A L I N E A

NICK KOKONAS
MARK McCLUSKY
MICHAEL NAGRANT
MICHAEL RUHLMAN
JEFFREY STEINGARTEN
A kJtllll' .utitk in Food & H'111e magazine hcr.il1kd /\line.1 .is per hap\ the country\
m11't exciting new restaurant two months before it even \l'rvcd it\ hrst meal. The
ChicJgo pre\\ was abuzz as construction progre\\ed, de\crihmg the restaurant's May
200'i open111g J\ the most eagerly anticipated in the uty\ hi\tory, and calling its chef,
Gr.int /\d1atz, a gastronomic wunderk111u <.,o rompclling w.is the debut of this heartland
eatery, it lured America's moq influent1al restamant nllic I-rank Bruni of the New l'ork
flmC\, and Tm11•\ regular Melissa Clark to an ope111ng-night table. /\nd the Chicago

I nhun1· openly questioned vvhether Alinea could be a' goou J\ all the hype suggested.

f;wn I thought there was too much buildup, and I had known the chef for a decade and
had written about him and his work with gre.1t admiration. Alter all. Grant was just
thirty-one ye.us old and this would be hi\ hrst re\tJurant. Let\ wait to call Alinea the
grc.111:st ne\\ spot in America after it has been open, well. for at least a couple of weeks.

The '£ nhune waited three months to award Almea four \tar\ and amwer that, yes, it was
a\ good as predicted. Gourml't magazine waited !or a year, and then pronounced it the
be\t re\taurant in America.

Alinea 1s quietly ensconced in a simple two story butluing in Chicago's Lincoln Park,
a more or le" anonymous structure that hts unobtru\ively into the affluent, residential
neighborhood. Inside, Alinea's din111g rooms .ire handsome, modernist, and understated,
lurnisheu with mahogany tables unadorned by renterp1ece or tablecloth. Sharp but not
showy, the restaurant gives littk visual evidence of a\pinng to be aggressively out of the
ordinary in Ameri..:a's fine-dining world

So whJt makes Alinea so distinnive~ And wh.it arl' we to make of' its controversial food
thl• outrJgeou\ pairings, the extraordinary manipulation\ u!' texture, presentations that
veer from ingeniou'> to surreal, ser\'ice piece\ th.11 make \ome diner\ squirm, ingredients
that range from familiar vegetab.es and meJt'> to Ultra Tex l anu xanthum gum, and
techniques that include encapsulation and pillows of scented air? And finally, who is
thL' chel bl'hind it all?

ThJt\ what thi\ book is about.

 Back in America, spirits restored, he begins to apply to the mysteriously named French
F1nt, picture the chef, Grant Achatz, five yean old md stmding on a milk crate at the Laundry. To this day he can't explain why he sent a resume every day to the chef. who
And not the same thing. Consider the shrimp cocktail Grant served at Trio, the
smk of his grandmother's rnuurant in a small town on the Mich1gan-Ont.lrio border. finally. if he wanted the letters to stop. had no ch01ce but to call this kid and ask him
EvJnst(>n, Illinois, reslaur.iint that hired him aw;iy from The French Laundry to be its
The cr.1te 1s the only w.1y the f~kled redhead can reach the bottom of the sink. He what his problem is. chl'f. Served in a mouth spritzer set in ice, it did not cont.Jin actual shrimp. only the
doesn't question the work. essence of shrimp. along with tomato and horseradish liquefied. Diners at Trio would
The French Laundry becomes Grant's home for the next four years, and chef Thomas
often see pizza on the menu and order it to enjoy as an appetizer while they took time
Twelve ye.1n l.1ter• .1 high-school senior in St. Cuir. Michigm. and looking scarcely old Keller becomes his culinary father as he learns to replicate near-perfect dishes that are
to decide: on their other cour)e~. Tiu: ~c:• \'C:I~ would be compelled to e}lpl.ain that their
enough to drive, he flips burgen and l.1dles gravy over mashed pot.ltoes after school and celebrated throughout the world. By the end of his tenure, his culinary fundament.lls request wa\ impra<·tical The pin;i, which wa'i part of ;in rlahorate priic-fixe ta\ling
on weekends at his parents' rest.lurant, Achatz Depot. He likes the work. He's fast. And will be at the highest level and he will have absorbed into his spine the quaht1es of food
menu, wasn't suitable as either a first course or a main course. It didn't even resemble
he sees no re.1son to waste any time with nonculinary matten. enrolling in the Culinary and service that go into creating one of the world's great rest.lurants.
its namesakl'. Instead, it looked like .i half-inch square of paper stuck on the tip of
Institute of America immediately after high school. He is among the youngest students
a pm and tasted exactly like pepperoni pizza.
there and is content to spend weekends reading cookbooks in his dorm room and The final juncture in this phase of Grant's evolution occurred in Spain: a stage in Ferran
dreaming up menus. He doesn't know the fundamentals. can't make an emulsified butter Adria's El Bulli kitchen laboratory. a kitchen that is not a kitchen. The experience One of my favorite dishes from my hrst meal at Trio was pea soup that married a puree of
sauce, but he can flip eggs faster than his chef instructor. catalyzed his innate desire to create. "It was almost like I was on a different planet," peJs with fresh whole peas and .i garnish of yogurt conventional enough. comforting.
Grant says of the El Bulli kitchen. "There's nobody butchering meat, there's no veal perfectly prepared. But it also included a sranzte flavored with dry-cured ham and cool
When he graduates in 1995, he seeks a job at what the Wine Spectator has named the stock simmering. there are no saute pans. The sights. the smells. right down to the little translucent orbs that looked like salmon roe and were in fact gel-coated eucalyptus
best restaurant m the country that year. Why waste time working at the second or langu.iige- where am I'? I think Thomas sent me there because he recognized my tea fJmiharity and c:omfort were present in traditional flavor p.airings-ham and pea,
third best? But this work. cooking in a famous four-star restaurant, is different from restlessness. my need for constant creativity and continuous evolution. When I saw mint .ind pea hut they were rnmbined with unfamiliar textures and temperatures.
any he has encountered so far. The kitchen is uncomfonably terruorial, and the chef what they were doing at El Bulli, it gave me the confidence as a young cook to explore
rules by fiat. Grant h.ad vowed to stay for a year but found the kitchen so difficult new avenues in the kitchen." Shortly after Gr.int hegJn JI Trio, Pete Wells. a writer covering the Ch1C.igo food scene
and discouraging that he quits after four months and considers abandoning cooking for F(>t>J & \\'mr, \topped in. Wells would evenn.ally bc:rnmc: )0 imp1c'>'>ed with Grant
altogether. He spends three days at El Bulli. but it's all he needs. It is .iis if this part of his being. thJt he wrote thL· feature 'it(1ry that opened tnis essay I contacted w ..11 ....11 thf' Nrw ror.l·
the source of that compulsion to experiment with mashed potatoes as a teenager, 1s given Time,, \'11hert• hr h.id become editor of it\ dining pages. to inquire what drew him to
That !.ummer, on a cycling trip through the Italian countryside with his girlfriend, they a jolt. The quest for perfection gives way to a quest for newness. the impulse to create. Gr.int. He wrote back immediately about his first impress:ons of Grant .it Trio:
chance on a little hillside restaurant. family run. with an actual grandmother visible at
the Move. Grant knew American family restaurants, but not Italian ones. The meal- "Creating. coming up with new stuff makes me happy." Grant explains. "Cooking still "It took me about thret· bile\ to umk1 ..1and that this guy made my ca'c that Chicago had
gnocch1, brick-pressed chicken is a revelation for its simplicity and deliciousness. This makes me happy. to sit there and peel salsify. to fillet fish . But what I hnd most s.itisfying reached a new lewl of 'iliphi,tication and originality. The food was Sll thoughtful and
he realizes 1s what a restaurant is all about. this extraordinary pleasure and, more, the personally is to come up with a new dish, to write it down. watch it be born, come to delicious. You could think .about whJt you were eating and why it had hccn put together
surprm· of ii. This pleasure coming so unexpectedly. life, and have its place." From perfection to parturition. the way it h.id, or you could ju\t enjoy it. After one of the editors at FooJ & Wint• went
to smut Grant JI Trio J\ a potenti.il Best New Chet. she said, · 1 he food talks to you even
Keller had recognized this capacity and drive in Grant and had helped them to grow. ii you don't know how to li~tc:n.' ThJt says it perfectly.
"He has extraordinary desire to achieve," Keller notes. "People ask me what does it
mean to be a chef, a great chef: that's it, the passionate desire to achieve, that burn mg "What passes for creativity in cooking is often just a mattl'r of sw.ipp:ng in some
desire inside of you to continue to achieve what you want to achieve. Grant has it." unexpe<'ted ingredil'nt. You know, make J classic ~al.ide nz\·m,e with st'a be.ins instead
Keller continued to call on Grant to come up with new dishes as his skills incre.ised, of haricots verts. However, what lirant was doing was on another plane. Hi'> Jbhe'
encouraging him and giving him the freedom to create. wc:re cre.ative .all the way through. not just on the surface. He was t.akmg ideas apart,
rearranging the pieces. and putting them back t(lgether again. But the end results didn't
"It wasn't until I got to The French Laundry that I recognized food as 11 could be m an feel deconstructed, one of the big buzzwords at the time. They felt integral. whole. And
artistic way. in an individual expressionist way. and then it really caught fire. Once I got that is hard to pull on unless you have a thorough and disciplined approach to cooking.
a taste of that, and what it did to me personally. how S.11tisfving it was to come up with
a ne~ dish, that became my style, that became what was .;ost important to me. com.1an1 "When I wrote the Chic;igo story, I said that Trio wa~ already one of the most avant-
creating. garde restaurants in the country. That makes me laugh now because Grant was just
getting started. He was still much more in The French laundry vein than full-blown
"But even as a seventeen-year-old cook working at my parents' down-home fam1lv-st\ll· avant-garde. But all of the essential elements of his cuisine-surprise, playfulness,
restaurant, if they told me to make the mashed potatoes, I'd su thl're staring .it J wall of rigorous refinement, the i:onstc1nt questioning of what makes a dish work and how
McCormick spices. wanting to shake a little poultry se.isoning or cumin powder into the it might work differently were already in place in his first weeks at Trio."
pot. looking back on it I laugh. but it's the same thing."
 The WJ1tl'r \et down two \'JSt round white plates, one for ead1 of us, and s.iid something
about sweetbre,1ds, cauliflower, burnt bread puree, chestnut, and toac;ted h;iy J had
never seen food like this. Along the upper rim oft hi' pl.lll'\ were c;1x \mall objects, eJch
about Jn md1 wide, two inches in height, and set Jn in(h ap.irt. Three were 1dcnti1.dl
mini.iture tree\, eJch set into .i puffy round base, cvu ytl1111g rnlored J medium brown
.md arr.ingcd in .i gently curving row. Three of them were black hemispheres more
1arn.Jomly .irranged among the brown trees; each had a fresh green herbal branch thrust
into its c:enter. Nedrby were translucent blobs tha·. could have le.1ked from the black
hemic;rhere~. like bubbles of sap

Two-thirds of the way down the left side of the plate w.i~ a ~imil.lr Jrrangemcnt; on the
nght <iide. ;i c;m.iller \er,ion. In the center ring was the fc.iturcd act, a yelloV\'i~h pool on
which sat a clu~ter of seven or eight obje1:b, depending on how you count - three large,
beautifully fried rnbes, t wo more black hemispheres wit h their translucent blobs, and
one former blac:k hemisphere now squashed under a fried cube. There were also two
brown tree\, and atop one of the cubes, a large, shiny, \.'\rinkled, maroon seed- like thmg.

The ovi:rall composition made us laugh, perhap~ ht>c.1u~e o : the w.iy the trees were
lined up .11 the• top of the plate like toy soldier~ sentinels guJrding all the rest Or like
chess pil•ccs. Or maybe just what they look like- hec~ 111 Jutumn .iftcr their leaves have
turned. Two dJp ldtcr, we asked Gram Achatz whether a Jong, thin, spiny, pinkish
object on our plates was supposed to look like a prawn He seemed dumbfounded, which
made us foci like those philistines who insist upon seeing a ship or J horse in a painting
by .Jack<,on Pollock, people who can't respond to v1su.il abstractions without turning
them into somi:thing palpable, figurative.

Of course, we're obvi(1usly nothing like tho~1.· people. But I'd Ix- willing to bi:t th.it G1.i11t
playi:d with toy soldiers as .i boy.

Then, through the 'iimplc act of nibbling, we were .ible to underst,ind much more The
trees were obviously cauliflower florets and they were: the l"rUnl·hiest thirgs we'd ever
put in <!Ur mouths. The wrinkled red thing \'\JS a braised, swt'l'l-.111d-scur chestnut. The
large cubes \.'\ere swcetbrc.ids perfectly cri~p .ind cn-.1my on the 1midc except for
one, which turned out to ht: J syuJt cylinder, a thick t:auhflowt'r 'itl'Ol w1,1ppc-d in brc.id
and fried .

J rnuld fill st•ver,11 more p.iges tell mg you Jbout this dish how l"Jl'h of I ht:se unusual
ekrnent<; WJ\ m.1Je (the caulillower fl orets were fried, tht•n dehyd1,11ed), how thl'y
tasted, how they worked as .1 te.im, .md what lessons nnt• might t.1kt• from It .111.
 ·
1 was jll'>I bl•ginnmg to W·"P the 1mport.1llll' o 1· co Iors. s I1,1 pc·s• texture\· and
. kinetics
. .
in Grant's wnrk. It c11'o hl'lped th.n I <;pied him in the klllhcn during '>erv•c.e, sitting .at And while wl.''re talking .1bout mr own personal expcnenle of Ahnea, shouldn't I
.i long ,tamk's steel tabk with two of hi'> cooks, tweeze" m hand. .is'>embling a dish, rnclude the 111JUIY I '>ll\t,1ined that aftl'rnoon in my hotel room when I tripped O\er the
p.mor.im•l all\' focu,l'd on c\'ery tiny detail .1ll at onCl'. Th.it\ how Gr.int '>pc~ds the f~ur out st rl'tchcd kg of thl' tl'll'\'hton labinet, which, in addition to toppling me over onto
hnurs of scrv1<c Hl' doe'>n't boil, or steam, or po.id1 You won't sec him roasting. seanng. 1lw deep, plush cJrpl't, not unlike a great and noble redwood craslung onto thl' force.I
<>1 nucwwa\•ing. He'll certainly a\'oid c\'ery type of lrymg. sautemg . .i~d d.ehydrating. llorn, broke m\' toe (.1Jm1ttedh•. a \t lf-J1agno'ls), whid1 made II 1mposs10le !or me to
0

And you won't find tum grill mg or broiling durmg 'ervke. or even griddling. walk without my eyl'\ welling up with tl'JrS. llmner .it Alinca 1s supposed to st an as you
walk in tlw lront door anJ down .1 cleverly de,1gncd hallway that appears much longer
All c~rant doe'> i'> tweeze: Tweezing must be truly import.int to Grant. th.in it 1s, wh1d1 \'OU 1eahte whl·n you nearly cra'>h into J kinetic sculpture at the far
l'nd Tht• purpo'>l: of thi'> i'> to di,orient you, or to n·mrnJ you that tlungs arc rJrdy what
hii n•a\on~ 1\·c ne\'er under'>tood, rc'itaur.int., valut· con'>l'>tency above mo'>t other tllt'y \el·m, l'Spl·c:ially .ll Al111t'a. or that the proprietors arc bent upon m1< romanagrng
th mg,. JI one t·u.,tomer gets six morel'> with h1'> asp.ir.1gu'>, everybody in the place must ever\ det.111 of \'ou r l'Xpt'ricnn· The \ad p.1rt was that my d11111t•1 pJrtner preceded me
h,l\'l' '>ix morel'>. Can you imagine how exalting GrJnl .and his Look~ need to be so that through thl' door. and ,1, he is 1.1ller th.111 I. which b not .111 Hnl'ult•,111 .llu•mpli.,hment,

my \'l'r.)' nimplicated plate will look c1nd tJ\tc exactly likt• my wik'~ p late a nd tho'>c at I had no di.1ntl' to vicvv the h.1llway or its '>nilpturc until .11tn dir111l·1 By then, I wa'
in no nl·t•<l of .1rd111n·tu1.1I confusion. which I\ to say tht: onginalit)' ol tilt' fooJ was
thl' m·xt table? I \!ill don't sec hovv it's possible.
.,ufhncnt to d1.,or1cnt ml' for sever.ii Jays to comt' Aho, a partv of four hJd 1u\t fin1'>ht•<l
their dinner .rnd were '>tumbling out through the automated metal sliding door .ihout
You '>hould have '>t:cn the des'>crt at the end of our next meal. All sorts of things were
m1dw.1y down tht' hallway, presum.1bly under the mflucnct' of ii twenty-four< our<>c wine
going on, like rough chunks of chocolate filled with a liguid hrioche v.rn1lla cream. (The
pamng. Although we ,h.ired tht' h,1llway for only a lew \econd~. I 111\tantly disliked
briol'hl', vanilla, and dairy cream arc pureed together, frozen -.olid, then broken up into
them. De,plll' their rit"h raiment\, o'>tentatiou\ ac:cc\sories, .ind rare perfume~. they \\ere
irregular pieces; these are sprayed with a paint gun filled with molten chocolate, which
beh.1\'ing like a l.jUJrll'l of drunks 'Pilling into the parking lot of ,1 suburbc1n ChkJgo
hJrdcns around the frozen cream. \\'hen the'>e chunk\ .ut· put into thl' rl'frigerator-
ste.1khc1u\c Didn't thl'Y undl•rst.rnd that dining at Aline.i 1s meant to ht• .1 t.ptritual
.above thl' frcl'zing point the cream liguefies while the: chocol.ne stay'> crunchy.) And
thcrl' was a spherical egg yolk injected with lla\'or (Grant ha\ left the old caloum ex pc:rienn•1

chloride/sodium citrate spherification trick 111 thl· du'>t.) During our meal, I took extreme
Or .,o I had bl·en told. Thu., JiJ I '>guander my onn•-111-a-li!ctimt' ch.rnce ll• hl" a~tounded
clo'>l'-up '>napshot'> of sc\'cral dishes (without a flash) and <li\covcrcd that in the middle
h\• thl' Alinc.i hallwav, at k.1st until they put in a Ill'\\' onl'. Shouldn't tllt'y ha\·c in'>talled
of' thi., dl.'sscrt. there is a dark cave guc1rded b\ lhocolate boulder\ and the thinnest, lacy
•1·'>\'\ll'm of vidl'o t-.1mer.1'>, photorclh. signal light'>. and intt'rlom\ to regulJtt· till' tralhl'
partitions ol bread. Is the cave really there1 Dol.'s Grant '>l'e ll. too 1 Docs that matter?
I (,lll t tear my eye~ away from t he photo. the luminous yolk the forb1<ld111g cavern
flo~'\'? Th.it I'>, if thl')' wl.'re n·ally, re.illy scriou~ about tht•1r h.11lw.1y.

So many of Grant's dishes are monumental sculpturl'S on .i mmute \lJle, miniature

I ,1m not u'>u,1llv \o ho'>tilt· Plt·.1\e believe me. But h,l\'l' you en·r t11t•d to ht• '>U.1\'t' .rnd
pl'r'>pcctin:s on va'>t landscapes.
in\ightful when \\,l\'e'> of .1g1mi1ing pain Jre ,Juking up yo111 lt·g? Bv the time <llll
tweln: c:ourw dinnt'r anJ winl' pairing had condudcd, I was cn•n less \ober (though
morl' gcntnl) th.111 thl' o!lcmive four'>ome, whom I tht•rdnn· forgan•. I t11<·d to t.1ke note\
throughout the ml'JI. hut by course number \e\'l'n, my lundw11t111g and I h.1d lap~cd
What w,1., it likl·~ That\ what friends in :\.1anhattan asked me every time I returned
into ,1 prclitcr.lll' \tJtc. Maybe th.11\ part of Grant\ pl.Ill. By thl' t•nd. hl' uiuld haH'
home from a meal at Ahnca And that's what J'\'c been ,1.,ked to write about here- or,
Clll hantl·d ml' with J srx-pat·k of Oreo,, the world'~ mo\t popular l·ook1c.
more prl'Ci'>cly. to wntc about my experience of dining at Ahnea. I've had three Alinca
experienn•s The second and third came prclt\ dost• to the idl•JI probably not Grant's
Till' mnst unhinging ,ourCt' of anxiety was th1\· \\'hat 1f I didn't set Cr ant\ food' Or g<•t
i1k.1l. if he has one, but ccrtamly my own Sadly, my fir'>t l'xpc1 icnce not the food
hut the "experience" was deeply flawed . though I'm willing to daim half of the 11 wrong] Back thl·n, m 200'l, I d1Jn't t•vcn knn\\ how tc> pro1w1111cc 'i\ch.1tz" (Now at
blJme !or that. Ja.,t I know 11 ihymcs w11h rackt•ts, packl'ts, brat·kets, and 1ackcts) '>urc, I \\,I\ lam1har
with Giant\ 1..ooking at I rio, the legendary g.1\tronomi1 111u1b.1tor m the \uburb of
Chrc.ign known a'> J•\Jmton, wht·1e Ill' h.1d cooked b11lhan1, irn.igm.111n· f11od dunng
~o. I had come to Chicago in June 2005 for .1 t\'\'o-weck st.1y to wntl' .1 pin:c for \'osue
tht• prl'VIOUS lour )'l',lT'>. After th.it I h.1d followed hi\ progrl'sS JS Ill' built Ahnca, which
mJg.izinc (m\ l'hicf employer) about the gastronomic boom in thi\ l'ity Thl· pro.,pect of
Ill' dm urnt'lllcd ,tcp by ''<'Pon ec;ullct (I t•ven went out .ind hought <;r,rnt\ IJ\•lflte
<lining .n AlineJ was exhilaratmg. though it madl· llll' profr.,.,ionJll\' .111xiou., nearly
induction b11r rll'r, which rl'qui1ed nw to h,1\•c my kitdwn cxpcn\1\'l.'ly rl·wi1l'll I
to till' wrgl' ol nau.,e,1 Alinea was only \IX week., o ld, .md I'd be Jhk to dml' thert' 1;nl\'
once, rwithn of whid1 i'> enough time for t'v.1lu.11111g, lor undt•1st.1nding .1 signihc.int .
new n·'>taurant. Should I leave out Alrnea entirely? lmpo.,.,ibll'. I ,Ill) .. \ t'ler an l.'.1te1 I h,J\'C hl'l'n dining .1round \llllC the 1•,11 ly s1xt1t·~. 111 (•fJllll' \\1th 111\
parent,, ,.,1tmg 111 ~· wa\' 1hrough 1lw fmal <kc.1d1· of 1hl' Age ol I sroflll'r t ht·n t•xplonng
thl' nouvdli· llll\lllC, lrum Ch.ipcl to Guerard and fe.1s11ng m\ \\J\' through a hundrl'd
 t\\ o menus of the new Americm cooking, in all its amazing variety. And just when
excessive, completely distracting facial hair (this has gotten much worse). even bad
\ ery trend and thread and style had reached exhaustion, a young C.talunyan chef
weather and a Oat tire on the way to Alinea. Is there much a chef can do to beguile
rol'd Ferran Adria invented, pretty much all by himself, a new cuisine. You might call a customer's cranky mood? Only by cooking food that transports us. which is nearly
hvpcrmodern cooking, a continuously experimental cuisine that eagerly draws on always what Grant does. Then, at least for me, the "experience" is subsidiary.
.:o\·enrli in food science and technology, and on the latest tools and toys. You know
• 1.hef<,' names Ferran, Joan Roca, Andoni Aduriz, Heston Blumenthal. Dani Garci.11, Whenever I'm feeling oppressed by a chef or his wait staff. I reveal my secret weapon:
Ji Yamamoto. and Grant Achatz. So, I didn't imagine that Grant's cooking would I ask for the salt. What fun it is to watch the waiter gasp and blanch! The iilbsence of
rtle me. salt is meant to tell the client that the food is perfect just as it is; when you request salt,
you're telling the waiter and the chef that it's not perfect at all. and that you'll let them
'1 the other hand. one thing I had learned is that while the great hypermodern chefs know when it is. It may be coincidental, but Grant's mentor, Thomas Keller. doesn't
\ u'<' simil.u techniques. each one aims to realize his own penonal vision. Ferran serve salt either. I'll bet Grant's parents' restauriilnt had salt shakers all over the place.
.lria at El Bulli was the founding genius, and even today most of his dishes rely on Once at lunch in Chicago, I asked Ferriiln Adria what he thinks about depriving his
1. or two new tricks that are meant to make you gasp or chortle. Heston Blumenthal customers of salt. It has to be available, he said, because people differ widely in their
·~essively mobilizes the entire range of novel techniques to perfect and polish every sensitivity to salt, iilnd salt is, after all, indispensable to tasting savory food. On the other
ment in traditional British dishes such as pea and ham soup and Lancashire hot pot. hand, black pepper should never be on the table because it makes all European and
• tnes to avoid what he calls "parlour tricks." (Heston is British.) Comparing Ferran American food taste like black pepper, a very particular. arbitrary taste. Why not put
1•h Heston or Grant makes no more sense tbm comparing three painten because they a cinnamon shaker on every table, he asked, or cumin? And then Ferran demonstrated
\ the ~me brand of brushes. how a sprinkling of salt magnifies the taste of white truffle.

r...at will Grant Achatz's cooking be like? I wondered nervously as we finally inched When I asked for salt at that first meal at Alinea, their reaction was ... they immediately
.vn the tricky hallway, I limping. and through the sliding metal door, which resembled brought me some salt!
re than anything an air lock in 2001: A Spacr Odys~. or an elevator. To the left was
e of three dining rooms; to the right was the brightly lit, eerily quiet kitchen; and Many elements in that first meal were brilliant. The aromas amazed me the most- the
.11ght ahead was a stairway to the second Ooor, where we were seated in the middle smoldering cinnamon sticks and pillows puffed with perfumed vapor that deflated
1m at the middle table-a striking square of dark wood set against tan-gray walls and under our pliiltes-aromas associated with food but not in fact emanating from the food
rpetmg - a handsome. cool, and neutral stage on which the food could strut and fret. right in front of us. It's like a gaseous sauce, a vaporous condiment, an airborne herb--
obviously a fine idea, and only Grant does it. (Not strictly true. Wakiya. a chef in Tokyo
' first morsel was presented on the end of a long. thin wire of spring steel: an and New York with his own style of Chinese cooking, pours a hot. beautifully floral.
tenna. This did not make me happy. I imagined that ifl slipped or if the wire began oolong tea at the table into a bowl of dry ice on which t he main dish sits, thus creating
wobble, it could slide down my throat, pierce my uvula. skewer my vocal cords, and clouds of pleasure.)
low my windpipe straight down into one of my lungs. Who would not be frightened
this dish? More than two years slipped by before I returned to Chicago. this time for the sole
purpose of dining again at Alinea. twice. My wife and I had dinner on a Friday night
J ppose it's a part of Grant's ambition to review and examine every aspect of the in December 2007, and again the following Sunday. We discovered that Aline.a is in fact
':>itual meal. I've also read that Grant wants bis audience to feel powerful emotions in Lincoln Park. which began its life as a cemetery and now attracts the unconscionably
.en they eat bis food. I've heard the same from other accomplished chefs, but I've rich, who build their mansions just five minutes from the most breathtaking downtown
\'er understood what they're talking about. Will any old emotion do? Does Grant in America. Alinea is not expensive as these things go. But I feel that ability to pay
il.lly want us to be afraid of bis food? Or be embarrassed by it, or angered, or daunted, should not be the sole test for admission. Administering an essay question to customer-
disgusted, or humiliated. or saddened, or disturbed. or agitated. or . .. 7 ls that applicants would be cumbersome, but a dozen or two short-answer and multiple choice
n) we go to restaurants'? Isn't it enough for us to feel comfort and joy. sensual and
questions could easily identify both the deserving poor and the deserving rich.
tellectual pleasure, simple or complex. or maybe just simple admiration and wonder?
At Alinea's front door, I checked to see that the magical hallway was empty, stepped out
hen we watch a horror movie, we've paid to be frightened. Is that what we look for
of the way, and ushered my wife inside so that she could experience the intended optical
a restaurant?
illusion and undentand that our evening would not be tethered to a meat-and-potatoes
(or salmon-with-sorrel-sauce) sensibility. I imagine she had already figured this out. Just
Nhy am I saying all this? Because I question the notion of a restaurant "experience,"
inside the air lock was a happy little crowd made up of Grant, several customers, and
nd the chef's ability to control it. My broken toe, the inebriated quartet, our nervous
a waiter or two. The mood was convivial, weightless, and friendly. and it lasted
.1.n d sometimes overbearing waiten (this has certainly been cured), waiten sporting
 hrouchout the en"nmg. You know lww e\"l'I \' 't111ltl'n you Jrl· ,ufTu,l·d with tlw
Jn<l tn hnnlogv do not <lo thl'ir own cooking They do not hJW oppos.ihll· thumbs. The
, 0 ,,erful
com•1cuon that JI! men are brothers" It \\,1' like th.11. Tlw hr't ,1kohol 11 ( the
.imount of m.inual skill ,111d pr.1ctice that Grant's dishes <lem.m<l of the umk i\ .it lca'>t
JJ\' often hl'lps to bring ll on.
.1'> grl'•ll .rs in l'arhl·r era' of h.1utl' lUi'>im.~ grcatl·r, rc.1lly. hel' JU'>C therc's no prccedcnt
h1r (;r.mt\ dishes m fo1 thl'ir component parts (~u,·h ilS the bl.ick hlnbs of pureed burnt
\e \\er-c It' d up the 'ta1rwa\' Jnd ~cated at the 'anw t.ihk .it "hkh I had dined two vcJrs
hre.1<l). By which I mcan to sJy thJt nobody has cvcr \een th1' foo<l before Grant's cooks
clon: (You'd think they would 'e.:ludl• 'r.mk) people off 111 J corner.) At thl• 1.1r edge of c.m't rdy 011 tra<l1tion, 1Jmili.1ri1y. cducation. or memory An<l Gr.mt\ im.1g111at1nn keeps
e table. our walll'r 'l't down J bran•h of ro~emary in a v.1w; thl· 1deJ i' thJt thc tahlt· hounding .1heJd .
..rorauon \\1ll l'ventually bl'come food J loH·ly notwn, ex,l·pt thilt our branch was
thered . Thi' ''J' rw rau'c for dcprc,,ion; I assumed it wa' tlw 1mpcrknion purpo,elv Our \enm<l <li111wr indu<lcd two <l1~hes nc\'er found in hypermo<lcrn re~tJuranb :
ncluded 'o that God would not he 1ealou' of Giant\ gilt, , hn"t that wh.1t Per'1Jn rug - luxuriou,, nch. \Ucn1knt loo<l thJt you would be lucky to fm<l at the hne't tr,1<lrtional
ea\ ers 'J\' ~ rcst.ruranl\ 111 till' world Onc wa\ J beJullful vcrs1on of the Piedmontl'\l' tt1;111111 (di.ilc(t
for 1aslt1·1·1111 or 111g/1C1/1111). rrd1 with egg yolb, tossed in a buttery sau1e, .in<l pJwd
H·ry course w.is remarkable in onl' wJy or Jnothl·r the goo<l kin<l ol rema1 kahle O\'l'r with \hJving' of whitt• trufllt''> Long ago I awJr<led this di\h, at le.1st in my own
1d around thl· middle of thl· meal, ewn hdorl' the l'.lUhllower ~oldkr' marl'hed upon mind, thl' gre,lle\t-noodk-111-the world trophv; year\ latl'r I've found no rcJ,on to
u scene, I felt l was beginning to undcr,tand what Grant 1\ trying 111 do. At lca\t quc,tion thJt <ll'l'i\ion, cspl'cially when I ta~te Grant\ \'l'r~ion The otlwr dl'>h wa\ steJk,
ope I ''a' filhulou,ly dd11 iou~ \ll'Jk, ideillly cooked JUSI this 'ide of rarl', an<l 1dent1fie<l 011 the
menu as Kurogc \\'agyu (\\'hen I Googled the namc, all hut om• of thc rcferen.:c\ werl'
e fil'"'it course \\J'S trout roe with coconut, pineappll', and lkonl'e, the clement\ of to J popu!Jr lJpane\l' "mg. an MP3 recording of " Kuroge \\'Jgyu" c.m be <lownloade<l
essert transformed. As neither the coconut nor thc h"luid hlonce w.is ~weetencd, for about 700 yen ) And Grant \erve<l us not just J tiny spcck of anrmal flt•sh hut .1 mcJl-
_\ \\ere not 1mmedrately recognizable. And they were \'cry col<l I he trout roe wa~ 'iiied 'lab of rcd ml•,11 \o preternaturally good thJt JU't a glance Jt my snap,hot sets m\·
,eJ ..ome fnend . happrly 'alt). 1ust what you'd expect in the savory half of thc mcal. mouth 10 wJtcrmg uncnntroll.1bly, JU St ~hurt of drooling.
course h) permodern cooking doesn't care \\here it puts the ~alt an<l the 'ugilr. or
that matter the brtter and the smok\'. Grant rs lrkc J parnter '' hosc palette includcs LJid Jtop t hl· '>tl'.rk wa' ,1 scpJrJtl' strip of meat. immediately 1<ll•ntilrJhle Js the spm.1hs
er} color .md e\'cry flavor in the world, e\'ery fla\'or in the min<l. I think I'm gettmg dorsi, thc mo'>t 'ufcuknt mu,de on the entire steer I can t.1'te it J milt• .1way. The LJt111-
erwroul!ht ch.1lk11gl·d l"all 1t the " rih-l')l' CJp.''

r sec.ond cour<>e was entitled "Be.ins," and as he fit'> the nJml', 11 w,1\ \Oft and prctty. I\l· written el"•whl'rl' an<l JI length about both ta;111in .1nd 'Pin.1Ji, <lor'i I wonder
.mt could ha\•e made it stark an<l brutal; it rt•wmhkd .1 <li'>h you might hn<l at J if Crant \l'rved two ol my l.1vonte dishl'\ (if J pcrfi:lt ommvore l.111 ht• s.1i<l 10 h.1n·
mber of fancy modern rc,taurant~. Until you st.irtcd to c,Jt 11 . On the bottom of a favoritl'\) with the mtcntion of d1.1rmmg me with .111 ol<l lashioned '!lit of plc.1\Utl'
1de w hile bowl "as a shallow puddle, a bri'k emul.,ion of mJplc ~yrup Jn<l \herry ol<l-fashione<l hecaU\l' onl•\ notions of <lchc1ousnc\'> spnng from hJhit , imprinting,
cgar and it held the entire dish together. In the center was .i cin ll' of OJ\"}' bean Jn<l con<l1t10ning. Hut l'>l1°t Grant\ m1"1on to <lecondition, <ld1.ihitu.1tl". d1,rupt,
ree. topped "1th crisp pancetta. and all around hkl' numbers on ii clock were eight di\oril'nt? Tht•n wh\' w,1., hc \l'rving food whose \oil' virtue w.1, thill rt \\'J'i as h.1hituJlly.
te. extre mely inwresting garnrshes that included a lemon marshmallow, 'ea grape'>, tr.rditionally <lclidous J\ ,111ything l\'l' put in my mouth? M.1\'hl• G1.rnt w.intc<l to
ngo leat her, tomato leJther, fried paro;mps. and a green apple b.111 wuh molasses in demon\trJtl' that lw 1s l'apable of cook mg ,1 magical, t•piphanil \ersion of JU't ahout Jll)"
1c c.enter If } OU eat clockwise, starting with the httle marshmallow at twelve o'clock, dish . But I think I knc\\ that part alrcady
ur palate moveo; from sweet to salt). whrle your no~e is h.ippily awarc of the perfume
mace (o r 1!> n nutmeg') nsmg from the pillow under your plate. On till' .,hocking '>ide
s a cranbern dessert at our next meal. prc<>ented 111 a -;mall howl and looking hke a
mfortmg eggy custard with jelled cube'> of bitter orange. Hut dig mto it, and you hnd
),hstenrng red wound underneath, or poso;1bly a hum.m orihcc, very good to cal if you
n't look too carefully.

