Contents

1. Dedication
3. Introduction
4. Organize
5. BLANCH
   1. Green Bean and Artichoke Salad with Hazelnut Vinaigrette: master
   2. Artichoke, Zucchini, Avocado, and Green Zebra Tomato Salad
   3. Spring Pea Soup with Goat Cheese, Radish, and Dill
   4. Spring Pea and Mint Salad
6. STEAM
   1. STEAMED FISH AND SHELLFISH
      1. Steamed Turbot with Lemongrass, Peas, and Baby Spinach: master
      2. Steamed Shrimp in Saffron Sauce
      3. Steamed Cod with Rosemary and Seaweed Butter
   2. STEAMED VEGETABLES
      1. Steamed Corn on the Cob with Piment d’Espelette Butter: master
7. SIMMER
   1. Fregola, White Bean, and Pumpkin Minestrone: master
   2. Stracciatella (Roman “Egg Drop” Soup) with Spinach: master
   3. Ginger and Enoki Mushroom “Egg Drop” Soup
   4. William’s Thai Vegetable Bouillon: master
8. POACH
   1. POACHING EGGS
      1. Poached Eggs: master
      2. Teapot Onsen Eggs
      3. Seared Garlic Mushrooms, Chile Ricotta, and Poached Egg on Comté and Paprika Brioche
      4. Artichokes with Poached Egg in Cèpe Cream with Truffles
   2. POACHING POULTRY AND FISH
      1. Poached Chicken Breasts with Morels, Peas, and Tarragon: master
      2. Poached Chicken Breast Salad with Lemon and Mint
      3. Salt Cod Brandade
   3. POACHING FRUITS
      1. Poached Pears in Beaumes-de-Venise Wine with Ginger and Honey: master
      2. Cherries, Peaches, and Blackberries Poached in Elderflower-Vanilla Syrup
      3. Lemon Verbena and Rosemary Poached Apricots with Almond Crumble
9. INFUSE
   1. Magic Cèpe Mushroom Soup: master
   2. Spaghetti Nests with Cèpe Mushroom Cream Sauce
   3. Scallop Carpaccio with Lime-Vanilla Sauce
   4. COMPOUND BUTTERS
      1. Lemon, Mustard, Garlic, and Chile Butter: master
      2. Tarragon and Lime Butter
      3. Parsley and Garlic Butter
      4. Caper, Cornichon, Mustard, and Parsley Butter
      5. Seaweed Butter
      6. Piment d’Espelette Butter
      7. Dried Cèpe Butter
      8. Truffle Butter
      9. Vanilla Butter
      10. Candied Lemon and Ginger Butter
      11. Honey and Orange Butter
      12. Honey Butter
   5. HERB-INFUSED OILS
      1. Basil Oil: master
      2. Chive Oil
      3. Rosemary Oil
      4. Mint Oil
   6. INFUSED SALTS
      1. Piment d’Espelette Salt
      2. Dried Cèpe or Morel Salt
      3. Truffle Salt
      4. Toasted Cumin Salt
      5. Red Chile Salt
      6. Lemon Salt
      7. Saffron Salt
   7. INFUSED CHEESES
      1. Rosemary-Infused Goat’s Milk Cheese: master
      2. Cèpe-Infused Coulommiers
   8. INFUSED SORBETS
      1. Fresh Rosemary Sorbet: master
      2. Lemon Verbena Sorbet
      3. Fresh Thyme Sorbet
      4. Fresh Basil Sorbet
      5. Kaffir Lime Sorbet
10. EMULSIFY
    1. EMULSIFIED SAUCES
       1. Aïoli Piquant (Spicy Garlic Mayonnaise): master
       2. Chile-Lime Mayonnaise
       3. Lime Mayonnaise
       4. Anchoïade (Anchovy Sauce)
       5. Beurre Blanc (Butter Sauce)
    2. EMULSIFIED SOUPS
       1. Artichoke Soup: master
       2. Red Tomato Gazpacho
       3. Tigerella Gazpacho
       4. Roasted Cherry Tomato Soup with a Touch of Spice
       5. Yellow Tomato and Toasted Cumin Soup
11. GRIND
    1. Pork and Fennel Sausage: master
    2. Merguez Lamb Sausage with Harissa
    3. Duck Breast Burgers
    4. Asian Chicken and Cilantro Meatballs
12. SEAR
    1. Seared Beef Rib-Eye Steak: master
    2. Seared Chicken Hearts and Livers with Fresh Thyme
