sugar

White bean paste

Course Wagashi and Mochi Recipes

Chrysanthemum

Course Wagashi and Mochi Recipes

Uguisu (Bush warbler)

Course Wagashi and Mochi Recipes

Autumn leaf

Course Individual Desserts

This is PEANUTS!

Course Taiwanese American Fusion Cuisine

Fried Eggplant

Course Classic Sauces

Tomato sauce

Course Neapolitan Cuisine

Fried zucchini flowers

Course Neapolitan Cuisine

Sorrento walnut cake

Mousse Desserts Course

Crazy coconut

Mousse Desserts Course

Classic chocolate mousse

Mousse Desserts Course

Forest Berry

Course Tasting Menu Design

Foie Gras Cherry Ripe

Course Tasting Menu Design

Tuna Ravioli

Course Brazilian Fine Dining

Chocolate and olives

Course Alpine Haute Cuisine

Wild herb and goat cheese salad

Course Flavor-packed Sandwiches

Visualize Whirled Peas on Toast

Course Molding Techniques in Pastry

Beet pot

Course Molding Techniques in Pastry

Violets

Course Molding Techniques in Pastry

Mandarin cheesecake

Course Fresh and Light Patisserie

Lemon and Herb Tart

Course Fresh and Light Patisserie

Coconut, Mango & Passion Cake

Course Fresh and Light Patisserie

Grapefruit, Mint & Olive Oil Entremet

Course Fish & Chips and British Seafood

Hay-smoked trout, celeriac and dill

Course Spanish Haute Cuisine

Sweet paprika macarons

Course Modern Algerian Pastry

Maritozzi Dough

Course Modern Algerian Pastry

Parisian Flan

Course Modern Algerian Pastry

Algiers Flan

Course Modern Algerian Pastry

Muhallebi

Course Modern Algerian Pastry

Desert Rose Tart

Course Modern Algerian Pastry

Makroud Tart

Course Indian Party

Badam Katli

Course Indian Party

Samosa

Course Vegan Soul Food

Cornbread

Course Vegan Soul Food

Sweet Potato Casserole

Course Creative Breads Using Sourdough

Bagel NY style

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Potatoes, cabbage and cod

Catalan style beans

Garlic soup

Zarzuela

Catalan style chicken