WJs impressed there was so lrttle evidence of technology 111 till' lood it WilS mostly
pl backstage, yet each element on the platl' undouhte<lly required its own unu,uJI
h mques, I could figure out the mechanics underlying m.rny ol thcse clcments
t peet.illy alter 1 leJrned that you can bake a lJke rn a plasuc envelope un<ll'r w.llcr),
ut havmg trrcd several 111 the same techniques in my trny home IJbor,nory, and
avmg miserably failed far more often thJrl I o;ucceeded, I remembered that science
My monwnt of darity .ll Alinea t.1me with Jn order of s.1J,il}'. It WJ\ ,1 gorgcous d1\h :
;1 'PirJI of' t lw rnot n:gc1.1bk \Omcumc\ known ,1, O\'\ll'r pl.1111 for ih hint of \t•afood
tlanir g.trn1'11l'd with impo\sibly intrk.llc \lt•clhc.1d tot". mu\t,1rd \t'l'd\, .md par\ky
k'.l\'e' (p.1ge H.J)

Ne.11 the cdgl' 1>! the plall' \Jt J \'egctal grcl·n saun·. A t.l\ll' of it .ind I was bombJrded by
p.1rsley. the workaday herb t.1ken to its \'Cry C\\l'llCl', J di\\lll.11ion of' e\'crything herbal
and fresh I hJd ever t•aten, It wa\ like having par\ky mjl'lted into my cerebr,11 cortex.

After my mcJI, I asked Gr.mt how he made the par,ky saule He cJml' back at me with
thl· same que~tion: "How would you make that \aucer'

"That\ simple," I \aid. "I would takl· p.irsley .and puree it with oliw c11I, let It sit for a
while to inlu\e the llJvor and .:olor of the herb into till' ml, .ind then \tram it."

Crant ,mJled. "Then you'd hJ\'C parsley oiL It will tJ\te like p.11,ley Jnd oil." \Vhat Grant
doe' instead is cook the parslcy. se.1\on 1t, run it through ,1 blender, and then thicken the
liquid with a modified food starch c.1lk·d UltrJ-Tex J. "It impart\ 1ero flavor but gives it
the s,1111e vi'ro~ity JS oil," he told me. "That liljuid will ta'll' intl'fl\ely of par'>kv bl«ause
thJt\ aJI it I\."

Of course, it's ea'y to s.iy that's all it is, l'spcci.illy when you'n• in .i rest,1ur,1nt like
Alinea, where the beauty of the room, the warmth and wit of the Sl't\'crs. Jnd the shcn
othl•r worldliness of the food pl.aced beforl· you t•.rn ob\t'Ull' yoUI fo«us on the 11.i\·ors.
New ingredients and tcchniqul''> like Ultra-Tex CJ t.111 make the place IC:d n11>rc like a
chemi~try l,1b th.in a restJurant. But they shouldn't. In fal't, ~eeing Grant .111d Alim:a
111 those terms l.1ils to gr.isp the relationship lwtween innC1\•,111em .ind 1.1ste.

How do I know this? licc:ausc .iftl'r my hr!>! dinner at Alinca, I got my hJnds on 'omc
Ultra-Tex J. It's magical ~tuft, ahle to turn .111yth111g you .i<ld it to into a lovely nappe
s.iuce w11h no l'lfort wlutsoever. I .im an cxpenl'nced .1mateur look, ,111d I spent weeks
playing with 11. And guess what I nl'ver got it to work nght. Oh, \lllC, I could tlucken
anythmg Hoot hccr ~Jure for v.111ill.1 kc uearn? It was okay, hut the pl.iv on ,1 root
beer float th.11 I was hoping for didn'I wme through. Hourhon thkkl'rll'J to \,IU<e .1
brl'.l<l pudding) It w,1<; too \lrong .ind akoholi<. And thl· k·ss s.11d .1hout my or.rngl' and
nanhcny 1u1u• saun· t ht• hl't tcr. It w.1~ more \Uitcd to \I 1 ipping pa1111 than 'pooning
ovcr J des~ert.

Simply put, the gre.11 cookrng at Alinca isn't about th<~ ll'< hnology usl·d to ll<'dll' it. no
matter how for1111d.ible th.it tc<'hnology is It'<; how these new rngrcdil'lltl>, technique\,
 th.it 1h1< ken only wllt'n they are hot. There are agents that allow you to make gel'> that Those aren't the onh fa,c111a1ing m~rcJ1enh \\t' can gt'I Imm till' oCt'.ln. One ,,f !ht• h<1uids .1rt• l'llll\'l'r tcd to .1 \olid using .igJr .1gar. Then, that \olid t\ run through a blender
.md "'luipment arc usC'J to intemify 11.in>r "Thl' owrriJing Jrl' at Alint".i is purity of
can he ht•.ited alter thl')' have set. There arc even emu bi hers that will blend two hquiJs strange'! h\ drocol101ds l ' ""Jium Jlgmall', which u1mcs f1<•m hr.l\\'11 seJ\\'l't'U. Alginalt'' until it\ .1 ,ifJ...\• "nooth, tr,1mlut't·nt \.Hill'. You can put it on a hot pl.Ile, Sln<'e Jg.ir
(],1\ or," s.1y' t;rJnl. "\\'c hkc l'Xpfo,1w ta'll'S \\'t" don't d1lutl' fl.l\'ors, pl·ril•J."
that normally woulJ stay sep.arated no matter how long you stirred them onl) form ~el'> 111 the pn·scnC<' of calcium, '''a dt'\'Cr ,·ook c.111 m.rn1pulatc hi''" her .ig.ir won't mt•lt onu• it h,1, \t'I , and the he.1utiful clcJr <olor\ wouldn't he po\s1hle with
111(!red1ent" to take ad\•antJ~e ofth.11. At .\line.1, 'Phl•rc' of butter th,11 h.i, hn•n 'r1kcJ st.irdt·h.1,l'd thi< kt•ncr' like lloUl or ..:ormtarch
A«·ordmg to an ,,Jd sa\'ing. "It\ J poor nJltsm.in who blJmcs h" tools." But tht•
Thi\ hnng' me h.ick to Ultra-Tex I. It's a modified food st.irch derived frnm t.ipioca, a \\Uh additional calcium al'(' bJthcd in .1 'odmm alg111.11<· solullon until .1 gel form' t>n lh<·
flip '1de of th.ll Jphllri'm is th.it crcJttmg h>t>I~ for mmJ-hlowing, mnov.illn• work
hydro..:olloidal thickener that can be Jdded directly to cold liyu1ds without clumping, out,1dc. Then the i.phen•, arc heated, mdung tht• butter in the C<'llll'T, an<l wn·l·d with " Thl· tc<.:hnology .1llow' U\ crc.itivll \'." \,t.Y" Gr.int. "And it let'> U\ get tot he es,cn(e
O\crlook' till' imp<lrtanCl' of krn>wing how to u'e those tonl~ well.
givmg tht· took more cont rol over the texture or the final product cake (page ~77) fhl• e!Tcct for the dmcr, who hrl'.lks what Jo,1k, hkt• .rn <'gg yolk of the food . II you Jo it right. II ,1llow' you to be more true with flavor, not k\\ true.
of melted butter o\cr the cah·, i' mJgkal. It's likt• tr.in,itioning from tooking t•wrything on J big open llamt• to ii \.1ute p.1n on a
Modihed food ,t.m·hcs ,1re indispt•nsablc 111 the industrial food industry, where they arc burner II Jom· propt·rly, tht• end rl'sult either way" J hl'autiful piece of me.it. It's ju\t
(~o into your lrndit•n .ind open your pJntry. You'rl• 't.inng .it J lab'~ worth of chemic:Jb. u'ed to thit ken puddings, emulsify \Jlad dressing~. and even stahil11e the toppings on a Tht-Se hydrocolloid' \'J~tly c'l:pand J chef\ option' whl'll 11 n1me' to mJnipul.iting the w.1y we get th<'lt' i' different."
B.1king soJJ? ThJt", t'akium b1cJrbonatt' if you want to Ol' tt•chmcJI. Cream of tart.1r1 frozen pizz.i as 11 woks. But it':. only ret:ently that chefs have started looking past those texture. Till' turbot d1,h on pJge 102 feJturC\ the: Jdi<'att: white h'h \l'I \·cd m J hot
l\IMC' JcrnrJtely. tt\ potJ\Sium hydrogen tartrJlt'. \'inl'g.ir i' .1 f'ricmdlier n.ime for a..:ctic uses, Jnd \l.trteJ thinkmg about how thl'\e starches might be applied in the rc'itaurant shellf1,h <u,t,1rJ. If y•1u made a trJditim1al CU\tJrd u\ing t·gg,, the tempt-r.llurc required
.ioJ. \'ou tJn cn-n gi,·e your salt its due JnJ refer to II J\ \odium d1loride. Cooking is kilt hen to ,ct it (17"i l•J!-iO'(') would overcook the turbot You ,·ould tn· gt•l,llin. hut you can't
chcmi\tr\'. Even the ll'drniques arc the \ame: heating. n10ling, punfit•ation, dilution. scn·c l!daun-thi, kencd mixtures Jbow Jbout I oo· I• ( 18"C). or t ht•y mdt So (;rJnt uses Food pl.1~' so many rolt•\ in our lives. At the most h.isic lc:vel. 1t \ fud for our cont mued
di,11llatwn, fermentation. The difference betwel'n a \au<'ier .md Jn 1'rknmt·yer IJJsk. a If you'rl' looking for .i modified food "larch to play with on your own, you c.in track -.arra~eenan,
which th1ckl'ns the eggle\s '\:u.,tard" and can he \CT\'l'J .11 the warm l'Xisten..:e. tht· c.iloncs that wt• need to get through the day. At the highc\I lewl. n's a
rnoktop .md a Bunsen hurnl'r, is one of fam11i,1rity. down Ultr.1-Tex 1 on line. Or, crack open your cupboard lo \Ce tf you have any \Vondra temperature he cm i'1on,, form of .irt , )U\I .I\ pJinting .md \culpturc are.
!lour, which Gem·ral Mills market\ a\ a way to enr.ure lump-tree gravy It is modified
Tuke anothl'r l'xample flour. It\ the primal building block of We\tl'rn cooking. tht" wheat flour in wh11:h soml' of thl• \(arch has been prc-gel.itini:zed to help II dissolve Many di~hcs at Almea feature '>.luce\ with an almoq pud<lmg-likt• com1\tcncy, from But \Omt:whac m between i' the great plcasurl' to be deriwd from food tht• culturJI
n.·,ult of gnndmg the endosperm of the wheat grJin h.1,tl·ally. tht• star, hicst pJrt quickly in hot or cold w.iter. thickened yuzu juice to c;oy \Juce. The tt:chnique for these sauce' i' ingenious: hrst. the and ae\thct1c JO)'\ thJt we get when we gather around a tJble. for \ome, food is a auci.il
mto powder. In chemical terms, st.m:h 1s a hydrocolloiJ thilkt"ner. Uydrocolloids are a
mixture of water and molecules that attach to the watl'r Jnd to one Jnnthcr. ThJt slows When most ('(loks want to m.ike somcthmg firmer than a sauce, such as a gel, they
down the flow of a liquid (giving it a thick, \Jucelike t'onsi\lt'nry) or stops the flow u\ually rt•ach for Jn old ~tandby. gelatin. De,pite its familiarity, it is actually a deeply
entirely (turning the mixture into a gel). At a set tcmpaature, starch grJnull's can weird thing It's a pwtdn, found in the collagen in animal and hsh tissues. .lust about
absorb an amazing amount of water, a process knm•,;n as gt:lation evl'ry otha pnllt'lll harJem when 11's heated the molct•ulcs bond to one another and
the protein bt·l'omc' more ,oJid. That\ why \teak, f1<oh, chicken, Jnd the like firm up
Aftn gelation, the starch granules start to break down, lc.iking two sort~ of \larch when we cook them.
rnolccuk,, amylo'e and amylopectin They arl' tht• reJ\on flour i' \ud1 a good sJuce
thkkt•m:r. As they are released, they form a mc\h th.it trap' the \WOiien granules Jnd Gelatin i'n't pJrtKulJrl\' good ,lt forming those perm.men! hl>nd~. lnstt•ad, ih mokrulc'
prevent\ their movement. If you continue cooking J SJlll'l' pa't thi\ point, the heat will di\pt:r\l' mto the t'ooking medium when tht-y art• he.11eJ Rut gd,11in h,1, Jnother tri<k
hrt"lk down the molecules and they will rise to the top, cJu\ing the \.1uce to thin Jgain . the molecule\ .11e extrt•mely long. \O they CJ\ily tangk· wllh one anothl'r, Jn .1c11on that
That\ why clas\ic French sauces are cooked for hour' and mt•t1culou\ly \kimml'd to h•rm' .1 mt·'h thJt llap' \\'.lier u,e enough gelatin and the mesh fo,b up enough oftht:
rt•mm·e thl' starch molecules a' they emerge from the suspension. water in .my liquid to \Ol1Jify it .

But as anyone who has ever tried to thicken a sauu· dirct tlv with flour knows. it Geb Jre a big p.irt of tht• <ooking at Alinea, frw ~hl'f, <occ more po"1hih11t·s 111 them than
doesn't work. If you throw a starch straight into a hot hqu~d. its outc:r layer gels almost Grant. "I love tht•1r lt'Xturc," he \.iys, "and 1 lo\·c the w.l\' thcv rdC'a'e 11.wor." ~omt•timt•:.
mswntly, lrappmg Its dry center from the liquid. That'~ how you make lumpy grJvy. it sec:m' like t'\'ery pl.ite in .1 t wenty·l<lllr-..:our'<' nw.11 at Ahnea include' Sl>me sort of gel.

In classical cuismt•, you a\'01d lumps an one of three diffc:rent wavs. You make a roux, But with 'o m.rny idt•as for u'ing gel\, Gr.mt neeJ, \\il)'S to creatt.• tht•m th.I! ~o p.1,t
which coats the starch wuh a fat (usually butter) and hrt·.ik\ dm~n \Omc of the starch. gd.itin, whid1 works wdl m only somt• apphtJtions. h>r in,tance, orll'e you ha\e creJted
lessening its thickening power You mix the ~1.11ch w11h tolJ water or .mother mid a gd with gdJtin, you can't lw.11 it .1gam, or th<' gd.llin will c;1mph· melt a' the pmtcm
h4u1d to cn·atc a slurry that separates the granule~. Or, you m.1ke flt'lllT<' mw11e, 111 whKh bond' .11 t' hrokt•n.
starch .rnd fat (again, butter classitally) arc klll·adcJ together into a p.1,ll' tlut rdc.i,es
ttw st.irch gradually as the fat melts.
If you want hot gd,, you llt't'd to look t1> J wlwll• group ,,f hydu,•olh>1J, dt•r 1\·ed fnlm
.1lgat•, \l\IW<'l'd, ,1l1d l'\'en b.1ctni.1 th.ll U\l' c.uboh,·dr.11es tl> ,t,1hih1t• mi'.l.tun•,, r.ltht'r
Hut what if \'ou didn't Juve to me\\ .irourH.I wllh m.iking J rnux or it' kin? Till'
th,rn ,1 prott'lll mt•,h. Ag.1r .1g.u and r.trrJgn·n.in .1:e h1>th t'Xll'.ll'lt'd 1'111111 1ed Jig.It'. .md
post'.ncidern pantry ts sto<kcd with ,1 \few of unfJrnili.u ingrt·Jknt\ with \t•t•mingly
both form gel' th.11 « Ill ht• lw.lled. \\'h1k thl'y might h<• It'" f.m11li.1r tll tht• Unitl·d 't,ll<''
rn.w1cal
<> J>ropcrttt'\· 'I h-'r-'
~ ~
ar"~ th1· l k ~ncr'
· t hat d on•t rt·y111n·
· Jny JH'Jl to .1<'11\',llt',
· and one\ tht') h.l\T lwell ll'<'d 111 A,1.1 Int <t'lltu11t''
wnncll1on to their ethnic background, keeping alive traditions and providing comfort
.i ,tr.ingc pl.ilc. For others, it's a way to connect wuh fanuly and friends, a bridge that
111
faohtatl~ communication.

And 11 1s .i po\,crful trigger for memory. A bowl of strawberry ice cream can transport
\OU to ~ummer days when you were a kid, begging for dessert, or when you had your
t<>n,11' remO\ ed and it soothed your throat. Pot roast can remind you of winter nights
gathered around the table, safe with the people you love.

\\c call it comfort food for a reason. Our meals can gather us in a warm embrace. And
most food , most u)()king-even at high-end restaurants is evocative. It looks to the
p:i~t. reminding us of places we have been and meals we have eaten. That doesn't mean
\OU can't umovatl'. Rut it's a fundamental outlook that reaches back to create emotion

111 the dmcr.

No one ..omes to a restaurant like Aline.a simply to satisfy his or her hunger. You come to
eat at Almea to be removed from your daily life and surrender yourself to an experience
that" managed down to the smallest detail. It's theater you can eat.

But the cooking at Alinea 1s also deeply disconnected from almost everyone else's.
Almea's food do<."in't e\'oke, it provokes. It's not comfort food that looks to the past; it's
challengmg food that looks to the future, examining every aspect of eating to try and
.. reJtc nc\~ sensations, textures, experiences, and emotions.

1\111 (.Jn hope for 1s that guests find some intellectual stimulation, that people find the
food dchcwu,, and that they leave satisfied on every level." says Grant. "I want them to
be thallcngcd, surprised, delighted, and, hopefully. find something life-changing."

A big part of that surprise and delight comes from the new ingredients, tools, and
techniq ue~ used at Aline.a, and the unusual and delicious results they enable. But
for Grant, the focus is always on the flavor. Some other chefs might be comfortable
h1ghhghung techniques for their own sake, but at Aline.a, technology is a means to
an end, and not the goal itself.

A lot of what we do 1s modernize-it's a reinterpreution of known techniques and

ideas," says Grant "Through technology, we try and make something great even better.''

Tc hnology isn't a break from the past. It's an expansion. Escoffier. when looking for
th"kener, could pick from a variety of ingredients and techniques, like roux or
(Ornstarch !>lumes. Grant, confronting the same problem. has those old ways at his
dt5posal, a.. well as Ultra-Tex 3 and agar agar.

It\ not .i revolution or a movement. It's just a bigger tool kit for the chef.
Tasting Black Trutlle Explosion is like experiencing a water-balloon fight in your mouth.
A truffie tea teems against the supple skin of a ravioli, the tension released only when
your teeth pierce the pasta and unleash a cascade of earthy juice. As it explodes, you
experience a quickening of the spirit followed by .i funky. palate-coating burst. Henry
Adaniya, the owner of Trio, and the second person to taste the dish. said it best after his
first bite: "Give me a damn bowl of that thing."

The dish seems simple, but its creation took a brigade of cooks .rnd years of refinement.

One morning, near the end of his tenure at The French Laundry. Grant Achatz watched
as chilled sous t'1de bags filled with duck confit were removed from the refrigerator by
the staff butcher. When the butcher opened the bags and removed the duck pieces. the
gelled stock melted in his warm hands. As Achatz observed this happening. he thought:
a liquid is a solid, and then it is a liquid again.

He had seen this process a hundred times but had never consciously dissected it. He
thought. "What can I do with that liquid while it') a solid? One of his fellow chefs
was making agnolottl from an egg yolk laden pasta dough, a recipe handed down to
Thomas Keller by a Piedmontese grandmother, so Achatz took a piece of the duck stock,
sandwiched it between two small squares of pasta. and threw it into boiling stock. When
he tasted it, the ravioli exploded in his mouth.

That experiment helped shape the style that would define Trio and later, Alinea. Achatz
says, "It made me look at food and its properties dilTerently and proved manipulation
was not a diny word." When Achatz wrote the menu at Trio, he contemplated the
best thing to put inside the pasta. He remembered at The French Laundry that black
truffie stock was reduced with butter to make a pasta sauce that was so good he would
regularly sneak spoonfuls during service. If he added some gelatin to solidify it, he
would resolve the question of the filling.

In 2001. twenty-four-year-old Christopher Sy had been fired from a high-end Chicago

restaurant after only four days because of his inexperience. A week later, Trio owner
Henry Adaniya, a treasure hunter for character, decided to give Sy a shot. Not long
after, Achatz arrived and, sensing Sy's passion for cooking, kept him on.
C.), like the rest of the opening team at Trio, was not a Piedmontese graindmother. and
Black Truffie Explosion relied on a keen understainding of pasta dough that usually only
comes with years of experience. If it wasn't kneaded for at least fifteen minutes, it would
collapse on itself or tear. If the kitchen was too humid, the truffie gelee center would
start to melt. threatening to unseal the ravioli. For months, until the ravioli hit the
tempest of boiling water, the suff never knew if they had made the ravioli correctly. If
the) had. the water would stay clear. If they hadn't, a black. murky slick of truffie juice
roiled up in the pot.

One da). figuring the ravioli might be the perfect dish to build Sy's confidence. Achatz
put him in charge of it. That evening. Sy had a slightly higher success rate than his
predecessor. and he never quit making them. Over the next fifteen months. Sy would
make more than ten thousand ravioli, viewing each new batch as an opportunity to
learn and perfect. Originally. the piece of truffle gelee was square. prompting Sy and
Athatz to wonder 1f it was too sharp and punctured the thin pasta skin. They switched
to a sphere to lessen the threat. Sy also switched his sealing operation from a worn
butcher block table to a stainless-steel surface, again to guard against tears. By the time
he left the restaurant. Sy's ravioli rarely broke.

His successor, Jeff Pikus, the current chef de cuisine at Alinea. was inspired to join
Ach.itz when he first taisted Black Truffle Explosion during a staige at Trio. He says.
' I remember Grant told me to uke it in one bite. I did and thought, wow, I should
probably work here. I loved that cooking could also be about discipline. the constaint
pu-;h to improve yourself, to always question the best way. the fastest way, the most
eff1oent way to do something." Pikus confirms Sy's experience saying. "Some nights it
became an odds game. After the first order failed, you would wonder. do you roll the
JJCc and hope you made enough ravioli, or do you get out the pastai machine and make
more during service' Usually you made more."

111.ick Truffie Explosion was a dish that would weed cooks out, but for guys like Pikus.
'°>\, and Achatz, it was also an informal brotherhood. And as Sy says. "When you made
an order, you dropped an extra ravioli into the pot to taste for doneness. I've probably
e.iten a thousand. I can't imagme eating better mile tn pl4ce."

Despite its popularity, Achatz wu detenmned not to bring Black Truffle Explosion or
the 250 other recipes developed at Trio to Alina. Al a proponent of keeping culinary
thought moving forward, be didn't want to rely on his old dilbes • a crutch. But the
~uccess of Alinea meant that tbouuads of aew d1nen who were intnJCluced to Acbatz'•
food never got to taste Black Truffle Explosion. Achatz says. " I started to wonder, was
keeping Blal· k Truffle around for a while an injustice to creativity, or was not keeping it
around an injustke to the guests who have never had it'?"

So, he dl·dded to bring it back, only to discover that the quality of the canned truffle
JUice (a costly element at sixty dollars a can) he had been using had diminished. The
solution, even at twice the cost, was for the kitchen to make it. Achatz explains, "We
used to buy up to five thousand dollars worth of canned truffle juice at the end of the
black truffle season to carry us through spring. summer, and fall . Now that we make our
own juice, we buy a mountain of black truffles at the end of the year and make a stock.
Last year we had three huge stockpots going at once. The kitchen smelled incredible."
Achatz adds, "We never say something will be too hard or will take too much time."

At Alinea, the Black Truffle comes and goes. Sometimes it is an amuse-bouche, sometimes
it is a bridge between courses. Some nights it is paired with red wine, some nights with
white. In its repetition, the dish is never really the same. It even inspired a new white
truffle version of itself.

Achatz brought the dish back on his own terms, but his business partner Nick Kokonas
summed up the sentiments of other diners who longed for it, saying, "If he didn't make
it at Alinea, someone would shoot him. Probably me."
I loved bcmg a lmc co1>k I led nlf thl· .1dn:n.1linc of .1 hm) night. the more impo\\iblc
tlw hl'lll'I. I rdished the prc\\Url· to hl• pl•rkl't with l'\'l'f"\' nil. \l.'JC .ind \JUll'. The
repetith'l' nJture of .1 profi.•\\ion,11 kitl'hl'll l'ncourJ).:l'd me: to hnoml' more int1mJtely
connel'll'd with the ingredient\ and tn nmtinuJlly rd11w the prl·par,11ion of' l'ach dish
\\'hat started .is J dl•,1re In pleJ\l' thl· d1cf t urnnl into ,1 dnw to ch.1llengl' myscll'.
Le.1rning to ll"t intuiti\'dy know \\'.1\ m) goal

As mulh .is I respc1·ted the d1s1ipline required to be a grl'at cook. I \...'a\ l'\'l'ntually drawn
lo the freedom and intensity of the ocatin• pron'\\. hillow111g idc.ls from conC'cption 111
rcJhzation I~ mcrcdihly ~ati\I ying. but dev1\111g mv own HlcJs and then watching people
interact with them. both in the kuchen and in thl· d111ing rnom. as even more rewardmg.
I am often asked why we i:ontinue to develop new dishes at Alinca ~mce we h,l\'e enough
recipes to nit ate through the seasons and mah• our guc't' happy The answer 1s, n.·mo\·c
my outlet for crcauvaty and I would be kit with 1ust the CXClUt1on.

People lake to tlunk the creative prnce\s i\ mm.inti<' fhc J1·t1\t drifts to sleep at mght. to
be JWJkencd hy the subliminal cc hoes ol his or her next hr tllr,rnt 1de,1. The truth, for me
.11 least, is that creativity i~ primarily thl• rl·wlt of h.ud work and \tudy. The light hulh
goes off uncxpn·tedly at times. a con\l'<.JUerKe of .1\,od.111ng l·vnything I \CC, smell,
hl'M, ,111d tou1 h to food. Tlw sudden tempo d1,111gl' rn .1 \ong \uggt'\h a di'h thJt will
achieve J similar shift in menu flow, hn·.1king a monotonou\ \l'llUence of 11.wor profik\.
On .i walk with m) boys in the wooJs, I notice till' gnarly nlllh of .m on:rturncd trCl'.
promptrng 111(' to cn·ate the samt• org.1111c form with s.ilslfy l'hl' \ml'll of J womJn's
perfume lead\ me to construct ,1 drsh around the cmotion.1lly powerful a'pcct of
\Cent And the act1dental shattering of a Wllll'glass makes me wonder how I 1'.lll m.1kl'
raspberry that fragile. But more often, the new d1slll"s I Wml' up with .ire the produd
of methodology rather than impirJtion.

rhc aeat1ve process typic.illy begrns in thl' l .11ly mornmg hours Jt the restaurant, .1ftc1
0

the last guest has depJrted. the chefs have hJndeJ m their ordl'r' for tlw next day and
signed oil. Jnd the night cleaner ha' started te.H'ing .1p.ir t the ston.· In thl' still silence
of the dinmg room, with the lights drmrncd to J sh,r<lowv glow, I \Ur round my'>cll with
my resources a laptop, a notepad, pen'>, ,1 gt.rs' ol Wllll', ,1 kw rcfrrcn1l' hooks, a ~1.id.: ol
c fold towels with surbhlcd notl''> an umulJtcd th11111ghnut the dJ\', ,ind ,1 l"t ol \l".l\1111.11
mgredi<:nt'

