Page numbers listed correspond to the print edition of this book. You can use your device’s search function to locate particular terms in the text.
Note: Page numbers in italics refer to illustrations.
Alleman-Weber, Laurie, 169
almond flour, 6, 7
Almond Spread, 100
Cream Cheese Crust, 230
Saffron Cookie Dough, 190
Toasted Fennel Cake, 30
toasting before use, 7
almonds:
Brutally Italian Almond Cake, 188, 189
Champagne Vinegar and Almond
Caramels, 178, 179
Fregolotta, 199, 199
aniseeds: Sesame Anise Sticks, 176, 176
Anson Mills, 6, 121
apples:
Apple with Dulce and Sesame Seeds, 201, 201
Bread Crumb–Fried Fruit, 134–35, 134
Fast-Roasted Fruit, 23
Smoked Applesauce, 38
apricots:
Pit Cream, 206
Sour Apricot Sorbet (Dried Fruit Method), 58
artichokes:
Fried Artichokes, 104
Fried Roman Artichokes with Ricotta Gelato, Honey, and Matzo Croccante, 103–4, 105
Avocados and Strawberries, 66
Babbo, New York, 107
baking sheets (half baking sheets), 8
Balsamic Fig Compote, 94
bananas: Peanut Butter Mascarpone with Bejeweled Bananas, 221, 222
Barr, Mick, 225, 239
Basic Gelato, 209, 209
Basil Gelato, 210
Bastianich, Joe, 69
Bastianich, Lidia, 61, 69, 165, 197, 199
Lidia’s Sweet Pea Cake with Macerated Strawberries, Strawberry Gelato, and Candied Split Peas, 61–63, 61, 63
Zabaglione, Lidia Style, 207, 208
Bastoncino, 217, 217
Batali, Mario, 98, 107, 203
Zabaglione, Mario Style, 207, 208
Bellini, Philadelphia, 44
berries:
Avocados and Strawberries, 66
Corn-Corn Huckleberry Cookies, 109–10, 109
Hand-Pulled Stracciatella with Strawberry Quick Jam and Croutons, 228, 228, 229
Huckleberry Marmellata, 35, 36
Lidia’s Sweet Pea Cake with Macerated Strawberries, Strawberry Gelato, and Candied Split Peas, 61–63, 61, 63
Pickled Green Strawberries, 30, 31, 32
Polenta Shortcake with Blackberry Compote, 118–19, 118
Strawberry Gelato, 212–13
Strawberry Sauce, 37
Sugared Green Strawberries with Toasted Fennel Cake, Candied Fennel, and Mint Gelato, 29–32, 31
biscuits: Rosa’s Biscuits, or “The Best Thing I Have Ever Eaten in America,” 141–42, 141
blackberries:
Blackberry Compote, 118, 119
Polenta Shortcake with Blackberry Compote, 118–19, 118
blender, immersion, 9
Born Against, 2, 15, 40–42, 96, 107–8, 196, 197
bowls, 10
bread:
Bread Crumb–Fried Fruit, 134–35, 134
Bread Crumbs, 133, 133
Chestnut Cakes, 194–95, 195
Croutons, 132, 132
Goat Cheese Mousse with Fried Bread Crumbs, 94
Pappa al Pomodoro, 80
S’Mores: Warm La Tur with Charred Bread and Chocolate–Olive Oil Sauce, 250, 250, 251
Sweet Pea Cake, 62–63
Brochette’s BBQ, Alabama, 12, 13–14
Brown Butter Panna Cotta, 224, 225–26, 227
Brown Butter Sauce, 74
brownies: Torta Caprese, 115, 172, 173
Brumgnach, Lara, 61
Brutally Italian Almond Cake, 188, 189
Brutti ma Buoni, 183
buckwheat flour, 7
Buckwheat Crespelle, 114
Buckwheat Shortbread Cookies, 113, 113
butters:
Brown Butter Panna Cotta, 224, 225–26, 227
Brown Butter Sauce, 74
Saffron Compound Butter, 190
Butterscotch Mascarpone Semifreddo with Milk Jam and Sbrisolona, 246, 247
butterscotch zabaglione, 247
cakes:
Brutally Italian Almond Cake, 188, 189
