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Jerez vinegar
Course Fish & Chips and British Seafood
Deviled crab on toast
See recipe
Course Spanish Haute Cuisine
Suckling pig with romaine lettucee mulsion
See recipe
Course Spanish Haute Cuisine
Bresse Pigeon
See recipe
Course Spanish Haute Cuisine
Red mullet escabeche sandwich
See recipe
Course Artistic Fine Dinning
Almond nougat spring
See recipe
Recipes by Carles Tejedor
Beef Tongue in Sauce
See recipe
Recipes by Carles Tejedor
Beef tongue with vinaigrette
See recipe
Course Cooking with Pork
Tongue with capers, soup consommé
See recipe
Course Cooking with Octopus
Glazed octopus and fabas de Lourenzá
See recipe
Course Modern Catalan Cuisine
Tin-Baked Cod
See recipe
Course Vegetarian Fine Cuisine
White asparagus with codium
See recipe
Recipes by Aurelio Morales
Calçot fritter
See recipe
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Walnut Alfajor
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amanita
beet leaves
bird figs
blood powder
brioche bun
brioche buns
buds
caramel syrup
Chinese five spice powder
corn tortilla
curaçao
Dover sole
dried Riojan chilli
Durum wheat semolina
fermented soybeans
fine wine
food coloring cherry blossom
fried pepper
ginger ale
green tomatoes
ground beef or lamb
gutted foie gras
lamb's lettuce
light beer
milk
milk chocolate 46%
Moroccan mint leaves
mozarella
nira
nocino liqueur
pasilla
pecan nut praline 60%
purple eggplants
reposado tequila
salmorreta
sausage
smoking wood
Tagliatelle
tatemada onion powder
tobacco
tomillo
veal bones
vinsanto
whole sugar
yolk