While t<'chnology ,1lld tl'l'hni4ues .ire a focus of llll(llll r .it i\lrrll'<l, thl' upcoming Sl'a,on,
.rnd its corrcspondmg inventory of 111grcdil'nt,, guides nw rn dl·vclopmg J Ill'\\' menu
of c.ourse, there arc t'X< 1•ptions: If we arc .1blc to .1pplr .1 m•w t1·d1111,1uc to .111 .w.1il.ihll·
rngrt•drent, we w1ll l1kl'ly introduce tht• new dish .rs Mmn .rs II is <kvl'lopt·d. Ex< itenwnt
 In thi' <' .J'<.', ' " ' ll'<' th<' thought pnke~.., of revers.JI to <:r<'Jt<' a F.' l'l y \ l'.11 'it eve '>t.illard produces the most Jmazmg trout Thi'> 1s a creative avenue I p.:irticularly enjo\ bt·cau\t' it becomes
d.,h . At fir.,t glance, J dc"tTt ft.•aturin)! ra~pberrie~ p.licd with rnr lr.1111 'Jlrin~-fed trout ponds m Michigan The pond\ .lrc a bit of a free association game Tht conn: pt is simple, but the
r1,tad110~. goat\ milk, red pepper. and lawndt:r seem., unurnal. \U\tain.ible c<.mvstems tho: cold water from the n.itur.il end result is often a very complex di'>h wllh several ingredients,
PL'ople h.t\'e a hard time wrapping their head around it They <,piing\ allows frogs. bugs, and the like to live m the pond' which in most cases makes its conceptualization difficult to
wondn "hy 1t.'d f'l'f'I''" Jrl' ~howing up in dessert, .ind most e\'cn during the hot summer month\ which me.ins the h'>h (,rn understand, at first glance, by anyone other than tht: creator.
hJ\'1' nc'\'l'r h.1d .~on\ milk nn it.. own before ... or have they~ Iced natur.1Ily and do not require the u:.e of eed pellet\, like FirM we lhoose an ingredient to be the ma n feature the
most farm· raised fish. The eggs are hand prnet'\\t>ci by ..,tevc mirror, if you will. We 1dent1fy several 111grcd1ents that support
Here ' "hert: the re\'Cr,.JI comes in. If I described J chec~c .ind onl' other person with spring water .ind fleui de sci The the feature, and then check them against one another to ensure
plate with goat chtc'>L'. pi..,t.lchio\. roasted red pcprcr:., .ind produttion I\ low. Jround sixty pounds per year and we h.iw they are all complementary
Id\ t.'nder JuJ fr l''h 1 d'>pbt.'rrie~ J\ garnish, would \'OU find that begun to buy up his entire harvest
unu,11.iP Proh.1hly not, ht'c.rn<>e goat chce<;e is 'ommonly pJircd In the: case of the chestnut di~h. dte\tnut~ Jrc turm:u rnto a
w nh the~e ingredient'> Th<" des<.ert makes as much sense as I '>tarted using these eggs in 2002 at Trio. I would t.ilk to StC\l' silky smooth puree. and then I ,,.,k my'><-'11. what ingredient~
the chee'e pla:e because in fact they are the sane. The ~ug.ir .is ht: wao, pulling the fish from the ponds and procc\sing them, support chestnuts., I form my list and st.irt .ipply111g ca.:h
le\·eb .ire adJU'tcd to accommodate the dessert format, but .ind he would talk about the nuances of the c:ggs fl.i\ors ,ikt.' ht• g.irnish to the other. The initial list m this case includt.'d bacon.
t he ~l>ppurtmg gJrni:.lie:. dll uimpkment one another in the w,i., de)cribing a \\'me. That would start the b.ill rollmg in my chocolate, brown sugar. celery. cabbage. onions, truffle'>. eggs.
<o.amr fa,hion wht'th1~r n i, a <>weet or sa\'ory preparation. Tl:e mind a .. to how I would garnish the eggs. When the roe Jrrived carrots, do\'es, mushrooms, raspbaril'S, rum, ginga, creme
seemmgly unfamiliar goat·~ milk is exactly the same as the .it the re,taurant. r would taste it, and often the puritv of flavor fraiche. and Mar~ala. among other thing'>.
ub1qu1tous goat cht-ese. Thc red pepper juice is cooked do\'vn and vibrant orange-honey color would remind rre of trop1cJl
to a taffyhke comistt•ncy. and the sugars ha\'e caramt.'lizcd to fl.ivor'> like ginger. passion fruit, coconut, and pncJpple C.,o So, bacon first. Bacon goes \"'ith d1estnuts. but does 1t go
t he point of a roa~ted pepper. And although la-.ende1 i-. uftu1 Jtwrui11gly, I fldir the ~dlty roe with >wcetcr·\tylc g.irn1shes, with eggs, cabbage (or Brussels sprouts, in thh LJ'>c), truffles,
rnmiderrd :i \rt•nt r.Hher th.111 an ingredient (it's associated with like• tropic.11 fruits and coconut. and arom.iti( clement>. like oregano, celery (or celery root. 111 th1., (J~c1. on11>n'>, and on
CJndle~. shampoo\, '>achets. and the hke). it is really nothing ginger and coriander. The resulting flavor cornbrn.itwn provides md on., Yes it docs, right on down the list. The 111gredients
ol tht.' new c.111 makt• U'> impatient. But mort• oltt•n tht: li'>t ol ingn•dtt•nf\ dehne., the more than an herb commonly found in parts of Europe that .iJ..o J rnrc '>WCct and salty balance, and the flavor'> Jnd .irom.ts of the that clashed with others 1:i some fash1011, like ra'>pbcrry, L"arrot,
pJrJnll'tt'r'> w1th1n wh1d1 I work. My approach to thnn l"Ollll''> down to Jn eyu.ition that farm lamb and produce goat chee:.e. tropic.ii fruit\ bring out those ex.ict flavor\ in the roe and oregano, were efrninated After the list of garnishes is
i'i tntt' of .ill looking: ingrt:dients plu., manipul.ttton'> eyu.11., lin ... hed di\h I remember est.:iblishcd, "c: dt:L idc huw tu 111,111 ipu!.llt: the fur m J11J texture~
.i moment .it tlw l'nd ol '>ummer Ill 20!).l wht•n we were ~till .it Trio. Ao; ..ous chef John ofthf" g.1rni<;hes to mJkt' th<' di~h vi,11,1lly intl'rl'\lin~ .ind
Peter> and I watched the last tomah• dish lt•.1ye till' kitchen, I turtll'd to him. .,hrugged, Wt.' were approached by one of our fish purveyor\ .ind told texturally satisfying.
and ~aul, "(~re.It ... wh.tt .ue we gomg to do m.•xt ~ummer"'" And so the thought proce~s we mu't try J fi\h knm\n as ayu, or w.itermclon li'>h. \Ve
began, somewhere 111 the back of my mind· what ingrcdit.'nt, what m.1nipulJt11m, .ind wert.' mtngued and hgured the hsh must have bright red
how many permutation~. 1 ht.' e4u.1twn hccomes more lompltLatcd, and usually take., llL·\h or ~tnped >kin resembling a wJtermclon. In I.id, it j,
a f1•w wrong turn~. before we fmd the .rnswcr. Hut it .ill boils down tot lw .,Jml' lo,git:Jl smJll .ind nondescr.pt, except that ih rnt:Jt '>rnell'> l'XJ<'t l) likt
procco;~ that c.1n often only he 1dentihcd in hind~1ght watnrrelon. 'I his similarity in aroma and fla\'or obviou.,ly led
U'> to pair thl· h>h with w.iterme:on. Again, Wl' .lll' trying not
On the followmg p.igt•o;, I d1~<'11'>S ~orm: ol tht• .1vt.'nllt.'!> .111J .1ppro.1< ht.''i we ust• to only to Jcn·ntultc the similarities of the 11.ivors, hut aho 10
<nnrept uali7.e disht.'o;. Jcccntu.llc the «haractcr of' the fish by U\ing .:i ln·.,h .md 'uhtk·
ingredient that helps its delicate flavor '>hinc thn•ugh.
 J'hl.' prima1 y locu\ herc i' to let the ingn:d1cnt\ t.1lk. W1.• try tn Most people have experienced '>moked '>almon and ~our cream Tmpirat10n coffc' frt)m C\'aywhere, and I belien• it j, ju~t \Ve often u'c ingredients that are common m other countric'> This dish is less about followmg tht lld\Or'> ul' J wumry Jnd
H.1\·c yc1u eH'r \\·1mdca·d wh.11 i' in Cokt•? Or ketchup? Or Al
,auce? ·1 ht• hst got:' on. Y11u could rip .1p.1rt the: bc't known :.tJ)' aht•ad of the \l.',lSOll\ in our rc\e.trch Jnd 1.kvclopm1.·nt of together in some form. In this dish, we wanted to \how how bemg .iw.ire of \'OUr 'urroundings and processing them into a but lc\s 1Jmili,1r here When we string a few of them together, more about paying attention to the \t ylt of rnokmg common
«>ndmwnl\ and h>od' fn>m Anwrican histoq .1nd you would di\ht•\; in other words. oncc the wmter menu j, c\t,1bll\hl·<l. Wt' t'hanging the texture of a familiar flavor n1mb111ation can medium you an· pa"ionatt' about. Prett} much e\'erythrng l \CC the result ha dish that people have a hard time undemanding m that country. By understandmg the cooking style'> of other
rt·.1liZl' that .it \UITil' point ,111 of them were homcm.1dc from bcgin nmn.·pt uJ lizing t he ' Pring menu nn p.iper 'oon Jftcr But dramatically change the c.itmg experient'c To execute thi' c.rn hc rdJl<:d lll food : the roof pitch on a buildrng, .i pamting hecJu'>e of the number of unfamiliar elements. In thi'> l'J\C, countries, we can apply the philosophies to dll} ingredil:n\\
rt•Jl lruih. ,.l'gt:t.1hk,, ht·rh,, .rnd 'pice~. in pi:ople\ homt:' \ometiml'\ wt• ne1.•d to actually get th1.• ingr1.·dicnt 111 our h.inds di\h. wc use the antigriddlc, a m •.H hinc we codevclopcd with in .1 ntU,t'llm, thc sillwucttt' of a tree in a park, the fine!>~c of a we fc:<ltu1c ldmb, dnd as Australia is one of the world's leadrng we decide to feature. !'his dish nod\ he.ivlly to Southeast Asia,
and h.iwmcnh 111 orda to ht• fu lly msp1red Thb was the case in thc \Ummer of our friend Philip Preston of PolyScicnce. The machinc\ <;urface jewelry maker. \\'ht·n I am confronted with these shape' and lamb prod11ct>r~. we wanted to try to pair the meat with where a beef salad with unripened lrop1c.:il fruit like papaya or
2007 . when Katc from \ustamable Green\ hrnught u' ,t Ca\t' ol dips to 45' F (-43<C), allowing it to lrceZl' itl.'ms quickly anti to pattern,, I a'k my ,cll how I can make food resemble them 1ngrcd1cnt\ indigenous to that country. In our ~carch to meet mango might be dressed with vinaigrette m.ide from \oy and
I recall dri\•ing from NJpa to h·.1nston in the summer of 2001 unbclicv,1hle r.1'pbcrril.'s. varying degrees of texture. llsmg the antigriddll.', we produce t hJt d1allenge, we came across akudjura, or Australian bush lime In this case, we use honeydew melon, cucumber, sugar
to hq:m my ~tint c11 Trio. During that journey I 'toppcd ,1t Jn a dollop of creme fraiche that i~ frozen intensely at the bottom Uunn(! .i walk m the w0ods with my boys m the summer of tomato seeds. These intensely flavored seed~ have a complex scented with lime, and soy puddmg.
A&\\' I hadn't been tu one in yeJr,, and was very i:xcited t<• K.ite ar11.l lamt'' Lind own a small org.rnk farm 111 Mid11gan. (where the surface meet~ the griddle), hut Is room temperature 2007, we c.:imc on .:i giant tree that had been blown over in J flavor n.:mm1sc.:ent of caramel. mili<.. 1.hu1.olatt:, Jr ii:J tu111.ilue~.
get ,1 hurgt•r and .i root beer 111 a frosty mug. It struck m1.• J\ I Onl'1.' ,1 week, sht• brings us amazing products pit' ked e.irlit·r JI the top. When <liners pick up the bite with their hand and storm. The gnarh· root'> formed an arch of twisted arms that and ra1'>tn'>. The di<.h is a complex mix of oppo\.te\, both texturally and on
drank the root beer that I didn't know what it was madl.' from. that day. ~he hJ\ hecome a special part of the Aline,1 family, place it in their mouth, they expent•nce brittle ,md crcamy wa5 ,.i,ually fanta'>ll<' Its orgamc complexity inspired me to the palate. The fatty. melt-in-your-mouth beef needs both the
I h.id enjorcd root heer all my life .it A&\\' driw-throughs, \Ometimcs delivering item\ we didn't order hecau~t· \he know~ textures at once. \Ve powder the <;mokcd salmon and the pmk c.opy the form m one of our di ..hes. As late summer approached, Although eucalyptus makes us think of Australia, we rarely crunchy and cleansing aspects of the cucumber and mcl0n and
gulpin,g 11 down with \'Jnill.i ice .:ream a\ a llo.it and washmg U\ wcll t·nough to know we \'\'ill bl.' l.'XCited hy her odd offering' pl.'pper so no textural conflict\ occur. ln,tead, the lla\'or of J started working on the fall menu and ordered some key com1der cooking with it. FJa,·orwise, we should think of it the acid it} and saltiness of the soy puddmg and lime ~ugar.
down countless burger.. But I never really knew wh,Jt wa~ of oxahs pods, cattails, milkwced pods, bcl.' balm bouquet'>, the salmon simply \'aponzeo; on the palate, producing more mgred1ents to ~ct U\ thinking .:ibout the season. When the as Jnothcr variety of mint. When that analogy is used, it isn't Again we throw sweet and ~avory in balamt· by .1dding ~ugar tu
111 it so I dcc1dcd to do ~omc rcwarch, .rnd found out that .ind wild cdery. She often doesn't make her dl'l1very until .liter Jn aromatic expencncl.' than a lla\'orlul one. This particular salsify arn\'Cd, with its t wisted roots still attached and its black difhcult to make the lamb- mint dried tomato connect:on a dish that 1s heavily salted from the aggrc\siw 'ea<,oning of the
1t w.is origmally created using not only some: of my favorite midnight on Thursdays, which gives U\ .1 few moment\ to chat graduating of frl.'czing 1s not po'>srhle 111 a conventional freezer. skin resembling bark, it looked like a tree It seemed log1cal to Instead of mtroducmg the flavor of eucal}ptus by mcorporaung meat and the fermented SO) sauce. I hnd the manual cut of the
111grcd1cnts, hut .il'o \ome vcry common ones fennel. burdock wh1k \Crvicc winds down and she sip' \trong colke to lul'l use 1t to replic.itt' the ~hapc I had seen in the woods. All of the it into the dish, we decided to use an aroma tech111que melon to be the most mtercstmg a\pl.'rt of thi\ dl\h: the domino
root, prune-;, star am~e. \'anill.i, .ind sas,afras, to naml.' only a ha six-hour driw back to Michigan. Onl.' \Umntt·r night, .. ht• m.mipi..latiom to the ~al'>ify and the supporting ingredients shape of the fruit stands out and roll'> on the p.1latc a\ the other
few I thought, wh\' not u1.·ate a di\h around this 11.ivor prohle? brought u\ a flat of raspberrie\. There WJ\ .tn JmJzmg \mell of were m.Jde IO mimic what I remembered seeing that day. The The akudjur,1 possesses a biting bitterness, which we ncg,rc elements play a supportmg role. Thl• lightnc'' of the di'>h i' the
In 1.ict, let's m.ik1.• ,1 beef di'h with thi\ profile! I know that bccf ro\c'> t·mJnJting from the small, dark bcrrie\, whidt t.1ught my idea of form and imagery shaped every aspect of the dish with the saltiness of olives. Salt counteracts bitter flavors, lamb true star, provided by the green fruit\ th.11 .Kcent ,rnd brighten
and root hen work well togcthcr, 'o wh} not dcconstruct the Jttcnllon right Jwav I asked a !cw of the cook'> \t.ind 1ng 111.·arby p.iin naturally with olives, and olives are often cured with the rich beef and dark soy flavors .
clements of root becr and prc\ent them with b1.•cf? to \mdl th1.· fru1t, and they all came bad with thl' ,1rom.1 of mint, '>O oli vcs arc the perfect ingredient to round out the bite
ro\e\. At that point it scemed obviou' WI.' ncedt•d to p.1ir tht•
two ingredients. The addition of <;pray-dril.'d yogurt powdt•r
Inspired by my root beer revelation, I was now f.i\Cmated by i'> a nod to th1.· Middle Eastern uw of row w.111.•r Jrtd yogurt 111
common produn~ 111 Amcnc.rn grnLcry stores and \\hJt they 1.·1mkmg.•rnd to the common ra,pbcrry-llavored yogurt popular
were m.idt• from \\'henc\er I would frnd one of thc\t' itcm\ in ht·rc in the United ~tates .
mv hand, I would ask my'>t'lf ii I knew While eat111g a gnlll.'d
'>teak at my hou'>t' m the summer of 2006, I reachl.'d for the
A I !>.luce dlld sm1kd I knew I had no clue what made up the
complex !>auce that thousands of Americ.ins h.ive dumpcd on
their 'iteak., for year~. After n:\carrhing it, I found th.it, once
ilg.1111, II wao; a result of ri<;k-tak111g t:ulmary hrilliJncc owr
a hundred years ago lrn.1gim• ii I told you J put anl'hov1t•s,
t.1mJr111d, raisins, vmcgar, orange, and gmger on my grilled
stcak at home? You would think I wa<; nut\. But th.it i' ex.11 tly
wh.11 went into the or1gmal ,,iucc
 Antenna Paraffin Wax Bowl • Pin
I don't believe manipulation is a bad word in cooking. After
all. cooking is bv definition about manipulation. Often we take The service pieces are a unique defining element of the Ahnea If there rs one concept that best shows the complextty that the
very traditional or common flavor combinations and manipulate experience. In 2001. I began an Internet search to find a service pieces bring to the damng expenence at Alme.a, 1t rs the
their textures significantly to produce an entirely different designer who would be willing to create custom serv1ceware wax bowl and prn. I approached Martm m late summer of 2006
eating experierKe. In the case of the salad, we asked ourselves The rapid development of new techniques and the expressive wtth the challenge of keepmg two temperatures separate until
what the traditional role of a salad course is in a multicourse nature of cookmg were leading to concepts that were unsuited right before the guest consumes the bite I had experienced thrs
meal. The conclusion was "to cleanse the palate." Texturally. the to serving on conventional plates and bowls or being eaten sensation a few umes before and had found ll mcredrble. It rs
most effe,t1ve wav to wipe the palate dean is to have a course wrth a fork and spoon. Dishes were becoming more specific in not often you have a drstmctly hot and cold element m \our
that melts in the mouth and leaves no residual particles. Sorbets their need to be supported both visually and, more important, mouth .11 the same tune I knew I wanted the food to be loosel)
and granit.is are often used as palate cleansers for this reason. f unct1onally. based on a vrchyssorse Potatoes seemed a natural 'egetable to
~o what if we juiced the lettuce and turned it into a granrta? serve both hot and cold, and therr dens1t\ was necess.in to
\\'e're prcscn mg thl· concept of the traditional course, but h.:rve Thrs search led me to Martin Kastner of Crucial Det.111 M.artm .usure the hot potato stayrd hot
m.ide the course e\en more effective by modifying the texture. was mterested m the challenge of changing the wa) people
eat The first concept was a lollipop holder that evolved mto The drsh finally debuted m October 2006 after months
a handle-produrmg collapsing tripod From there. Martm has of design production of the molds that form the bo\\ Is
In this drsh, ''e explore the different textures we can achieve developed over thirty pieces for Ahnea They range m purpose themselves and a crash cou~ m wax pounng The difficult\
wrth a single ingredient. The rhubarb is subject to a variety of from retammg the frozen nature of a delicate rce chrp grvmg m producmg this course at the restaurant hes mosth \\Ith
techniques; the result is the guest experiencing the ingredient \ rsual cues on how a drsh should be consumed, and allowing tht> 111.1kmg of the \essel The pot.ito and trufile soup rs not
not only in different textures, but also in seven different the:: kitchen to mamtam control of the food long enough to servt> partrrnlarly hard to make Yet tt takes tht canape chef a good
flavor pairings. The first of the seven small bites is a beverage drastic temper.ature contrasts wuhin a smgle brte to allually deal of time to form the wax bow ls each da\ I IO\ e the 1de.i of
produced by juicing rhubarb. Rhubarb in liquid form is t>voking emotion from our guests. lOmplete ownership thrs dish provides the cooks Not onh do
.ictually absent of texture. Next we focus on crispy. which we they bare the responsibrlrt\ to the food but also to the ser\lce
achieve by dehydrating cooked rhubarb for several hours untrl It 1s this last aspect that best describes the servrre piece called piece m whrlh rt rs presented From the gueo;.ts' perspecti\e.
it becomes brittle. By pladng the rhubarb undt>r vacuum while the antenna. Essenually a self-supporting skewer that ri!ies oil the drsh represents man) attributes that we strl\e for ''uh
combined with various lrquids, a technique called compressing, the table surface to mouth level. it is designed to hold a small our food It 1mmed1atelv engages them the\ prlk up the bo\\I
raw rhubarb 1s made palatable from the absorption of sugar hrte of food that can be consumed without usmg your hands wtth their hands and are asked to removt> the pm rdeasrng ..
syrup. The crunchy texture of the raw vegetable remains mt.Jct. It 1s thrs break mg of the monotony of eatmg that rs important the garnishes mto the soup and combmrng the hot and cold rn
Bv whipping air rnto a base of rhubarb, we are ablt> to create becau!ie tt evokes an emotional reacuon from an event that preparation for lonsumpuon There rs the unique:- sensation the
a spongy texture. In the most conventional method, slowly we have all become accustomed to throughout our hves The temperature contrast pro\ tdes and the 1ronr' lOmfort derived
cooked rhubarb vields a soft mouthfeel. In the next bite, the actual food composruon would taste exactly the s.ime 1f eaten from the nlh interpretation of tht> common potato
rhubarb rs tramformed into a creamy sorbet, and lastly the from a conventional spoon. The service piece nchens the
rhubarb 1s set wrth a hydrocolloid to form a gelatinous tt>xture. experience through creating tension, mum1dat1on, humor,
With the tc:xtural focus as our guide, you can see how we are and nervousness
led down various paths of manipulation.
 Aromatic Handle Vapor ~~eat Act 1vat1 o n Veil Fragrant Fil m
Pillow of Scented Air
Since the seasons are often identified by sml'lls. it 1., natural to This technique provides a sense of surpri\e ,rnd explor,llwn Inspired by the popul.ir m111t-f1.11·ort•J .,trip'> li>unJ on the
During busy day of prep at Trio in 2002, I was trying to reinforce the seasonal approach with the support from aroma. Often tim~. peorll· s.iv the J1she' of high-end restaurant\ lack for the diner. The bite of :ood 1s buried under brilnt he\ Jnd m.irket today, WC wantl'J to try Jnothl'r arproach to
\\"l' .ill know thl· 1mportan..:c of ~mell in relation to ta.,te. When ,1

conceive of a new amuse-bouche for the fa ll menu. Sometimes When we begin to develop a season's menu. we write down the sou l of a nourishing home-cooked meal. And ..:crtainly le.i\'es ol eucalyptus and then baked until the .irom;i eman,11e.. introducing flavor. \\'e infU\l'J .i :.trong tcct of c1r111.1mun and
we \11·1rl ,rnJ .. mell ,1 gla" of n:J Burgundy and talk about
when I feel a creative block, I like to put the ingredient<:> I everything we associate with that season. The list is not limited lrom a Look'~ pc1'>pcl:IJVe, !>Ollie of the gceJtesl plcJsurcs u>me from the bowl. This concealment or the food provides a seme other brown sptCe., and formed ,1 d1,sol\'.ible him lrom the
cherry, katlwr, .mJ 'tar ani..e lla\'ors, the point is prO\·en. Wine
1~ m.1Je fwm !!r.1pc.,, anJ only grapes. and the fact that you w.int to combine close to me while I work. I will occac,1onally to foodstuffs. We include acti\'itie~ such as grilling in the £rum e ngaging in the c<><•kini:: processes. which an: alway~ of dr.im.i at the table as the guest lilts the pin holding tht• IJmb, .iddition of modified st.ire he\. We a..k gue.,ts to pl.ice the Mamp·
can t.i~te tht"ie other ll.l\'or' 111 th<: liquid shows the connection pick them up. poke at them, or simply stare. I knew I wanted ~ummer. the sound .. of bird<; chirpinR· thf' <>till, cl.irk dnrm.rncy out 0£ t he view of the guests at the table Most of us c.in rn:t'.1ling th1• hitt> '>ized <>trip on their p.1l.11e JnJ push it tot he root or their mt•uth
between tht' two ..cn..cs. But what is perhaps le~s ob\'iou\ i\ to combine cr,rnberry, Meyer lemon, shrimp, and vanill.i, but of winter-basically. the expression of the seJ.,on And 1t is remember a holiday when our mother would open the O\'en There it dissolves, but the rc~iJu.il p.irtides of spites rcmam
how the Sl'n~l' of ..mell i\ intertwined 1vith our personality. ft I was :'itruggling on the final form. At one point 1 picked up when we can put the puzzle together successfully the pieces door .md let the aroma of a roasting bird or the sweet smell of and push into the olfactory region 'J ht' .iromas produced from
trigger\ memor\', which unka\ht·s endless emotional reactiom. the \'anilla and brought it to my nose for a sniff, hoping to coming from the ingredients and the essences of the timt-that a baking pie ec;cape into the room. And when I was a cook, I the spkes last throughout thl· JurJt1on of the coul"'ie, thereby
!'>o .uoma o!fc:r' two po\\ibilitie\ for the chef: the opportunity to spark some inspir.ition. For some reason, as I began to lower the dish achieves the complexity we w.rnt. In this example, 1w ah~.i\•S loved add mg crushed garlic or a bouquet of herh to lla\'oring the dish .
ll.i1·c1r .i di.,h by 11·ay of \mcll, and to add a layer of complexity the be.m, I noticed the motion of my arm. The muscle memory compose a dish of poached turbot and shell fish, and unleJsh the a hot pJn bubbling with butter before basting a piece of hsh.
to a con,l·pt by triggering an emotional response to a familiar felt incredibly familiar, and I realized I was followmg the same fragrant perfume of hyacinth by dousing them with hot water The technique of heat JctivJtion allows us to tramport these
~ml'll. Thl'\t' 1wo lact·t., of the tel'hnique became so important movement I u~e when I consume food from .i fork or spoon. in front of the guest, producing .i sort of spring floral facial. experie nces to the dining room . In the ca~c of the g1>ose, we try
in our n1oking that the idea of aroma itself becamt' a creative f looked at the vanilla bean again and suddenly saw it as a to e mulate the smells ol ,1 masting holiday goose. River stone\
.11·cnuc. A di .. h would bt· conceived around a new way to uten\d, a reJlly good-smelling skewer if you will. are hc.ited in the own .ind placed in a ramekin with J mixture
111troJun· .1roma, .rnd Wl' would dedicate hours to searching of sage, orJnge zest, goost' lat, and sweet spices. The ramekin
our Jifkrcnt methmh nf delil'ering aroma to the guests. The two examples of this technique in this book \how the acwmpamc<> a dish composed of clement'> typical to a holiday
different ob1ectivcs of aroma. With the sweet potJto, we U\e me.ii stuflmg, goose, root vcgct.ablt.">, citrus.
In f\1.irch 20ll'i, .1 friend of Almea was tra\'eling in Europe the aromJ of the smoldering cinnamon to add a specific fl.lvor
and c.ime a' ro~s a mal'hine that he thought we might be able to the bite. It'> toa-.ty sweetne!>s works in uni\on with the With the help of Mal"tin, we took the idea of providing the
to put to good use. It WJ\ a vaporizer, ba\ically a device th.it charine\\ of the oaked bourbon and brown sug.ir swectnc\\ arnmas of cookmg even further He crc.ited a servicc piece
blows tt•mperature-controlled .iir through a chamber filled f:motion i\ the impetus for the smoldering oak le.i\'e\ that thJt would not only cook a protem. in this c.ise lamb, .it the
with wh.ite\'l'r an•matic you choo.,e and collect\ the infused Jccomp.iny the pheasant dish. As a young boy growing up in table but also allow U'> to JCllvatc the scent of fresh herbs .
•11r ma plastic h.ig He brought the vaporizer o\'er to the office rur.il Michigan, autumn was my fan)rite \ea\on. I recall me anJ The ro<>em.irv branch 1s 111-.ertcd into the service piece, and the
we were u~mg a~ a home base to build Almea. The machim· my fnends raking the lea\'cs from our y.ird\ into l.1rge pile:<,, dmer 1s surrounded by the smells of searing meat and fragrant
,.,,·as exciting Coffee st.ir anise, orange rind, lavcndcr any .rnd aftn 1umping in them, lighting them ablaze to lulhll l'\'t·ry rosemar}. rephcatmg the experience common in the kitchen.
aromJllC we plJtcd 111 the <.hambt:r hllcd the room with J ht:.idv child\ pyrom.iniat• tcndencie'>. More th.in twt·ntv ve,1 r\ l.Jtcr,
~c ent 1 he: challt:nge bcc.iml' how to contain, serve, .ind dhpt:r'>e f \till a\\lll'i.itc the Jroma from burn111g leave., with f.1 11.
the t Jpturcd SCl'nt Thl· ~olution was to purchasl· an 111dustnJl
bag ~caler that would ,11low U'> to pt:rmanently hold 111 the
~cent When the .111 was ~t.ihk, Wt' determined how m.iny hole:.,
lo punch into eJch h.ig \o tht· ,11r would leJk out \lowly once
we rcsll'd J pl.Ill' on top. hn.1lly, we had J seamstre\\ ..~w lint·n
p11lowca.,~s thJt would lude the pla..tic bag., 111 the dming room,
Al111e.1 is not .1 restJurJnt Jt least not in tl1l· ro1n-ent1onJl dl'hnition of the word
l'L·1t.1inly, customers come here to eat and dr nk, .llld thl'y .111 J1 nve with lofty
expl'dJtim1\. But we expect more from them. The\ mu\t giVL' thl'm\clvcs over to Grant's
pl.m for the e\·cning and trust 111 h" <kt1\ioll\. Ihev will he ,1\kL•d to cat from handheld
bowl\, sL·ll-\upporting skewers, "pcJLnck\," "'quid\," .rnd "picks" as often as they will
bL' gi\'en J fork, knife. Jnd spoon l lavor combinJtion\ will defy Js\umpuons. disregard
trJJitiom. or cluudate J prn iou\ly unimagmcd h1crJrd1y Aromas will liberate long-
forgotten memories \'\'e challenge our guL'\t\ to thmk .rnd reflect on the meal even while
it i' hJppl'ning. to JWJken their senses and emotions fully with the Jppearance of each
dish. !\1o\t rcst.iurants seek to help their guests momentarily escape from engagement.
\\'e insist on the opposite.

Fvnything that is true about Alinea the restaurJnt i\ .1lso true of this eponymous
n1lumL'. This is not a typical cookbook. Although 1t contains the verbatim recipes for
morl' than onl' hundred dishes from the Aline.1 kitchl'n, wl' don't mtend or expect
readers to make the dishes \·erbatim. lmteJd. our goal i\ to craft an experience similar
to dining at the restaurant here is a way to Jpproach food. to think about life, to evoke
an idea Thl' L'xpcncncc 1s singularly your\. I:njoy it J\ you make it your own.

Of course. we do expect and want you to make the recipes But even the most amb1t1ous
home coob and professional chefs will be rnnlrnntcd with unfamiliar technigues.
unu\u,11 or rJrc 111gred1ents, and daunting m1\t' 1•11 plan· rcguircmcnl\ that may make
replicating a given dish. at the least. mllm1d.11111g and time comummg. Whene,·er
lca\iblc, n:cipcs include spcLiJI imtruction\ .rnd photogr,1ph\ ol' .1 proce~s. and note\
on \ourdng mgrcdients and kitLhcn tool\ .1ppc.ir onlirw in thL· Alinl'J Mo\ait' (page 49)
Morl' import.int, howe\'er, 1s to read the rccipL' 111 l'ull bcforl' beginning. and then decide
how to hcst mtcrpret it in your own kllthl'n

Here i\ an example. While I wa\ hdpmg to L'dit the \\'inta rl'dpcs. Thanbgi\·ing was
appro.aching .rnd I decided to make Hot l'ot,llo, rnld pot.110, bl.Kk truffle, Parml'\Jn
(p.ige l!M) as an appetizer for my f.1111ily\ n·kbr,11lon. But I did not ha\'L' tl'n ounCl'\ of
l'L'rigord tru!llc\ on hand to makl' the \tock. nor did I intend to IJJndc·r.1ft the paratfin
w.ix bowl\. '>o. I dl'etded to adapt the rl'upe to wh.ll I did h,l\t', .md tot h.mge thl'
411 ,1nt1ty .ind prc\entatwn to lit my holid.1y t.1bk I m,1dt· ,1 ronn·nt 1.Hed mu~hro1>m \tnt•k
U\1:1g .1 mix of che,1p, rL·Jdily availahll' button mushrooms with ,1 lt•w cxot1r \,lnctie\
.iddcd for l'Xtr.i 11.wor, and \ub\titutL·d 1t lor tht· tru!!lt• \totk in tht· p01.110 \oup. I m,1tk
tlw hot potatol'\ exactly ,1s imt rutll'U, .rnd l hl'll kq1t t hnn w,11 m 111 thl· O\'t'll whill' I
put thl', hilled \Ollp into \mall bowl\. Ratllt'I th.111 1rnp.il111g till' d11w. l',Hml'\atl , and
butter onto ,1 pin, I U\cd them to g.11111sh till' \oup .11 the !,1st minult'. ,1ddl'd .1 ft'w drops
of tru!lle ml on top for 11.wor .ind .rrom,r, .111d brought tht· bowls to till' t.1ble I then
r<'lumt·J to the tablt• with tht· hot potato balb and added a kw to l.'ad1 bowl of .:old to us than other\. Thi<; book 1s meant to encourage and inspire you to experiment with
,oup. Tht· dTcct wa' wonderful, with the hot butter-soaked potall>I.'' ae.Hing Jn Jmazing common foods in new way\ Not everything will work, not every recipe or dish will be .i
temper,11ure wntrJ\t to the ri.:h, creamy. Yery cold soup. The di'h la.:ked the interJct ion, success. Novelty docs not nnTssarily prove insightful or pleasurable. In fact. it is usually
,urpn,e, and ,ophl'tit'ation of the restaurant presentat10n, but it WJ\ dclic:ious, uniqul.', the opposite But wht"n you do hll on that twist of fl.ivoring. that combination that is
,ind .:ippr<•t·iatt•d b,· .:ill It was also remarkably ~imple to execute. transform.Hive, you will movl' bt"yond "making dinner" to simply "making," and th.it
is exhilarating, sati,fying. and delicious
And tht'H' lie' the real surpri\e to these recipes: none of the techniques i\ difficult taken
alone Alinea 1' a ku,·hen ba,ed on precision, and the recipes often read more like .-i book
on bakmg than a book on cooking. Follow them exactly and it 1s unlikely something will
go wrong. It 1s rare that you are asked to sear, saute, or make judgments on doneness. The recipes in this book arc the l'Xact recipes used in the Aline.a kitchen, but scaled to

The other 'urpri,t· h that the \pecial tools. ingredients, and "gadgets" that recei\'e so
much attt•nuon are not as exom: as \"OU initially imagine, and most can bt• easily re-
created in a home kitchen with a little ingenuity. The antigriddle, Volcano \'aporizer,
Pacojet, and other "appliances" put to work in the Alinea kitchen arl.' used primarily
becau'e they 'oh·e the problem of accurately and efficiently producing a desired result
eight servings. We have included both gram\ .ind ounces, centimeter.. and mches, and
Celsius .ind Fahrl'nhell temperatures for the <;ake of convenience, but nearly all of the
weights were originally \ca led in gram\, all of the lengths were figured in inches, and
all of the temperatures were mea<,ured in Fahrenheit Round-number or round-fraction
measurements are the "unconverted" originals, and we en..:ourage you to use those.
. '

at least one hundred tunes each evening, fiye davs a week. In the home kite: hen, you EYery dish is presented in 1t<; entirety without referen..:e to other dishes or recipe.,
can re-create a ba,ic antigriddle using dn ice and a baking sheet or the back of a However, in some case\ it i\ neither de\irable nor practic.ible to scalt• some recipe
~patula, which is what Grant and I used in my home kitchen when ht• was creating the elements, usually stot"ks or sauce\, to eight servings. In such instances, we provide
origmal Alinea menu That said, you may find that you enJOY the remits of \OU\ 1•1</t• the recipe for a larger amount that can be reliably m.ide, believing it will be obviom
cookmg \O much that buying a basic vacuum sealer for the home is a smart invl.'\tment. these recipes will produi:e .i surplu\ that can be reserved and used at another lime.
"Experiment fir\t, and worry about the technology later" is a primary rule of the Ahnea
kuchen, and it should be yours as well. Almost every di\h ha\ Jt lca\t .in ingredient or two that may be difficult to find or
source. In some case\, logical substitutions may be made or the ingredient d1minatl'd
Grant 1s fond of saying that manipulation is not a bad word .it Alinca. l'ood is rnmtantly without sacrihcing thl· overall appe.il of'thl.' dish. We will also haw a sourdng ,::uide on
being modified whenever it i' cooked and presented, and changing forms. textures, the Alinea Mosaic website for both ingredient\ and equipment and will bt• updating
and temperature' i\ the go.ii of every recipe Some presentation' are JU\I more fam1li.ar 1t seasonally. as purwyor\ for \UCh nem' often change
INGREDIENTS

A powerful hydrocolloid, gellan \ets at low A substance that controb the flow and The familiar h)ol t)fJJm and jelly makers. pl'ctin
Ocri\'l.'d fr1lm red alga<' or seaweed, agar agar A sug.1r .1lcohol made from fruit , often uwd in Morc colorfully known as meat
c1mcentration\. Two type' of gcllan gum arc produccd by thl' vi'>CO\ity of water. Most hydrocollmds arc complex sugars s extracted fr1,m fru1h, mduding apple., and citrus fruit, ,
(oltl'n ll'frrred to J ' 'impl\' agar) form' rigid, brittle gel\. It has "sugar-free" mints and diet foods. It i' 60 percent a\ '>Weet glue, transglutaminase is an enzyme that bonds proteins.
bacteria \phmsom1>n<.1\ dodca. Low-acyl gellan gum aeatc'> extracted from natural sources, hkl• fruit, microbes, or seaweed h1gh-mcthoxy yellow pectin, the traditional \"er,ion sold in
long been a rradmon.1l 11tgred1ent in Asian cooking. primarily a\ tab1c 'ugar and functions J\ an <'muls1hcr a\ well as a Industrial uses include binding sau\agcs and reconstituted
hard, noncla\t1c. brittle gels; h1gh-acyl gcllan gum form'> i.perm.irk(t\ , re4t11re' ~ugar and acid to ~ct, and forms a cll.'ar humectant, absorb.ng moisture from tht• atmosphere
for "'eet' m.1king, and 1' aho u,ed as a growth medium for proteins like chicken nuggets. Chef\ arc u.'>mg Jt to combine
A general term for a number of modified ~I w ith 1w bubble, , Low-methoxy pectin sets in reat:tion to
laboratory culture,. It 1., 'tirn:d mto cool liquids and then .'>Oft. ela'>tit. rubbery' gel\ The two forms can be mixed for d 1spa1Jtt: p10tcim, or to bmd the clements of dishes like fish
mtermcd1ate texture.'>. Some products. such as Kckogel I.I. blcnd sugars composed of finer crystal structure'> than standard table .iluum . ;\'.H pectin forms a thermo-reversible gel and can be
heated to J b1)il. The gel will .,et once the mixture cools to 95 'f Lecithin ocrnrs naturally in egg yolb, noodles. Transglutamina\c is sold commercially by Ajinomoto
high- and low-acyl gdlan gums to achieve a '>pecific tcxturc sugar, lead mg to a smoother texture and less aystalltzauon melted d,m n .ind reset. Pectin gels are firm and shiny.
p'> C)• .ind mu'i be heated to JX5 F (!WC) before it melts again. but mo\t commercial lecithin is extrat:tcd from soybeans. It as Activa TG.
Bcl'JU\c of It.'> power, gellan in amounts a'> low a.'> 0 . 1 pcrcl'nt by in the product.'> in which they are U\ed. Invert \ugar '>yrup is
Start with O. 5 perlent ol agar agar by weight for a gel of a\'erage is a powerful emulsifier, stabilizing a mixture that normally
formed by combining simple syrup wllh acid and heating it, A sour salt that r.in be used to
firmnc~,; acidic liquid' will decrea.,e its gelling power. To mah• weight can hl· effective. would ~ep.1rate (such as cocoa and cocoa butter in cho<olatc, Thc trade name of a modified tapioca
whil:h breaks down sucrosc to it<; component sugars, glucose gulat(' acidity and a' a presen·atiw.
puddmglikl' '.iucc, , 'ct the liquid with agar agar and blend thl' or oil and water in a vinaigrettej It also .'>tabilize'> air.'> , foams, starch sold by National Starch It swells in cold water and can
Gelatin 1s extracted from coll.igen, the connectn:l' .ind fructo.'>e. Trimoline 1s one type of invert sugar syrup.
re,uhmg gel until .,m1>oth and translucent. and froths created by beating air into watery liquids. It can be be used to thicken dair\ products and other subtlv f!a\'Ored
ti\sue in animab. The most familiar hydrocolloid, 1t gi\-C\ Other products such as isomalt, which is produced from sugar A gel dt:rivcd from dissol\'ed directly into cold solutions, and then the mixt ure can foods, as it will not ma;k their tastc. -
A compound used in combination meat \tock\ their di\tincti\'e body through thl' extraction of akohols. and fondant, which i<; .i paste formed of 'ugar, water, own algae, prop\'lene glycol alginate is used as a thickener be frothed with an immersion b:cnder. A r.it>o of 0 .6 pen;cnt
with sodium alginate in the 'pherification process. Calcium the protein m the bone.'> u\ed to make the stock.'>. Compared and cream of tartar, are also u<,ed when the properties of regular nd stab1hzer, oftl.'n in ice creams and salad dressings. lecithin by weight will create a stable foam. This is the trademarkcd name for a modified
lactate h preferred to alternative.'> ..uch a.'> calcium chloride to other hydrocolloids. gelatin has a low melting pomt, which \ugar are undesirable.
tapioca food stJrch made by National Starch. Used in much
because It ha' a le.,~ bitter ta<>te, and it is fat-soluble. gi\"cs 11 an ex<ellcnt mouthfeel and fla\·or release A modified food starch made from corn A hydrocolloid-based technique for the same way as xanthan gum, Ultra Tex 3 ha.'> a bland taste.
This common acid gin'5 sour milk products Gram Proce,smg Corporation. It forms clear, flexible films creating a product with a liquid center surro.inded ~..,>th a gel thickens in cold water, and p1e\e1 \e\ the ta~tc dnd lulu1 uf tht:
There arc two main types of this .'>eaweed- One of the two simple \ugars that comprise table such a!> yogurt their distinctive flavor. Tradinonally it wa' tthout requiring hydration or cooking. Products thickened that holds it together. Sodium alginatc is the key ingredient that original liquid The finished product can be dried or frozen in a
deriwd hydrocolloid, traditionally known as Irish moss and sugar, gluco\e i\ the primary source of energy for hum.in' fermented from lactose, but nowadavs mo'>t commcrci.11 th Pur<.'-Cote dry into a crispy "glass" at room temperature. enables the technique, while various callium compounds are thin sheet.
now produced primarih· m the Philippines. Kappa carrageenan and is the building block tor starches. Gluco\e 1s produced by product' are made by u!>mg bacll'ria to tcrment 'uch nondairy
U\cd tc> create the correct ratio of caluum to sodium alginate for
yield., hrm. brittle geh that \ct quickly. making them practical breaking down \larch using acids or enzyme'> It I\ available in \tare hes as potatoes. Lactil' acid i' often U\l.'d to adju't the The best known of the postmodt·rn the desired effect. A soy protein sold by Kerry B1osuence that can
for enrobing or cowring other ingredients. Iota carrageenan two form\ for kitchen use syrup. the most common type, ,md pH of food\ . It also greatly inaea,cs the th1ckl·nmg powa of
\ d rocollo1d'>, sodium alginate is extracted from brown seaweed replace egg whites or gelatin . Ver\awhip can aerate and stabilize
\dS mto a "'fter, mon· cla\til gel, much like a traditional egg powdcr ('>oml'timc\ \Old as "dextrose") Use the wrup when carrageenan in nondairy produds.
'1U form\ gl·h when in the presence of calcium. These gels arc Several companies market blend\ of foams to twice the volume of egg whites. The foams .:an be
cu.,tard Both type\ are mixcd into cold liquids and then heated rccipcs call tor simply gluco.'>c Glucose is 70 percent .1s \\'\eel 1onreversible, ~o they can be heated after setting. No heat i\ hydrocolloids, emulsifiers, and invert .'>ugar\ dc\igned to add served hot or cold .
to acti\·atc. Their thickening power is roughly fi"e times greater a\ tablc \ug.ir (\ucrosc) and helps pre\·ent cry'>tJllil.ation. It al\o The principal at' id in tart .ippks .rnd many
cessary tv produce the gelling reaction. Alginate is a fussy .i creamy texture and retard ice crystal formation in frozen
m milk-based product.-. than water-based products. as the caramelize\ at a lower temperature than table \ugar. other fruit'> and \'egetable.'>, mahc .1cid i' much more "1ur than
gredient, \ensitiw to the amount of calcium it is reacting dc\scrts. Different blends are used for dairy· based and water- Xanthan gum, which is produced by the
compound reacts with lactic acid cllnl' .1cid, leading to its U\c m 'upcr-,our candie' and the hkc
t h. and it works poorly in acidic environment.,. There arc based applications. Alinea primanly use\ produl·ts from Lou1.'> fermentation of glucose or .,Ill ro'c by th•· bacteria Xar;tht>nwna~
More correctly known by ii\ chemilal n.1me,
\\O Wa\ ~to create encar.,ulated sphere!> using sodium alginate. forarn;oi\ . C(impe~tr-i~, is usl.'d to thicken and .,tabili1c \U\pcmion\ and
The acid that g1\'e., c1tru., fruits their familiar glycerol, this compound i., an odorless. clear, vi,cou\ liquid . A Unlike othl·r gelling a_!!enb.
n the c.onvcnuo11dl mcthod , d fid\"Or ba.,c conl.ilining \odium emulsions. It hJs nearly the same \'bcos11y hot or cold, so the
zmg. citric acid 1s used in powdered form to adjust the pH of \ugar alcohol, glycerin can be used to add ~Wl'l'tnc~ ... to kl"l'P methykelluk>'e thicken' a' it 1' heated , rather than ,1, it C'oo(,
1gmate is dropped into a calcium-rich soluuon. In the second This modifll·d food stanh cook doesn't have to account for the temperature of the finished
a solution so 1t can be used with other hydrocolloids. or as a product\ moi\l (it .ibwrbs moisture from the .11mmphcrc) .•md "' the gel cool\, it "melts" Additwnall\', meth\ lcclluo'e c.111
nethod, known as reverse encapsulation, calcium is added was developed to mcrease the volume of dry mixl'' .ind fron·n product. and it can thicken addi<' or alcoholil• .,olutions.
seasoning to gl\e a dish a ~our ta\tc. It 1~ available in many a\ .m edible lubnc.rnt for molds. be u'ed to 'iabilize foam' and whipped preparanon,, DO\\
the base .iguid, and the base is then submerged ma bath foods . But it also stJbilizes high-fat ingredient\, transform.ng Xanthan gum thickened mixturl''> will b~havc likl• we.1k gels
grocery store~. sometimes labeled as " sour '>alt." Chemil·,11 .,e1i., the c1lmp1lt111d, Crl',lted fnm1 modified plant
onta111111g ~odium alginate Both methods create thin-walled them into povvdcn. Since it dissolve~ in nrntJrt with moisturc, until shaken or poured, .rnd then tht•y w ill llow likl• .i liquid.
A hydrnl"<>lloid made,_• Imm thl• endo\pl'rm ol cl'llulo\e, m many dilfrrent C'Onlcntratum' unda thl· trade
rbs wuh a liquid center. the ingredients reconstitute in the mouth. Start with 60 pnrcnt Concentrations will rarely exceed 05 percent by weight; a
thc gu.H bc.111 plant, Cywnop\t\ /t•tra:;;mwlobu,, Gu.1r gum i' ,1 n.11nc.: Mctho..:cl; Alim·.1 prdi:r' ;\\cthol·d l·'ill.
fat to 40 percent tapioca maltodextrin, and mix in J food higher concentr.uion l-.lll k·.1d to ,1n unplt'J\.lllt texture.
vcr..atilc ingrcdicnt, c.1pablc of thickcmng, emu1'itvmg..ind
1.cmon-lime soda gcts lls sour and processor or by hand until a powder form\. N-Zorbit M 1s the
\tahill/ing mixture'>. It i., u\cd in some ire rrc.1111 ..1.1blilzn,
;alty fldvur~ fn1m th1\ n>mpound . It is used as an acid buffcr 11Jmc uf a popul.ir tapioca maltmlextrin wld hy N.11wn,1l St.1rd1.
to prevent thc form.llion of icc crystab ,md i\ et lcdi\'l' in
to a<.1 1u..i the pH of a ~olution for use with sodium alginate or
preventing w.l!cr from weeping out of pastry hllings. \\'ht'n
otht:r hydrmolloids. ~uch as low-acyl gellan gum.
gu.ir gum I'> U\cd 111 l<>mbm.Hion with x,1nth.m gum, tlw
thirkenmg power of l.'ach i\ increased .
 CENTERPIECE
(}u1111g thl• dl'\lgll pro•C" of ,\lint'J, we n1Jdt• Jll dfort tll l)LIC\lion
cn~r\' ckmt'nt oftfw d111111g exraierKC \\'c tried to identlf\' ea(h
,1spect of what <1111\lltUI<.'\ J IC\tJUr.Jnt, l"'lllth ph.\'\iCJJly and
<"xp<"11cnti.ilh•, and trn·d ll> .:h.1lk·n~t· cwry .1,pn·t \ purpo'c