    3. Seared Eggplant Caponata
13. PANFRY
    1. Swiss Potato Galette: master
    2. Charred Green Bean and Almond Salad with Smoky Baba Ghanoush
    3. Monkfish with Polenta-Parmesan Crust and Capers
    4. Chickpea Crêpe with Fresh Goat Cheese, Zucchini Ribbons, and Toasted Pine Nuts
14. DEEP-FRY
    1. Crispy Golden Squid: master
    2. Crispy Golden Onion Rings
    3. Mushroom, Seafood, and Shiso Tempura
    4. Oysters with Parmesan-Polenta Crust
    5. Thai Crispy Chicken with Kaffir Lime Rice
    6. Falafel (Crispy, Spicy Chickpea Balls)
    7. Fried Green Tomatoes
    8. “Cold-Fry” Frites: master
15. GRILL
    1. Grilled Scallops in Their Shells with Caper, Cornichon, Mustard, and Parsley Butter: master
    2. Grilled Chicken Under a Brick
    3. Grilled Leg of Lamb with Fresh Herbs
    4. Blanched and Grilled Asparagus with Chives and Chive Oil
    5. Grilled Eggplant Slices with Asian Sauce and Scallions
16. ROAST
    1. ROASTING VEGETABLES
       1. Roasted Autumn Rainbow Vegetables: master
       2. Roasted Heirloom Carrots and Scallions with Cumin-Yogurt Dressing
       3. Roasted Broccoli with Lemon, Mustard, Garlic, and Chile Butter
       4. Roasted Eggplant with Harissa, Fennel Seeds, and Honey
       5. Honey-Roasted Squash with Mozzarella, Arugula Salad, and Tarragon Chimichurri
       6. Whole Roasted Cauliflower with Tarragon and Lime Butter
       7. Roasted Cubed Eggplant
    2. ROASTING POULTRY AND MEAT
       1. Roasted Lemon and Thyme Chicken: master
       2. Roasted Turkey, French-Style
       3. Roasted Beef Rib-Eye Steak with Tarragon Chimichurri
    3. ROASTING FRUIT
       1. Roasted Thyme-Infused Figs with Roasted Fig Sorbet: master
       2. Roasted Plums with Vanilla and Star Anise
       3. Roasted Apples and Pears with Beaumes-de-Venise and Honey
17. BRAISE
    1. BRAISED MEATS
       1. Four-Hour Aromatic Braised Pork: master
       2. Four-Hour Citrus-Braised Lamb Shoulder with Star Anise and Cumin
       3. Provençal Lamb Daube with Olives, Mushrooms, and Tomatoes
       4. Provençal Beef Daube
    2. CHICKEN STEWS
       1. Chicken with Eggplant, Chickpeas, Pine Nuts, and Garlic-Yogurt Sauce: master
       2. Chicken with Tarragon and Cream
       3. Chicken with Morels
       4. Chicken with Vinegar Sauce
18. RISE
    1. QUICK BREADS: NO RISE, QUICK, AND EASY
       1. Polenta, Jalapeño, and Fresh Corn Quick Bread with Spicy Tomato Marmalade: master
       2. Candied Lemon Quick Bread with Candied Lemon and Ginger Butter
       3. Walnut-Cheddar Quick Bread
       4. Multigrain Quick Bread
       5. Seaweed Quick Bread
    2. YEASTED BREADS
       1. Honey Brioche: master
       2. Blueberry and Orange Blossom Brioche
       3. Blueberry and Orange Blossom French Toast
       4. Lemon Curd and Candied Lemon Brioche Cake
       5. Mushroom Brioche Rolls
       6. Comté and Paprika Brioche
    3. INSTANT NO-KNEAD PIZZA AND BREAD DOUGH
       1. Instant No-Knead Dough: master
       2. Thin Crust Pizza with Mozzarella, Capers, and Basil Oil
       3. Thin Crust Pizza with Pork and Fennel Sausage
       4. 40-Minute Cheese Pinwheel Loaf: master
       5. Rosemary Pinwheel Loaf
       6. Golden Turmeric Pinwheel Loaf
       7. Pesto Pinwheel Loaf
       8. Mushroom Powder Pinwheel Loaf
       9. Rosemary and Lemon Focaccia
    4. SOURDOUGH BREAD
       1. Pain au Levain (Classic Sourdough Bread): master
       2. Light Whole Wheat Sourdough Loaf