Chestnut Cakes, 194–95, 195
Error Carrot Cake, 75, 76, 77
Grilled Lemon Pound Cake with Lemon Glaze, 33–34, 33
Kabocha Cake with Sage Gelato and Candied Squash, 73–74
Lemon Cake, 34
Molten Chocolate Cake, 150–51, 150
Sweet Pea Cake, 62–63, 63
Tiramisù Sponge Cake, 241–42, 242
Toasted Fennel Cake, 30
Campanile, Los Angeles, 38, 53, 54, 170, 177, 233, 245
Candied Carrots, 77, 79
Candied Cucumber, 70
Candied Fennel, 32
Candied Nuts with a Lot of Salt, 177, 177
Candied Split Peas, 62
Candied Squash, 74
Candied Walnuts, 102
cannoli: Cannolo Stile Libero: The Free-Form Cannoli, 236–37, 237
cantaloupe: Verjus Melon Candy, 24, 25
Caramelized Chocolate Gelato, 159
Caramelized Chocolate Truffles, Free-Form, 163–64, 164
caramels: Champagne Vinegar and Almond Caramels, 178, 179
carrots:
Candied Carrots, 77, 79
Carrot Sauce, 78
Error Carrot Cake, 75, 76, 77
Cashew Gelato, 216
Cecchini, Dario, 83–84
celery:
Celery Sorbet, 56
Sfera di Caprino with Celery Sorbet,
94–95
Shaved Celery Salad, 94–95
Champagne Vinegar and Almond Caramels, 178, 179
Chef, use of term, 140
cherries: Fast-Roasted Fruit, 23
chestnuts:
Chestnut Cakes, 194–95, 195
Chestnut Puree, 194
Spezzata di Castagne with Red Wine Plums and Yogurt Sorbet, 194–95, 195
Steamed Chestnuts, 195
China cap, 8
chinois, 8, 8
chocolate, 6, 144–73
Amedei, 6
Bastoncino, 217, 217
Caramelized Chocolate Gelato, 159
Chocolate Coating, 160
Chocolate-Covered Honeycomb, 170, 171
Chocolate Sauce, 100
The Chocolate Tree, 144, 155–57, 155, 156
Eggplant and Chocolate, 98, 99, 100
Fake Healthy Chocolate Chip Cookies with Lots of Salt, 146, 146
Free-Form Caramelized Chocolate Truffles, 163–64, 164
Molten Chocolate Cake, 150–51, 150
Ricotta Stracciatella, 213
S’Mores: Warm La Tur with Charred Bread and Chocolate–Olive Oil Sauce, 250, 250, 251
Tartufo Mousse, 166
TCHO, 3, 6, 153
tempering, 157, 157
Tofu Chocolate Crème Brûlée, 147–48
Torta Caprese, 115, 172, 173
Citrus Sugar, 32
cling film (plastic wrap), 9
Coating, Chocolate, 160
Coca-Cola Sauce, 233–34
cocoa, see chocolate
coffee: Tartufo al Caffé, 165–67, 167
coffee/spice grinder, 8
compotes:
Balsamic Fig Compote, 94
Blackberry Compote, 118, 119
condensed milk: Boil the Can, You Made a Bomb, 243–44
cookies:
Brutti ma Buoni, 183
Buckwheat Shortbread Cookies, 113, 113
Corn-Corn Huckleberry Cookies, 109–10, 109
Crustoli, Jennie Style, 131, 131
Fake Healthy Chocolate Chip Cookies with Lots of Salt, 146, 146
Fregolotta, 198, 199, 199
Quinoa Cookie Sandwiches, 111–12, 111
Saffron Wedding Cookies, 190, 191
Sesame Anise Sticks, 176, 176
cooking spray, nonstick, 10
corn:
Corn-Corn Huckleberry Cookies, 109–10, 109
Corn Cream, 205–6, 205
corn syrup, 48–49
C.R.A.S.H., 225, 239
Cream Cheese Crust, 230
creams:
Corn Cream, 205–6, 205
Pastry Cream, 204
Pit Cream, 206
Steeped Coffee Cream, 166
Tiramisù Cream, 241
Creamsicle, Cucumber, 69–70, 70
Crème Brûlée, Tofu Chocolate, 147–48
crème frâiche: Goat Cheese Mousse with Fried Bread Crumbs, 94
Crêpes, Polenta, 116
Crespelle, Buckwheat, 114
Hand-Pulled Stracciatella with Strawberry Quick Jam and Croutons, 228, 228, 229
