The Korean Laundry

14th project// Verjus, Lemon Thyme, Beets, Olive Oil from Alinea cookbook

12th project// Palo Cortado Oyster from El Celler de Can Roca

11th project// Cooked Green Peas with Shoots of Garlic and Sweetbreads from the Noma recipes.

10th project// Rabbit Fantasy with Bacon and Mustard from the Eleven Madison Park cookbook.

9th project// Pigeon, Licorice, Bitter Onion, Celery from Origin cookbook by Ben Shewry

7th project// Glazed Breast of Pork with Swiss Chard, White-Wine-Poached Granny Smith Apples, and Green Mus­tard Vinai­grette from Under Pressure by Thomas Keller.

6th project// Egg Poached with Frog Legs, Ramps, and Vin Jaune from the Eleven Madison Park cookbook.

5th project// Duo de Boeuf from Daniel cookbook.