Twice cooked fingerling potatoes, foil packed artichokes, aligot.
CULINARY EVOLUTIONS
In this case, we took our squid, which is cooked at 59°C for three hours, chilled down,...
Here we drizzled beautiful artichokes with olive oil, seasoned them with salt, and wrapped them in foil....
We were fortunate to find some enormous green asparagus. Asparagus is a vegetable that lends itself to...
Since lamb shoulders became my current fetish, I have not left them alone. This time, we looked...
We pressure cook snap peas, kombu, water, and 0.5% salt for three minutes. The result is a...
To make this creme fraiche we used a technique from our book *Ideas in Food: Great Recipes...
These egg yolks were cooked at 65°C for two hours, seasoned with salt, and put through our...
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...