crust: Cream Cheese Crust, 230
Crustoli, Jennie Style, 131, 131
cucumbers:
Candied Cucumber, 70
Cucumber Creamsicle, 69–70, 70
Cucumber Granita, 68, 70
curd: Lemon-Ginger Curd, 92
Cured Lemon, 166–67
dairy, 202–51
dates: Yogurt Dates, 248, 249
dehydrator, 9
Del Posto, New York, 1–2, 4, 107, 115, 121, 132, 141, 148, 163, 199, 207, 224, 236, 248
dextrose, 6, 7
Caramelized Chocolate Gelato, 159
Rhubarb Sorbet, 58
Sorbet Syrup, 56
Doughnuts: The Hard Way and the LA Way, 137–38
Dried Tomatoes, 81
dry-ice technique (gelato), 210
dulce de leche:
Apple with Dulce and Sesame Seeds, 201, 201
Boil the Can, You Made a Bomb, 243–44
Butterscotch Mascarpone Semifreddo, 247
Dulce “Milk Jam,” 247
Eggplant and Chocolate, 98, 99, 100
eggs:
Butterscotch Mascarpone Semifreddo, 247
gelatos, 209–16
Tiramisù Cream, 241
Tiramisù Sponge Cake, 241–42, 242
Zabaglione, Both Ways, 207, 208
Error Carrot Cake, 75, 76, 77
Fake Healthy Chocolate Chip Cookies with Lots of Salt, 146, 146
Fast-Roasted Fruit, 23
fennel:
Candied Fennel, 32
Sugared Green Strawberries with Toasted Fennel Cake, Candied Fennel, and Mint Gelato, 29–32, 31
Toasted Fennel Cake, 30
figs:
Balsamic Fig Compote, 94
Figs and Parmigiano with Hazelnuts, 200, 201
Fleming, Claudia, 116, 145, 152
flour:
almond, 6, 7
buckwheat, 7
food processor, 9
Free-Form Cannoli, 236–37, 237
Free-Form Caramelized Chocolate Truffles, 163–64, 164
Fregolotta, 198, 199, 199
Fried Roman Artichokes with Ricotta Gelato, Honey, and Matzo Croccante, 103–4, 105
fruit, 16–63
Bread Crumb–Fried Fruit, 134–35, 134
Fast-Roasted Fruit, 23
Fruit Sorbet, 56
Glossy Fruit Sauce, 36, 37–38
jams and fruit spreads, 35–38
Slow-Roasted Fruit, 22, 22
sorbets, 55–60
see also specific fruits
Galileo, Washington DC, 169
gelatin:
Brown Butter Panna Cotta, 224, 225–26, 227
panna cotta, 223–24
Regular Panna Cotta, 226
gelatos, 209–16
Basic Gelato, 209, 209
Basil Gelato, 210
Bastoncino, 217, 217
Caramelized Chocolate Gelato, 159
Cashew Gelato, 216
dry-ice technique, 210
Mint Gelato, 210
Oatmeal-Infused Gelato, 215
Olive Oil Gelato, 212, 216
Parsley Gelato, 77, 210
Ricotta Gelato, 213
Ricotta Stracciatella, 213
Sage Gelato, 211
Strawberry Gelato, 212–13
Yeast Gelato, 211–12
ginger: Lemon-Ginger Curd, 92
glazes:
Honey Vinegar Glaze, 104
Lemon Glaze, 34
Passion Fruit Gloss, 36, 37–38
Glossy Fruit Sauce, 36, 37–38
Goat Cheese Mousse with Fried Bread Crumbs, 94
grains and flours, 106–43
granita:
Cucumber Granita, 68, 70
Lemon Granita, 43
grape juice: Verjus Melon Candy, 24, 25
Grilled Lemon Pound Cake with Lemon Glaze, 33–34, 33
grinder, coffee/spice, 8
half baking sheets, 8
Hamilton, Gabrielle, 233, 235
Hammered Sunchokes, 102
Hand-Pulled Stracciatella with Strawberry Quick Jam and Croutons, 228, 228, 229
hands, human, 9
hazelnuts:
Brutti ma Buoni, 183
Figs and Parmigiano with Hazelnuts, 200, 201
HFCS (high fructose corn syrup), 49
Honeycomb, Chocolate-Covered, 170, 171
Honey Vinegar Glaze, 104
Huckleberry Marmellata, 35, 36
Corn-Corn Huckleberry Cookies, 109–10, 109
ice bath, 9
immersion blender, 9
ingredients, 6–7