Undt•N.ind.ioh·. '"me 1h111g' did not change. \\'e «In 1u,11f}•

«llln>nti11n.1l pl.llt'' .md llJtware.•md we had to haw table' ,111d
d1.1ir,, .11 ll'a't IM thi' rt·,taur,mt. But when we arrin~d ,11 the horseradish, celery juice and leaves
tabletop, the 'ran· when· the gut'\lS would spend most of the11
11m,•, Wt' t1111k J Jiflerent approach

Tlw tJbktop j, tht.' stage whnt.' a pcrformJn(e will be carried out. Wt.'
deh.ncd on lww it 'hould be org,m1zed and controlled to hl'sl \upport
the rlllended t'Xpl'rit•nn: Wt• wanted the stage to become fluid, .iii\'!.'

I\ ith object' monng in and out o{ the frame, lhanging tht.' land\tJpe
and kecprng till' backdrop dynamic. We opted for bare-topped d.irk
wood t.1bfe, 111 frJme our whirt• porcelain and stdinless-steel ~er vice
pit'lt'' The tt'Xlure .md warmth of the wood grain provided a nke
contra'! to the 'mouth, tool finishes of the glasses and plates. Much
likt.' a the.iter 'et. the tJblc would hold only the props nece,sary for
a !!I' rn al't No gfa,,,., or flatw.ire would be preset. When the guests
a1r11·e. the tablt.' i' a b.irren plane with just napkins indicatrng that
dinni:r h to comt·.

In the l'<•lllext nf drning, a centerpiece is typically an object pl.iced

on tht• tahll' J\ a dl'rnr element, and is often ignored or considered
.1 nui,ancc by gul'st,, We were faced with either elimrn.iting the
centerpit·et• Jltogether or making it an engagrng aspect of the
dining experience vv.. decided on an active centerpiece it would
bl' tht· l'i\UJI fo, 11 point of rhc tablescape and would ultimately
h,· tr.insformeJ and hecom" a p.irt of the meal

hrur d11lerent centerpiece concepts are presented in thi\ hook, with

four different trJnsformation methods. Punching and \ljUe<:zrng a
hme trapped in a tlexible tube {Guava, arncado, Bric. Key lime juH:e,
pk tu red on page 121). JU icing ging..r (Beef, elements of A I, pictured
<•n page l~l'J). extracting honey from a honeycomb {Pork, grapdruit,
sage, honeycomo, p1<1ured on page 275); and hl'Jt-releasing Jroma
from a branch (If roscm.iry (l..imb, mastic dJte, rosem.iry fragrann·,
prctun·d on page l27J. "'ach i\ an engaging and \urpnsmg ucpl'nenn·
for the gul'~t. anJ ead1 l'llharKes not onl} the c,p..ricnce, but aho the
IJ\tl' ol the fini,ht•d dhh
THE ALINEA MOSAIC: A WEB-BASED EXPERIMENT

When we sat down in 2006 to begin planning the Alinea book. we had .i difficult time
defining wh.it it .,hould be '>hould we make a cookbook, a book about the restaurant ,
or ho1h1 <..hnulcl wc th.rngc the reupes so they are easier for the home cook., Should
the text include stones .:ibout the restaurant, its people, the wonderful supplier<, .ind
purvevors we know? We could h.:ive easily put together a book twice this length .

Ultimately, we decided the book should mirror the dining experience as closely a<,
possible Wh.:it you hold in your hands is our translation of that experience into book
form The essays we h.i\·e induded do not examine ind1v1dual ingredient\ or the
composition of each coursc in depth By intent, we left much open to interpretation.

That is where the website Alinc.:i Mosaic comes in . You can sign up for .in account at
www.alinea-mosaic.com It is free if you ha\'e purchased this book.

The Alinca Mosaic i., the comp.inion to the book. We view them to be of equal
importance, V\'ith the aitical diffcrcnet:s being that the book is static, polished. and
tightly presented, while the website is experimental, uncontrolled. and ever rhangmg.

Demonstration videos, bonus n~upes, interactive recipe annotations. and a U\Cr forum
that allows you to ask questions directly to chef Achatz and the Alinca <,taff arc .111
on the website. Thcrt• .ire link\ to purveyors. equipment suppliers. food ide.is, and
experiments we find interesting. We have also included the essays. photogr.iphs. and
behind-the-scenes informat10n that for one reason or another did not ht m the book.

We have plenty to <>.1y. And if .ill goc\ well with Mosaic, it will be .in inform.ii pl.ice
where we c.in add to the mform.ition presented in these page<;. And it promi\es to be
a place where we ean lc.1rn from you .is wdl
 --~

- --
-- ---- -..-.

-
5 large surf clams
185 g (6 5 oz) shallots
75 g (2 6 oz) canola oil
25 g ( 9 oz) butter
3 g ( 1 oz) kosher salt
500 g (1 lb 1 6 oz) water
1 g ( 04 oz) black pepper
60 g (2 1 oz) white wine vinegar
100 g (3 5 oz) sugar
7 g (.2 oz) kosher salt
1 cucumber, halved lengthwise and seeded
black pepper

500 g (I lb 1 6 oz) water

250 g (8 B oz) Yukon Gold potatoes
500 g (1 lb 1 6 oz) half-and-half
12 g ( 4 oz) kosher salt
150 g (5 3 oz) nasturtium leaves
150 g (5 3 oz) ice cubes
16 nasturtium flowers, mixed colors
8 nasturtium leaves, about size of dime

750 g (1 lb 10 5 oz) water

150 g (5 3 oz) sugar
4 g ( 1 oz) kosher salt
6 g (.2 oz) lemon zest
2 g ( 07 oz) saffron threads
18 g ( 6 oz) agar agar
2'>0 g (8 8 oz) lemon JUiee
100 g (3 S oz) moked almon n ng e p e
rem ved and b oodl ne tr mmed a ay
•

125 g (4 4 oz) sour cream

7 5 g ( 3 oz) simple syrup
2 g ( 07 oz) kosher salt

24 sorrel leaves

12 g ( 4 oz) pink peppercorns

8 pink peppercorns '.

Mey~r emons quartered, seeds removed 50 g (1 8 oz) lime 1u1ce 180 g (6 3 oz) garlic cloves, unpeeled
~ q 13 6 oz) sugar seeds of 1 vanilla bean 4 egg yolks
g (1 lb 1 1 oz) kosher salt 4 g (. 1 oz) kosher salt 12 g (.4 oz) white wine vinegar
100 g (3 5 oz) grape seed oil 8 g (.3 oz) kosher salt
400 g (14 1 oz) grape seed 011

J 9 (10 6 oz) heavy cream 4 liters (4 2 qt) water

iJ 10 6 oz) whole milk 140 g (4 9 oz) kosher salt
ds of 2 van11la beans 500 g (1 lb 1.6 oz) fava beans, removed from
~ 2 oz) agar agar pods and peeled before weighing
39 yolks 25 g (.9 oz) olive 011
1 l 5 oz) sugaf 7 g ( 2 oz) kosher salt
80 g (2.8 oz) bulgur wheat
Q 1 1 oz) cornstarch
250 g (8 8 oz) water
2 ozl kosher salt
5 g (2 oz) kosher salt
40 g (1 .4 oz) roasted garlic mayonnaise
15 g ( 5 oz) chives, chopped

30 g (1 1 oz) Meyer lemon zest, removed

with M1croplane
40 g (1 4 oz) Meyer lemon juice
120 g (4 2 oz) olive 011
1 g ( 04 oz) kosher salt
80 g (2 8 oz) elephant gcirl1c cloves. thinly sliced 20 N1~01se olives, pitted 7 6 hters (8 qt) w•ter
750 9 (1 lb 10 5 oz) skim milk 400 g (14 1 oz) ko her It
3 g ( 1 oz) kosher salt 200 g (7 1 oz) sug•r
4 hters (4 5 qt) 1 e w•ter
300 g (10 6 oz) kosher Hit
1 whole fresh h. .rt of p•lm trimmed of any fibrous maten•I
24 chives
1 ripe avoc•do
245 g (8 6 oz) black truffle 1u1ce 1 Thai ch1h
30 g (1 1 oz) pumpernickel bread, crust removed. roughly 10 g ( 4 oz) hme zest 1n 1m•ll pieces
chopped into cubes 1 fresh Per1gord bl•ck truffle very thinly shced with mandohne or truffle 11 cer
5 g (.2 oz) kosher salt
15 9 ( 5 oz) black truffle 011
3 g (. 1 oz) sherry vinegar

500 g (I lb 1 6 oz) prunes, pitted

3 liters (3 3 qt) water
30 g (1 1 oz) sherry vinegar
5 g ( 2 oz) kosher salt

400g(14.1 oz) black truffle 1u1ce

25 g ( 9 oz) sherry vinegar
12 g ( 4 oz) sugar
20 g ( 7 oz) black truffle 011
20 g ( I oz) grape seed 011

300 9 (10 6 oz) brewed coffee

50 g (1 8 oz) sherry vinegar
30 g (1 1 oz) sugar
2 g ( 07 oz) kosher salt
 +-

8 lengths cooked king crab leg, 3 inches (7 6 cm) long whole wheat baguette
50 g (1 .8 oz) toasted sesame oil, an spray mister
kosher salt

8 passion fruits
100 g (3 5 oz) water
100 g (3 5 oz) sugar
200 g (7 1 01) water
4 g ( 1 oz) kosher salt
4 g ( 1 oz) c1tric acid
English cucumber
2 g ( 07 oz) xanthan gum
2 g ( 07 oz) Ultra-Tex 3

15 g ( 5 oz) lime juice

10 g ( 4 oz) water
5 g ( 2 oz) sugar
3 g ( 1 oz) kosher salt
200 g (7 1 oz) grape seed oil
1 fresh heart of palm, from base section, trimmed
of any fibrous material
2000 g (4 lb 6 5 oz) water
100 g (3 5 oz) sugar
240 g (8 5 oz) kosher salt
950 g (2 lb 1 5 oz) English peas, shelled, very cold

500 g (1 lb 1 6 oz) smoked ham, off bone. skin removed

225 g (7 9 oz) dried soybeans

1250 g (2 lb 12 1 oz) water

reserved soy milk

5 g ( 2 oz) dried levender flowers 25 g ( 9 oz) lemon zest, removed with vegetab e pee er
5 g ( 2 oz) nigeri 250 g (8 8 oz) water
120 g (4 2 oz) weter 75 g (2 6 oz) suger
600 g (1 lb 5 2 oz) soy milk 5 g ( 02 oz) saffron thrHds
9 g ( 3 oz) ager ager
130 g (4 6 oz) yuzu 1u1ce

300 g (10 6 oz) gooseberries

S g ( 2 oz) simple syrup
2 g ( 07 oz) kosher salt
60 g (2 1 oz) grape seed 011

24 green pea shoots

24 golden pea shoots
8 pea tendrils

5 g ( 2 oz) dried lavender flowers 30 g (1 1 oz) butter, room temperature

15 g ( S oz) kosher salt reserved blanched peas
reserved ham dice
SO g (1 8 oz) water
3 g ( 1 oz) kosher salt
black pepper

200 g (7 1 oz) reserved ham scraps

500 g (1 lb 1 6 oz) soy milk
5 g ( 2 oz) kosher salt
 g (il 8 o z) heavy crearn horseradish root, peeled
(~ 3 oz} shellfish cooking l1qu1d
11 1 o z) grated horseradish
2 0£) dgar agar
5 oz• st.gar
2 oz) ko sher salt
200 g (7 1 oz) 1cef1sh (12 to 15 fish per serving depending on s ze) 1 yolks
30 g (1 1 oz) canola o I 3 N) cornstarch
l oz) Ultra-Tex 3
0<1 ozJ xanthan gum
'/ onion

300 g (10 6 oz) fennel bulbs, cut into 1 inch (2 S cm) pieces
100 g (3 S oz) shallots, cut into 1 inch (2 S cm) p1ecH
100 g (3 S oz) celery cut into 1-inch (2 S cm) p ieces
6 black peppercorns
1 fresh bay leaf
750 g (1 lb 10 S oz) dry vermouth
24 littleneck clams scrubbed and r nsed 1n cold water
10 mussels scrubbed, rinsed 1n cold wate~ and beards removed
4 razor clams scrubbed and rinsed 1n cold water
4 whelks scrubbed and rinsed 1n cold water
12 smaU to medium corri1chons, drained and rinsed

500 g (1 lb 1 6 oz) cano la oil

30 g (1 1 oz) capers, dra1nerl, r i n~ec"i and dried
yer lemons, quartered, seeds removed
Q (8 8 oz) sugar
~ (8 8 oz) kosher salt

t
2 small Yukon Gold potc1tot:~. peeled
500 g (1 lb 1 6 oz) clarified butter
cpi'>ant ga•hc cloves kosher salt
Q 1 lb 10 ~oz) sk m rr1lk
e• sat
 500 g (1 lb 1 6 oz) canolc1 od
24 large paro;ley le.:i1res stems removed
kosher 'Salt

l4 th1r i• n '>P 1<c1q ... s spc-.:H<;

1 000 q (l lb ~ 3 oz) w tcr

40 1 ( 1 4 oz) ko he,. sc11t

th t1 ~
5 gelatin sheets
2 English cuculT'bers
8 g { 3 oz) sugar
5 g ( 2 oz) koshN ~alt
8 g~een almonds, shelled <1nd cleaned

1 sugar cube
9 5 g { 3 oz) Bal sea s<ilt
7 5 g I 3 oz) cayenne pepper
14 g { 5 oz) c1tr c ac d
 English cucumber 8 g (.3 oz) agar agar
500 g (1 lb 1.6 oz) soy s3uce

2'0 g (7 4 oz) sugar

20 g ( 7 oz) egg whites
2 5 g ( 09 oz) kosher salt
S g ( 2 oz) citric <1c1d
17 g (.6 oz) pink peppercorns
'5 g ( 5 oz) lime iu1ce
1 5 g (.5 oz) sprigs micro ci lantro
3 drops lime ad

1 Wagyu beef cap 1 honeydew melon

 50 g (1 8 oz) olive 011
ko1her Hit
bl•ck pepper

I lamb loin, trimrnc>d of fat sinew, and silver skin 2000 g (4 lb 6 5 oz) water
(about 1SO qfS 3 oz after trimming) 50 g (1 8 oz) kosher salt
Sq ( 2 oz) olive o,I 250 g (8 8 oz) fava beans, removed from pods
and peeled before weighing
5 g ( 2 oz) kosher salt
30 g (1 1 oz) olive oil

4N ~o sc> ol ves drained al"ld patted dry

2 eucalyptus branches
5 g ( 2 oz) eucalyptus oil

250 g (8 8 oz) br oc ...e bread crust removed

1 g 2 z) ko\her stllt
114 g (6 1 oz) buttc>r room temperature
50 9 (1 8 oz) .:ikud1ura powdN
 525 g (1 lb 2 5 oz) whole milk

+ 4 egg yolks
128 g (4 5 oz) sugar
38 g (1 3 oz) cornstarch
9 g ( 3 oz) kosher salt
60 g (2 1 oz) olive 011

2 heads garlic
15 g ( 5 oz) olive oil

1 red bell pepper

1 yellow bell pepper
15 g (.5 oz) olive oil

225 g (7 9 oz) M anchego cheese 3 white anchovies

32 arugula leaves
16 arugula flo\\ers

1 small loaf sourdough bread

20 N1i;o1se olives
 00 9 (2 lb 3 3 oz) vequs 500 g (1 lb 1 6 oz) lemon thyme 1nfus1on
f 0 g (7 1 oz) suqar 250 g (8.8 oz) sugar
4 1/ , gelatin sheets

q (1 lb 8 l oz) beet JU ce extracted w1tl'I iu1cer

1 ( l o z) c alc1Jm lactate
·er~ (4 2 qt) water 500 g (1 lb 1 6 oz) lernon thyme infusion
'.'! 'J (1 lb 1 6 oz) s..igar 250 g (8 8 oz) sugar
g ( 7 o z) sodium alg nate 10 g ( 4 oz) soy lecithin

2 sprigs lemon thyme with large leaves

56 g (2 oz) olive 011

., !1 14 lb 6 '> ozl water
~ 8 8 oz> lemon thyrrte
500 g (1 lb 1 6 oz) sugar gelatin sheet reserved mandarin pudding
300 g (10 6 oz) glucose 500 g (1 lb 1 6 oz) mandarin orange 1u1ce 250 g (8 8 oz) orange-sassafras cream
500 g (1 lb 1 6 oz) Cointreau 60 g (2 1 oz) sugar
seeds of 4 vanilla beans 7 g ( 2 oz) agar agar
1000 g (2 lb 3 3 oz) heavy cream
15 g ( 5 oz) sassafras extract

'/z gelatin sheet

500 g (1 lb 1 6 oz) mandarin orange 1u1ce
100 g (3.5 oz) glucose
35 g (1 .2 oz) sugar
6 o ( ') 01) agar agar
') g ( 07 oz) kosher salt
 125 g (4.4 oz) malt powder
25 g ( 9 ozl Demerara sugar
2 g ( 07 ozl kosher salt

1 gPlatin .:;hppt
13 g (.5 oz) egg yolk
500 g (1 lb 1.6 oz) heavy cream
set>ds of? vani lla hP;in<;
55 g (1 .9 oz) sugar
3 g (.1 oz) kosher salt

500 g (1 lb 1 6 oz) root beer 250 g (8 8 oz) butter, very cold

seeds of 1 vanilla bean 200 g (7 1 oz) confectioners' sugar 25 g (.9 oz) butter, room tempernturc
100 g (3 5 oz) glucose 50 g (1 .8 oz) spray-dried cream powder 250 g (8 .8 oz) shortbread, ::>roken into large pieces
20 g ( 7 oz) root beer extract seeds of 2 vanilla beans 25 g. (.9 oz) spray-dried cream powder
7 g (2 oz) agar agar 10 g ( 4 oz) kosher salt 25 g (.9 oz) malt powder
200 g (7 1 oz) egg yolks 3 g (. 1 oz) kosher salt
500 g ( 1 lb 1 6 oz) cake flour
20 g ( 7 oz) baking powder

16 anise hyssop leaves

 2000 g (4 lb 6.5 oz) raspberries
100 g (3.5 oz) water
200 g (7 .1 oz) sugar
6 gelatin sheets

500 g (1 lb 1 6 oz) goat's milk 100 g (3.5 oz) sugar

100 g (7 1 oz) sugar 100 g (3 5 oz) isomalt
4 g (.1 oz) kosher salt 7 g (.2 oz) cornstarch
8 g (.3 oz) agar agar 200 g (7 1 oz) glucose
17 g ( 6 oz) glycerin
5 g (.2 oz) kosher salt
300 g (10.6 oz) red bell pepper 1u1ce,
extracted with 1uicer
38 g (1.3 oz) butter, cut into cubes
16 medium oysters

125 g (4 4 oz) ginger, peeled

500 g (1 lb 1 6 oz) water
100 g (3 5 oz) sugar
2 g ( 07 oz) kosher salt
4 gelatin sheets

700 g (1 lb 8 7 oz) ale style beer

150 g (5 3 oz) sugar
6 9 ( 2 oz) soy lec1th1n

2 scallions
50 g (1 8 oz) Bl1s stcelhead roe
8 whole ayu 1/4
small seedless watermelon
kosher salt 75 g (2.6 oz) soy sauce
700 g (1 lb 8 7 oz) canola oil

reserved watermelon rind

100 g (3 5 oz) sugar
100 g (3 5 oz) water
100 g (3 5 oz) rice vinegar

SO g (1.8 oz) hato mugi

110 g (3.9 oz) water
2 g ( 07 oz) kosher salt
10 g (.4 oz) ginger
2 g ( 07 oz) red ch1l1 flakes
4 g ( 1 oz) lemongrass
 10 g ( 4 oz) coriander seed
2 spoonfuls cooked hato mug1 20 g (7 oz) plumped white sesame seeds
10 g ( 4 oz) kosher salt
500 g (1 lb 1 6 oz) canola oil 10 g ( 4 oz) sesame oil
200 g (7 .1 oz) whole milk
6 g ( 2 oz) sugar
1 g ( 04 oz) kosher salt
3 5 g ( 1 oz) agar agar reserved kombu liquid

zest of 1 lime, removed with Microplane

24 coriander flowers
30 g (1 oz) white sesame seeds 32 to 40 micro coriander leaves
30 g (1 oz) black sesame seeds 50 g (1.8 oz) sesame oil
bunch cilantro 32 fresh coriander seeds
2000 g (4 lb 6 .5 oz) water
75 g (2 6 oz) salt
500 g (1 lb 1.6 oz) ice water
5 g ( 2 oz) kosher salt
20 g (.7 oz) simple syrup
10 g (.4 oz) Ultra-Tex 3

45 g (1 6 oz) cooked hato mug1

10 g (.4 oz) plumped black sesame seeds
10 g (4 oz) plumped white sesame seeds
50 g (1 8 oz) sesame pudding
zest of 1 lime, removed with Microplane
17 g (.6 oz) lime JUiee
3 g (. 1 oz) kosher salt

10 cilantro stems
'/•sheet kombu, about 40 g (1.4 oz) 200 g (7 1 oz) simple syrup
50 g (1.8 oz) sugar
30 g (1.1 oz) carrot
14 g (.5 oz) lemongrass
4 g (.1 oz) red chili flakes
8 g (.3 oz) shallot
10 g (.4 oz) ginger
95 g (3.4 oz) soy sauce
10 g (.4 oz) sake
10 g (.4 oz) water
1300 g 2 b 13 9 oz umb a p rag

reserved 1 inch (2 5 cm) segments blanched a p r gu

7 g ( 2 oz) soy lecithin
3 g ( 1 oz) kosher salt

3 Meyer lemons
15 g ( 5 oz) simple syrup
3 g ( 1 oz) kosher salt

10 egg yolks
3 g ( 1 oz) kosher salt
680 g (1 lb 8 oz) clarified butter

20 g ( 7 oz) Meyer lemon 1u1ce

50 g (1 8 oz) grape seed oil
5 g ( 2 oz) kosher salt
250 g (8 8 oz) dry white wine 350 g (12 3 oz) reserved shellfish stock
250 g (8 8 oz) dry vermouth 350 g (12 3 oz) heavy cream
1 shallot, thinly sliced 4 g ( 1 oz) iota carrageenan
27 black peppercorns
1 fennel bulb, fronds removed
and thinly sliced
l sprigs tarragon
5 sprigs thyme
1 garlic clove
1 4 kg (3 lb 1 3 oz) large mussels, scrubbed, rinsed
in cold water, and beards removed 250 g (8 8 oz) sun chokes
24 littleneck clams, scrubbed and rinsed m cold water 350 g (12 3 oz) heavy cream
4 razor clams, scrubbed and rinsed 1n cold water 3 g (. 1 oz) kosher salt

4 liters (4 5 qt) water

20 hyacinth flowers on stems, m various colors
24 to 32 hyacinth leaves
16 fennel fronds
16 tarragon tips
16 hyacinth petals
8 fennel flowers

8 fresh water chestnuts

European turbot
120 g (4 2 oz) butter
240 g (8 5 oz) shellfish stock
4 whole squabs

70 g (2.5 oz) Thai long peppercorns

500 g (1 lb 1.6 oz) kosher salt
500 g (1 lb 1.6 oz) sugar
reserved legs and gizzards
600 g (1 lb 5 2 oz) canola oil

10 g (.4 oz) Thai long peppercorns

750 g (1 lb 10.5 oz) heavy cream
45 g (1.6 oz) sugar
5 g (.2 oz) kosher salt
8 g (.3 oz) iota carrageenan

reserved squab carcasses, rinsed and cut into

4-inch (10 2 cm) pieces
1 fennel bulb, trimmed and quartered
1 medium onion, quartered
250 g (8 8 oz) dry vermouth
7 sprigs thyme
27 black peppercorns
40 g (1 4 oz) tomato paste
 6 strawberries n so•rd 1£>aves
500 g (1 lb 1 6 oz) strawberries
i r b bon ~o • rC' I IC'ave s
100 g (3 5 oz) dry red wine
30 g (1 1 oz) red wine vinPgM
100 g (3.5 oz) simple syrup
3 g ( 1 oz) kosher salt
100 g (3 5 oz) squab stock

8 small wil d strawberries ozJ c nola oil

100 g (3 5 oz) red wine r <-a 1t
100 g (3.5 oz) sugar o z) buttN
!;i
$trawbemes

245 g (8 6 07) fondant

100 g (3 .5 oz) 1somalt
100 g (3 5 oz) glucose
reserved cooked squab legs
reserved cooked squab grzzards
30 g (1 1 oz) squab stock
20 g ( 7 oz) shallot, minced
15 g (.5 oz) butter
30 g (1 oz) diced strawberries
5 g ( 2 oz) kosher salt
3 g (.1 oz) red wine vinegar

32 oxalis pods, trimmed

reserved neutral caramel squares
8 a•ge white asparagus spears, 10 to 12 inches (25 4 to 30.5 cm) long
000 g (4 b 6 5 oz) water
.00 y (7 1 oz) kosher salt
'50 g (5 3 oz) sugar
00 g (3 5 oz) water
00 g (3 5 oz) sugar
00 g ,3 5 oz) white wine v negar

50 g (1.8 oz) tarragon

50 g (1.8 oz) parsley
30 g (1.1 oz) chives
50 g (1.8 oz) chervil
2000 g (4 lb 6.5 oz) water
50 g (1 8 oz) kosher salt
500 g (1 lb 1 6 oz) water
8 g (.3 oz) kosher salt
10 g (4 oz) simple syrup
4 gelatin sheets
6 g ( 2 oz) agar agar
Span sh ct.0•1zo sa.Jsage, cut into 3-inch (1 6· cm) lengths

'iC g '2 3 oz) orange JUIC'e

50 g CS 3 oz) water
Jg {' 8 oz) suqar
g 2 oz, 1cosher salt
'J I 1 o z) orange o I
r 'l C'f saff•on threads
4 qe. t n sheets
Ii 2 oz) agar aqdr
100 9 (3 5 oz) dill 6 black peppercorrw
130 g (4 6 oz) w.t.r
,.........................
2000 9 (4 lb 6.S O l ) -
1500 g (3 lb 4 9 oz) heny cream 50 g (1 IOI) m.her alt
12 g ( 4 oz) kosher salt 20 g ( 7 oz) white wine vt,..gar
18 g ( 6 oz) simple syrup 20 g (.7 oz) sugar
15 g ( 5 oz) iota carrageenan 8 g (.3 oz) kosher salt
9 g (.3 oz) agar agar

24 chervil leaves
24 tarragon leaves
8 spngs micro dill
kosher salt
black pepper

200 g (7 .1 oz) black trumpet mushrooms

1000 g (2 lb 3.3 oz) water
75 g (2.6 oz) grape seed 011 1000 g (2 lb 3.3 oz) water
10 g (.4 oz) kosher salt 20 g (.7 oz) kosher salt
100 g (3.5 oz) distilled vinegar
8 quail eggs
125 g (4.4 oz) grape seed 011
 k l ,., b b .on I q di b n 1 rncd1ul'T' <C'd bC'C"t pC'C et! 4 large red beets, peeled and roughly chopped
1000 q (2 lb ~ 'l c.z) wJter 4 gelatin sheets
,0 1 (4 t 6 "> c- z) Well r
!40 ~ 4 9 z' k1. shf.'• sdlt 12 g I 4 ozl ko•hcr c;J t 6 g ( 2 oz) agar agar
'i6 q 2 z C"\iapc-rat£d ~Jn 1u1c.C" 80 g 12 8 oz) c;uqir 5 g ( 2 oz) kosher salt
2'> q 9 ult ntE'd c•mrq salt 25 q ( 9 oz) f•('N(' d11ed bluecb£>•r £>5

8l d k p ppE'•C...irrs 'l q l 1 oz) ko~her SJ •

l >q 1 ] oll qround c lnf'dmcn
l fr(' 1- bay I 'avC''i
s ed of 1 'vo'li'la bC"J'l
400 q (14 • oz) canola 01

•
200 g (7 1 oz) water
12 g ( 4 oz) red wine vineqar
16 g ( 6 oz) kosher salt
120 g (4 2 oz) butter
8 baby red beets, skin on
16 baby qolden bf'et'i, skin on

300 q (10 6 oz) b1c;on t£>ndcr!oin

8 larqe red beets, peeled a<'d roughly chopped

100 9 (J 5 oL) butte•
15 g ( 5 oz) kosher sJ t
5 g ( 2 oz) red wine vinegar
10 g ( 4 oz) Ultra Tex 3
2 3 kg (5 lb) veal bones, cut into 2-inch (5 1 cm) lengths
2 calf s feet, sp•1t lengthwise
'3 Ol'1ons diced
6 cauots, d c.ed
25 g ( 9 oz) black peppercorns 150 g (5 3 oz) red wine
1 bunch thyrT>E• 50 g (1 8 oz) water
230 g (8 1 oz) tomato paste 75 g (2 6 oz) sugar
150 g (5 3 oz) blueberries
500 g (1 lb 1 6 oz) vea l stock

2 large fennel bulbs

200 g (7 1 oz) butter
500 g (1 lb 1 6 oz) water
.3 g ( I oz) white wine vinegar
5 g ( 2 oz) kosher salt

medium fennel bulb, bottom trimmed and fronds reserved

4 g { 1 oz) fennel seed 30 g (1.1 oz) canola oil

4 g ( 1 oz) star an ,se pods kosher salt
30 g (1 1 oz) fennel bulb, cut into •/.-inch (6· mm) dice 16 cinnamon sticks, at least 6 inches (15 2 cm) long
100 g (.3 5 oz) cream cheese
30 g (1 1 oz) heavy cream
15 g ( 5 oz) red wine vinegar
60 g (2 1 oz) corned bison leg dice
5 q ( 2 oz) kosher salt
1 baguette
1 large bunch Thompson seedless grapes
485 g (1 lb 1 1 oz) peanuts
20 g ( 7 oz) roasted peanut 011
100 g (3 5 oz) water
5 g (.2 oz) kosher salt
3 g (.1 oz) kosher salt
 1000g 21b33oz)wheel8 e c " - room 1CIGDg lb33oil...,
temper.tunt 75 • 9 _, lcalher ult
6otO g (1 lb 6 6 oz) half-and-half 225. 9 oz) buil
65 g (2 3 oz) sugar 15 g (3 ml aimple 8Jl"P
65 g (2 3 oz) Tnmol ne 335 g (11.1 ol:) m warer
65 g (2 3 oz) glucose 1 g (.()4 oz) ko.het Mk
' g ( 1 oz) Louis Fran~•• STAB 2000 stabilizer
5 g ( 2 oz) kosher salt
6 rrpe avocados
3 g ( 1 oz) c1trrc acid diluted 1n 50 g (1 8 oz) water
seeds of 3 vanilla beans
35 g (1 2 oz) glucose
265 g (9 3 oz) sugar
7 g ( 2 oz) kosher salt
135 g <• 8 oz) water

