Intermediate

Course 21st Century Artisan Bread

Olive and walnut bread

See recipe

Course 21st Century Artisan Bread

Baker’s ‘Coca’

See recipe

Course 21st Century Artisan Bread

Cereal bread with prunes

See recipe

Course 21st Century Artisan Bread

Baguette

See recipe

Recipes by Paloma Ortiz

Oaxaca Tamales

See recipe

Course Brazilian Cuisine

Coffee Obulato

See recipe

Course Brazilian Cuisine

Fogo Orchard

See recipe

Course Brazilian Cuisine

Chicken and Okra Mini Rice

See recipe

Course Brazilian Cuisine

“Romeo and Juliet” Tapioca Crepe

See recipe

Course Brazilian Cuisine

Hake Moqueca

See recipe

Course Brazilian Cuisine

Açaí Smoothie with Fruits

See recipe

Course Brazilian Cuisine

Açaí Gazpacho with Feta Cheese Snow

See recipe

Course Brazilian Cuisine

Tapioca Dadinho

See recipe

Course Sous Vide: Beef and Lamb

Almond Rack of Lamb with Roast Vegetables

See recipe

Course Sous Vide: Beef and Lamb

Shoulder Stuffed with Roasted Peppers, White Asparagus Puree and Fried Onion Rings

See recipe

Course Sous Vide: Beef and Lamb

Traditional Roast Shoulder of Lamb with Potato Rosti and a Green Salad

See recipe

Course Sous Vide: Beef and Lamb

Cheek and Mushroom Terrine with Citrus Salad

See recipe

Course Sous Vide Poultry and Pork

Iberian Pork Cheeks in Red Wine

See recipe

Course Sous Vide Poultry and Pork

Crispy Cheek with Vanilla Mushrooms

See recipe

Course Sous Vide Poultry and Pork

Peking Style Suckling Pig

See recipe

Course Sous Vide Poultry and Pork

Roast Suckling Pig Stuffed with Boletus Mushrooms

See recipe

Course Sous Vide Poultry and Pork

Roast Suckling Pig

See recipe

Course Sous Vide Poultry and Pork

Turkey Canape with Rose Pink Sauce and Fresh Cheese

See recipe

Course Sous Vide Poultry and Pork

Turkey “Roast Beef” with Raspberry

See recipe

Course Sous Vide Poultry and Pork

Caesar Salad

See recipe

Course Cooking with Truffle

Let’s Go Truffle Hunting

See recipe

Course Cooking with Truffle

Truffle en Papillote

See recipe

Course Cooking with Truffle

Cannelloni with Truffle Cream

See recipe

Course Cooking with Truffle

Fried Goose Egg with Pancetta, Potato Soufflé and Truffle

See recipe

Course Cooking with Truffle

Truffle Bruschetta

See recipe

Course Modern Catalan Cuisine

Tin-Baked Cod

See recipe

Course Modern Catalan Cuisine

Traditional Cannelloni with Truffle Cream

See recipe

Course Sous Vide: Beef and Lamb

Cheek in Red Wine with Celery Root Puree

See recipe

Course Modern Catalan Cuisine

Porcini Mushrooms (Boletus) roasted in Consomme

See recipe

Course Sous Vide: Beef and Lamb

Oxtail Salad with Oxtail Juice Vinaigrette

See recipe

Course Modern Catalan Cuisine

Calamari a la Brutesca

See recipe