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Index
Cover Title Page Contents Introduction 1
Retro Caesar Salad (with Pasteurized Eggs) Veal Milanese with Warm Fingerling Potato Salad Champagne Peach and Mint Soup Champagne Brie Fondue Salad of Tender Greens with Mascarpone-Chive Dumplings and Candied Walnuts with Champagne Vinaigrette Duck Confit with Three-Bean Cassoulet Peanut Butter and Jelly Donut Sandwiches
2
Veal Saltimbocca Good Tidings Salad with Balsamic Thyme Vinaigrette Sea Scallop Sandwiches in a Crisp Potato Crust with Citrus Jus Everybody Loves Scalloped Potatoes Mesquite Beef Medallions with Tomato Demi-glace over Cheddar Grits Lamb Tenderloin over Rice with Sauce Robért Salad of Seasonal Greens and Fresh Herbs with Orange-Shallot Vinaigrette Endive with Granny Smith Apples, Smoked Bacon, and Creamy Cheddar Dressing Asparagus “Benedict” with Hollandaise Savory Shrimp and Celery Cream Tart with Lime Aioli Boneless Buttermilk-Marinated Fried Chicken Asiago-Stuffed Chicken Cacciatore
3
Artichoke Hearts Stuffed with Crab Salad Pommes Frites with Chipotle Aioli Seared Tuna with Hummus on Crostini Welsh Rarebit Lobster Brie Quesadilla Cheese Fritters with Sauce Tomate Island-Style Bay Scallops Ceviche Walnut Wontons with Goat Cheese over Apples Swedish Meatballs in a Bag
4
Photographic Insert Cauliflower Soup with Maine Lobster and Herb-Lemon Oil Fresh Pea Soup Lime-Cured Shrimp and Roasted Corn Chowder Roasted Elephant Garlic Soup with Warm “Salad” of Fennel and Cumin-Scented Eggplant Drizzled with Fennel Emulsion Black Bean and Mocha Chocolate Soup Roasted Parsnip and Vanilla Chocolate Soup Shrimp and Melon Gazpacho Saffron Mussel Soup Unbeatable Bouillabaisse Veal Blanquette Beef Carbonnade Salmon Fillets over Whipped Potatoes with White Wine Sauce Pork Chops with Asian Diable Sauce, Parsnip Puree, and Potato Galettes Basic Beurre Blanc Sauce Mahimahi with Orange Beurre Blanc Sauce Béchamel Sauce Velouté Sauce Braised Drumsticks with Potato Gnocchi and White Onion Sauce Mornay Sauce Broccoli with Mornay Sauce
5
Veal Chops with Honey-Roasted Figs, Caramelized Onion—Potato Puree, and Port Wine Sauce Veal Scaloppine and Lemon Confit over Warm Salade Niçoise with Potato Puree Grilled Skirt Steak with Roast Corn Haricot Salad Chicken Marsala with Garlic-Scented Red Bliss Potato Salad Citrus-Braised Chicken Breast with Sweet Roasted Garlic and Savory Artichoke Tart Pork Medallions with Goat Cheese and Apple Cinnamon Raisin Compote Sun-dried Tomato Pesto—Crusted Chicken Breast over Creamy Polenta with Cave-Aged Cheddar and Pineapple-Mango Demi-glace Roasted Cornish Game Hen with Sweet Potato Gnocchi Shredded Roast Beef au Jus over Crostini with Horseradish Cream Porcini-Dusted Pork Chops with Cremini Mushrooms and Golden Raisins over Horseradish-Scented Potatoes Garlic and Herb Pesto—Crusted Lamb Chops Roasted Chicken Thighs with Black Cherry Chutney and Sweet Potato Cakes Thyme-Roasted Pork Chops with White Wine Reduction, Crisp BBQ Wontons, and Roasted Root Vegetables Blue Cheese Filet Mignon with Turnips, Parsnips, and Potatoes Anna Lamb Racks with Peach-Mint Polenta and Rosemary Reduction Venison Potatoes Brandade
6
Wasabi Honey-Crusted Black Cod and Green Apple—Red Cabbage Slaw with Curry Oil Citrus-Braised Lobster Tails over Savory Corn “Cake” Crispy Crab and Smoked Salmon Cakes with Baby Arugula and Mango Aioli Tuna with Portobello Mushrooms and Ruby Port Reduction over Citrus Rice Herb-Steamed Halibut Fillet with Rock Shrimp Sauce, Braised Greens, Plum Tomatoes, and Chive Essence Ocean Perch over Herbed Couscous with Baby Bok Choy and Lemon Horseradish Sauce Pan-Seared Salmon and Lemon Confit over Sage Ratatouille Thyme-Roasted Sea Bass with Shrimp Fritters, Sweet Corn, and Roasted Garlic Essence Seared Sea Scallops with Shelling Bean Salad Sea Scallops over Leeks with Mango Curry Chocolate Sauce Pan-Seared Scallops with Saffron Broth and Tomato Relish Olive and Sun-dried Tomato—Stuffed Black Bass over Braised Potatoes with Tomato Broth Lobster Napa Cabbage Wraps
7
Smoked Salmon Pillows with Black Beans and Yogurt Sauce Linguine Serrano with Tequila, Red, Green, and Yellow Bell Peppers, and Sautéed Shrimp Porcini Mushrooms with Potato Gnocchi, Truffle Olive Oil, and Mushroom Sauce Chicken and Shrimp Jambalaya Spaghetti and Smoked Salmon Carbonara with Caramelized Lemon Chicken Stroganoff with Fried Heirloom Tomatoes
8
Cauliflower Huevos Salad Brussels Sprouts with Dijon Mustard Sauce Ginger Vichy Carrots Sour Cream Mashed Potatoes with Tomato Caper Chutney Ragout of Brussels Sprouts, Roasted Shallots, Navy Beans, and Tiny Carrots Braised Asian Pear with Roquefort and Sweet Port Wine Dressing Allium Tossed Salad Louisiana Caviar Sprouts, Squash, and ’Shrooms with White Wine and Hoisin Sauce Pineapple and Artichoke Pasta with Pine Nuts
9
Simple Salmon Wellington Chicken Pot Pie Sweet and Savory Crepes Windy City Stovetop Pizza Curry Brandade Pizza Zucchini and Red Onion Quiche Cornish Pasties
10
Caramel Bananas with Chocolate Espresso Layered Tropical Fruits with Chamomile Frozen Yogurt Almond Rochers Brioche Figgy Pudding with Eggnog Ice Cream Pecan Bourbon Pralines Chocolate Friands Cranberry Clafoutis Lemon Cream Tartes Zucchini and Orange Marmalade Tea Cakes Candy Cane Shortbread in a Bento Christmas Box Nut Bread Pudding with Date Compote and Cardamom Ice Cream
Coda Acknowledgments Searchable Terms About the Authors Other Books by Robert Irvine with Brian O’Reilly Credits Copyright About the Publisher
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