265 g (9 3 oz) p1n• nuts

400 g (14 1 oz) grape seed o I
25 g ( 9 oz) tap oca maltodextrtn
3 g ( 1 oz) kosher salt
30 g (1 1 oz) confectioners sugar
 1000 q (2 lb 3 3 oz) canola 011 65 g 12 3 ozl glucose powder
175 g (6 2 oz) hazelnuts
l- • 30 ~ (4 6 oz) 1somalt
400 g (14 1 oz) whole milk 50 g (1 8 oz) wild rice
kosher salt ..'OD g 7 1 oz) fondant
25 g ( 9 oz) sugar
6 g ( 2 oz) kosher salt 150 g (5 3 oz) water '" J (2 6 ozl freeze-dried apricots
1 g ( 04 oz) high acyl gellan gum 75 q (2 6 oz) bulgur wheat
35 g (1 2 oz) hazelnut 01 35 g (1 2 oz) honey
20 g ( 7 oz) water
30 g (1 1 oz) c.anola oil
10 g ( 4 oz) sweet curry powder
10 g ( 4 oz) hot curry powder
100 g (3 5 oz) old-fashioned rolled oats
75 g (2 6 oz) hazelnuts, chopped
black pepper
reserved apricot sugar
reserved hazelnut granola

300 g ( 10.6 oz) dried apricots

475 g (1 lb 8 oz) water
2 g ( 07 oz) sweet cu•ry powder
5 g ( 02 oz) saffron threads
10 g ( 4 oz) lemon 1u1ce
20 g ( I oz) canola o I
3 g ( 1 oz) kosher salt
250 g (8 8 oz) bittersweet chocolate. 75 percent cacao, chopped 250 g (8 8 oz) whole milk
150 g (5 3 oz) milk chocolate, 33 percent cacao, chopped 2 5 g ( 09 oz) agar agar
1000 g (2 lb 3 3 oz) heavy cream 250 g (8 8 oz) sweetened condensed milk
300 g (10 6 oz) whole milk 40 g (1 4 oz) freeze-dried chicory extract
100 g (3 5 oz) honey
seeds of 1 vanilla bean
2 g ( 07 oz) kosher salt

100 g (3 5 oz) dried dandelion root

200 g (7 1 oz) sugar
200 g (7 1 oz) water
seeds of 1 vanilla bean

500 g (1 lb 1 6 oz) chocolate, 75 percent cacao, chopped

500 g (1 lb 1 6 oz) cocoa butter, cut up
reserved chocolate squares

200 g (7 1 oz) sugar

225 g (7 9 oz) glucose
400 g (14 1 oz) whole milk
4 g (. 1 oz) xanthan gum
2 g ( 07 oz) Ultra-Sperse 3
200 g (7 1 oz) butter. cold, cut into cubes
250 g (8 8 oz) chocolate, 75 percent cacao, chopped 50 g (1.8 oz) angostura bitters
250 g (8 8 oz) glucose
250 g (8 8 oz) heavy cream
3 g ( 1 oz) kosher salt
50 g (1 8 oz) water
10 g ( 4 oz) dry licorice extract

100 g (3 S oz) dried banana chips

 250 g (8 8 ozl 1somalt
45 g (1 6 oz) all-purpose flour 4 •/1 gelatin sheets 50 q (8 8 oz) suqar
7 eggs 750 g (1 lb 10 5 oz) whole milk 50 q (8 8 ozl q ucose
255 g (9 oz) sugar 225 g (7 9 oz) heavy cream 60 g (2 1 oz) watN
15 g ( 5 oz) Trimoline 15 dried tonka beans
140 g (4 9 oz) grape seed 011 10 g ( 4 oz) maraschino cherry liquid
5 g ( 2 oz) salt 100 g (3 5 oz) sugar
225 g (7 9 oz) cake flour, sifted 25 g ( 9 oz) egg yolks
15 g ( 5 oz) baking powder 7 g ( 2 oz) kosher salt
120 g (4.2 oz) whole rmlk
20 g ( 7 oz) maraschino cherry liquid

250 g (8 8 oz) whole milk 8 vanilla beans

125 g (4.4 oz) heavy cream 1 dri£>d tonka bean
2 g (.07 oz) soy lecithin 20 g ( 7 oz) freeze dried cherries
4 dried tonka beans
50 g (1 8 oz) sugar

1
 English cue umber 20 g ( 7 oz) coriander seed
100 g (3 5 oz) water 75 g (2 6 oz) kosher salt
100 g (3 5 oz) white wine vinegar
mo g (3 5 oz) sugar

16 c.onander flowers
8 coriander leaves

1 lemon 4 fresh juniper berries

2 ripe mangoes
200 g (7 1 oz) water 8 saffron threads
3 g ( 1 oz) kosher salt
simple syrup, as needed (usually about 25 g/ 9 oz) 100 g (3 5 oz) sugar
300 g (10 6 oz) simple syrup

piece ginger, 2 inches (5 1 crri) long and '/, inch

(1 3 cm) 1n diameter

12 whole cloves
SO g (1 8 oz) kosher salt
 200 g (7 1 oz) a~I purpose flour
1 small red radish
3 eggs be-ate"
120 g (4 } oz) panko, coarsely ground in spice grinder
re~uvcd inte•1or ga•n shes

8 sma ll sorrel leaves. tips only 1f leaves are large

8 parsley leaf tips
8 chive pieces, each cut at 45 degee angle and 'h inch (1.3 cm) long

medium red onion

750 g (1 lb 10 5 oz) canola oil
25 g ( 9 oz) Blis smoked steelhead roe

.?50 g (8 8 oz) car>ola oil

8 !:ma I capers, rinsed, drained, and dried
1 Belgian endive
500 g (1 lb 1 6 oz) water
250 g (8 8 oz) sugar

20 g ( 7 oz) Bhs smoked steelhead roe

reserved cucumber balls
reserved creme fra1che
2000 g (4 lb 6 5 oz) water 30 g (1 1 oz) sweet curry powder
4 red heirloom tomatoes, about 4 inches (10 2 cm) 15 g ( 5 oz) hot curry powder
in diameter. stemmed 3 g ( 1 oz) ground turmeric
15 g ( 5 oz) fennel seed
2 fresh bay leaves
15 g ( 5 oz) coriander seed
3 black peppercorns
pinch of saffron threads
500 g (1 lb 1 6 oz) tomato water
75 g (2 6 oz) heavy cream
48 g (1 7 oz) sugar
12 g ( 4 oz) agar agar
15 g ( 5 oz) kosher salt

7 g ( 2 oz) kosher salt

1500 g (3 lb 4 9 oz) tomato <;C"rar" ;rnd pulp

500 g (1 lb 1.6 oz) c1abatta bread

50 g (1.8 oz) olive 011
9 g (.3 oz) kosher salt
1 small red onion 3 9 ( 1 oz) black pepper
100 g (3 5 oz) water 150 g (5 3 oz) N1.;01se olives. rinsed and pitted
100 g (3 5 oz) sugar 3 heads elephant garlic, peeled
3 g ( 1 oz) salt 600 g (1 lb 5 2 oz) skim milk
kosher salt
2 g ( 07 oz) red ch1l1 flakes
 2 Meyer lemons. quartered, seeds removed 400 g (14 1 oz) water
160 g (5 6 oz) sugar 100 g (3 5 oz) unsulfured dark molasses
160 g (5 6 oz) kosher salt lO g ( 4 oz) sugar
kosher salt
!> ge at1I"' sheets

475 g (1 lb 8 oz) water

30 g (1 .1 oz) kosher salt
50 g ( 1 8 oz) Israeli couscous Fnglosh cucumber
50 g (1 8 oz) white wine vinegar 2 g (.07 oz) olive oil 15 g (.5 oz) kosher salt
100 g (3 5 oz) simple syrup 5 g ( 2 oz) lemon 1u1ce 10 g (.4 oz) black pepper
5 g ( 2 oz) kosher salt 5 g ( 2 oz) preserved Meyer lemon zest, 100 g (3.5 oz) olive oil
10 g ( 4 oz) Ultra Tex 3 cut into '/ 6-inch (2-mm) dice 8 baby cucumbers with blossoms attached
5 g ( 2 oz) kosher salt 500 g (' lb 1 6 oz) tomato water 64 to 80 basil flower pods
p r.ct- of saffrori threads 16 to 24 saffron threads
5 g 2 oz) kosher salt 5 g ( 2 oz) Murray River sea salt
5 gelatin sheets 2 g ( 07 oz) black pepper
20 to 28 small Italian basil leaves
20 to 28 small purple basil leaves

reserved layered molasses and saffron gelees

3 I gelatin sheets
500 g (1 lb 1 6 oz) tomato water
'000 g (2 lb 3 3 oz) water
250 q (8 8 oz) kosher salt
250 q (8 8 oz) mozzarella curd

- -.

I
8 passion fruits 5 slices prosciutto, 3 by 12 by 1/1• inch ( 7.6 cm by 30.5 cm by 2 mm)
100 g (3.5 oz) water
100 g (3.5 oz) sugar
7 gelatin sheets
200 g (7. 1 oz) water
4 g (. 1 oz) kosher salt
4 g (.1 oz) citric acid

24 zuta levana leaves

sprouting thyme
65 g (2 3 oz) peanut 011 250 g (8.8 oz) soy sauce
1500 g (3 lb 4 9 oz) eggplant, peeled and 250 g (8.8 oz) water
cut into 1/ inch (1.3-cm) cubes 10 g (.4 oz) sugar
1 hand ginger 2 g (.07 oz) soy lecithin
2 Thai chilies
5 cardamom pods
25 g ( 9 oz) soy sauce
20 g ( 7 oz) dry red wine
20 g ( 7 oz) garlic cloves, coarsely chopped
15 g ( 5 oz) sugar
240 g (8 5 oz) water
17 g ( 6 oz) kosher salt 15 g (.5 oz) rice vinegar
45 g (1.6 oz) grape seed 011
5 g (.2 oz) kosher salt
black pepper
60 g (2.1 oz) green beans, trimmed and thinly sliced
60 g (2. 1 oz) wax beans, trimmed and thinly sliced

+
60 g (2.1 oz) soy sauce
15 g (.5 oz) m1rin
1 g (.04 oz) sugar
5 g (.2 oz) rice vinegar
25 g (.9 oz) dry red wine
2 g (.07 oz) garlic cloves, minced
2 g (.07 oz) ginger, peeled and minced
250 g (8.8 oz) baby octopus legs

1000 g (2 lb 3 3 oz) water

90 g (3 2 oz) dried chickpeas, soaked overnight
and drained
500 g (1 lb 1 6 oz) canola 011
60 g (2 1 oz) kosher salt 8 cilantro leaves, reserved in cold water
24 mung bean sprouts, reserved in cold water
4 scallions, green parts only, thinly sliced on bias
 200 g (7 .1 oz) trimmings from fresh Perigord
150 g (5.3 oz) chicken skin, rinsed, dried. 75 g (2 6 oz) white bread slices, crust removed black truffles, coarsely chopped
and cleaned of meat 25 g (.9 oz) olive 011 1200 g (2 lb 10.3 oz) water
8 sprigs thyme 4 g (.1 oz) kosher salt
3 garlic cloves, crushed 3 g (. 1 oz) black pepper
4 g (. 1 oz) kosher salt

125 g (4.4 oz) fresh Perigord black truffles

125 g (4.4 oz) black trumpet mushrooms
125 g (4.4 oz) mushroom stock
125 g (4.4 oz) truffle stock
50 g (1.8 oz) Yukon Gold potato, peeled and
cut into '/z-inch (1 .3-cm) pieces
40 g (1 4 oz) rendered chicken fat, warm 500 g (1 lb 1 6 oz) white button mushrooms,
20 g ( 7 oz) tapioca maltodextr•n coarsely chopped
4 g (. 1 oz) kosher salt 185 g (6 5 oz) carrots, peeled and coarsely chopped
185 g (6 5 oz) onion, coarsely chopped
75 g (2 6 oz) parsley
1 fresh bay leaf
1 sprig thyme
4 liters (4 .2 qt) water

20 g (7 oz) freeze-dried corn

6 sprigs thyme

10 g ( 4 oz) fresh Per1gord black truffle

1 wild striped bass, 3 6 kg (8 lb) 375 g (13.2 oz) dry red wine
200 g (7 .1 oz) grape seed 011 125 g (4.4 oz) port
125 g (4.4 oz) dried cherries
125 g (4 4 oz) dried blueberries
38 g (1 3 oz) Ultra-Tex 3

reserved clamshell mushroom stems

20 g ( 7 oz) olive 011
2 garlic cloves. lightly crushed
2 3 kg (5 lb) veal bones, cut into 2-inch (5 1-cm) lengths 6 sprigs thyme
2 calf's feet, split lengthwise 1 sprig rosemary
3 onions, diced 20 g ( 7 oz) butter
6 carrots, diced 4 clamshell mushroom clusters kosher salt
25 g ( 9 oz) black peppercorns 30 g (1. 1 oz) olive oil
1 bunch thyme 4 garlic cloves, lightly crushed
230 g (8 1 oz) tomato paste 12 sprigs thyme
20 g (.7 oz) Ultra-Tex 3 2 sprigs rosemary
400 g (14 1 oz) thickened red wine glaze, warm 30 g (1 .1 oz) butter
kosher salt

2 large leeks
2000 g (4 lb 6 5 oz) water
75 g (2 6 oz) kosher salt
 , <l ~ l- 1 6 01) white button mushrooms. coarsely chopped R fresh 1un1per berries
3 trumpet royale mushrooms 2 b lood o ranges r. q 16 5 oz) carrots, peeled and coarsely chopped
25 g (.9 oz) grape seed 0 11 & .:i \6 5 oz) onion , coarsely chopped
kosher salt i, Q 2 6 o z) pars ey
black pepper f•c h b a) leaf
s"riq thyme
tt:>rs (4 qt) water
1 large red beet, ends removed
20 g (7 oz) olive 0 11
100 g (3 S oz) black truffle puree

6 red bell peppers

8 g (.3 oz) agar agar
6 g (2 oz) kosher salt
4 g (1 oz) suga r
2 white pearl onions, peeled and st ems removed 1 g (04 oz) cayenne pepper
100 g (3 5 oz) white wine vinegar
100 g (3 5 oz) water
100 g (3 5 oz) sugar
20 fresh JU n1per berries )Q g (7 1 oz) t rimmings from fresh Pengord black truffles,
o<:rse y chopped
24 walnut halves
lJO g (~ !b 10 3 oz) water
40 g (1 .4 oz) walnut oil
40 g (1.4 oz) water
30 g (1 1 oz) smoked salt
200 g (7 1 oz) sugar

t. Sq (4 4 o z) fresh Per1gord black truffles 1 large rutabaga, peel ed

375 g (13 .2 oz) kef1r
375 g (13 2 oz) heavy cream 2~ q \4 4 o z) b l ack trumpet mushrooms 125 g (4 .4 oz) D11on mustard
7 g (.2 oz) kosher salt / C. 9 (4 4 o z) mushroom stock 250 g (8.8 oz) dry white wine
100 g (3 5 oz) sugar 1 5 q '4 4 o z) truff e stock 25 g (9 oz) white wine vinegar
10 g (.4 oz) calcium lactate ') 9 1 8 oz) Yukon Gold potato. peeled and cut into I inch 75 g (2 6 oz) sugar
9 g ( 3 oz) iota carrageenan fl 3-cm ) pieces 250 g (8.8 oz) water
5 g (.2 oz) kosher salt
1.5 g (.05 oz) saffron threads
50 g (1 8 oz) yellow mustard seeds 10 g ( 4 oz) sweet curry powder 100 g (3.5 oz) butter
50 g (1 8 oz) brown mustard seeds 5 g ( 2 oz) hot curry powder 125 g (4 4 oz) w.ster
500 g (1 lb 1 6 oz) water 10 g ( 4 oz) kosher salt kosher salt
6 g (.2 oz) kosher salt 1000 g (2 lb 3 3 oz) canola 011 black pepper
40 g (1.4 oz) white wine vinegar 100 g (3 S oz) wild rice
10 g (.4 oz) Dijon mustard
75 g (2 6 oz) grape seed oil

8 enoki mushroom clusters

2 garlic cloves, lightly crushed
1 Belgian endive 1 sprig thyme
375 g (13.2 oz) dry white wine 1 sprig rosemary 1SO g (5 3 oz) green lentils
150 g (5.3 oz) clover honey 3 shallots, minced 4 g ( 1 oz) kosher salt
25 g (.9 oz) white wine vinegar SO g (1.8 oz) olive 011
15 g { 5 oz) lemon Juice 30 g (1.1 oz) butter
25 g (.9 oz) butter 100 g (3 5 oz) water
5 g { 2 oz) garlic cloves, lightly crushed kosher salt
2 5 g (.09 oz) rosemary branches
500 g (1 lb 1.6 oz) water

40 g (1 4 oz) sherry vinegar

2S g { 9 oz) walnut oil
7S g (2 6 oz) grape seed 011
4 g { 1 oz) kosher salt
2 g { 07 oz) sugar

large radicchio, core removed and

large leaves separated
125 g (4.4 oz) ruby port 24 basil buds
125 g (4 4 oz) clover honey 24 basil flowers
25 g (.9 oz) red wine vinegar 16 red ribbon sorrel leaves
250 g (8.8 oz) dry red wine 24 pieces micro sorrel
25 g { 9 oz) butter 16 micro chive tips
2.5 g (.09 oz) rosemary leaves 8 sprigs nep1tella
500 g (1 lb 1.6 oz) water 16 mint tips
24 red mustard cress leaves
8 to 16 pieces micro oregano
24 clayton a leaves
150 g (5.3 oz) red bell pepper 3 elephant garlic cloves o a 011 for deep frying
750 g (1 lb 10.6 oz) skim milk 3 (1 8 oz) capers nsed dr·a111elllfi8WB:•
kosher salt

75 g (2.6 oz) N11;01se olives, rinsed and pitted

100 g (3.5 oz) white bread, crust removed

18 g (.6 oz) olive oil
4 g (.1 oz) kosher salt
3 g (.1 oz) black pepper

canola oil for deep-frying

16 g (.6 oz) unblemished large. bright green
oregano leaves (at least 40 leaves)
kosher salt
2 3 lg (5 lb) veal bones, cut into 2-inch (5 1-cm) lengths
2 calf s feet, split lengthwise
3 onions, diced
6 carrots diced
25 g ( 9 oz) black peppercorns
1 bunch thyme
230 g (8 1 oz) tomato paste

17. S g ( 6 oz) dry licorice extract

l '/2 star anise pods
3 black peppercorns
15 g (.5 oz) u nsulfured dark molasses
7 .5 g (.3 oz) sherry vinegar
50 g (1.8 oz) veal stock
1S g (.5 oz) sugar
SO g (1 .8 oz) water

125 g (4 4 oz) canola 011 300 g (10.6 oz) sugar

reserved squab carcasses, cut into 2-inch (51-cm) pieces 100 g (3 S oz) water
h onion. quartered 8 g (.3 oz) dry licorice extract
h fennel bulb, quartered S g (.2 oz) star anise pods
500 g (1 lb 1 6 oz) dry vermouth 3 g (.1 oz) c1tri c acid
2000 g (4 lb 6 5 oz) water 2 g (.07 oz) kosher salt

'h seedless red watermelon

reserved licorice marinade

3 medium onions
1800 g (3 lb 15 5 oz) water
 15 g ( 5 oz) yellow pectin 11h scallions
200 g (7 .1 oz) heavy cream 50 g ( 1 8 oz) burnt onion stock
50 g (1 8 oz) sugar
750 g (1 lb 10 5 oz) squab stock 25 g ( 9 oz) squab stock
7 5 g ( 3 oz) citric acid
250 g (8 8 oz) burnt onion stock 25 g (.9 oz) butter
500 g (1 b 1 6 oz) fennel 1u1ce, extracted with JU1Cer
3 g ( 1 oz) sherry vinegar meat from 8 cooked squab legs
100 g (3 5 oz) glucose
4 g ( 1 oz) kosher salt reserved caramelized onions
175 g (6 2 oz) fo1e gras butter, cut into /z-mch (1 3-cm) cubes 500 g (1 b 1 6 oz) sugar
18 fo1e gras cubes
13 g ( 5 oz) soy lec1th1n 15 g ( 5 oz) kosher salt

100 g (3.5 oz) water

2 g (.07 oz) kosher salt
300 g (10 6 oz) sugar 100 g (3 5 oz) canola oil
2 g (.07 oz) citric acid 11/, medium onions, cut into '/.-inch (1 2-cm) squares
reserved watermelon pith strips 3 5 g ( 1 oz) kosher salt
50 g (1 8 oz) sugar
25 g ( 9 oz) kosher salt
5 g ( 2 oz) star anise pods kosher salt
5 g ( 2 oz) dried fennel pollen black pepper
30 g (1 1 oz) canola oil
56 g (2 oz) butter
4 scall1ons, green parts only, cut on sharp bias

grade A fo1e gra~

1 large onion
9 g ( 3 oz) kosher salt 125 g (4 4 oz) water 8 lenne' candy cubes
3 g ( 1 oz) tinted curing salt 75 g (2.6 oz) sugar rese•ved an se sugar
3 g ( 1 oz) sugar 1 5 g ( 05 oz) kosher salt 8 hesh fennel flowers

250 g (8 8 oz) cured fo ,e gras, room temperature

250 g (8 8 oz) butter, room temperature
8 stalks green garlic 500 g (1 lb 1.6 oz) Gruyere cheese
2000 g (4 lb 6 5 oz) water 1 loaf pumpernickel bread, 600 to 700 g
75 g (2 6 oz) kosher salt (1 lb 5.2 to 1 lb 8.7 oz)
kosher salt
black pepper

125 g (4 4 oz) onion

25 g ( 9 oz) butter
250 g (8 8 oz) raisins
250 g (8 8 oz) Worcestershire sauce
1 garlic clove
400 g (14 1 oz) water
2 reserved green garlic tops
10 g ( 4 oz) water
75 g (2 6 oz) butter
3 g ( 1 oz) kosher salt
10ramps
30 g (1.1 oz) white wine vinegar
30 g (1.1 oz) dry white wine
30 g (1.1 oz) water
30 g (1.1 oz) sugar
4 g (.1 oz) kosher salt
S white o•uons 8 pork cheeks, silver skin and fat removed
•OO g (3 S oz) canola 011 reserved pork cheek marinade
10 g ( 4 oz) caraway seed 150 g (5 3 oz) all-purpose flour
koshN salt 250 g (8 8 oz) heavy cream
150 g (5 3 oz) panko
300 g (10 6 oz) canola oil
100 g (3 5 oz) butter

350 g (12 4 oz) Worcestershire sauce

750 g (1 lb •o S oz) dry white wine
15 g ( 5 oz) kosner salt
25 g ( 9 oz) garlic cloves
'00 g (3 5 oz) onion
100 g (3 5 oz) leek
100 g (3 S oz) carrot about 90 chives
31 b ac.K peppercorns
3 fresh bay leaves
27 g 1· oz) caraway seed
7 wt>o e doves
27 allspice berries

Murray River sea sa lt

 500 g (1 lb 1 6 oz) gr•p• JU ce

32 w•lnut h•lves
75 g (2 6 oz) grape syrup
3 celery stalks, very tender and green, 3 g ( 1 oz) kosher Hit
4 buriches greeri seedless grapes, stemmed
peeled to remove fibrous skin
6 g ( 2 oz) kosher salt
2000 g (4 lb 6. 5 oz) water
12 g ( 4 oz) sugar
50 g (1.8 oz) kosher salt
2 g ( 07 oz) c1tr1c acid

1 1/ gelatin sheets
200 g (7 1 oz) ruby port

7 gelatin sheets
375 g (13 2 oz) grape 1u1ce m1)(ture

24 celery leaves, green and yellow

250 g (8 8 oz) walnuts
500 g (1 lb 1 6 oz) whole milk
3 g ( 1 oz) kosher salt
25 g ( 9 oz) sugar
25 g ( 9 oz) celery seed
25 g ( 9 oz) kosher salt

100 g (3 5 oz) Maytag blue cheese cut into

3-by-4-mch (7 6 by-10 2-cm) blocks
500 g (1 lb I 6 oz) young c.oconut meat
600 g (1 lb 5 2 oz) young coconut water
50 g ( 1 8 oz) freeze-dried coconut powder
5 g ( 2 oz) kosher salt
40 g (1 4 oz) sugar
13 g ( 5 oz) Louis Franc;o1s Super Neutrose Gallia stabilizer

750 g (1 lb 10 5 oz) corn Juice, e)(tracted with JUicer

100 g (3.5 oz) glucose
8 g ( 3 oz) kosher salt
3 g ( 1 oz) Louis Franc;o1s Super Neutrose Gallia stabilizer
50 g (1.8 oz) butter, cold, cut into '/2-1nch (1 3-cm) cubes
•
zest of 1 lime, removed with M1croplane
3 g (.1 oz) cayenne pepper
3 g (.1 oz) fleur de sel
2000 g (4 lb 6 5 oz) water
50 g (1.8 oz) kosher salt
70 g (2 5 oz) mint leaves
3 g ( 1 oz) kosher salt
5 g ( 2 oz) sugar
250 g (8 8 oz) ice water
3 g ( 1 oz) Ultra-Tex 3
 +

I '
15 9 oz) beet JUICe, extracted with Juicer 500 g (1 lb 1.6 oz) rhubarb juice, extracted with JUicer
8 o z) water 2 g (.07 oz) citric acid
8 o z' sugar 125 g (4.4 oz) sugar
oz) calcium lactate
8 o z) sugar
z sod ium alginate
2 lb 3 3 oz) water

15 g (.5 oz) Thai long peppercorns

250 g (8.8 oz) dry white wine
250 g (8.8 oz) water
125 g (4.4 oz) sugar
250 g (8.8 oz) red rhubarb, cut into 1-inch (2 5-cm) pieces
 500 g (1 lb 1.6 oz) goat's milk
30g(1.1 oz) dried iun1per berries
100 g (3.5 oz) sugar
100 g (3 5 oz) water
8 g (.3 oz) iota carrageenan
400g(14.1 oz) sugar
3 g (. 1 oz) kosher salt
100 g (3.5 oz) cooked gin
8 dried lavender flowers
500 g (1 lb 1.6 oz) raw gin
8 pieces lavender-poached rhubarb
1 red rhubarb stalk
reserved lavender pudding
8 fresh iuniper berries
8 fresh lavender flowers

250 g (8 8 oz) dry white wine

250 g (8 8 01) water
125 g (4.4 oz) sugar
100 g (3 5 oz) dried lavender flowers
1 red rhubarb stalk, cut into 1/i-inch (1 .3-cm) pieces

1 grapefruit, peeled and segmented

500 g (1 lb 1.6 oz) water
1000 g (2 lb 3.3 oz) rhubarb 1000 g (2 lb 3.3 oz) red rhubarb
100 g (3.5 oz) dried lavender flowers
3 g (. 1 oz) citric acid 300 g (10.6 oz) sugar
8 g (.3 oz) agar agar
125 g (4.4 oz) sugar 100 g (3 5 oz) water
50 g (1 .8 oz) sugar
15 gelatin sheets 2 g (.07 oz) kosher salt
4 g (. 1 oz) kosher salt
8 fresh bay leaves simple syrup, as needed (usually about 50 g/1 .8 oz)
1 g (.04 oz) citric acid
 5 q • 3 2 oz) butter, cubed 15 g ( 5 oz) yellow pect in
27 "i 119 7 oz) oats 50 g (1.8 oz) sugar
2 5 q (9 7 oz) dark brown sugar 7 5 g (.3 oz) c1tr1c acid
• 5 g ( 5 oz) kosl'ler salt 500 g (1 lb 1.6 oz) fennel 1u1ce, extracted with juicer
' 0 g (7 1 oz) all purpose flour 100 g (3 5 oz) g lucose
50 g 8 8 oz) hea11y cream 500 g (1 lb 1.6 oz) sugar
0 ~ ' B oz) light brown sugar
0 g l oz) c.ocoa butter powder
rved r~ubarb sorbet base

500 g (1 lb 1 6 oz) water

15 g ( 5 oz) green tea powder
250 g (8 8 oz) sugar
2 g ( 07 oz) kosher salt
15 g (.5 oz) soy lec1th1n

8 fennel fronds
8 pieces dry fennel pollen
8 small sprigs tarragon

'1 at ro heets
500 (1 lb ' 6 oz) rhubarb 1u1ce
q (8 8 oz) s1mp e syrup
1 c.z tr1c ac d
575 g (1 lb 4 3 oz) raspberries 500 g (1 lb 1.6 oz) raspberry 1u1ce
110 g (3 9 oz) water 15 g ( 5 oz) rose water
50 g (1 8 oz) sugar 7 g (.2 oz) NH pectin
reserved candied rose petals

300 g (10 6 oz) sugar

300 g (10 6 oz) water
100 g (3 5 oz) rose petals

50 g (1.8 oz) spray-dried yogurt powder

15 g ( 5 oz) confectioners' sugar
 10 g ( 4 oz) canola 011 400 g (14 1 oz) Bing cherries, pitted but left whole
15 g ( 5 oz) canola 011
100 g (3 5 oz) garlic cloves 250 g (8 8 oz) rose Champagne
500 g (1 lb 1.6 oz) porcin1 caps, cleaned, gills removed
500 g (1 lb 1.6 oz) water 75 g (2 6 oz) sugar
1 garlic clove, roughly chopped
3 g ( 1 oz) kosher salt 2 gelatin sheets
100 g (3 5 oz) heavy cream
6 gelatin sheets
50 g (1 8 oz) butter
5 sprigs thyme, tied together with kitchen twine
4 g ( 1 oz) kosher salt

125 g (4 4 oz) whole almonds, blanched 100 g (3 5 oz) ham, in single piece
50 g ( 1 8 oz) porc1n1 stems
i 5 g ( 5 oz) canola oil
500 g (1 lb 1 6 oz) whole milk
i 5 g ( 5 oz) butter
5 g (.1 oz) water
2 g (.07 oz) kosher salt

250 g (8 8 oz) canola oil

SO g (1.8 oz) whole almonds, b l anched
150 g (5 3 oz) kosher salt

500 g (1 lb 1 6 oz) almond milk

100 g (3 5 oz) nonfat powdered milk
100 g (3.5 oz) whole porcin1, cleaned, gills removed, 2 g ( 07 oz) Louis Franr;o1s STAB 2000 stabilizer
kept as intact as possible 5 g ( 2 oz) glucose
kosher salt 12 g { 4 oz) sugar
black pepper 6 g ( 2 oz) kosher salt
3 gelatin sheets 24 thyme flowers
1 pineapple, peeled, quartered, and cored
25 g (.9 oz) sugar
25 g (.009 oz) saffron threads
1 g (.04 oz) kosher salt
45 g (1.6 oz) Pure-Cote 8790 mod1f1ed food starch

12 strips (170 g/6 oz total) applewood-smoked bacon,

cut into '/z-inch (1.3-cm) squares
81 g (2.9 oz) tapioca maltodextren
1 g (.04 oz) kosher salt
black pepper
12 large oysters 2000 y (4 lu 6 .5 ol) wdter
1250 g (2 lb 12 1 oz) heavy cream SO g (1.8 oz) kosher salt
S g ( 2 oz) agar agar 2 bunches chervil, large stems removed
600 g (1 lb S 2 oz) oyster cream 500 g (1 lb 1.6 oz) ice water
2 egg yolks 10 g (4 oz) kosher salt
25 g ( 9 oz) sugar 30 g (1 1 oz) simple syrup
7 g ( 2 oz) cornstarch

150 g (5 3 oz) water

40 g (1.4 oz) horseradish root, peeled and grated
13 g (5 oz) sugar
'le red Thai chi Ii, seeds removed
1 g (04 oz) kosher salt
3 g (.1 oz) white wine vinegar
2 gelatin sheets

75 g (2 6 oz) osetra caviar

24 chervil leaves (include flowers, if available)

25 g ( 9 oz) grape seed oil

16 lychees
2 mangoes
s imple syrup, as needed (usually about 25 g/.9 oz)

500 g (1 lb 1 6 oz) soy sauce

10 g (.4 oz) sugar
7 g (.2 oz) agar agar

8 drops sesame 011

75-g (2 6-oz) piece dried bonito
1 whole saddle of lamb, split on spine by butcher 2 3 kg (5 lb) lamb bones, cut into 2-inch (51-cm) lengths 2 large eggplants
100 g (3 5 oz) olive oil 3 onions, diced 500 g (1 lb 1 6 oz) sugar
6 carrots, diced 500 g ( 1 lb 1 6 oz) kosher salt
25 g (9 oz) black peppercorns 250 g (8 8 oz) olive 011
1 bunch thyme 2 sprigs thyme
230 g (81 oz) tomato paste 7 g (2 oz) sherry vinegar
7 g ( 2 oz) kosher salt
3 gelatin sheets

13 g ( 5 oz) coriander seed

3 g ( 1 oz) ground cardamom
6 g ( 2 oz) cumin seed
3 g ( 1 oz) cassia buds
25 g ( 9 oz) fennel seed
7 g ( 2 oz) black pepper
5 g ( 2 oz) ground turmeric
20 g ( 7 oz) kosher salt
100 g (3 5 oz) canola 011
900 g (1 lb 15 7 oz) trimmed lamb
belly meat from saddle
750 g (1 lb 10 5 oz) lamb stock
227 g (8 oz) butter
15 g ( 5 oz) kosher salt
75 g (2 6 oz) olive 011
100 g (3 5 oz) finely minced shallot
200 g (7 1 oz) all-purpose flour
3 eggs, lightly beaten
200 g (7 1 oz) panko

6 black peppercorns
250 g (8 8 oz) pitted dates +
250 g (8 8 oz) lamb stock
250 g (8 8 oz) water
75 g (2 6 cm) sherry vinegar
50 g (1 8 oz) olive oil
5 g ( 2 oz) kosher salt
250 g (8 8 oz) plain yogurt reserved eggplant cores from eggplant puree SO fenu9reek seeds
3 g ( 1 oz) kosher salt
12 g ( 4 oz) sugar
5 g ( 2 oz) Ultra-Tex 3

2 red Jalaperio chilies

100 g (3 5 oz) D11on mustard

200 g (7 1 oz) canola oil
150 g (5 3 oz) pine riuts 8 micro bronze fennel sprouts
300 g (10 6 oz) whole milk
6 q ( 2 oz) pine riut oil
30 g (1 1 oz) sugar
5 g ( 2 oz) agar agar 250 g (8 8 oz) goat's milk 6 Meyer lemons, quartered, seeds removed
5 g ( 2 oz) kosher salt 1 g ( 04 oz) saffron threads 500 g (1 lb 1 6 oz) sugar
3 g ( 1 oz) kosher salt 500 g (1 lb 1 6 oz) kosher salt
20 g ( 7 oz) sugar
5 g ( 2 oz) Ultra-Tex 3

1 pomegranate

250 g (8.8 oz) pomegranate Juice

5 g ( 2 oz) Ultra-Tex 3
3 lemons
15 g ( 5 oz) simple syrup
3 g (.1 g) kosher salt
15 g (.5 g) grape seed o,j 8 chives

200 q (7 1 oz) mint

32 long saffron threads
500 g (1 lb 1.6 oz) ice water
50 g (1 8 oz) simple syrup
3 g ( 1 oz) kosher salt 25 g ( 9 oz) brown mustard seeds
7 g ( 2 oz) Ultra Tex 3 25 g ( 9 oz) yellow mustard seeds
50 g (1 8 oz) water
5 g ( 2 oz) white wine vinegar 4 small sprigs spearmint
3 g ( 1 oz) sugar
1 q ( 04 oz) kosher salt
250 g (8 8 oz) half-and-half
250 g (8 8 oz) heavy cream
SO g (1 8 oz) sugar
5 g (.2 oz) cigar, broken apart
2 g ( 07 oz) kosher salt
5 gelatin sheets

8 blackberri•
reserved warm tobacco cream
1 cross section prune beef rib eye, 1800 g (4 b)
250 g (8 8 oz) raisins
5 g ( 2 oz) kosher sah

2 bitter oranges, halved and seeded

75 g (2 6 oz) simple syrup
50 g (1 8 oz) grape seed oil
4 g ( 1 oz) kosher salt

2 3 kg (5 lb) veal bones. cut into 2 inch (5 1-cm) lengths

2 calf's feet, split lengthwise
3 onions, diced
6 carrots. diced
25 g ( 9 oz) black peppercorns
1 bunch thyme
230 g (8 1 oz) tomato paste
2000 g (4 lb 6 5 oz) spinach
1000 g (2 lb 3 3 oz) arugula
1000 g (2 lb 3 3 oz) romaine
3 g (. 1 oz) kosher salt