Brutally Italian Almond Cake, 188, 189
jams:
Butterscotch Mascarpone Semifreddo with Milk Jam and Sbrisolona, 246, 247
Dulce “Milk Jam,” 247
Hand-Pulled Stracciatella with Strawberry Quick Jam and Croutons, 228, 228, 229
Huckleberry Marmellata, 35, 36
Strawberry Quick Jam, 37
Three-Stage Hammered Rhubarb Jam, 90, 90
Janusz, Kim, 79, 225
jelly: Red Pepper Jelly, 83–84, 83
Kabocha Cake with Sage Gelato and Candied Squash, 73–74
Error Carrot Cake, 76
Komi, Washington DC, 193, 248
labneh, 7
Yogurt Dates, 248, 249
Yogurt Sorbet, 58
Ladner, Mark, 1, 3, 5, 44, 94, 98, 103, 107, 108, 115, 148, 163, 165, 207, 223, 244, 248
La Tur cheese, S’Mores: Warm La Tur with Charred Bread and Chocolate–Olive Oil Sauce, 250, 250, 251
Cured Lemon, 166–67
Grilled Lemon Pound Cake with Lemon Glaze, 33–34, 33
Lemon-Ginger Curd with Rhubarb and Polenta Chips, 91–93, 93
Lemon Glaze, 34
Lemon Granita, 43
Nelson Juice, 45
Les Deux Cafes, Los Angeles, 53–54
Lidia’s Sweet Pea Cake with Macerated Strawberries, Strawberry Gelato, and Candied Split Peas, 61–63, 61, 63
Lidia-Style Zabaglione, 207, 208
malic acid, 7
Celery Sorbet, 56
Fruit Sorbet, 56
Verjus Melon Candy, 24, 25
mandoline slicer, 9
Man Is the Bastard, 197
Mario-Style Zabaglione, 207, 208
Marmellata, Huckleberry, 35, 36
Marsala: Zabaglione, Both Ways, 207, 208
mascarpone:
Butterscotch Mascarpone Semifreddo with Milk Jam and Sbrisolona, 246, 247
Peanut Butter Mascarpone with Bejeweled Bananas, 221, 222
Tiramisù Cream, 241
Matzo Croccante, 104
melon: Verjus Melon Candy, 24, 25
mesh strainer, 9
milk:
condensed: Boil the Can, You Made a Bomb, 243–44
Dulce “Milk Jam,” 247
milk powder, nonfat, 7, 7
Mint Gelato, 210
mixer, stand, 10
Molten Chocolate Cake, 150–51, 150
mortar and pestle, 10
mousse:
Goat Cheese Mousse with Fried Bread Crumbs, 94
Tartufo Mousse, 166
mozzarella curd: Hand-Pulled Stracciatella with Strawberry Quick Jam and Croutons, 228, 228, 229
Narvaez, Dahlia, 38
nectarines: Slow-Roasted Fruit, 22, 22
Nelson Juice, 45
New Farm Vegetarian Cookbook, The, 147–48
nuts, 175–201
Brutally Italian Almond Cake, 188, 189
Brutti ma Buoni, 183
Candied Nuts with a Lot of Salt, 177, 177
Candied Walnuts, 102
Cashew Gelato, 216
Champagne Vinegar and Almond
Caramels, 178, 179
Chestnut Cakes, 194–95, 195
Chestnut Puree, 194
Figs and Parmigiano with Hazelnuts, 200, 201
Fregolotta, 199, 199
Seasoned Pistachios, 32
Spezzata di Castagne with Red Wine Plums and Yogurt Sorbet, 194–95, 195
Steamed Chestnuts, 195
Torta Caprese, 115, 172, 173
Oatmeal-Infused Gelato, 215
Oldest (band), 124, 225, 239
panna cotta:
Brown Butter Panna Cotta, 224, 225–26, 227
Regular Panna Cotta, 226
Pappa al Pomodoro, 80
parchment paper, 10
Parmigiano-Reggiano: Figs and Parmigiano with Hazelnuts, 200, 201
Parsley Gelato, 77, 210
Passion Fruit Gloss, 36, 37–38
Pasta Frolla, 136, 152
Pastry Cream, 204
peaches:
Bread Crumb–Fried Fruit, 134–35, 134
Philadelphia Bellini, 44
Peanut Butter and Jelly Snacks that Contain Neither, 200, 200, 201, 201
Peanut Butter Mascarpone with Bejeweled Bananas, 221, 222
peas:
Candied Split Peas, 62