       3. Multigrain Sourdough Loaf
       4. Cranberry, Pistachio, and Almond Sourdough Loaf
19. BAKE
    1. ALMOND BARS
       1. Ginger and Almond Bars: master
       2. Chestnut Honey Squares
       3. Honey, Candied Lemon, and Almond Bars
       4. Cocoa and Almond Bars
    2. MADELEINES: SWEET AND SAVORY
       1. Chestnut Honey Madeleines: master
       2. Walnut Cake
       3. Rosemary, Parmesan, and Sun-Dried Tomato Muffins
    3. RUSTIC GALETTES: SWEET AND SAVORY
       1. Galette Dough: master
       2. Three-Apple and Fresh Rosemary Galette
       3. Blackberry and Raspberry Galette
       4. Apricot and Lavender Honey Galette
       5. Savory Ham and Spinach Galette
    4. CLAFOUTIS: SWEET AND SAVORY
       1. Cherry Clafoutis: master
       2. Summer Peach Clafoutis
       3. Clementine and Almond Clafoutis
       4. Morel and Parmesan Clafoutis
       5. Yellow Zucchini, Gruyère, and Lemon Thyme Clafoutis
       6. Onion and Chorizo Clafoutis
    5. GOLDEN BAKED FRITTATAS
       1. Feta, Onion, Mint, and Oregano Frittata: master
       2. Zucchini Blossom, Goat Cheese, and Mint Frittata
       3. Ham and Mushroom Frittata
       4. Fennel Sausage and Parmesan Frittata
20. FOLD
    1. MERINGUES
       1. Soft Individual Meringue Nests: master
       2. Lemon Curd or Passion Fruit Curd Meringues
       3. Individual Pavlovas with Orange Curd: master
       4. Individual Rose and Raspberry Pavlovas
    2. FROZEN DESSERTS
       1. Honey Nougat Glacé with Candied Kumquats: master
       2. Candied Citrus and Ginger Nougat Glacé
       3. Yogurt Nougat Glacé
       4. Caramelized Pistachio Nougat Glacé
       5. Lemon Semifreddo with Poached Strawberries: master
       6. Citrus Semifreddo
       7. Yogurt Semifreddo
21. SET
    1. PANNA COTTA
       1. Lemon-Vanilla Panna Cotta with Candied Lemon Zest: master
       2. Crushed Raspberry Panna Cotta
       3. Saffron, Orange, and Rhubarb Panna Cotta
    2. CHOCOLATE
       1. Chocolate Truffles: master
       2. Chocolate Satin
22. EXTRAS
    1. STAPLE STOCKS
       1. Chicken Stock: master
       2. Fish Stock: master
       3. Shellfish Stock: master
       4. Vegetable Stock: master
    2. PANTRY STAPLES, SAUCES, CONDIMENTS
       1. Clarified Butter and Ghee
       2. Candied Lemon and Syrup
       3. Lemon Curd
       4. Whipped Yogurt Cream
       5. Harissa
       6. Hummus (Chickpea and Sesame Dip)
       7. Herbed Hummus
       8. Baba Ghanoush (Smoky Eggplant Dip)
       9. Spicy Tomato Marmalade
       10. Mint Chimichurri Sauce
       11. Tarragon Chimichurri Sauce
       12. Garlic-Yogurt Sauce
       13. Harissa Yogurt Sauce
    3. ASIAN DIPPING SAUCES
       1. Quick Asian Dipping Sauce
       2. Soy-Ginger Dipping Sauce
       3. Sweet and Spicy Dipping Sauce
       4. Vietnamese Dipping Sauce
    4. MUSHROOM POWDERS
       1. Cèpe Mushroom Powder
       2. Cèpe-Nori Powder
       3. Cèpe-Sesame Powder
    5. SIDE DISHES
       1. Crunchy Jasmine Rice
       2. Herbed Couscous Salad
       3. Socca (Chickpea Flour Crêpe)
    6. POWDERS, EXTRACTS, AND SUGARS
       1. Homemade Vanilla Extract
       2. Vanilla Sugar
       3. Vanilla Powder
       4. Invert Sugar Syrup
       5. Kaffir Lime Powder
23. Stocking the Pantry
24. Sources for the Pantry and the Kitchen
25. Acknowledgments
26. Universal Conversion Chart
27. Index
28. Also by Patricia Wells
29. Credits
30. Copyright
31. About the Publisher