100 g (3 5 oz) red wine vinegar

2 g (.07 oz) Murray River sea salt

5 g ( 2 oz) olive 011

5 g ( 2 oz) Murray River sea salt
2 g ( 07 oz) black pepper
1000 g (2 lb 3 3 oz) huckleberries 350 g (12 3 oz) half-and-half 110 g (3 9 oz) lemon verbena
125 g (4 4 oz) sugar 4 1/, gelatin sheets 400 g (14 1 oz) water
15 g ( 5 oz) lemon Juice 100 g (3 5 oz) sugar 75 g (2 6 oz) sugar
1 q (.04 oz) kosher salt 1 g ( 04 oz) kosher salt
4 1/ gelatin sheets

750 g (1 lb 10.5 oz) hazelnuts

1200 g (2 lb 10 3 oz) water
250 g (8 8 oz) skim mdk
150 g (5 3 oz) sugar 2000 g (4 lb 6 5 oz) water
7 g ( 2 oz) kosher salt
75 g (2 6 oz) kosher salt
4 '/z gelatin sheets 500 g (1 lb 1 6 oz) fennel stalks trimmed from bulbs and roughly
chopped, with fronds and bulbs reserved for garnish
500 g (1 lb 1 6 oz) ice water 5 gelatin sheets
90 g (3 2 oz) sugar 300 g (10.6 oz) huckleberry juice
3 g ( 1 oz) kosher salt 150 g (5 3 oz) sugar
4 gelatin sheets

15 g (.5 oz) smoked salt

275-q (9 7-oz) block milk chocolate

115 g (4 1 oz) water
2 gelatin sheets

t
seeds of 10 van,lla beans 15 g ( 5 oz) yellow pectin 100 g (3 5 oz) pitted Picholine olives 24 m icro bas il leaves or tops
140 g (4 9 oz) olive oil 75 g ( 3 oz) citric acid 50 g (1 .8 oz) olive oil 24 m icro opal basil leaves
45 g ( 1 6 oz) confectioners' sugar 550 g (1 lb 3 4 oz) sugar 16 sma ll opa l basil leaves
1 g ( 04 oz) kosher salt 500 g (1 lb 1 6 oz) P1chol1ne olive brine 80 Thai basil buds and flowers
40 g (1 4 oz) tapioca maltodextr1n 200 g (7 1 oz) glucose

large orange

140 g (4 9 oz) Marc.ona almonds

200 g (7 1 oz) sugar
125 g (4 4 oz) water
2 g ( 07 oz) kosher salt
245 g (8 6 oz) fondant
125 g (4.4 oz) 1somalt
125 g (4 4 oz) glucose 500 g (1 lb 1 6 oz) water
150 g (5 3 oz) sugar
2 g ( 07 oz) salt
2000 g (4 lb 6 .5 oz) water
pinch of saffron threads
75 g (2.6 oz) kosher sa l t
10 g ( 4 oz) dried chamomile
100 g (3 5 oz) basil leaves
4 qe latin sheets
75 g (2 6 oz) water
9 g ( 3 oz) agar agar
3 g (.1 oz) kosher salt
25 g ( 9 oz) sugar
12 g ( 4 oz) Ultra-Tex 3
1 egg
9 egg yolks
225 g (7 9 oz) butter, melted and cooled
215 g (7 6 oz) sugar
65 q (2 3 oz) all-purpose flour
60 g (2 1 oz) cornstarch
33 g (1.2 oz) dry lic.orice extract

'iOO g (1 b 1 6 oz' w.Jter

50 q 1' 8 Oll sugar
1 '> q , 5 oz) yellow pee.tin
7 q l 2 oz) c.1tr1c. ac d
50 g ,· 8 oz) ...-rimol ne
SC g , 1 8 oz) glucose
SOO g ' b 1 6 ozl Musc.ovado sugar

100 g (3 5 oz) dry licorice extract

100 g (3 5 oz) water

6 gelatin sheets 300 q (10 6 oz) 1~orna't

600 g (1 lb 5 2 oz) licorice cake
200 g (7.1 oz) half-and-ha lf
200 g (7 .1 oz) licorice syrup
50 g (1 8 oz) glucose powder

8 •mc.•o a<>1se hyssop eaves

560 g (1 lb 3 8 oz) butter, room temperature, cut into cubes 375 g (13.2 oz) chocolate, 72 percent cacao, chopped
340 g (12 oz) sugar 1 gelatin sheet
20 g ( 7 oz) kosher salt 50 g (1.8 oz) water
6 egg whites 100 g (3 5 oz) sorb1tol
800 g (1 lb 12 2 oz) cocoa powder 3 g (.1 oz) agar agar
50 g (1.8 oz) glucose
900 g ( 1 lb 15.7 oz) heavy cream
2 g ( 07 oz) kosher salt
700 g (1 lb 8 7 oz) water 175 g (6 2 oz) dry licorice extract
6 g ( 2 oz) agar agar 750 g (1 lb 10 5 oz) water
200 g (7 1 oz) glucose 100 g (3 5 oz) cocoa powder
200 g (7 1 oz) sugar 1000 g (2 lb 3.3 oz) sugar
100 g (3 5 oz) mint leaves 600 g (1 lb 5 2 oz) glucose
6 g ( 2 oz) xanthan gum 50 g (1 8 oz) water
2 g ( 07 oz) calcium ascorbate

250 g (8 8 oz) water

500 g (1 lb 1.6 oz) avocado flesh
80 g (2 B oz) glucose
160 g (5 6 oz) sugar
300 g (10 6 oz) chocolate, 72 percent cacao, chopped
3 g ( 1 oz) malic acid
1 g (04 oz) kosher salt
5 g ( 2 oz) kosher salt
5 egg yolks
400 g (14 1 oz) egg whites
100 g (3 5 oz) sugar
500 g (1 lb 1 6 oz) water
50 g (34 oz) sugar
1 g ( 04 oz) kosher salt
40 g 0 oz) dried h1b1scus flowers
 '25 'J (4 4 oz) h qHy 1 d p rl r. ~ 1 y
'000 '] (} It> .; 3 OZ)
.t'i 1 ( 9 oz) kosl'>cr s It
2~ -l I 9 oz) bl k pepp r
100 J 13 5 oz) I purpu~o flour

J h (H nny 5rr 1t~

"'9
20 g ( 7 oz) 1alapeno ch1l1 25 g (9 oz) sugar
20 g ( 7 ozl lemongrass 25 g (9 oz) kosher salt
25 g ( 9 oz) ginger 3 g ( 1 oz) g cayenne pepper
125 g (4 4 oz) soy sauce 13 g (.5 oz) water
13 g ( 5 oz) ground cinnamon 125 g (4 4 oz) peanuts
475 g (1 lb 8 oz) pineapple 1u1ce, extracted with 1u1cer
360 g (12 7 oz) brown sugar
125 g (4 4 oz) kosher salt
1 butternut squash
1000 g (2 lb 3 3 oz) water
60 g (2.1 oz) butter
300 g (10 6 oz) heavy cream
200 g (7. 1 oz) water
40 g (1 4 oz) sugar
15 g (.5 oz) kosher salt

1 lime
100 g (3 5 oz) simple syrup
3 duck tenderloins
reserved cold duck brine

5 g ( 2 oz) mild curry powder

5 g ( 2 oz) hot curry powder
10 g ( 4 oz) kosher salt
1 piece ginger, 2 Inches (5 1 cm) long
1 scallion
1 banana 1 red Thai ch1h
75 g (2 6 oz) dried banana chips 8 pieces micro lemongrass
600 g (1 lb 5 2 oz) water 16 micro cilantro leaves
500 g (1 lb 1 6 oz) canola oil 50 g (1 8 oz) sugar
16 raw pumpkin <seeds 15 g ( 5 oz) kosher salt
2 g ( 07 oz) curry salt 2 g ( 07 oz) c1tr1c acid
3 g ( 1 oz) soy lec1th1n

1 banana
875 9 (1lb14 9 oz) h11lf-11nd-h111f
125 g (4 4 oz) dried banana chips
t 4 g ( 1 oz) kosher salt
13 g (.5 oz) sugar
10 g ( 4 oz) agar agar
 3 black peppercorns young coconut
1 1/z star anise pods
17 .S g (.6 oz) dry l1cor1ce extract
25 g ( 9 oz) unsulfured dark molasses
7 S g ( 3 oz) sherry vinegar
SO g (1 8 oz) sugar
100 g (3 5 oz) water

5 mature coconuts
100 g (3 5 oz) sugar
10 g (4 oz) kosher salt
l1qu1d nitrogen

2 whole pineapples, peeled, quartered, and cored

5 g ( 02 oz) xanthan gum
S g (02 oz) c1tr1c acid
10 g ( 4 oz) sugar
2 g ( 07 oz) kosher salt
4 g ( 1 oz) soy lecithin

50 g (1 8 oz) freeze-dried pineapple 32 sprigs micro Thai basil

50 g (1 8 oz) coconut milk powder 56 g (2 oz) Bl1s brook trout roe

t
150 g (5 3 oz) dried soybeans 1 egg yolk 750 g (1 lb 10 5 oz) canola oil
1250 g (l lb 12 1 oz) water 100 g (3.5 oz) canola oil kosher salt
45 g (1 6 oz) red m1so pinch of togarash1
13 g (.5 oz) lime 1uice 8 small chives
12 g (.4 oz) sugar
10 g ( 4 oz) water
3 g ( 1 oz) kosher salt
.25 g (.009 oz) cayenne pepper

range
400 g 14 1 oz) simple syrup
4 skate wings 300 g (10 6 oz) spray-dried cream powder
100 g (3 5 oz) dried banana chips

300 g {10.6 oz) capers

300 g (10.6 oz) green beans

300 g {10 6 oz) lemons 454 g (1 lb) butter

1000 g (2 lb 3 3 oz) simple syrup 60 g (2 1 oz) water
5 g { 2 oz) citric acid

100 g (3 5 oz) water

3 g (.1 oz) kosher salt
300 g (10.6 oz) water
5 g ( 2 oz) kosher salt
1 banana

300 g (10 6 oz) parsley

2000 g (4 lb 6 5 oz) water
75 g (2 6 oz} kosher salt
 300 g (10 6 oz) N1r;o1se olive brine
5 g (2 oz) Ultra-Tex 3
SOO g (1 lb 1 6 oz) heavy cr<>am

4 sun-dried tomatoes

1 tatami 1wash1 (dried sardine sheet)

1000 g (2 lb 3 3 oz) canola oil
32 sprigs micro arugula
8 arugula flowers
 t
500 g (1 lb 1 6 oz) chestnuts, peeled and skinned 4 Brussels sprouts
1400 g (3 lb 1 5 oz) heavy cream 1000 g (2 lb 3 3 oz) water
7 5 g ( 3 oz) kosher salt 75 g (2 6 oz) kosher salt
1 fresh bay leaf
75 g (2 6 oz) butter, cut into '/,-onch (1 3-cm) cubes

250 g (8 8 oz) fresh Perigord black truffles

75 g (2.6 oz) black trumpet mushrooms
50 g (1.8 oz) Yukon Gold potato, peeled
250 g (8 8 oz) bacon, m single piece, frozen and cut into '/•·inch (6-mm) dice
250 g (8 8 oz) black truffle Juice
10 g (4 oz) white truffle 011
7 5 g (.3 oz) kosher salt
2.5 g (.09 oz) sherry vinegar

1 celery root, peeled

1000 g (2 lb 3 3 oz) canola oil
2 .5 g ( 09 oz) cornstarch
5 g (.2 oz) kosher salt
black pepper 500 g (1 lb 1.6 oz) Marsa l a
3 g ( 1 oz) Kelcogel JJ gellan gum
 10 egg yolks
125 g (4 4 oz) creme fraiche 1 large onion 20 g ( 7 oz) heavy cream
2 g ( 07 oz) kosher salt 125 g (4 4 oz) water ~ q \ 1 oz) kosher salt
1 g ( 04 oz) freshly grated nutmeg 75 g (2 6 oz) sugar 14 g ( 5 oz) ground Thai long peppercorn
2 g ( 07 oz) kosher salt

: .
30 g (1 1 oz) fresh bay leaves
1000 g (2 lb 3 3 oz) water
35 g (1 2 oz) sugar
5 q ( 2 oz) kosher salt
10 g ( 4 oz) soy lec.1thm

100 g (3 5 oz) parsnip JU ice, extracted with Juicer 50 g (1 8 oz) water

13 g ( 5 oz) heavy cream 50 g (1 8 oz) butter
150 g (5.3 oz) chocolate, 70 percent cacao 115 g (4 1 oz) butter, cold, cut into cubes
5 irregular brown cane sugar cubes 2 g ( 07 oz) kosher salt
 200 g (7 1 oz) "00" flour 1 fresh Perigord black truffle
8 1/. gelatin sheets
400 g (14 1 oz) black truffle 1u1ce 6 egg yolks
7 g ( 2 oz) kosher salt 3 whole eggs
120 g (4 2 oz) butter, cut into 1/ inch (1 3-c.m) cubes 10 g (.4 oz) whole milk
20 g ( 7 oz) white truffle oil 15 g ( 5 oz) olive 011
340 g (12 oz) cornmeal
reserved black truffle spheres

1 head baby romaine

25 g ( 9 oz) butter
50 g (1 8 oz) water
3 g ( 1 oz) kosher sa It

60 g (2 1 oz) Parmesan cheese, room temperature

25 g ( 9 oz) butter
50 g (1 8 oz) water
1800-g (4-lb) piece center-cut Wagyu rih PY~ 1 acorn squash
50 g (1 8 oz) rendered Wagyu fat. melted 100 g (3.5 oz) rendered Wagyu fat, melted

100 g (3.5 oz) plain yogurt, hung overnight in

6 red bell peppers cheesecloth to drain excess liquid
1000 g (2 lb 3 3 oz) canola 011 15 g (.5 oz) simple syrup
250 g (8.8 oz) raw pumpkin seeds 3 g ( 1 oz) kosher salt
kosher salt 15 g ( 5 o.t) smoked paprika
15 g (.5 oz) smoked paprika
35 g (1.2 oz) glycerin
40 g (1.4 oz) glucose
200 g (7 .1 oz) sugar
200 g (7 .1 oz) isomalt
10 g (.4 oz) kosher salt
75 g (2.6 oz) butter
2 red bell peppers
20 g (.7 oz) olive oil
5 g (.2 oz) kosher salt
6 sh11take mushrooms
40 small oregano leaves and tips
75 g (2 6 oz) canola 011
6 red bell peppers
3 g (. 1 oz) kosher salt
5 g (.2 oz) smoked paprika
25 g (.9 oz) simple syrup
5 g (.2 oz) kosher salt
1 g (.04 oz) cayenne pepper
5 g (.2 oz) Ultra-Tex 3

kosher salt
25 g (9 oz) smoked paprika

80 g (2.8 oz) elephant garlic cloves, thinly sliced

750 g (1 lb 10.5 oz) skim milk
3 g (.1 oz) kosher salt

250 g (8.8 oz) plain yogurt, hung overnight in

cheesecloth to drain excess liquid
5 g (.2 oz) kosher salt
25 g (.9 oz) simple syrup
7 g (.2 oz) Ultra-Tex 3
 +-

250 g (8 8 oz) Iranian pistachios 250 g (8 8 oz) all purpose flour

1 center-cut portion bison tenderloin
'00 g (3 5 oz) Yukon Gold potato, peeled canola oil for deep-frying
500 g (1 lb 1 6 oz) water 100 g (3 5 oz) water
25 g (.9 oz) sugar 25 g ( 9 oz) butter
5 g ( 2 oz) kosher salt 5 g ( 2 oz) kosher salt

1 russet potato, peeled

250 g (8.8 oz) lran1ari p1stacfi1oc;

16 red-skinned new potatoes, ma<ble sized or slightly la~ger 2'00 g (4 lb 10 1 oz) water
120 g (4 2 oz) rendered beef fat 200 g (7 .1 oz) butter
10 g ( 4 oz) kosher salt 6 g ( 2 oz) kosher salt

15 g ( 5 oz) allspice berries

5 g ( 2 oz) cassia buds
1000 g (2 lb 3 3 oz) water 1
5 g ( 5 oz) black peppercorns
3 g ( 1 oz) kosher salt
35 g (1 2 oz) kosher salt
150 g (5 3 oz) sugar
15 g ( 5 oz) white wine vinegar
15 g ( 5 oz) allspice berries
5 g ( 2 oz) cassia buds
15 g ( 5 oz) black pepper<.orns
12 g ( 4 oz) agar agar

5 sprigs thyme
 60 g (2 1 oz) ld1azabal cheese
100 g (3 5 oz) tapioca flour
4 g ( 1 oz) kosher salt
70 g (2 5 oz) water
1000 g (2 lb 3.3 oz) canola oil

2 g ( 07 oz) Bl1s smoked salt

2 g ( 07 oz) maple granules
10 g ( 4 oz) Blis maple syrup
10 g ( 4 oz) ld1azabal cheese

t
250 g (8.8 oz) cranberries 1 orange
250 g (8.8 oz) water 5 g (.2 oz) simple syrup
125 g (4.4 oz) sugar 1 g (.04 oz) kosher salt

250 g (8 8 oz) cranberry stock

13 g (5 oz) Ultra-Tex 3 chervil leaves
l1qu1d nitrogen
400 g (14 ' oz) heavy cream 300 g ( 10 6 oz) sherry vinegar
100 g (J 5 oz) water 300 g (10 6 oz) water
3 g ( ' ozl rriast1c 6 g ( 2 oz) low-acyl gellan qum
75 g (2 6 oz) sugar 300 g (10 6 oz) sugar
75 q (2 6 oz) egg ~olks

200 g (/ 1 oz) pine nuts

2 g ( 07 oz) pine nut 011
2 spugs rose'Tla~y
3 g ( 1 oz) kosher salt
600 g (1 lb 5 2 oz) water
6 g I 2 oz) ow-acyl gellan g ..m•
300 g ( 1 0 6 oz) sugar

1000 g (2 b 3 3 oz) matsutake mushfooms

250 g (8 8 oz) heavy cream
250 g (8 8 oz) matsutake mushroom puree
4 g ( 1 oz) low-acyl gellan gum
325 g (11 S oz) sugar
SO g (1 8 oz) glucose
115 g (4 1 oz) butter, cubed

250 g (8 8 oz) eggs

240 g (8 5 oz) sugar
40 g (1 4 oz) glucose
240 g (8 5 oz) matsutake mushroom puree
100 g (3 S oz) water
227 g (8 oz) cake flour
9 g (.3 oz) baking powder
105 g (3 7 oz) brown butter
 1 lemon 250 g (8.8 oz) water
2 Anjou pears 35 g (1.2 oz) sugar
100 g (3.5 oz) sugar 2 g (.07 oz) kosher salt
100 g (3.5 oz) water 20 g (.7 oz) eucalyptus leaves
100 g (3.5 oz) dry white wine 4 gelatin sheets
reserved pear balls

_j__

5 g (.2 oz) black peppercorns

olive oil
8 zuta levana leaves
9 g ( 3 oz) kosher salt 65 g (2.3 oz) cinnamon sticks 500 g (1 lb 1.6 oz) apple cider
3 g (. 1 oz) pink salt 500 g (1 lb 1 .6 oz) water 200 g (7. 1 oz) glucose
3 g (. 1 oz) sugar 180 g (6.3 oz) sugar 600 g (1 lb 5.2 oz) sugar
500 g (1 lb 1 .6 oz) grade A foie gras 2 g (.07 oz) kosher salt 15 g (.5 oz) yellow pectin
4 liters (4.2 qt) water 1 g (.04 oz) cayenne pepper 7 g (.2 oz) citric acid

210 g (7.4 oz) cinnamon tea

5 g (.2 oz) Methocel F50

+
 2 celery stalks
2000 g (4 lb 6. 5 oz) water
75 g (2 6 oz) kosher salt

t 1 celery heart with leaves

100 g (3 .5 oz) gooseberries

15 g (.5 oz) simple syrup
3 g ( 1 oz) kosher salt
5 g ( 2 oz) Ultra-Tex 3

200 g (7 1 oz) horseradish root, peeled

so 9 (1 8 oz) creme fraiche
5 g (2 oz) lemon Juice
5 g ( 2 oz) kosher salt
,_50 g (8 8 oz) dry ve•mouth 3 gelatin sheets
'00 g (3 S oz) fo'lnc bl.lib chopped nto 200 g (7 1 oz) shellfish broth
inch (i 3 cf'l) pieces l g ( 2 oz) kosher salt
100 9 ,3 5 oz) celery, chopped mto '-inch
(' 3 c:rnl pieces
10 g , 4 o.zl sha lot chopped
15 black pcppcrcor'ls
4 fresh bay lc.:ives
10 g ( l oz) tarrago"
500 g (1 lb • 6 oz) littleneck clams. scrubbed
and r1l'sed 1n cold water
500 q \ l lb i 6 oz) f'l<.ssels scrubbed, rinsed
H' cold water, and beards removed

1000 g (2 lb 3 3 oz) outer greenest celery stalks

2000 g (4 lb 6.5 oz) water
75 g (2 6 oz) kosher salt
50 g (1 8 oz) simple syrup
5 g ( 2 oz) kosher salt

l geoduck clam
 50 g (1 .8 oz) sushi rice
5 gelatin sheets
175 g (6 2 oz) distilled white vinegar 100 g (3.5 oz) water
4 g (.1 oz) kosher salt
425 g (15 oz) water
88 g (3. 1 oz) sugar
3 g (. 1 oz) kosher salt
7 g (2 oz) agar agar

8 white tosaka seaweed

8 green tosaka seaweed
16 red tosaka seaweed
10 g ( 4 oz) grape seed oil
3 g (. 1 oz) rice vinegar
1 g (.04 oz) kosher salt

8 pieces king crab leg. 2 inches (5 1 cm) lonq

reserved vinegar gel and liquid

1 piece ginger. 2 inches (5.1 cm) long

1 small bunch parsley

8 pieces micro lemongrass
40 saffron threads
64 grains black lava salt
8 strands sea grapes
 8 sals1f1es, peeled, '/ inch (1.3 cm) in diameter and 150 g (5.3 oz) white bread slices, crust removed
4 to 6 inches (10 2 to 15.2 cm) long 60 g (2 1 oz) olive oil
120 g (4 2 oz) butter 8 g (.3 oz) kosher salt
30 g (1.1 oz) thyme 5 g (.2 oz) black pepper

3 egg yolks
30 g (1.1 oz) lemon 1u1ce
60 g (2.1 oz) water 80 g (2 8 oz) olive oil
120 g (4.2 oz) grape seed oil 25 g ( 9 oz) tapioca maltodextnn
55 g (1 9 oz) olive 011 3 g ( 1 oz) kosher salt
10 g ( 4 oz) kosher salt

+
1 bunch parsley

75 g (2 6 oz) P1choline olives, pitted

50 g (1 .8 oz) toasted bread crumbs

15 g ( 5 oz) dried Picholine olives
25 g ( 9 oz) olive oil powder
3 g (. 1 oz) parsley dust
 1 large red onion 30 garlic cloves
100 g (3.5 oz) smoked salmon, 1n single piece, 150 g (5 3 oz) water
skin and pell1cle removed and bloodline 6 g (2 oz) kosher salt
trimmed away

50 g (1 8 oz) smoked salmon powder

25 g (9 oz) dried capers
25 g (9 oz) dried ginger
200 g (7 1 oz) capers, drained and rinsed 25 g (9 oz) dried lemon zest
25 g (9 oz) dried red bell pepper
25 g (9 oz) dried red onion

piece ginger, 3 inches (7 .6 cm) long

200 g (7 1 oz) water
100 g (3 5 oz) sugar
 •
150 SI (5 3 oz) •mokecl ealmon 1n llnS1le piece
300 g (10 6 oz) smoked ulmon in • ft9le p ece. skin end pel de NmOVed end bloodline
skin •nd pelhcle removed •nd bloodl n•
trimmed away and cut into 1 Inch (2 5-cm)
trimmed •w.,
200 9 (7 1 oz) olive oil
chunks, very cold
125 g (4 4 oz) ice water
125 g (4 4 oz) ohve 011
225 g (7 9 oz) creme fraiche
8 g ( 3 oz) kosher salt

••
750 g (1 lb 10 5 oz) water
150 g (5 3 oz) sug1r
4 g ( 1 oz) koaher 1alt
6 g (.2 oz) lemon zest
2 g ( 07 oz) saffron threads
18 g ( 6 oz) •g•r •g•r 24 micro ch ¥91, 2tl 1nche1 (6 4 cm) long
250 g (8 8 oz) lemon JUiee
•
40 g (1 4 oz) all-purpose flour
40 g (1 4 oz) butter
375 g (13 2 oz) heavy cream
100 g (3.5 oz) minced shallot
170 g (6 oz) dill, stems removed
6 g ( 2 oz) kosher salt

SO SI (1 8 oz) p•raley
50 g (1 8 oz) dill
50 g (1.8 oz) chervil
50 g (1 8 oz) da . .
4g(1ozllrosherNlt
1000 g (2 lb 3 3 oz) water
12 inch (30 5-cm) piece kornbu, soaked
overnight and drained
100 g (3 5 oz) bonito, shaved
45 g (1 6 oz) soy sauce
12 g ( 4 oz) mirin
12 g ( 4 oz) rice vinegar

8 junsa1

t-
 pork tenderloin 1000 g (2 lb 3 3 oz) all-purpose flour
775 g (1 lb 11 3 oz) yellow cornmeal
15 g ( 5 oz) baking powder
6 eggs
1500 g (3 lb 5 oz) whole milk
400 g (14 1 oz) sugar
325 g (11 5 oz) butter, melted

1000 g (2 lb 3 3 oz) water

50 g (1 8 oz) sugar
10 g ( 4 oz) kosher salt
20 sage leaves
10 g ( 4 oz) agar agar

300 g (10 6 oz) heavy cream

150 g (5 3 oz) butter
500 g (1 lb 1 6 oz) corn bread
1') 9 ( 4 01) kMhPr c;;ilt

large fennel bulb, stalks and fronds removed

120 g (4 2 oz) butter
•
t
2 large red grapefruits
1 pork shoulder 40 small unblemished saqe leaves
1150 g (2 lb 8 6 oz) canola 011
10 g ( 4 oz) kosner salt

40 small fennel fronds

100 g (3 5 oz) heavy cream

50 g (1 8 oz) butter
kosher salt

8 pieces honeycomb, 2 1/, inches (6 4 cm)

long by 1/2 inch (1 3 cm) wide
 2 gelatin sheets
100 g (3 5 oz) aquavit

3 g ( 1 oz) caraway seed

4 P1cholrne ohves

8 kumquats
400 g (14 .1 oz) simple syrup
reserved aquavit gelatin

..
I venison loin 500 g (1 lb 1.6 oz) canola oil
20 g (.7 oz) wild rice
3 g ( 1 oz) kosher salt
t

2 .3 kg (5 lb) veal bones, cut into 2-mch

(5. 1 -cm) lengths
2 calf's feet, split lengthwise
3 onions, diced 1 medium celery root, peeled
6 carrots, diced 1000 g (2 lb 3.3 oz) canola oil (including
25 g (.9 oz) black peppercorns oil from frying wild nee)
1 bunch thyme 75 g (2 6 oz) cornstarch
230 g (8. 1 oz) tomato paste 10 g (.4 oz) kosher salt

1 medium onion
1000 g (2 lb 3.3 oz) canola oil
75 g (2.6 oz) cornstarch
3 g (. 1 oz) kosher salt
 100 g (3 5 oz) dried cherries
•bunch micro sage
100 g (3 5 oz) instant rolled oats
120 g (4 2 oz) Cabernet Sauv1gnon 8 micro chives
20 g (.7 oz) puffed wild rice
120 g (4 2 oz) ruby port kosher salt
75 g (2 6 oz) celery root chips
5 g ( 02 oz) ground allspice black pepper
100 g (3 5 oz) onion chips
35 g (1 2 oz) pistachios, coarsely chopped 475 g (1 lb 8 oz) veal stock
100 g (3 5 oz) dried cherries , coarsely chopped
105 g (3 7 oz) honey
105 g (3 7 oz) glucose
1 g ( 04 oz) ground allspice
3 g ( 1 oz) kosher salt
3 g ( 1 oz) black pepper

340 g (12 oz) old-fashioned steel-cut oats

2000 g (4 lb 6.5 oz) whole milk
350 g (12.3 oz) water
30 g ( 1 1 oz) kosher salt
5 g ( 2 oz) soy lecithin
large celery root, peeled
500 g (1 lb 1 6 oz) heavy cream
5 g ( 2 oz) kosher salt
200 g (7 .1 oz) Allagash white ale 3 egg yolks 8 strips orange zest
50 g (1.8 oz) sugar 100 g (3.5 oz) Trimoline 8 pink peppercorns, crushed
50 g (1.8 oz) glucose 100 g (3.5 oz) glucose 8 fresh lavender flowers
.25 g (.009 oz) potassium citrate 450 g (15.9 oz) almond oil 14 g (5 oz) malted milk powder
2 g (.07 oz) kappa carrageenan 1 dried tonka bean

400 g (14.1 oz) Allagash white ale

50 g (1.8 oz) sugar
3 gelatin sheets 4 g (.1 oz) soy lecithin
150 g (5.3 oz) Marcona almond paste,
50 percent sugar
100 g (3.5 oz) plain yogurt
100 g (3.5 oz) heavy cream
30 g (1.1 oz) sugar
 225 g (8 oz) butter 1 g (.04 oz) red curry paste
275 g (9.7 oz) confectioners' sugar 100 g (3.5 oz) carrot 1u1ce, extracted with 1u1cer
1 g ( 04 oz) kosher salt 30 g (1.1 oz) sugar
100 g (3 5 oz) all-purpose flour 1 g (.04 oz) xanthan gum
95 g (3 4 oz) pistachio flour 2 g (.07 oz) calcium lactate
zest of 2 lemons, removed with Microplane 1400 g (3 lb 1 3 oz) water
4 g (.1 oz) freshly grated nutmeg 65 g (2.3 oz) sugar
seeds of 2 vanilla beans 6 g (.2 oz) sodium alginate
300 g (10.6 oz) Hachiya persimmon 200 g (7 .1 oz) sugar
275 g (9 7 oz) egg whites

- +-
 SOO g (1 lb 1 6 oz) half and-half 65 g (2 3 oz) ginger
44 g (1 .6 oz) nutmeg, cracked 200 g (7 . 1 oz) sugar
SOO g (1 lb 1 .6 oz) whole milk 300 g (10 6 oz) water
20 g ( 7 oz) whole cloves 10 g ( 4 oz) honey
10 g (.4 oz) honey 75 g (2 6 oz) sugar
30 g (1 . 1 oz) allspice berries 2 9 ( 07 oz) p1stach10 oil
1 1'2 gelatin sheets 7 g (.2 oz) calcium lactate
12 g ( 4 oz) cinnamon sticks 1 g ( 04 oz) kosher salt
25 g ( 9 oz) nonfat powdered milk 1400 g (3 lb 1.3 oz) water
1 g ( 02 oz) cayenne pepper 150 g (S 3 oz) water
S g ( 2 oz) Louis Franc;o1s STAB 2000 stabilizer 65 g (2.3 oz) sugar
75 g (2 6 oz) sugar
100 g (3 S oz) Iranian p1stach1os
10 g ( 4 oz) glucose powder 6 g ( 2 oz) sodium alg inate
300 g (10 6 oz) water 8 g (.3 oz) p1stach10 oil
38 g (1 3 oz) Pure-Cote 9790 modified food starch 1 50 g (S 3 oz) water
1 g ( 04 oz) kosher salt

200 g (7 . 1 oz) golden raisins

200 g (7 . 1 oz) verjus
100 g (3 .S oz) water
SO g ( 1.8 oz) sugar
10 g ( 4 oz) grape seed 011
S g (.2 oz) butter
250 g (8 8 oz) carrot iu 1ce , extracted w i th iu1cer
SO g (1 8 oz) water
50 g (1 8 o z) sugar
8 g ( 3 oz) Methocel F50
 120 g (4 oz) large leaf hysc;op
165 g (5 8 oz) p1stach1os 150 g (5 3 oz) p•stach10 011 10 baby carrots
2000 g (4 lb 6 5 oz) water
300 g (10 6 oz) sugar 60 g (2 1 oz) confectioners' sugar 2g ( 07 oz) grape seed 011
75 g (2 6 oz) kosher salt
70 g (2 5 oz) water 3 g ( 1 oz) kosher salt 2 g ( 0 oz) water
45 g (1 6 oz) tapioca maltodextrin
50 g (1 8 oz) simple syrup 2 g ( 07 oz) sugar
5 g { 2 oz) baking soda 600 g (1 lb 5 2 oz) ice water 1 g ( 04 oz) kosher salt
3 g ( 1 oz) kosher salt 1 g ( 04 oz) honey
75 g (2 6 oz) Pure-Cote 6790 rnod1f1ed food starch

500 g (1 lb 1.6 oz) pistachio shor tbread

500 g ( 1 lb 1.6 oz) pistachio brittle
100 g (3.5 oz) crispy carrot foam
200 g (7. 1 oz) p1stach10 powder
25 g ( 9 oz) honey granules

90 g (3 2 oz) p1st.;ch1os
195 g (6.9 oz) butter, room temperature 2 Fuyu persimmons
82 g (2 9 oz) confectioners' s..igar 100 g 3 5 oz P neau des Charentes
1 g { 04 oz) kosher salt
seeds of 1 vanilla bean
50 g (1 8 oz) eggs
160 g (5 6 oz) pastry flour
1 egg
50 g (1 8 oz) water 500 g (1 lb 1 6 oz) Mediool dates
500 g (1 lb 1 6 oz) water
95 g (3.4 oz) port
250 g (8 8 oz) sugar
1 g (.04 oz) kosher salt
50 g (1 8 oz) grape seed oil
120 g (4 2 oz) buckwheat groats 500 g (1 lb 1.6 oz) water 135 g (4.8 oz) passion fruit 1u1ce
1000 g (2 lb 3.3 oz) whole milk 50 g (1.8 oz) peppermint leaves 135 g (4.8 oz) eggs
60 g (2.1 oz) sugar 12 g (.4 oz) Methocel F50 135 g (4.8 oz) sugar
20 g (. 7 oz) condensed milk 180 g (6.3 oz) sugar 175 g (6 2 oz) butter, cold. ruhPn
30 g (1 1 oz) nonfat powdered milk 3 g ( 1 oz) kosher salt
8 g (.3 oz) glucose powder 2 g (.1 oz) citric acid
3g ( 1 oz) kosher salt 3 drops peppermint 011
1gelatin sheet
4 g ( 1 oz) Cremodan 64 stab1l1zer
20 g ( 7 oz) sugar

250 g (8.8 oz) heavy cream

25 g (.9 oz) sugar
150 g (5 3 oz) glucose powder
125 g (4.4 oz) Jet 31 liquor
1 g (.04 oz) propylene glycol alginate
250 g (8 8 oz) water 250 g (8 8 oz) brewed espresso
50 g (1 8 oz) glucose 250 g (8 8 ozl whole milk
200 g (7 1 oz) sugar 50 g (1 8 oz) sugar
2 5 g ( 09 oz) low ac.yl gellan gum 5 g ( 2 oz) agar agar
1 g ( 04 oz) peppermint 011

250 g (8 8 oz) passion fruit 1u1ce reserved coffee pudding 180 g (6 3 oz) all-purpose f our about 60 pieces micro mint
6eggs
100 g (3 5 oz) sugar reserved mint cream 360 g (12 7 oz) sugar 180 g (6 3 oz) buckwheat flour
3 5 g (. 1 oz) agar agar 175 g (6 2 oz) whole m le 220 g (7 8 oz) almond flour
1 g ( 04 oz) xanthan gum 180 g (6 3 oz) brown sugar
40 g (1 4 oz) Trebht coffee extract
375 g (13 2 oz) all-purpose flour 4 g ( 1 oz) kosher salt
12 g ( 4 oz) baking powder 220 g (7 8 oz) butter, cut into small cubes
30 g (1 1 oz) cocoa powder
225 g (7 9 or) glUCOM
150 g (5 3 oz) grape seed 011
12 Black M1ss1on figs 50 g (1 8 oz) cassia buds
250 g (8 8 oz) ruby port 1100 g (2 lb 3 3 oz) whole milk
125 g (4 4 oz) dry red wine 2 gelatin sheets
60 g (2 1 oz) glucose 100 g (3 5 oz) sugar
25 g (.9 oz) sugar 25 g ( 9 oz) nonfat powdered milk
5 g ( 2 oz) Louis Fran~o1s STAB 2000 stabilizer
10 g ( 4 oz) glucose powder
25 g ( 9 oz) sweetened condensed milk

200 g (7 1 oz) chocolate 64 percent cacao

8 chocolate mousse chips

125 g (4 4 oz) dried figs

70 g (2 5 oz) sugar
500 g (1 lb 1 6 oz) water
20 g ( 7 oz) glucose
3 g ( 1 oz) kosher salt 300 g (10 6 oz) chocolate, 72 percent cacao
15 g ( 5 oz) Earl Grey tea 330 g (11 .5 oz) egg whites
7 g ( 2 oz) Ultra-Tex 3 16 to 24 bergamot flowers
3 g ( 1 oz) kosher salt
100 g (3 5 oz) sugar
5 egg yolks
 375 g (13.2 oz) sugar
350 g (12 3 oz) glucose
500 g (1 lb 1.6 oz) heavy cream
100 g (3 5 oz) butter

..

