To make this creme fraiche we used a technique from our book *Ideas in Food: Great Recipes...
Year: 2011
These egg yolks were cooked at 65°C for two hours, seasoned with salt, and put through our...
The lamb shoulder is cooked for 24 hours at 57°C in smoked lamb fat. This may be...
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Stems cooked in and served with cabbage-kombu broth Charred core Smoked leaves Dried and fried leaves Leaf...
Taking a bit of refinement to our egg white steak, we cooked seasoned egg whites in timbale...
The Head and its parts
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We blended coconut milk with fresh ricotta and seasoned it with 0.5% salt. Once it was a...
It all began with a batch of risotto made in the pressure cooker. We cooked the rice...