass with Fennel and Tomato
|
The Slim Palate Paleo Cookbook |
|
Seafood Fricassee
|
On Cooking (5th Edition) |
|
Seafood Ravigote
|
The Professional Chef (8th Edition) |
|
Semolina Pasta Dough
|
Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
|
Shellfish Jus
|
Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
|
Shellfish Stock
|
The Professional Chef (8th Edition) |
|
Shellfish Stock/Broth
|
The Ancestral Table |
|
Shrimp Bisque
|
On Cooking (5th Edition) |
|
Shrimp Scampi
|
The Slim Palate Paleo Cookbook |
|
Silver Tongue Devils
|
Feeding Hannibal: A Connoisseur's Cookbook |
|
Skillet Mussels and Clams with Chorizo
|
Weber's Real Grilling |
|
Slow Cooker Chicken with Fennel and Capers
|
The Slim Palate Paleo Cookbook |
|
Slow Cooker Pork Osso Buco with Gremolata
|
Butcher Box |
|
Smoked Scallops
|
Charcuterie |
|
Spiced Poached Pears
|
On Baking (2nd Edition) |
|
Steamed Mussels in Tomato Broth
|
Real Life Paleo |
|
Steamed Salmon with Lemon and Olive Oil
|
On Cooking (5th Edition) |
|
Stuffed Onions
|
Plenty |
|
Stuffed Rösti Potatoes
|
The Professional Chef (8th Edition) |
|
Stuffed Shrimp
|
The Professional Chef (8th Edition) |
|
Sweet Corn Polenta
|
Plenty |
|
Swiss-Style Shredded Veal
|
The Professional Chef (8th Edition) |
|
Teriyaki Chicken
|
Gluten-Free Girl: American Classics Reinvented |
|
Tomato Butter Sauce with Thyme
|
On Cooking (5th Edition) |
|
Vatapa
|
The Professional Chef (8th Edition) |
|
Veal Fricassee
|
On Cooking (5th Edition) |
|
Veal Fricassee
|
The Professional Chef (8th Edition) |
|
Veal Scaloppine Marsala
|
The Professional Chef (8th Edition) |
|
Veal Shoulder Poêlé
|
The Professional Chef (8th Edition) |
|
Vegetable Stock
|
On Cooking (5th Edition) |
|
Vegetable Terrine
|
The Paleo Approach Cookbook |
|
Vegetarian Chili
|
The Professional Chef (8th Edition) |
|
Venison Medallions Grand Veneur
|
On Cooking (5th Edition) |
|
White Sangria
|
Artisanal Gluten-Free Cooking (2nd Edition) |
|
White Wine Sangria
|
The Grilling Book |
|
Wild Mushroom Ragoût
|
On Cooking (5th Edition) |
|
Yogurt Flatbreads with Barley and Mushrooms
|
Plenty |