210 g (7 4 oz) caramel base

65 g (2.3 oz) tapioca maltodextrin

10 g ( 4 oz) Maldon sea salt

 100 g (3 5 oz) Yukon Gold potato 30 g (1 1 oz) butter. very cold
225 g (7 9 oz) black truffle Juice
500 g (1 lb 1 6 oz) heavy cream
25 g ( 9 oz) white truffle oil
5 g ( 2 oz) kosher salt

t 30 g (1 oz) Parmesan cheese

3 chives

2 fresh Perigord black truffles

med ium Yukon Gold potato, unpeeled
450 g (15 9 oz) clarified butter

Maldon sea salt

500 g (1 lb 1 6 oz) water 1 large grapefruit
750 g (1 lb 10 S oz) sugar 2SO g (8 8 oz) sugar
100 g (3 S oz) soy sauce 2SO g (8 8 oz) water
225 g (7 9 oz) fish sauce
SO g (1 8 oz) ginger, peeled and sliced
20 g ( 7 oz) coriander seed
125 g (4 4 oz) lemongrass
30 g (1. 1 oz) Thai ch1l1
35 g (1.2 oz) white wine vinegar
150 g (S 3 oz) lime 1u1ce
S g ( 2 oz) lime zest
SO g (1.8 oz) ginger 1uice
2S g (.9 oz) cilantro
SOO g (1 lb 1 6 oz) tuna loin

1 piece ginger, 2 inches (S 1 cm) long

24 pieces micro lemongrass

2S g ( 9 oz) white sesame seeds

2S g ( 9 oz) black sesame seeds
10 g ( 4 oz) red ch1l1 flakes

+
 young coconut

l SO g (S 3 oz) young coconut meat

1SO g (S 3 oz) raw cashews
l SO g (S 3 oz) parsnip, peeled and cut into •/,-inch (6-mm) dice
17S g (6.2 oz) strained coconut l1qu1d
13 g (.S oz) kosher salt
2S g (.9 oz) sugar

2 parsnips, peeled and cut into •/,-inch (6-mm) dice

S g (.2 oz) kosher salt
250 g (8 8 oz) water
40 g (1 4 oz) sugar
50 g (1 8 oz) lemon iu1ce
1 g ( 04 oz) saffron threads
1 g ( 04 oz) kosher salt

120 g (4 2 oz) canola oil

35 g (1 .2 oz) blade mace, crushed

SO g (1 .8 oz) saffron syrup

15 g (.5 oz) mace oil
3 g (.1 oz) lemon Juice
1 g ( 04 oz) kosher salt

16 cooked Dungeness crab legs

kosher salt
16 to 24 basil flowers
16 to 24 basil buds
16 to 24 basil leaves
16 saffron threads
8 sals1f1es, peeled, I to '/,inch (1 3 to 1 9 cm) in diameter 600 g (1 lb 5 2 oz) smoked salmon, skin and pell1cle
and 6 inches (15 2 cm) long removed and bloodline trimmed away
120 g (4 2 oz) butter 250 g (8 8 oz) ice water
60 g (2 1 oz) water 200 g (7 1 oz) olive 011
14 g (.5 oz) thyme 4 g ( 1 oz) kosher salt
3 garlic cloves
8 g ( 3 oz) kosher salt

2 large parsley roots

500 g (1 lb 1 6 oz) heavy cream
10 g ( 4 oz) kosher salt

t
50 g (1 .8 oz) brown mustard seed
50 g (1 .8 oz) yellow mustard seed
100 g (3.5 oz) water
10 g (.4 oz) white wine vinegar
6 g (.2 oz) sugar
2 g (.07 oz) kosher salt
3 Granny S•1·11th apples 2000 g (4 lb 6 5 oz) w<iter
15 g ( 5 oz) Sl'np e syrup 100 g (3 5 oz) kosher salt
l g ( 2 oz) kost>er sa t 20 c.elery stalks c.ut into 2-il"C h (5 1-cm) engths
3 g ( 1 oz) c. tric ac. d 3 g ( 1 oz) Kosher salt
') g ( 2 oz) simple syrup

5 g ( 2 oz) Maldori sea sa 1t

8 celery leaves
8 pieces micro celery

300 g (10 6 oz) horserad sh root

8 g ( 3 oz) kosher salt
200 g (7 1 oz) cocoa butter powder
40 g (1 4 oz) wh te chocolate. choppe>d
7 g ( 2 oz) wh te wine vinegar
20 apple spheres
2 monkfish livers 400 g (14.1 oz) monkf1sh mousse base
2000 g (4 lb 6.5 oz) whole milk 3 g (.1 oz) agar agar
200 g (7. 1 oz) poached monkf1sh liver

300 g (10.6 oz) onions, cut into eighths

940 g (2 lb 1.2 oz) water
7 g (.2 oz) kosher salt
50 g (1. 7 oz) sugar
2 whole monkfish 45 g (1.5 oz) butter
50 g (1.8 oz) canola oil
300 g (10.6 oz) fennel bulb, cut into medium dice
75 g (2 6 oz) shallot, thinly sliced
1 garlic clove, crushed
20 g (.7 oz) lime zest, removed with vegetable peeler
5 g ( 2 oz) coriander seed
1 fresh bay leaf
500 g (1 lb 1.6 oz) heavy cream
500 g (1 lb 1.6 oz) half-and-half
7 g ( 2 oz) kosher salt
 500 g (1 lb 1 6 oz) water
25 g ( 9 oz) lime zest, removed with
vegetable peeler 10 ramps 4 monkf1sh loins 2 limes
50 g (1 8 oz) sugar 30 g (1 1 oz) white wine vinegar 120 g (4 2 oz) aromatic butter
15 g ( 5 oz) agar agar 30 g (1 1 oz) white wine
60 g (2 1 oz) lime 1u1ce 30 g (1 1 oz) water
30 g (1 1 oz) sugar
4 g ( 1 oz) kosher salt

4 monkf1sh loins
about 80 g (2 8 oz) cornstarch
1000 g (2 lb 3 3 oz) canola oil
reserved curry salt

25 g ( 9 oz) hot curry powder

25 g ( 9 oz) kosher salt

475 g (1 lb .8 oz) half-and-half

85 g (3 oz) dried banana chips
20 g (.7 oz) sugar
8 g ( 3 oz) coriander seed
J 4 g ( 2 oz) kosher salt
9 g (.3 oz) agar agar
8 fresh bay leaves
454 g (1 lb) butter, softened but still cold
20 g ( 7 oz) lime zest, removed with M1croplane
75 g (2 6 oz) shallot, roughly chopped
h fennel bulb, roughly chopped 24 chives
1 garlic clove, crushed
454 g (1 lb) butter, softened but still cold
 30 g (1 1 oz) pearl barley
75 g (2 6 oz) water
100 g (3 5 oz) we 1-trill'med ce'lter-cut 1 g ( 04 oz) kosher salt
portion bison tender.om 500 g (1 lb 1 6 oz) canola 011
25 g { 9 oz) rendered beef fat

SO g (1 8 oz) wa nuts 100 g (3 5 oz) c.ranbemes 8 small polished •ocks

150 g (5 3 oz) wt>ole m1 k 15 g ( 5 oz) sugar 8 fresh 1un1per berries
5 g ( 2 oz) walnut o I 5 g ( 2 oz) red wine vinegar 30 g (1 1 oz) canola 01
8 full, bushy, fragrant 1un1per branches
20 g ( 7 oz) sugar
2 g ( 07 oz) kosher salt
3 g (. 1 oz) agar agar

2 Fuyu persimmons
100 g (3 5 oz) water
500 g (1 lb 1 6 oz) sugar
3 lamb loins, removed from saddle 500 g (1 lb 1 6 oz) Medjool dates
120 g (4 2 oz) ohve orl 500 g (1 lb 1 6 oz) water
100 g (3 5 oz) aged sherry vinegar
100 g (3 5 oz) sugar
5 g ( 2 oz) kosher salt
2 g ( 07 oz) black pepper
30 g (1 1 oz) ohve orl

500 g (1 lb 1 .6 oz) red cabbage

30 g (1 1 oz) shallot
90 g (3 2 oz) butter
200 g (7 1 oz) dry red wine
300 g (10 6 oz) ruby port
100 g (3 .5 oz) wildflower honey
5 g ( 2 oz) kosher salt
2 g ( 07 oz) black pepper
250 g (8.8 oz) half and half
100 g (3 .5 oz) russet potato
2 g ( 07 oz) mastic
20 g ( 7 oz) red wine vinegar
8 g (.3 oz) sugar
3 g (. 1 oz) kosher salt
3 g ( 1 oz) agar agar
8 bright green, full rosemary brancties, 10 nches (25 4 cm) long

8 small oregano leaves

8 small chervil tops with sterP attached

30 g (1 1 oz) canola o I
250 g (8 8 oz) sugar
•
1 red bell pepper
250 g (8 8 oz) kosher salt
50 g (1 8 oz) smoked paprika
25 g ( 9 oz) chrpotle ch1l1 powder
200 g (7 1 oz) pork belly

large carrot
25 g ( 9 oz) sugar
25 g ( 9 oz) water
25 g ( 9 oz) white wine vinegar

245 g (8 6 oz) fondant English cucumber 16 marioram leaves with stem attached
125 g (4 4 oz) glucose
125 g (4 4 oz) 1somalt
5 g (2 oz) sweet smoked paprika
3 g ( 1 oz) cayenne pepper

25 g ( 9 oz) polenta
75 g (2 6 oz) water
13 g ( 5 oz) kosher salt
20 g ( 7 oz) butter, cut into CJbes
20 g ( 7 oz) mascarpone cheese
250 g (8 8 oz) water 125 g (4.4 oz) eggs
9 g (3 oz) agar agar 75 g (2.6 oz) tapioca maltodextrin
250 g (8 8 oz) yuzu 1u1ce 250 g (8.8 oz) yuzu juice
100 g (3 5 oz) sugar

'

50 g (1 8 oz) black sesame seeds

24 pieces micro sh1so

200 g (7 1 oz) plain Greek yogurt

5 drops scotch pine oil I
9 g ( 3 oz) kosher salt
3 g ( 1 oz) pink salt
3 g ( l oz) sugar
500 g (1 lb 1 6 oz) grade A fo1e gras
4 liters (4 2 qt) water +

10 pears
1500 g (3 lb 4 9 oz) kosher salt
100 g (3 5 oz) sugar
200 g (7 1 oz) N1~01se olives, pitted 360 g ( 12 7 oz) all-purpose flour
50 g (1 8 oz) olive oil 220 g (7 8 oz) almond flour
180 g (6 3 oz) confectioners' sugar
10 g ( 4 oz) kosher sa't
110 g (3 9 oz) butter
110 g (3.9 oz) olive oil
reserved olive 011 iam

5 egg yolks
100 g (3 5 oz) Trnl'oline
100 g (3 5 oz) glucose
20 g ( 7 oz) kosher salt
450 g (15 9 oz) olive 011

- ' ... - -2' .._. - l.lililii

- -- -- - -

100 g (3.5 oz) freeze-dried cherries

24 saffron threads
1000 g (2 lb 3 3 oz) crab apples 500 g (1 lb 1 6 oz) water
100 g (3 5 oz) sugar 125 g (4.4 oz) sugar
3 g ( 1 oz) kosher salt 8 g ( 3 oz) kosher salt
3 g ( 1 oz) citric acid
12 g ( 4 oz) agar agar
10 g (.4 oz) eucalyptus 011

50 g (1 8 oz) glucose 3 egg yolks 240 g (8.5 oz) white Cheddar cheese
50 g (1 8 oz) fondant 50 g (1.8 oz) glucose 300 g (10.6 oz) whole milk
125 g (4 4 oz) 1somalt 50 g (1.8 oz) Trimoline
black pepper 2 g (.07 oz) kosher salt
185 g (6.5 oz) olive oil

32 pieces micro mint

32 mint flowers

200 g (7 1 oz) onion

200 g (7 .1 oz) water
60 g (2 1 oz) glucose
40 g (1 4 oz) sugar
2 g (.07 oz) kosher salt
 250 g (8 8 oz) almond 011
1000 g (2 lb 3 3 oz) dried navy beans 1 lemon, halved
55 g (1 9 oz) lemon 1u1ce
350 g (12 3 oz) carrot, cut into '/z-inch (1.3-cm) dice 1 Granny Smith apple 4 g ( 1 oz) kosher salt
200 g (7.1 oz) leek, cut into 'h-inch (1.3-cm) dice 150 g (5.3 oz) dry white wine
300 g (10.6 oz) onion, cut into 1/z-inch (1 3-cm) dice 150 g (5.3 oz) water
300 g (10.6 oz) fennel bulb, cut into 1/z-inch 150 g (5.3 oz) sugar
(1.3-cm) dice
250 g (8 8 oz) celery, cut into 1/z-inch (1.3-cm) dice
25 g (9 oz) garlic cloves
500 g (1 lb 1 6 oz) canola 011
25 g (9 oz) thyme
250 g (8 8 oz) sl vered blanched almonds
40 g (1.4 oz) parsley
30 g (1 1 oz) kosher salt
10 g (.4 oz) sage
2 fresh bay leaves
6 black peppercorns
3 liters (3 qt) water
900 g (1 lb 15 7 oz) butter
1500 g (3 lb 4 9 oz) heavy cream
10 g ( 4 oz) kosher salt

500 g (1 b 1 6 oz) ripe mangoes

13 g ( 5 oz) lime 1u1ce
8 g ( 3 oz) sugar
2 g ( 07 oz) kosher salt

75 g (2.6 oz) white tamari

75 g (2.6 oz) yuzu 1u1ce
10 g (.4 oz) sesame 011
250 g (8.8 oz) grape seed 011
4 g ( 1 oz) kosher salt
20 Roma tomatoes 1 head garlic
6g 2 oz sugar 30 g (1 1 oz) olive 011
2g 07 oz kosher salt
1 g 04 oz sherry vinegar
reserved mango leather strips

100 g (3 5 oz) maple syrup

50 g (1 8 oz) sherry vinegar
75 g (2 6 oz) heavy cream
454 g (1 lb) butter, cold, cut into 'I inch (1 3-cm) cubes
4 g ( 1 oz) black pepper
4 g ( 1 oz) kosher salt
2 g ( 07 oz) sherry vinegar
50 g 1 8 oz confect oners sugar
50 g 1 8 oz cornstarch
4g oz c tric acid
4 gelat n sheets
4 egg wh tes
150 g 5 3 oz) g ucose
375 g (12 2 oz) sugar
zest of 1 lemon removed with M1croplane
40 g 1 4 oz lemon JU ce
40 9 1 4 oz) water

1200 g (2 lb 10 3 oz) Guinness

300 g (10 6 oz) sugar
500 g (1 lb 1 6 oz) water
8 g ( 3 oz) kosher salt
17 g ( 6 oz) soy lecithin
 6 nutmegs, coarse y c •i.shed
500 g (1 lb 1 6 oz) dry white wine 1 parsnip. peeled 100 g (3 5 oz) pink peppercorns 50 g (1 8 oz) blade m:icc: ous y cru hC' i
500 g (1 lb 1 6 oz) water 500 g (1 lb 1 .6 oz) canola 011 50 g (1 8 oil butter
250 g (8 8 oz) sugar 5 g (2 oz) kosher salt 25 g ( 9 oz) water
'i g ( 2 oz) kosher salt kosher salt
6 g ( 2 oz) white wine vinegar
25 g ( 9 oz) fresh bay leaf
seeds of I vanilla bean
4 gelatin sheets
7 g ( 2 oz) agar agar lemon

16 sea grapes

500 g (1 lb 1.6 oz) pancetta, in single piece

100 g (3 5 oz) olive 011

50 g (1 .8 oz) unsulfured dark molasses

1 bunch parsley

100 g (3.5 oz) mung bean sprouts, 3 inches

(7 .6 cm) long

24 sprigs micro parsley

20 romano beans, 3 inches (7 6 cm) long

1000 g (2 lb 3 3 oz) ice water
10 g ( 4 oz) kosher salt
1 live Pac1f1c sea urchin

4 gelatin sheets
30 g (1.1 oz) mint leaves
250 g (8.8 oz) water
35 g (1.2 oz) sugar
2 g ( 07 oz) kosher salt
seeds of 1 vanilla bean

• 1-se mint luves

I red jalapefto chili shms

+
. . .inslllli ... ult
 2000 g (4 lb 6.5 oz) water 8 tamanllos, c.ores removed
100 g (3 5 oz) d1st1lled white vinegar 5 g ( 2 oz) kosher salt
2 live female Maine lobsters, 680 g (1 lb 8 oz) each 10 g ( 4 oz) sugar
kosher salt 8 g ( 3 oz) agar agar

3 k1w1fru1ts, slightly undempe

1000 g (2 lb 3.3 oz) passion fruit pulp and seeds 3 golden k1w1fru1ts, slightly underr1pe
100 g (3 5 oz) water
200 g (7 1 oz) sugar
6 gelatin sheets

+-
 •

500 g (1 lb 1.6 oz) water

200 g (7 1 oz) kosher salt
200 g (7. 1 oz) honey
40 g (1 4 oz) dried JUn1per berries
1 opah loin

350 g (12.3 oz) braised white beans

175 g (6.2 oz) white bean braising l1qu1d
23 g (.8 oz) kosher salt
5 g (.2 oz) white wine vinegar
50 g (1 8 oz) olive 011

16 large, outer Belgian endive leaves (reserve inner

leaves for salad)
150 g (5 3 oz) wildflower honey
800 g (1 lb 12.2 oz) dried Great Northern beans 40 g (1.4 oz) white wine vinegar
30 g (1 1 oz) dried 1uniper berries 50 g (1.8 oz) butter
2 sprigs rosemary 1 shallot, finely minced
100 g (3 5 oz) olive 011 10 g ( 4 oz) dried 1un1per berries
225 g (7 9 oz) butter 1 sprig rosemary
500 g (1 lb 1 6 oz) water 750 g (1 lb 10.5 oz) water
32 small endive leaves from center of endive 12 kumquats 2 oranges 150 g (5 3 oz) orange 1u1ce 8 pieces honeycomb, each about 4 inches (10 2 cm)
rad1cch•o, cored 500 g (1 lb 1.6 oz) water 75 g (2 6 oz) sugar 150 g 5 3 oz) orange puree long by 2 inches (5 1 cm) wide
250 g (8 8 oz) sugar 50 g (1 8 oz) grape seed 011 2 q { 07 oz) kosher salt 160 g (5 6 oz) canola 011
4 g { 1 oz) kosher salt 'l g ( • .n) c tqc ac d 60 g (2 1 oz) orange 1u1ce
10 g ( 4 oz) olive 011
10 g ( 4 oz) kosher salt
2 g ( 07 oz) white wine vinegar
60 large tarragon leaves
kosher salt
black pepper
75 g (2 6 oz) gfape seed 011
25 g ( 9 oz) orange 1mce
2 g ( 07 oz) kosher salt
~ g ( 04 oz) c1tr,c acid

48 srna I tarragon leaves

!6 to 20fresh1un1per berries
 •
. .•
1 fennel bulb stalks and fronds removed
l 3 kg (5 lb) veal bones, cut into 2-inch (5 1-cm) lengths 350 g (12 3 oz) boneless beef short ribs 800 g (1 lb 12 2 oz) sals fies, peeled. /,inch
and fronds reserved
2 calf's ft>N, c;pl1t lengthwise reserved root beer cure (1.9 cm) in diameter
3 onions diced 225 g (7 9 oz) veal stock seeds of 1 vanilla bean
·s g (2 6 oz} water
30 g (1 1 oz) butter
6 carrots, d cC>d 60 g (2 1 oz) butter
10 g ( 4 oz) sugar
25 g ( 9 oz) black peppercorns b g ( 2 oz) kosher salt
1 bunch thyme
230 q (8 1 oz) tomato paste

250 g (8 8 oz) Yukon Gold potatoes

250 g (8 8 oz) whole milk 40 fennel fronds
10 g ( 4 oz) sugar
10 g ( 4 oz) kosher salt
seeds of 1 vanilla bean
75 g (2 6 oz) water
50 g (1 8 oz) butter
25 g ( 9 oz) canola 011
40 g (1 4 oz) beef short rib trimmings 15 g ( 5 oz) water
50 g (1 8 oz) fennel bulb, cut into 1-inc.h (2.5-cm) pieces 50 g (1 8 oz) butter
50 g (1 8 oz) unsulfured dark molasses 5 g ( 2 oz) canola oil
38 g (1 3 oz) sherry vinegar 20 g ( 7 oz) butter
3 g ( 1 oz) 1un1per berries kosher salt
2 g ( 07 oz) black peppercorns
3 g ( 1 oz) sassafras root
75 g (2 6 oz) water
500 g (1 lb 1.6 oz) veal stock
15 g ( 5 oz) ground sassafras
5 g ( 2 oz) gro\Jnd star anise
5 g ( 2 oz) gro\Jnd fennel seed
4 g ( 1 oz) black pepper
4 g ( 1 oz) ground 1uniper berries
'i£>eds of I vanilla bean
100 g (3 5 oz) koo;h£>r salt
50 q C1 B oz) sugaf 8 prunes
215 g (7.6 oz) warm water
13 g ( 5 oz) fresh yeast
4 I (.1 oz) sugar
470 I (1 lb .6 oz) all-purpose flour
4 g (.1 oz) kosher salt
55 g (1 9 ol) melted butter
koahersalt

150 g (5 3 oz) aged Wisconsin Cheddar cheese

150 g (5.3 oz) whole milk
6 g ( 2 oz) kosher salt
4 g (.1 oz) sugar
+
10 g (.4 oz) celery seed 10 g ( 4 oz) blade mace
200 g (7. 1 oz) onions, cut into 1/a-inch (3-mm) dice 10 g ( 4 oz) black peppercorns
200 g (7 .1 oz) fennel bulbs, stalks, fronds, and 10 g ( 4 oz) allspice berries
cores removed, cut into 1/a-inch (3-mm) dice 100 g (3 S oz) kosher salt
100 g (3.S oz) celery stalks. ends and leaves 100 g (3.S oz) sugar
removed, cut into 1/a-inch (3-mm) dice 2 boneless goose breasts
SO g (1 .8 oz) leek, white part only, cut into 1/a-inch SO g (1 .8 oz) rendered goose fat
(3-mm) dice
10 g (.4 oz) garlic cloves, finely minced
200 g (7 .1 oz) rendered goose fat
400 g (14.1 oz) whole-wheat bread, crust removed,
cut into 1/ z-inch (1 .3-cm) dice
4 eggs
300 g (10.6 oz) goose stock
2S g (.9 oz) o range zest, removed with Microplane
2 g (.07 oz) freshly grated nutmeg
8 g (.3 oz) kosher salt
3 g (.1 oz) black pepper
reserved goose leg meat
reserved goose skin

large turnip
SO g (1.8 oz) rendered goose fat
2 large sweet potatoes 200 g (7.1 oz) grade A fo1e gras, 2 1/z-by-4-inch 8 small polished rocks
50 g (1 8 oz) rendered goose fat (64-by-10 2-crn) lobe 50 g (1 8 oz) rendered goose fat
kosher salt
75 g (2.6 oz) canola oil
Maldon sea salt

blood orange
1 orange
25 g ( 9 oz) grape seed oil
38 g (1 3 oz) sugar
2 g ( 07 oz) kosher salt
250 g (8 8 oz) orange iu1ce

24 small variegated sage leaves with stem attached

24 fennel fronds

125 g (4 4 oz) veal stock

125 g (4 4 oz) goose stock
2 g ( 07 oz) freshly grated n<.1tmeg 100 g (3 5 oz) nutmeg, lightly crushed
100 g (3 5 oz) blade mace
SO g (1.8 oz) blood orange zest, 1n long, narrow stflps
1O g (.4 oz) variegated sage leaves
25 g ( 9 oz) rendered goose fat, melted
500 g (1 lb 1 6 oz) sweet potatoes 500 g (1 lb 1 6 oz) water 125 g (44 oz) highly carbonated sparkling water,
500 g (1 lb 1.6 oz) heavy cream 15 g (.5 oz) yellow pectin very cold
8 g ( 3 oz) kosher salt 50 g (1 8 oz) sugar 1000 g (2 lb 3 3 oz) canola oil
10 gelatin sheets 7 g (.2 oz) citric acid 250 g (8 .8 oz) all-purpose flour
SO g (1.8 oz) Tr1moline 25 g (.9 oz) kosher salt
SO g (1 8 oz) glucose 2S g ( 9 oz) light brown sugar
500 g (1 lb 1 6 oz) light brown sugar

4 Ceylon cinnamon sticks, 10 inches

(25 4 cm) long

600 g (1 lb 5 2 oz) bourbon

7 g ( 2 oz) Kelcogel JJ gellan gum

'.
100 g (3 5 oz) all-purpose flour
12 g ( 4 oz) baking powder
15 g ( 5 oz) cornstarch
 4 gelatin sheets 35 g (1.2 oz) wildflower honey
685 g (1 lb 8.2 oz) rose water 30 g (1 . 1 oz) melted butter
115 g (4 1 oz) water 60 g (2. 1 oz) sugar
8 g (3 oz) N H pectin seeds of 1 vanilla bean
12 g (.4 oz) agar agar 3 g (. 1 oz) ground cinnamon
1 g ( 04 01) kosher salt 15 g (.5 oz) sweet curry powder
2 g (07 oz) citric acid 3 g (.1 oz) hot curry powder
125 g (4.4 oz) sugar 2 g (.07 oz) dried tonka bean, ground in
20 g (.7 oz) sorb1tol spice grinder to fine powder
2 g (.07 oz) kosher salt
180 g (6.3 oz) old-fashioned steel-cut oats
_L
I
200 g (7 1 oz) apple wood sawdust
1000 g (2 lb 3 3 oz) whole milk
100 g (3 5 oz) heavy cream
75 g (2 6 oz) sugar
50 g (1 8 oz) egg yolk
25 g ( 9 oz) glucose
3 g ( 1 oz) guar gum

200 g (7 1 oz) water

20 g ( 7 oz) fenugreek seed
150 g (5 3 oz) sugar
50 g (1 8 oz) glucose

30 g (1 1 oz) fenugreek seed

100 g (3 5 oz) feu1Het1ne
25 g ( 9 oz) canola oil
100 g (3 5 oz) popcorn kernels
7 g ( 2 oz) kosher salt
90 g (3 2 oz) butter
75 g (2 6 oz) sugar
750 g (1 lb 10.5 oz) water

250 g (8 8 oz) sugar

200 g (7 1 oz) water
75 g (2 6 oz) simple syrup
5 g (.2 oz) soy lecithin
100 g (3.5 oz) all-purpose flour
130 g (4.6 oz) whole-wheat flour
11 g (.4 oz) baking powder
5 g (.2 oz) kosher salt
3 eggs
400 g (14.1 oz) dark brown sugar
250 g (8.8 oz) whole milk
120 g (4.2 oz) brown butter
140 g (4.9 oz) hazelnut praline, 50 percent
sugar content

200 g (7 .1 oz) hazelnuts

150 g (5.3 oz) glucose
150 g (5.3 oz) sugar
2 g (.07 oz) kosher salt
100 g (3.5 oz) water
200 g (7 1 oz) carrots, peeled 50 g (1.8 oz) water
200 g (7 1 oz) carrot 1u1ce. extracted with 1u1cer 5 g ( 2 oz) calcium lactate
40 g (1 4 oz) honey 350 g (12 3 oz) butter, cut into cubes
1 g ( 04 oz) kosher salt 2000 g (4 lb 6.5 oz) water
2 g ( 07 oz) xanthan gum 10 g (.4 oz) sodium alginate

500 g (1 lb 1 6 oz) ra1s1ns

500 g (1 lb 1 .6 oz) water
1 g ( 04 oz) sodium citrate
75 g ( 03 oz) h1gh-acyl gellan gum
3 g ( 1 oz) low-acyl gellan gum 3 g ( 1 oz) ground cinnamon
 +

220 g (7 8 oz) cherry wood chips 150 g (5 3 oz) brioche, crust removed
500 g (1 lb 1 6 oz) ice 625 g (1 lb 6 oz) half-and-half
175 g (6 2 oz) sugar 12!> g (4 4 oz) sugar
3 g ( 1 oz) kosher salt 2 g (.07 oz) kosher salt
10 g ( 4 oz) agar agar seeds of 4 vanilla beans
125 g (4 4 oz) butter. cut into cubes

400 g ( 14.1 oz) chocolate, 72 percent cacao

400 g (14 1 oz) cocoa butter powder
reserved frozen brioche plaques

100 g (3 5 oz) fresh yeast

100 g (3 5 oz) sugar
1SO g (5 3 oz) egg yolks
SOO g (1 lb i 6 oz) water
SO g (1 8 oz) simple syrup
2S g ( 9 oz) English breakfast tea
seeds of 1 vanilla bean
25 g ( 9 oz) oolong tea
3 gelatin sheets
l 2S g (4 4 oz) sugar
12S g (4 4 oz) glucose
8 g ( 3 oz) agar agar
350 g (12 3 oz) chocolate, 72 perc.ent cacao

1 baguette
100 g (3 S oz) olive oil
100 g (3 S oz) simple syrup
SO g (1 8 oz) confectioners' sugar
SO g (1 8 oz) cocoa powder

500 g (1 lb 1 6 oz) water

SO g (1 8 oz) English breakfast tea
2SO g (8 8 oz) sugar
2SO g (8 8 oz) pomelo 1u1ce
10 g ( 4 oz ) soy lec1th1n
3 g ( l oz) citric acid
1000 g (2 lb 3 3 oz) water
•
20 g ( 7 oz) 81 s smoked salt
75 g (2 6 01) honeyhush tea marigolds 1n mixed colors and 11z..
1 g (.04 oz) saffron threads 10 g ( 4 oz) aaffron threads
250 g (8 8 oz) pomelo 1u1ce micro lemon verbena leaves
250 g (8 8 oz) sugar
250 g (8 8 oz) glucose
1 pomelo

1 pomelo

375 g (13 2 oz) egg yolks

85 g (3 oz) simple syrup
3 g ( 1 oz) kosher salt
200 g (7 1 oz) chocolate, 72 percent cacao
200 g (7 1 oz) cocoa butter powder
 +

1 celery heart
100 g (3 5 oz) creamy peanut butter
8 micro celery sprouts
25 g { 9 oz) sugar
8 g (.3 oz) yellow pectin
250 g (8 8 oz) Concord grape Juice
200 g (7 .1 oz) sugar
25 g ( 9 oz) 'somalt
25 g ( 9 oz) glucose
4 g ( 1 oz) citric acid
100 g (3 5 oz) peanut butter
64 g (2 3 oz) tapioca maltodextrin

8 pieces freeze-dried banana, about '/•inch

(6 mm) square
reserved peanut butter in pastry bag

265 g (9 3 oz) unsweetened peanut paste

450 g {15.9 oz) confectioners' sugar
227 g (8 oz) brown butter
100 g (3 5 oz) chocolate, 72 percent cacao