Lidia’s Sweet Pea Cake with Macerated Strawberries, Strawberry Gelato, and Candied Split Peas, 61–63, 61, 63
Sweet Pea Cake, 62–63, 63
pectin, 7, 7
Glossy Fruit Sauce, 36, 37–38
Red Pepper Jelly, 83–84, 83
peeler, vegetable, 11
peppers: Red Pepper Jelly, 83–84, 83
Philadelphia Bellini, 44
Pickled Green Strawberries, 30, 31, 32
pie crust: Cream Cheese Crust, 230
pineapples: Bread Crumb–Fried Fruit, 134–35, 134
pistachio flour: Toasted Fennel Cake, 30
pistachios: Seasoned Pistachios, 32
Pit Cream, 206
plastic wrap (cling film), 9
plums:
Fast-Roasted Fruit, 23
Red Wine Plums, 26, 27
polenta, 7
Buckwheat Shortbread Cookies, 113,
113
Corn-Corn Huckleberry Cookies, 109–10, 109
Lemon-Ginger Curd with Rhubarb and Polenta Chips, 91–93, 93
Pasta Frolla, 136, 152
Polenta Chips, 121
Polenta Crêpes, 116
Polenta Shortcake with Blackberry Compote, 118–19, 118
Sbrisolona, 123–24
Slow-as-Hell Polenta Pudding, 115
Popcorn with Nutritional Yeast Pudding, 124
prosecco: Philadelphia Bellini, 44
pudding: Slow-as-Hell Polenta Pudding,
115
Quinoa Cookie Sandwiches, 111–12, 111
Red Pepper Jelly, 83–84, 83
Red Wine Plums, 26, 27
Spezzata di Castagne with Red Wine Plums and Yogurt Sorbet, 194–95,
195
Regular Panna Cotta, 226
rhubarb:
Lemon-Ginger Curd with Rhubarb and Polenta Chips, 91–93, 93
Rhubarb Sorbet, 58
Rhubarb Strings, 92–93, 93
Three-Stage Hammered Rhubarb Jam, 90, 90
Ricotta Gelato, 213
Fried Roman Artichokes with Ricotta Gelato, Honey, and Matzo Croccante, 103–4, 105
Ricotta Stracciatella, 213
Cannolo Stile Libero: The Free-Form Cannoli, 236–37, 237
Rodriguez, Roger, 156
Rosa, 141–42, 143
Rosa’s Biscuits, or “The Best Thing I Have Ever Eaten in America,” 141–42, 141
Butterscotch Mascarpone Semifreddo, 247
Tiramisù Cream, 241
Saffron Compound Butter, 190
Saffron Cookie Dough, 190
Saffron Wedding Cookies, 190, 191
Sage Gelato, 211
Kabocha Cake with Sage Gelato and Candied Squash, 73–74
salad: Shaved Celery Salad, 94–95
salt:
Candied Nuts with a Lot of Salt, 177, 177
Fake Healthy Chocolate Chip Cookies with Lots of Salt, 146, 146
saucepans, 10
sauces:
Brown Butter Sauce, 74
Carrot Sauce, 78
Chocolate Sauce, 100
Coca-Cola Sauce, 233–34
Glossy Fruit Sauce, 36, 37–38
Smoked Applesauce, 38
S’Mores: Warm La Tur with Charred Bread and Chocolate–Olive Oil Sauce, 250, 250, 251
Strawberry Sauce, 37
Sbrisolona, 123–24
Butterscotch Mascarpone Semifreddo with Milk Jam and Sbrisolona, 246,
247
scale, digital, 9
scissors, 10
Seasoned Pistachios, 32
seeds and nuts, 175–201
semifreddo:
Butterscotch Mascarpone Semifreddo, 247
Dulce “Milk Jam,” 247
sesame seeds:
Apple with Dulce and Sesame Seeds, 201, 201
Sesame Anise Sticks, 176, 176
Sfera di Caprino with Celery Sorbet, 94–95
Shaved Celery Salad, 94–95
Shortbread Cookies, Buckwheat, 113, 113
shortcake: Polenta Shortcake with Blackberry Compote, 118–19, 118
silpats, 10, 120
Silverton, Nancy, 2, 53, 54, 233, 234, 245
simple syrup, 7
Brutally Italian Almond Cake, 188, 189
Yogurt Sorbet, 58
Skull Kontrol, 2, 168–69
Slow-as-Hell Polenta Pudding, 115
Slow-Roasted Fruit, 22, 22
Smoked Applesauce, 38
