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Modernist vs. Traditional Cooking with Chefs Dufresne and Ripert

Molecular gastronomy Chef Wylie Dufresne and traditional Chef Eric Ripert share their perspectives on their styles of cooking while they make a poached egg with ... CONTINUE

Instant Pea Parmesan Noodles in Saffron Consomme with Morel Dust

The instant noodles are formed in front of the diner eyes by injecting a pea and parmesan mix into a hot saffron consommé using a ... CONTINUE