fresh parsley

Course Modern Italian Cuisine

Oyster, tapioca,sunchoke, rose and moringa.

See recipe

Recipes by Cristina Bowerman

Spaghettini with clams and charred lime peel powder

See recipe

Course "Snout to Tail" Whole Pig Butchery

Head cheese

See recipe

Course Conscientious Baja California Cuisine

Summer vegetable soup, anchovy salsa, cheese crackers

See recipe

Course Modern Colombian Cuisine

Marrow, Tucupi and Snail

See recipe

Course Fresh and Fun Plant-Based Cuisine

Falafel and Endive Boat

See recipe

Course Italian Cuisine "Trippa" Style

Brains, Capers, Lemon, Smoked Paprika and Parsley

See recipe

Course Italian Cuisine "Trippa" Style

Cicerchie and Calf’s Head Stew

See recipe

Course California Cuisine with Japanese Techniques

Tempura Squash Blossoms

See recipe

Couse Plant Based Burgers and Falafels

Millet, Quinoa and Bean Burgers

See recipe

Couse Plant Based Burgers and Falafels

Mushroom Burger,Truffled Mash and Old-fashioned Mustard

See recipe

Recipes by Máximo Cabrera

Chickpea Falafel, Naturally Fermented Vegan Yogurt, Raita and Coleslaw

See recipe

Course Croquettes

Green Croquette

See recipe

Course Croquettes

Cod croquette with potato, pine nuts and parsley

See recipe

Course Perfect Gin and Tonics

Brockmans signature Gin Tonic perfect serve

See recipe

Couse Ukrainian Cuisine

Holubtsi: Cabbage rolls with creamy mushroom sauce

See recipe

Couse Ukrainian Cuisine

Chicken Kiev

See recipe

Couse Ukrainian Cuisine

Borscht

See recipe

Course Healthy Salads

Mushroom, Pangrattato and Lime Carpaccio

See recipe

Course Healthy Salads

Raw Cauliflower and Broccoli Couscous Salad

See recipe

Course Middle Eastern Cuisine: Ancestral Techniques

Sweet Potato Bread with Yogurt, Kofta with Tomato Sauce and Hummus

See recipe

Course Middle Eastern Cuisine: Ancestral Techniques

Baba Ganoush Tarte Tatin

See recipe

Course Mushrooms and Truffles

Wild boar with black trumpet chutney

See recipe

Course Zero Waste Batch Cooking

Processing:
Shallow saucepan:
Confit artichokes

See recipe

Course Zero Waste Batch Cooking

Processing: Blender: Garlic and parsley oil

See recipe

Course Basque Cuisine

Hake in green Percebes (goose barnacles) sauce

See recipe

Course Basque Cuisine

Crab Donostiarra

See recipe

Course Moroccan Cuisine

Rolled Zaalouk

See recipe

Course Greek Cuisine

Legumes: Baked Giant Beans

See recipe

Course Greek Cuisine

Mince and Rice: Stuffed Tomatoes

See recipe

Course Greek Cuisine

Vegetables: Briam

See recipe

Course Nikkei Street Food

Sautéed Loin with Sahofan Noodles

See recipe

Course Traditional Peruvian Cuisine Reinvented

Spicy shrimp Empanadas

See recipe

Course Cooking with Pork

Spice meringue with suckling pork rillettes

See recipe

Course New Traditional Spanish Cuisine

Sea bass in salsa verde with mussels

See recipe

Course New Traditional Spanish Cuisine

Squid in its ink with creamy rice

See recipe