S’Mores: Warm La Tur with Charred Bread and Chocolate–Olive Oil Sauce, 250, 250, 251
sorbets, 55–60
Celery Sorbet, 56
Fruit Sorbet, 56
Rhubarb Sorbet, 58
Sorbet Syrup, 56
Sour Apricot Sorbet (Dried Fruit Method), 58
Yogurt Sorbet, 58
Sour Apricot Sorbet (Dried Fruit Method),
58
spatula, rubber, 10
Spezzata di Castagne with Red Wine Plums and Yogurt Sorbet, 194–95, 195
Sponge Cake, Tiramisù, 241–42, 242
squash:
Candied Squash, 74
Kabocha Cake with Sage Gelato and Candied Squash, 73–74
stage, use of term, 19
Steamed Chestnuts, 195
Steeped Coffee Cream, 166
stracciatella:
Hand-Pulled Stracciatella with Strawberry Quick Jam and Croutons, 228, 228, 229
Ricotta Stracciatella, 213
strainer, 9
strawberries:
Avocados and Strawberries, 66
Hand-Pulled Stracciatella with Strawberry Quick Jam and Croutons, 228, 228, 229
Lidia’s Sweet Pea Cake with Macerated Strawberries, Strawberry Gelato, and Candied Split Peas, 61–63, 61, 63
Pickled Green Strawberries, 30, 31, 32
Strawberry Gelato, 212–13
Strawberry Quick Jam, 37
Strawberry Sauce, 37
Sugared Green Strawberries with Toasted Fennel Cake, Candied Fennel, and Mint Gelato, 29–32, 31
Tristar, 61–62
sugar:
caramelizing, 159
Citrus Sugar, 32
Coca-Cola Sauce, 233–34
Sugared Green Strawberries with Toasted Fennel Cake, Candied Fennel, and Mint Gelato, 29–32, 31
wet-sand technique, 11
Zabaglione, Both Ways, 207, 208
sunchokes:
Cured Sunchokes, 101–2
Hammered Sunchokes, 102
Sunchoke Crudo with Yeast Gelato and Candied Walnuts, 101–2, 102
Sweet Pea Cake, 62–63, 63
syrups:
simple syrup, 7
Sorbet Syrup, 56
tangerines, 28
tart crust: Cream Cheese Crust, 230
tart dough (Pasta Frolla), 136, 152
Tartufo al Caffé, 165–67, 167
Tartufo Mousse, 166
tastings, 116
thermometer, 10
Three-Stage Hammered Rhubarb Jam, 90, 90
Tiramisù, 240, 241–42
Tiramisù Cream, 241
Tiramisù Sponge Cake, 241–42, 242
tofu:
soft silken tofu, 7
Tofu Chocolate Crème Brûlée, 147–48
tomatoes:
Dried Tomatoes, 81
Pappa al Pomodoro, 80
tools, 8–11
Torta Caprese, 115, 172, 173
Tosca, Washington DC, 192, 193, 200
Tosi, Christina, 103, 109, 189
truffles: Free-Form Caramelized Chocolate Truffles, 163–64, 164
Universal Order of Armageddon, 2, 21, 75, 76, 96, 97, 117, 197
vegetable peeler, 11
vegetables, 64–105
verjus:
Sour Apricot Sorbet (The Dried Fruit Method), 58
Verjus Melon Candy, 24, 25
vodka: Lemon Granita, 43
walnuts:
Candied Walnuts, 102
Torta Caprese, 115, 172, 173
Warm La Tur with Charred Bread and Chocolate–Olive Oil Sauce, 250, 250, 251
Wedding Cookies, Saffron, 190, 191
wet-sand technique, 11
whisk, 11
wine:
Cannolo Stile Libero: The Free-Form Cannoli, 236–37, 237
Red Wine Plums, 26, 27
Zabaglione, Both Ways, 207, 208
Wrangler Brutes, 2, 53, 54, 116, 184, 192–93
yeast:
Popcorn with Nutritional Yeast Pudding, 124
Sunchoke Crudo with Yeast Gelato and Candied Walnuts, 101–2, 102
Yeast Gelato, 211–12
Yogurt Dates, 248, 249
Yogurt Sorbet, 58
Bread Crumb–Dried Fruit, 134–35, 134
Spezzata di Castagne with Red Wine Plums and Yogurt Sorbet, 194–95, 195
Young Pioneers, 13, 72, 125–26, 168, 192, 197
zabaglione:
butterscotch, 247
Zabaglione, Both Ways, 207, 208