On Loan from Alfaia restaurant, Garlic and Cilantro Soup from My Rio de Janeiro

Step by Step ‘How to Carve Ducks and Geese Guide’ from ‘Duck, Duck, Goose’

Africano Cake Rolls with Pasta di Nocciola Hazelnut Paste from ‘Southern Italian Desserts’

All Aboard Patrol Ship Hachijo for Battleship Curry from ‘Japanese Soul Cooking’

Capers, Anchovies, Lemon Zest, German Style Goose Meatballs from Duck, Duck, Goose

Insectivize Dessert, Quieijo De Coalho, Ants and Pineapple from D.O.M by Alex Atala

Play Novocaine Rhapsody with Porcini Dusted Seared Gulf Grouper from Pickles, Pigs and Whisky

Grand Union Buffalo Rib Eye from A Century of Restaurants by Rick Browne

Brazilian Flavors on Freezing Day, Oyster and Cupuacu from Alex Atala book D.O.M

Between Christmas and New Year’s Feasts, Simple Warm French Lentil Salad from ‘One Good Dish’