Part II
The Brigade
The core recipe collection, organized by traditional kitchen stations.
03
Garde Manger
Cold Kitchen — Salads, Terrines & Spheres
14 Entries → 04
The Mill
Grains, Pasta & Bread
14 Entries → 05
The Fishmonger
Seafood & Shellfish
4 Entries → 06
The Poulterer
Chicken, Duck & Game Birds
6 Entries → 07
The Butcher
Beef, Pork & Offal
14 Entries → 08
The Field
Vegetables & Plant-Forward
14 Entries → 09
The Pâtissier
Pastry, Desserts & Confections
13 Entries →Chapter 3: Garde Manger
03-01
Caprese 'Ravioli' (Liquid Mozzarella Spheres)
03-02
Mini Boursin & Bacon Meatballs
03-03
Modern Caprese
03-04
Smoked Salmon & Compressed Cucumber on Potato Fondant
03-05
Spicy Sesame & Yuzu Tuna Tartare
03-06
Vacuum-Infused Market Pickles (Giardiniera)
03-07
Silky Chicken Liver Mousse (Stovetop Method)
03-08
Sous Vide Chicken Liver Mousse
03-09
Winter Citrus & Shaved Fennel Salad
03-10
Velvet Mushroom Mousse (Vegetarian Pâté)
03-11
Double Deviled Eggs (Le Jambon)
03-12
Deviled Ham & Cognac Mousse (Pâté Rustique)
03-13
Calf Liver & Duck Fat Mousse
03-14
Sichuan-Spiced SPAM & Torched Dubliner on Crispy Rice
Chapter 4: The Mill
04-01
80:20 Poolish-Sourdough Baguettes
04-02
Risotto alla Milanese (The MPW Method)
04-03
Risotto of White Mushrooms
04-04
Stabilized Cacio e Pepe
04-05
High-Hydration Focaccia (The 85% Method)
04-06
Pressure-Gelatinized Polenta
04-07
Parisian Gnocchi (Pâte à Choux)
04-08
Calabrian Chili & Red Pepper Cavatappi
04-09
Pressure-Gelatinized Polenta (The BBQ Pitmaster)
04-10
Pasta e Patate (Napoli Style)
04-11
Same-Day Sourdough Discard Focaccia
04-12
The Companion Louisiana-Style Black Beans & Rice
04-13
Prosciutto Balanzoni
04-14
Sourdough Hybrid Spoon Buns
Chapter 5: The Fishmonger
Chapter 6: The Poulterer
Chapter 7: The Butcher
07-01
Ribeye with Bone Marrow & Herb Baste
07-02
Braised Boursin & Bacon Meatball Subs
07-03
K.W. Signature Smoked Pork Steaks
07-04
Beef Bourguignon (The Elevated Short Rib Braise)
07-05
Oxtail Bourguignon
07-06
Steak au Poivre (Bistro Style)
07-07
Skirt Steak Bordelaise
07-08
Braised Beef Stroganoff
07-09
MasterClass Beef Bourguignon
07-10
The Competition Red Texas-Style Chili
07-11
Pressure-Braised Chuck Roast (The Competition Pot Roast)
07-12
Dehydrator Bacon (Four Ways)
07-13
Individual Beef Wellington
07-14
Rolled Döner Kebab (The Leaf Method)
Chapter 8: The Field
08-01
King Trumpet 'Scallops' & Celeriac Mousseline
08-02
Roasted Spaghetti Squash 'Pomodoro Rustico'
08-03
Velvet Root Vegetable Mash
08-04
St. Louis Style Kisir (Red Hot Bulgur)
08-05
Modern Tabbouleh (The Acid Cutter)
08-06
Onion Potato Crisps
08-07
St. Louis 'Riplet' Corn Ribs
08-08
The Quintessential Dolma Guide
08-09
Butter-Steamed Asparagus
08-10
Crispy Potato & Onion Pavé Triangles
08-11
Roasted Brussels Sprouts with Warm Honey-Mustard Pan Sauce
08-12
Southern Braised Collard Greens & Pot Likker
08-13
Glacé Carrots
08-14
Crispy Smashed Brussels Sprouts
Chapter 9: The Pâtissier
09-01
Brown Butter & Miso-Caramel Truffle Brownies
09-02
Spicy Brown Butter & Lemon Cheesecake Cookies
09-03
Lemon Blackberry Tart
09-04
Brandy-Infused Canelés de Bordeaux
09-05
Lemon Posset in Lemon Shells
09-06
Sweet Potato Brownies
09-07
Gooey Butter Cake
09-08
Lemon Curd Tartlets
09-09
Crème Brûlée
09-10
Florentine Cannoli
09-11
Truffle Cake Pops
09-12
Brown Butter Banana Bread
09-13
Sesame Florentine Cylinders with Miso-Orange Dark Chocolate Ganache