8 Spanish peanut halves

50 g (1 8 oz) orange blossom honey
25 g { 9 oz) freeze-dried honey powder
10 g ( 4 oz) Malden sea salt
 Chocolate Gelee, 202 l'ers1mmun Aroma :'>trap, L'.lrwt, Rl'd Curn·. 2s.i ."'l Rhuh.nh, \nTn lhltl'1<·n1 Tt'xtme\. 171 77
R(l-.c \\'.1tcr I cathC'f, lft!!
Chocolate Tea, 'Ill "Jb1h·. "mokcd "Jlmon 11111, C.ipc1 2h4 ,,q .,,11fr11n .md <~<'Jt\ Milk l'uddrni:. 1•10
Creme Fral{hc, 118 H1h1wU\ l't•J, 21'
Cr.iii. l'.IS\loll l-ru1t. Co•onut. '>prout\. 64 66 Tuna l-..nd1ed and nncd. 1llh 7
fi'.1 lluhblr< 181 I
1ripud, Hili"lll'• .Zl '>
Crnquctte. 'imokcd '>tedh,•ac.J Hoc, l-nd1ve. Radi\h, Aromatic Hutter, 121 Cucumber <.elcc, 76
Cured t;"'"" lln',l\I, lb2
Eggplant Puree, 189 AlmonJ Bnttk Tu1le, 2(16 Bl\on, Cranlinry, l'crs11nmon, Juniper Br.rnch
kefah, Borscr.1d1sh A•par.1gus, <;hellf1sh, 72 75 ll8 N Heel, l·kml'nl~ of Hoot Heer, 15h 57 <.~tlt.l't.', HlooJ Or.1ngt.•, '°'J}!l" R<1.1c..t1n~ Goo~e ,\roma,,
:Eucalyptus Gcl.atm, 254 Opah, the '>tyk of BJrnn, l nd1ve, Hadicchio,
Ill Aroma, 121
Cu<umber, M.rngo. '>t·wrJI Aromatics. 116 17 H1son, Heets, Flluc:hcrries, Burning Cinnamon. I 12 15 Almond kc C'rc.am, ISi \hi h';
'>hell fish Broth. 2h I l5.Z 5'\ Jun1p<·r l'1<·klcd Pearl Omnn\, 152
Cu«umber 11.:ills. I 18 Caramelized l·cnnel. in Fennel Stalk Gelcc. 202 Apple Cand) .257 c;,,."c l<·g Con ht, lh I
'>hdlfish cu,tard 102 l'cJnut, 11\'l' Othct l·IJ\'!>rs. l1!5
Cun1mher Celn', 7b l·ennel Candy. lbl, 177 Gar he Grice, 181 Applewood Ice l're.im, 170 GO<l\l' \!<id;,lh I
'>hdllish Sponge. Hur..t'rad1sh, Cekry. GllO,eheny. l'eJnut Honl'\', \1!5 lun\a1, Bnmto, Soy, Mmn, 26'1
Gmger Geier, IJ4 Apricot "ugar 125
258 61 Cm·umber l'i,·klrng U4u1d, 142 Fennl'l C,mdy '>kcwers. llil Go'"" 'itulhng, lh2 Pork, C:r.1pd~ull, Sage. Honcyrnmh, 271 75
Crape Sponge, 166 A\·o,.ado l'uddmg, 6h
'\urf Cldm. N.i,turuum I c:Jf Jnd Hower, :0-hJllot l'u<umher '>I rip,, I 16 Fc:nnel Puree, I I>
Guava Sponge. 122 A\o~.1do Purce 212
l\l,umJLid<-. 57 t~rccn Almond, 'iweet, llot, Sour, Salt, 76 l·enncl <,1.1lk (;cJee, 202 l·ngl"h l'e.J\. Tolu, HJm, Pillow ol Lavender Air. Kurngc \'l.'Jgyu, l'urnmber, Honeydew, Liml' Sugar,
Hazelnut Grice, 202 Beer Gel .:!1'} h8 71
Wild furbcit, !>ht'llhsh. Water Che,tnuts, Hya<·inth Kurog<' \\'agyu, Curumlier, Honeydew. J.ime Sug.ir, c;JJ7ed h:nnel, 157 78 79
Gnow, Blood Or.1ngc. SJge, Roa,tmg G110\e Aromas, H erb Sheet, 109 Beri:amot Tea 2'11 (;,,o,elil'rn Couh\, 70
\'Jpor. llll ~ 78 7'1
Horseradish c;clce. 185 R1tt<'rs T<>fk<', L!6 Kehr Cust.ird, 152
Pork Rl'lly. l'1ckkd Yl'g<·t.1blc,, BBQ Sugar. Polcnta. 361 (1) Goo,elicrry \,1ucc. 251\ Apple, Ho1 wr,1dish, Cclcrv Juice and Leaves, 317
Huckleberry !>trips. 201 Bra1s..-d I 1g,, 2<1-t Wild R.l\\, Mu,hroom\, Red Wine•, Several
Clo\'e "Jh, l lh \28 29 Hucklchcrry. Sod,1. l'ivc Havor\ Gelled, 202 3 \hellh\h '>poni:<· H1>r\eradi,h, Celery. Gooseberry, Dnl'd Hor'>erJdish Root. 71
lln<' ,tnd ,\\'OCJd11 PIJ<jUe, 120 2';8 bl . F:mbcllishmcnt\, 150 55
<,hallo! -Curn mbcr M.1rmJla<.le, 57 kef1\h, Horscr.1d1\h, Asp.irJgus, Shcllhsh. 72-75 Lemon MMshmallow, 341 llor\c'radl\h Cream, 7 l, 2511
l.emnn Thyme l'oam. I!) Brow 11 "ug.11 l'.lndy, lti 7
Tomato. Balloon of Mnzzan:lla, Many Pork, (ir,1pdn11t. SJge. Honeyt·omh, 273 75 Hor'>t'radl\h c;eln" 1145
Couinut l~11ls, 22h
Lemon Verht·na Gelce. 2<H llu, k" h<»;t kc Crc~m. 291 GrJnolJ. 111 .1 H1l\c \VJte1 rnvelope. 368
Lob\ler, Trop1ral I ru1t\, Meyer Ll'mon. Heart of
Cou•nul lluhliln, hh Complementary l'lavor\, 140 -41 RhuhJrh, Seven D1fkrent Textures, 171 77 Horsc·r,1d1sh Shell, l 17 P.llm, Hll )I
M.1ccrdted Cherries Jnd Cherry l·oaming Liquid, .II C1k<· Purl'<', 2(1X
Squ.1h, WJtermdon. liconcc, foie GrJs. 158 61 Hazelnut. Aprirnt. Curry-\cen!ed Granola, 124 25 kd1\h, Hur\cradl\h, A\parJgus, Shellfish, 72 75
Co,L1nut 1'1m·.ipple Ho'k' . .:?lb C.1r.1mel Ra,e, 2'1h
M.1nd.1ru1 Pudding, 86 lla1cl nut GrJnolJ, 124 Ov\te1 Cre.1m, I ychcc·, llor\cradl\h, Cht.>rvil, 185
C(l(onut "mli<·t. lh7 I CJI dltld!Ll"<l h.l CiCdllJ, 2~0
4 Ayu, Komhu . I rietl '>pine, Sc<Jme, '17 99
M.1ndJnn '>auce, 87 Savory Gr.mold, 280 ShdJfi.,h <;ponge. Hor\l'radi\h, Celery. Gooseberry.
Corn, Cocomll l'.1\'l'lllll' Mint. 11>7 Applewond, MmrnvJdo Sugar. Fenugreek, 370 l'.1ss1a Ire Cre.1111, 2<l-t BrJi;cd Komhu, '18 '19
M.irtona Almond Cream, 28 l Veni,on, l:n(.J\<!d 111 'iJ\'Or\' Gr.mola. 279-80 218 61
Crab, l"<1•h,·w, l'J1 ""I'· Yoon>: Cuu111ut, 309 10 Fcnugrl'<!k !>yrup, \70 Chocol.11c 'iaul'e, 126 Oa\hi, 26'1
Crab. P,l\,.1on I ru1t, Coconut, Sprouts. 6-t 66 Candied Dandelion Root, 126 Mtnt Gdce, 347 Komhu 'ivrup, 99
Chocolate Tea lxl Candil'd tir.1pl'lru1t Znt, m7
I roz<·n Coconut :0.ledt, 10<1 Li4u1d Chowlat<', Chicory, Danddion. Banana. Bergamo! Ted. 29·1 Molasses Gelee. 14 3 Hucklclierry. Sod.i, I 1n- l·IJvor\ Gelled. 202 1
Coffee lake. 29~
Mozzarella B.:illoon\, 143 Pork. t;r.ipcfru1t, S.1ge. Honeycomb, 273 75 Huckleberry '>tnp\, 201
lvhstcr, Tropic.ii I rulls. M<·ya Lemon, He.1rt of 126 27 Brai\ed hgs. 294 Corn -.orbet 167 Kumqu.lt, Aquavit, P1chohne Olive, Caraway. 276
Orange Sheet. 109 Rhuli.:irli '>pong<' on RJy Lc:.if. 174
Palm. I-IS 51 Chornlate, W.1rmed to 9·1 Degrees, 2'l4 f-ennel C.andy, 161 I Ti Opah, 111 the.- '>trle of B.:iwn. l:nd1ve, RadiC<hio.
Orange Sorbet, 205 Tun.1, C.md1ed .ind Oried, 306 7 Wild Turi-int, \hellh\h, Water Chestnuts, Hyacinth
fr(lut Rc>r. coconut, I 1<0n<e, Pinc:.1pple. 226 l'enugreek '>yrup. 170 !52 55
Passion Fruit Purce sheet, 148 \'.1por, 102 3 ·
D.1te Purl't", 11\9, 281\ Cured Fuie Gr.1s, 160 Hazelnut Nougatme, 174
Passion Fruit Sponge, 144 Grape lull'e, 166
Coffee P.:ission I rull, Buc.kwhc.it, Mint, 2'll 93 Limb. m Cubism, 188 'll Foie Gras, SplC}' Cinnamon Puff. Apple C.1ndy, 257 Lemon M.1rshmallow, 34 l
Pear Panna Cotta, 334 Grape '>ponge. IC>b
Cofft'e l'dke, 2'11 Llmh. Ma\ti.:, Date, Ho\cmary Fragrance, 324 27 Fo1e Gras Butter, 160 l.lconce "yrup. 212 c;rdp<' \yrup. lfl7
Cofke Mrnt l'ap~ul~. 292 Med1ool D.1te Compote, 324 Fo1e Gr.as l·mul\lon, 160 Port Gelatin. 166 I Jme Jee Cream. 211 Mayt.ig Blue, CirJpc, \\'.1lnut, Port, 166 67
l'ofke l'uddrng. 2'12 P.:r,immon, Aroma Mnp. C.irrot. Red Curry. 284 89 Goose, Blood Orange. Sage. Ro.asting Goose Aromas, Raspberry \hl'et, 90 Mandann <;duce, 87
PB & I. Peanut, Bre.id, c;rape. 117 18
Rhubarb Gelee. 177
Coffee !>yrup. h2
Heart ol l'.1lm, in I ivc: '>cd1on\. 61 fi 3
•• 161 65
Pu\hed h>I<' GrJs, '>Jutcrne\, Pear, Chervil, 33 3 15 Rhubarb Sponge on Ray Le.1f. 174
Matsutake Cake .!';2
MaL,utake laramel 252
Peanut, live Other FIJvor\, 385
L.1mb. AkudjurJ, Oli\'C, l'ucalyptus \'e1l. 80-81
Lamb, 111 Cuhl\m, 1811 91
Peanut Gr.ipc. 185
Squab. Watermelon, I .icoricl·, 1-oic Gras. I 58 61 Rme Watn leather, lb8 Mmt Cream, 2'1 I Lamh. Ma\lic, D.ue. Rosemary Frai:rJnce, 324 27
Dill Cu\t,1rd, 110
'>.ifl'ron Gelcc, 14 1 Mmt Gel. 2'1.? Almond Ice Cream, 181 Lamb Boned, Rolled, and Tied 188
Coriander '>Jlt, bh, ''"· I H1 Dill <;auu~. 268 Applcwood l<e CreJm, 170
S.Juterncs Gel.itin, l l"i .\lmt Pudding, 212 Applcwood kc Cre.im, 170 l.amh R11lctt<·s. 1119
Hcrh Powder. 269 Almond Brittle Tuite, 206
.\luscovado Candy, 209 Buckwhl'dt kc Cre.1m, 2<)1 Lamb Stock. 188
Cai.unel l'nprorn, l.14uc:fied, H2 Sabi Iy. '>moked Salmon, Dill, Caper, 264 69 Apn<.'ot '>ug.ir, l25 '>hellfi,h Sponge, 261
Gu.1va, Avo<Jdo. Bric. Kl'y Lime Jui<.:c, 120 23 Carameli/ed Ice Crc.1m. 286
Ch1<k<·n -.k111. Black Trufllc:, Thvme. Corn, 148 49 Neutral C.iramd. 106 Smokl'd Crc-.1111 Gt'lce, 202 N<!ulral C.tramcl, IOI>
Gu.iv,l <.,od.i. 122 C.i\Sia kc Cream, 294
'>wcct Potalo Gel, l67 Neutr.il Caramel Rectdngles, 129 Fngli\h Pea\, rol u, llam, Pillow of LJ\'ender Air.
Corn, Cou•nut, Can·nne. Mint, .167 Duck, l'umpk1n, Banana, Thai Aromatics. 224 25 Neutral Tuill', 122 GuJv,1 '>ponge, 122 Lime Ice Cream. 2 13
Toh.ll'u• C'r<'dm, I 'I~ Neu tr.ii I u1le, 122 61! 71
l\•rn Hrl'Jd, 27 I Due k Rrine, 224 Pt.>pper Tulle. I lll Olive Chi lcl' Cream, 205
Oh\e Od J.1m. Hn, 3 3'1 Goat\ Milk Cu\tard, 175
Corn '>orhet, lh7 '>moked l'apnkJ Tulle, 128 Tonk.i Hc,111 Crc.im, 121!
Omon l.im, 119 wvender-l'o.ichl'd Rhu b.1rli. 174
I rec7<'-llrll'd t'nrn Powder, 1·18 I \ ',mill.i BJ\' Le.if (;el, 344
Orange-Sass.itras Cream, 86 lJvmdc:r Puddini:. '12, I 74
Vanilla Cn.::lrn, IN
Orange Sorbet, 205 I avender '>ah 70
l>ned Curmdwns, 71 V1ne).!Jr Gel, 2h2 fnghsh Pea,, Tofu. Ham, Pillow of Lavender J\ir,
Peanut Grape, 385 Almond Oil J.1m, 28 l L.1vendc:r Tofu. 70
l:ggplant l'uree, 189 fill 71 tin<· Jnd Avocado Plaque, 120 Mar.:ona Almond, \\'lute Ai<·, Pmk Pepper.
Pear Sorbet, 334
I emon Couscous, 142 l·ggpl.1111 \n•d\, 191 Bourbon t~d. 1h7 Ham Nage. 70 Rrown !>ug.ir Candy, \67 l.avend<·r, 282 8 l
Pepper1u1le, H'I
Tollldto, BJl10<1n of Mozz.:irell.i, MJll\' h<>Ll'll l·ggpl.rnt Purn·, 1·17 Crumh Rock. 1'10, t.12 H.:izl'lnut Pudding. 124 H.1m Powder, 181 Musuwado Candv, 209 R.1,plieriy, Go.It\ Milk, Red Pepper Tally. Pl\ta(hio.
P1thol111e Ohve Bnne Candy 206
Complement;.iry 1 IJvors, 140 41 l.amh, in Cubbm, 188 <ll Oncd Garli,- Chip,, I% Maf'ala Gel, 2 l"i Pc.-.<r and Ham Ragout, 70 OliVl' 011 l.1111. 11(1, I l<J '10 92
Pl.i.able Cboccilatc Ganache, 210
0(tvpu,, Fggplant, Bean,, Soy. 146 47 :-tatsutake Caramel, 252 1'111cu11, Cherry. ToJ,ted Garlic, Almond. 180· 81 PcJr Sor hct, I l4 RhubJt b, Sewn Dltlercnt Texture,, 171 Ti
Dry Shot. Red 1\·pp<·r. c;.1rlK, Oregano, 156· 57 Pomdo Conht, 382
Cr.ib Cashew, l'J~rup. Young Coconut, 309 10
Crab. P.1ss1on I ruit, Coconut, Sprouts, b4 1>6
•
Ch,·,tnut, loo Many Cai ni\lll'\ lo I i\1, 214 37
GJrhc Chip~. 62, 71. I%, 24 1. 2h 7
c;Jrhc Gckc·, 181
Mint Gel. 292
R.:tl\111 Gel. 177
Red Pepper Taffy. 90
Root Beer 'iauce, 88
Ayu, Kombu, hied Spine, '>es.ime, 97 99
Sponge Cakt·, 128
I el'k H1l:>hnn,, 1 >I
Kmg Crab, Vmcg.1r Aromatic~. Scaweed, 262 Chn<olate, R11od1e, Yolk,, Pomelo, 178 8 3 Poruni, Cherry. Toa,ted Garlic, Almond, 180-SI Rt1'cmar\' Gd. 2"il Smoked Papnk.i Taff'\', MO
H.110 Mugi \al.id, IJll Almond llrrttk Tu1k, 20b \\'ild Ba"· Mu,hrnon1', Hcd \\'inc Several
Pulled H.ito Mug1, <JR Apriwt '>ugar, 12'>
Cho<olatl' l·gg,, 182 HoJ\tcd c;.u1i,-, !!.:!, \4 I '>hcrry Vm<·ga1 c;et. 251 Smoked Papnka I u1I~ 328 l·mhdl"hm<'nt'. I 10 '1
Crab Apple. \\'h1tc l'hcdc.J.1r, I ucalyptus, Onion. ·n9 l·gg Yolk Drop\, 100 Rn.1,tcd G.1rh,· J\l.1yonn.1iw, h I Neutral C,11.1md, IOh
Crab Apple <;orbC"t, H'I l·gg Yolk C;J.i", II! I Gin C'omprl'~st'd Rhubarb, 174 HMdnut, Apriwt, Cuny-Scented Granola. 124 25 N<.·uir.11 C.ir,1md Rl'l'l.lngl<.·'· I 2'l Almond-I emon \·111.ugrctte. 1-1 l
Red Pepper Tdffy. 90
llJ/elnut, C.irrnt, H.11s111: Melted Butter, 174 77 Nl'utr.11 T1111l-. 122 Bean, MJnv G.1rnl\h<''· P11luw ol Nutmc1: Air
Yolk D10p\, A\p.n.1gu,, Ml')'l'r I c·mon, Black Pepper. Almond ke CrL·.1m. 18 l !>moked Polprtk.t Taff)• 240
111\0ll Cranberry. l'cr\1mm11n, lun1pn Rranch llJ/d11u1 Cake, 174 Pc.1nu1 c;r.ipc. 185 l-ttl ·11 ,
100 IOI 1\qu,l\'1t Ge1Jt111, 27h Rc,·f. l·lemt'nt' of ,\I, l<lt 9<1
Arum<i, J2J HJ/dnut Ciclce. 202 Peppe1· Tuile, I llJ C,111d1l'd h·11111n Zl'\l, I lh
Rn·t Sheet, 11 I l'un1mha. Mango, ..,c,·cral An>mJllCS, 136- l ' <.ioJt ~ Milk C:u~tard, 175
C'unbC"rry, I w1cn ~nd Chewy, 24'1 HJ7dnut CirJnol.1, 124 H<.·d p,. pp<·r T,1 ff y. <Jo Cul'umb<·I, 1\1,ini:o. .,,.n-1.11 Arom.llil\ I lh l7
Bl.irk Tiul lk- Sph<'I "'· ..! \8 llnl'll c;1ngl'r. 2hh <ioat ~ Milk l'uddrng, 'JO
C1,rnberrv l'urtc, 123 Hdldnul Nu11ga1111l', !74 'imoknl l'.1prik,1°T,1lly. 240 Dnl·d i l'lllllll /\•\I, .lh';
C1,1h Appl<'. Wh1wChedd.ir, hnalvptu\, 0111011, ll<J llurkwh<".ll k <' C1<.-.1m, 2lJI l~i11g<·1 Chips. 1<Ill <•Odt Tapioca l'carls, 'J2
l1anbcrn· '>phc1cs, 24'1 Hd/dllUI Pudding, 124 '>mokl'd 1'.1prikJ 1uile, 121! I<l'll'h. ll11r"·1.1d l'h, A 'J'•lr J)!U', \h,•llfl'h, 7 :!. 7o;
I u,,1lyptu\ Cd.11111, .!>·1 . l'.1 k<· l'u rn•, 208 Grng,·r Cd,·c. <I I L.lmb, Ill C.:ub1sm, 188 91
l'r anb<·rrv '>l<J< k. 24'1 llu< klrh1•rr y. \odJ, I 1ve l'l.tvor\ Celled, 202 '>pun sui:.1r, 209 L.1mh, 111 Cuhl\111, 1811 111
1-u,alyptu\ l'uddm>:, I l 1J l'.u.nnl'hll'd ke C1l'am. 281> Grngcr '>ph<'rt's, ..:?87 Raspbc•rry, <;oat's Milk, Ked l'cpp«r Taffy. Pi,ta1·h10,
1-t:mon l'uu,lllU\, I I.?
1.amli, Akudp11,1, Ohw, l-u,-.1Jyptus Vl'il. 80 81 t'.1"iJ In• Crc,1111, l<J4 Kmg Cr,1b, \'11wg.11. Ar<•mau,·s, ..,eawced 262 90 IJ2
l'c.ir, I u.alyptu,, Olive <hi. 111.a,k l'<·pp<'r, 2'i4 Ch.amon11lt• l'uddini:. 20h Oyster, GtngC"r, :-tcelhead Roe R,·,·r. 94
 '>pun sugar, 20'1 T<>mJlo L'lup~. I qh
Guinness Bubbles. l4 I VJ111l1J-l.1m<' \'1nJigrettl', h I
Sn111kcd SJlmon l'uwJcr, lh6 D.irk Rum Spheres. 120 'eJst Sugar, 178 T11mJl<I 1-<'dt lll'r, l·I I V.111111.i t>li Vl' t>1I Powder, ..?Oh
Lemon Thyme Froth, 85 Bra"cd hg•, 2<J4
R.ispl>crn· Goat's Milk, Red !Tp~r T.illy, Pistdlhao. St>ur Cre.im. Sorrel. Smokl'J $dlmon, Pink Pepper, 58 Ginger Spheres, 287 T,1111,1111 'lnp, 1-ltl \'.uullJ 1'01.110 h>Jm, 151>
Pineapple Buhbks, 226 Cherry ....lllce, 2110
90 92 Red Curry RJ1sins. 2114 ')unchoke Puree IOl Tt>m.ih> \\".1te1. 140 \'Jnill.i PuJJmg. hi
Soy BubblL'S, 147 I rnzcn ReJ Wine i;IJ1c, 150 51
Ra•pbcrry, Tunsp.ircnc\' Yogurt, Rose Petals. 177 Beel, flcments of K•x1t llccr, 35h 57 \\aid Turhoa, '>hellhsh. \\'a1er C'he,tnut,, Hy.innth
Tea Bubbles, 381 MJ,craled Cherne• .ind Ch~rry l n.1mmg Lrqu1d, 181
Ra•pbcrf) Juare 177 L'.irameliz<·J Sdlsily, 356 \ 'Jpor. 102 1 I rnlen Rl'd \\'me GIJZ<'. l '\O 51 l'usheJ h11e c.r.is, Sauternes. !'ear, Chcr\'il, HJ 35
S,1h1fy. Sm1>ked salmon, Dall, Caper, 264---f>9 Toasted Oat Bubbles, 280 111.i,· k Trultle t--xpl<>,i1>11, RomJml', Parml',,m, 218 \'eJI 'lock, 114, l)<i, Jq5, ,27q, l'\fi. 361
Rupbcrry Sheet•. 90, 177 Red \\'uw Br.11scd l'Jhbage, 12·1
Sdh1fy. <,moked '>tt•clhead Roe, PJrsley Root. R.1d1\h, Ph.ah!<· Chocol.itc Ganache, 210 Tonka &an I roth, 128 Goose. Blood Or.inge 'age R0.1,t111)! Goo,._. Aromas, Rla,'k Trulllt• l'urt'c, 1.iq, I<;' s.1ut<'rnes c;c:l.itin, H5
ll2 15 Rose W.i1er Leather, 3(18 161 6'i RIMk rrulll<· ... phn<"~. 2 IK TIHC keneJ l<ed Wine C:IJ1e, I Sil
""C<"t f\'.11.110. Brown "u!!ar. lk>urbt>n, \mokini: Che,lnut, foo \1.inv Gdrn"h<'' 1<> ll\t, :?H 17 Wild 8Jss. Mushroom\, l<cd Wine, <;<•veral
Dned Rhuh.1rh 171
Cekry Seed Salt, lbb Sour Cream, Sorrel, '>mokcd Salmon. Pink Pepper, 58 C'inn.,mon 1h7 Ch1,k.·n 'km, Hla.-k Trullk Thyme, Corn. M8 -4'1 I mbdh,hm<·nts. 1~o 55
Gm Compressed Rhub.irb, 174 Pl'"1mmon, Arom.i '•np. C.irrot, Red Curry, 2114 ll<J
Ul\endcr-Poach<•d Rhub.irb, 174 l'love '>ah , I lh '>qu.1b. Thai Pc:ppercorn, Strawberry, Oxalis Pods, Lettuce Ice, .200 '"eel Potato C'•>nht, lh'i H.·an ,,f l'.11111, in I-in· 'i<'ct1on,, 6 1 63 \'l'fJU', L<·mon l hym<', He<'I\, Olive Oil, 85
Con.ind.-r S.ih, 6f>, 9q, I 16 105 7 Salad. Red Wine Van.aigrette, 200 '"eel l'ol.ilo Gel. 1b I H1>t 1'01.110, l'•>ld l\>lal<l. Bl.ick Trullle, P.irmc\an. 104 Vl°f}U\ lcl', 85
Rhubn h. Se\'en 1>11Tcrent Textur<'S, 171 77
Rhubnb ~lte, 177 Currv SJh, 2.24, 121 l\>l.ltt> \t>up. 104 Vequ' S.iuce, 211f>
Rhubarh Juice, 171 l..ive~dl'r S.ih. 70 '>our Cre.im, '>orrel, Smoked S.ilmon, Pink Pepper. 58 Trulll<· l·xplo"on. 21!\
Bean, Many G.irnishcs. P1llow of Nutme.i: Air, Trullk·-Pumpl'rm.-kcl Puree, b2
Rhubarb 'orhea, 175
RJhV ..,Jrd1ne Cri\p, 212 340-45 Truffle !'urn', :? 15 King Cr.1h, Vmt•g.11, Aromalic\, 'it:awced, 262
Rhub.11 h Sp<•ll)!l' Oil R.iy Le.ii, 174 hJss, I 55
Cr.ih. l'.is~10n l'ruu, Coconut, Sprouts, 64 ~Ii Trullk '>lock, H<J. 151 Red Wint: V1m•g,1r lc:c, 200
'>.1rd1m:. Ni,·oi\c Oli\'l'. Dried Tomato, Arugula. he.im, white, 352 Aspar,1gus Couh\, 75
whs1a, Tn>p1cal fruits, \ley<"r Ll'mon, Hearl t>f Trufllc VmJ1grctle, b.2 Sherry VinegJr Gd, 251
212 31 heef. 78, 194, 240, 356 Bil tcr\ Tolln'. 126
!'Jim. 3-lli- 51 \\'1IJ R.1''· M U\hroom,, Red Wine. '>everal Sht:rry-Walnut V11wgn·11c. 155 C.1rro1 Purce, 177
beets. 112 Cooked Cured Legs .and Gizzards, 105
Tamanllo PuJdin)!. 341' I mhdlhhmenl\. 150 5<; Spiced Vincga1 S.iu.-e. 195
L'roquetl<'. <,mokeJ "tedheaJ Roe, Endive, Radi,h, OrJng<'-SJ\\Jfrd, Crc.im. 86 bison tenderloin, 112. 32 3 Cured '>quab Legs. I 58 Coconut Bubble,, 66
Trullle Vin.11gre11e, 62 Horser.1d1sh Cream, 71

..
11/'i 1q Root Reer Cure. 3% carrots, 289, 377 Squab. Thai Peppercorn, Strawberry, Oxalis Pods,
TunJ. C.indied .mJ Dried. 106 7 VinegJr c;d, 262 Lime 1.-c Cre,1m, 211
o yster, \~anger ..,1eelhe.1d Roe. Beer. 94 Root Heer Sauce. 156 erab apples, 3 39 105· 7
SJS\dfr.1', E:n.::Jpsul.11ed in J\.1dndarin Ice. 86 89 Squab, Watermelon, I acoricc, F01e Gras. 158-61 Goot Tapioca Pc.iris, Q2 Mint Puc.Jding. 212
<,aJs1fy 'mokeJ 'leelhe.id Roe, P.ir">ley Root, Radish. eggpl.1n1, 147, 189 Wild Turbot. Shdlh\h, WJtcr Chestnut~. Hyacmth
squ.ib I.cg R.i~out, 161 Pa\\ion l-ru11 1-e.11her, 65
lll 15 t'~~ yolks, 237 Vapor, 102- 3
Trout Roe, Coconut, l.Jrnrace, Pine.ipple, 226 Be.in, M.1ny Cdrmshc,, Pillow of Nutmeg Air, goose, 361 , 362 Squah Rallcttes, 106 Bacon fuwdcr. 182 Passion Fru11 PudJing. 2'J2
Chicken Fa1 Powder 141\ Pineapple Bubbles, 226
340 45 he.irt of p.ilm. 65 Squab Stock, 105, 159 Come, Blood Or.mge, Sage, Roas1mg Goose Aromas.
Dry C"'ramcl. 296 Red Curry R.il\in\, 284
Beef, I :ements of Root &er, 356-57 1.imb. 80, 188, 124 361 b5
Oh\c 011 Powder. 264 Bison. Cranberry, Pcr\1mmon, Juniper Branch
Kool Beer Cure, J5b SeJ Urchin, Vanilla, Ch1h, Mint, 347 milk, 21!6 Uuck, Pumpkin. Hanaaa, fhaa Aromatics, 224 25 Turnip Confil , 362
Peanut Grape. ltl5 Aroma. 321
Kool Beer s.iuce, 88, )Sb monkhsh, 321 Kuroge Wagyu. Squash, Y~urt, Smoked Papnka Pine Nut fuwder, l:?O M.i\·tag Blue, Gr•pc, Walnut, Port, 166-67
Sas~fra,, I nc.tpsul.ued in Mandarin Ice, 86 -89 Ayu. Kombu. l·ned Spine, Sesame, 97- 99 mushrooms. 251 Taffy, 240- -43
Pi~Lhao Powder, 288 Sherry-Walnut Vinaigrcllc. 155
Braised Kombu, 98 -99 or.anges, 195. 354, 365 Squash Soup. :?25 Vanilla -Oh\e Oil Powder, :!06 Smoked Gl.izcd Walnuts. 15 3
Lamb. Ma'itac, Date, Rosemary Fragrance, 324- 27 0.1sh1. :?69 persimmon, 284
Yuzu Powder, HO Walnut Crumb\. lf>7 •:
Matsut.rke. Pin<' :-;ul, Mastic, Ro,emary. 250-52 Kang Cr.ib. Vinegar, Aromaucs. Seaweed. 262 pheasant. 223 Almond Ice Cream, IKI Walnut Milk. 166 Kuroge Wagyu, Squash . Yogurt, Smoked Paprika
f{l1sem.iry Gel, 2 51 Kombu Syrup. 99 pork, 165, 275, 328 Brae .,nd Avocado Plaque, I :?O Herb ~hect, 109 Bitters Toffee, 126 Walnut Pudding. 121 Taff~·· 240 41
potatoes. 196. 244, 356 Buckwheat Ice Cream. 291 Wild Ba\s, Mushrooms, Red Wine. Several MarconJ Almond Crt:am, 283
L'and1cd Rose l'<·t.ils. 177
Raspberr )• Tran,parency, Yogurt, Rose Petals. 177 Ayu. Kombu, Fried Spine, Sesame, 97 99
Mango. Bonito, Soy. Sesame, 186
rhubarb. 17 3, 175
rut.ibaga. I 5 3
salsify. 264, 31 3. 156
Car.imehzed Ice Cream. 286
C.issia Ice Cream. 294
Coconut Sorbet, 167
Bergamo1 Tea, 2':14
Chocolat<', \\'armed 10 94 Degre.-,, 294
Chocol.ite Tea, 381
Basil '>.iuu~. 207
Bet:I Pudding. 112
Bcrgamot Tea, 294
~ ..
l:mbcllishmcnh, 150 55

Wild Turhot, Shcllfi,h, Water Chestnuts, Hyacinth

Pine Yogurt. l lO
Ra\pbcrry. Transparency. Yogurt, Ro'c Petals. 177
Yogurt Powder. 177
c;ranold, in a Ro'<' \\'a1er l·m·elope. 368 Sesame Pudding. 98 squab, 105. 158 Corn Sorbet, 167 Cmn.imon Tea, 257 Cilantro '>aucc. 99 V.ipor. I 02 3 Yogurt Pudding, I ')0, 241
R1lse \\'.Jl<'r Leather, 168 Se\ame-Yuzu Vinaigrette, 340 squash. 240 Olh·e 011 Ice Crc.im. 205 Green Tea Nage, 177 Cr.inbl'rry Spheres, 249 Yogurt Smoked P.iprika Glaze, 240
Yuzu, Pinc. Black Sesame, Shaso, 330 sweet pot.itoes, 365 Orange Sorbet. 20'i H1b1scus Tea, 215 Cucumber Pickling liquid. 142 Ayu. Kombu. Fned Spine, '>esame, 97- 99
llark Rum Spheres, 120 turbot. 103 Pear Sorbet, 334 Rhubarh. Seven DafTerenl Textures. 171 77 Frozen Red Wine Glaze. 150--.SI CJnd1ed W.11crmclon !'1th. 160 Bean. M.mv (;Jrnl\he\. Pillow of :\utmeg Air,
Phea\ant, Shallot. Cider. Burning Oak Leaves. 223 turnip. 362 Tea Bubbles, 181 Goo\t:berry SJU«'. 258 M.1rina1ed W.11crmelon Cubes, 159 140 45
Wald B.l"· Mushrooms. Red Wine, Several Shallot·Cu.-umber Marmalade. 57 Horseradi'h Cream. 73 PICklcd WJlermclon Rind, 97 1'ngli~h Pea\. folu, Ham. Pillow of Lavender Air,
Burnt Onion Stock, 159
[·mbdhshmenls, 151). 55 Suri Cl.1m, Nasturtium Leaf and Flower. Shallot Crab, P.i\Saon Fruit, Cornnut, Sprouts. 64-66 Cranberry Stock, 244 Mint Pudding. 190 SquJb, Watermelon. Licorice, Foie Gra\, 158 61 68 71
Marm.ilade. 57 Fnghsh Pc.i\, Tofu, Ham, Pillow of Lavender Air. B.icon. Buuerscotch, Apple. Thyme, 116 Mint Puree, 167 Watermelon Plank, 97 Sesame-Yuzu \'ina1gre11e, '-10
Goose Stock, 361
611-7 1 Chicken Skm, Bl.ick Truffle, Thyme, Corn, 148- 49 Ni\oise Olive Cream. 233 Yuzu, Pill<', BIJ<k '>c,Jmc, '>hi'll, HO
Lamb Stock, 188
Yuzu, Pine, Black Sesame, Shiso. 330 Jumai, Bonito. Soy. Mirin, 269 Parsley Sauce. 114 Yuzu ke, 330
Mushroom <\tock, 14/i, 151
Kuroge \\'agyu. Cucumber, Honeydew. Lime Sugar, Pa,sion Fru11 ll'alht:r, 65 Yuzu Powder, '\0
Squ.ib Stock, 105, 159 Blackberl)'. Tobacco, Smokl', Bee Balm, 193
711- 79 Pomegranate Pudding. 190 Hor,er.idl\h Sht:ll. 117 Yuzu Puddmg. 70
N1~01SC <>live, S.iffron. Oraed Cherry. Olive Oil. Olive Oil Shortbread, J.36 Truffie Stock, 149, 15 ~ Tobacco Cream. 193
H6 P1sta.:h10 Shortbread, 288 Mango. Bonato. Soy, Ses.im<', 186 Red Pepper Smoked Paprika Pudding. 243
\'cal Stock, 114, 159, l9'i, 27<l, 156
Saffron and Go.it's Milk Pudding. 190 ..,hortbread Crumbs, 89 Octopus, l:ggplant. Reans, Soy, 146 -47 Fnghsh Peas, Tofu. Ham, Pillow of Lavender Air• Saffron and Goat's Milk Pudding. 190 Lobster, Tropkal 1-ruil,. Meyer Lemon. Heart of
5affron Gelte, 14 l Soy Bubble,, 147 68 71 Thickened Red Wine Glaze. 150 Palm, HI! 51
Ma,erated \\'aid 'itr.iwbcrne,, 106 Yogurt Pudding. 190, 24 3
Saffron-Mace Vim11gret1e, 110 YuhJ. Shrimp. Orange. Maso. 229 Soy Milk. 68 Lavender Tofu, 70
'iquah, Thai Peppenorn, <,trawbcrr)~ Oxah' Pods.
Saffron ~yrup•.HO Soy Pudding. i9, 186 Curried l'ufkd Rin·, 154
IO'i- 7
Yub.i. 68 &an, Many Garnishes, Pillow of Nutmeg Air. Hazelnut Granola. 124
Squiiib Rallene~. 106
Goose, Hl,)()(J Orange, '>age, Ro.i\ting Goose Aromas, Yuba, Shrimp. Or.rngt•, Mi,o, 229 340 -45 Pufkd Wild Rin·, 279
Sk.itc, Tr.1d111on.1I 1'1.1vors Powdered, 2 30 31 Strawberry 'i,iuce, I Ob
361 65 Heel, Elements of Al, IY4 99 Savory Granola, 2110
Pork, Grapdru11, Sage, Honeywmb, 27 3 75 Asp.ir.igu\ Huhblc~. 100 Sardine, N1i;oise Olive, Dried Tomato. Arugul.a, Sea Urchin, Vanilla, Chili, Mint. 347 Venison, l:ncased in S.ivory Granola, 279 80
IJp.inese rolary. ·11 Ani-.· Sug.,r. ltil Sponge Cake, Tonka Bean, Dried Cherry. Vanilla Wild Bass, Mushroom,, Red Wine. Several
l>agc l'uddmg. .273 mc.11, 41 R.rn.rna 1-roth. 224 212 33
Apn<'t>t <\ug.ir, 125 1-ragrance, I LH LIJ Embelli,hmerll5, 151}-- 55
R.iy Le.if Rubbles, 2 lb Sun-Pried Tomato Stnps. 213
Rrown Sug.ir Candy. )h7 Vanilla Bay Leaf c;el, l44
~alsafy, '>moked Salmon, Dill. C.iper, 264 69 lk-t'r Froth, <14, 283 Tomato, Balloon of Mozzarella, Many
Brown Sugar l'hoct>late Cuh<"s, H6 Complementary Flavors, 141}---43 Vanilla Crt'am, 119
S.ilsafy. Smoked Sleelhead Roe, Parsley Root, Radish, C.u.imcl Froth. 37.2
Beet Juice Sphere~. K5 Lime sugJr, 74
312 15 hue Gras 1-mul,ion, lhO
Beet Sphen•s, 17 I Musc11,·.ido C'.md\, 209
Smok"d "-almon Maune, 268 GrNn Tc.i Nag<', 177
Ruiter Spheres, 177 Musco"ado Flakes. JiO
Aline.i wa' dl·,igned liy architcd Steve Rugo of the hrm Rugo / R.1fl .rnd intaior designer Tom Stringer of
Tom Strmgcr Design 1'.1rtners.
We would like to .ic:knowledge thl· investors in Aline.i who have provided far more than simply their investment.
Our 'in•crc~t t h.1nk' for your .:ontinuing support of our work: Jim and Katie, .Joel .ind .l.imie, Mike and Mary,
l'Jul .rnd Sherri, Keith and Charlene, Mark and Pam, Greg and Carrie, Roy and Christal.

Philip Prc,ton of l'oJy,cienn~ has continuously been gcncrous with his timc and prodigious talenh.

All .1rtwork JI AlineJ is provided oy Thomas Master\ Gallny. Chicago

Thanks Jl\o to l>jord1c Stc!Jnovic of Ermenegildo Zegn.1 and to Cooktck Magnawave Systcms.
 Ruth Reich). Gourmet

Corby Kummer, Atlantic Monthly

Us. $Ml OO / Sbq 00 CA'.\:

L"t•oking
ISBN 978-l-58008-9Z8-9

I 1111 ,.."
• ,. " .. , .. , .. Ill ~ii 11111