So You Think You Can Cook (KitchenPC)

So You Think You Can Cook

Dishes for culinary experts. You've been warned!

If you can't find the exact ingredients, be creative. Use what's local and in season rather than wasting time and money.
Don't get frustrated and have fun! This menu is daunting for even the most experienced cooks.
Remember, these recipes take a lot of practice and technique to get correct. It's always a good idea to give yourself a trial run before making any of them for an important event.

La Grenouille's Sauteed Frogs' Legs with Bearnaise Sauce and Tourneed Potatoes

Contrary to popular belief, frog legs are not fishy or chewy. In fact, when prepared properly, they are quite tender and have a mild flavor.
Antonio Carluccio's Dandelion Salad with Beef Carpaccio

The combination of the bitter greens along with the beef and truffle oil make this a fantastic appetizer for even your most discerning guests.
Phillippe Bertineau's Escargot & Parsley Butter Toasts

Cooked properly, snails are not only a delicacy but a wonderful addition to any menu.
Larousse Gastronomique's Chicken-liver Terrine

This terrine is fantastic served warm or cold with bread, capers and some pickled red onions.

Ochsenschwanzsuppe (Oxtail Consommé)

Consomme may seem easy to a novice cook, but the true difficulty lies in getting it absolutely clear and picking the garnish correctly.
Julia Child's Beef Bourguignon

This classic recipe is fantastic served with crusty French bread.
Raymond Blanc's Coq Au Vin

A rich and flavorful braise that is perfect for a fall or winter evening.
Mario Batali's Paella

A fantastic dish that embodies Spain in every bite.

Gordon Ramsey's Beef Wellington

Gordon Ramsey's take on this classic steak dish, this showpiece will be the star of your table.
Piere Koffman's Stuffed Pigs' Trotters with Morels

If you've never eaten pigs' feet, there is no better recipe to try than this one. They are extremely flavorful and tender.
Matthew Wild's Crispy Skinned Barramundi with Cabernet Sauvignon Syrup

This dish is every bit as flavorful as it is visually stunning.
Giorgo Locatelli's White Truffle Risotto

As either a side or a main course, this risotto is sure to impress.
Escoffier's Filets of Beef Chasseur (Hunter Style) with Noisette Potatoes

Escoffier is one of the greatest chefs who ever graced this world with his presence. This steak dish is a perfect example of why he was so revered.

Antonin Careme's Souffle Rothschild with Whitehall Club Zabaglione Sauce

Antonin Careme can be credited with creating the classic souffle. This souffle is a fantastic dessert souffle with an amazingly delicate sauce.
Delmonico's Baked Alaska

Whether you bake or flambé this difficult to master dessert, it is sure to impress.

List of ingredients in selected recipes