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Recipes by David Gil
‘Recuit de drap’ with fig
See recipe
Recipes by David Gil
Marzipan Turrón: Egg yolk cream
See recipe
Course Sous Vide at Home
Suckling pig in orange sauce with cinnamon potatoes
See recipe
Recipes by Andreu Genestra
Tongue with capers, soup consommé
See recipe
Recipes by Antonio Bachour
Trifle
See recipe
Recipes by María José San Román
Orange rice
See recipe
Recipes by María José San Román
Caramelized orange rice
See recipe
Recipes by María José San Román
Orange marmalade
See recipe
Recipes by María José San Román
Blanched mullet with carrot
See recipe
Recipes by Koldo Royo
Anchovies in garlic sauce
See recipe
Recipes by Koldo Royo
Little glass of piquillo peppers and smoked cod
See recipe
Recipes by Koldo Royo
All-i-oli
See recipe
Course Cooking with Octopus
Smoked octopus, green juice and enchilada onion
See recipe
Recipes by Xavier Pellicer
Tarte tatin of celery and shallots with a touch of citrus
See recipe
Recipes by Betina Montagne
Spiced Carrot Cake
See recipe
Recipes by Betina Montagne
Cranberry and Macadamia Chip Cookies
See recipe
Recipes by Daniel Álvarez
Roscon
See recipe
Recipes by Rafael Delgado
Mini Anise and Bergamot Doughnuts
See recipe
Recipes by Tony Botella
Spiced chicken wings
See recipe
Recipes by Paloma Ortiz
Cochinita pibil and xnipec sauce
See recipe
Recipes by Joao Alcántara
Fogo Orchard
See recipe
Course Sous Vide Poultry and Pork
Peking Style Suckling Pig
See recipe
Course Modern Catalan Cuisine
Catalan Custard
See recipe
Course Sous Vide: Beef and Lamb
Cheek in Red Wine with Celery Root Puree
See recipe
Recipes by Paolo Casagrande
Venison with orange sauce
See recipe
Recipes by Miquel Antoja
Spéculoos
See recipe
Recipes by David Gil
Orange risotto
See recipe
Recipes by Yann Duytschef
Cosmic
See recipe
Course Sous Vide: Fish and Seafood
Loins of Red Mullet Confit
See recipe
Recipes by Tony Botella
Mackerel in Asian dressing
See recipe
Recipes by María José San Román
Orange and olive oil with other citrus rice
See recipe
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abico shell
Albufera rice
Alunga chocolate milk couverture
banana puree
blueberry pulp
cinnamon
citric acid
coconut shells
codium seaweed
cod kokotcha
cream
cream of tartar
cuttlefish essence (spleen)
dried Chinese noodles
flaxseed flour
flour 55
forest strawberries
gluconolacate
greek yoghurt
green pistachio nuts
ground clove
iota
lard
lean pork meat
monkfish
natural greek yogurt
noisette butter
old style mustard
paella seasoning
Pailleté Feuilletine
pork lard
raspberry powder
red bell pepper
red wine
rocoto chili
Rosemary honey
Sara/ Maratelli rice
Shimeji
shrimp
smoked salt
tarragon
wheat flour
wheat starch
wild strawberries
yuzu juice