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Knot Foie
Book Information
Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual
Page: 264
Ingredients
Agar Agar
Cilantro Delfino
Egg Yolk
Foie Gras Torchon (page 104)
Japanese Puffed Rice
Kimchi
Konjac Gum
White Raisins
Xanthan Gum
Tags
Gels