How to Cook a Moose by Christensen, Kate -- Read -- Imperial Library of Trantor

Index

Cover Title Page Copyright Dedication Other books by Kate Christensen Contents Editor’s Note Introduction: Cooking and Eating at the End of the World Chapter One: Landing in New England

Pasta with Pea Sauce Chicken à la Ding

Chapter Two: My First Moose and the Yankee Palazzo

Buckwheat Blini with Crème Fraîche and Salmon Roe Wicked-Good Lamb Burgers

Chapter Three: A Tale of Two Kitchens

Harissa Haddock Soup Kitchen Stir-Fry

Chapter Four: A Land of All Seasons

Popcorn Cockles and Asparagus with Fenugreek Sauce and Mango Salsa Spite & Malice Pizza

Chapter Five: Mock Turtle Soup and Terroir

Mock Turtle Soup Erin French’s Fried Oysters with Beetroot Slaw and Horseradish Aioli

Chapter Six: Literary Lobster and Clam Condoms

Newcomer’s Clam Chowder Lobster Thermidor

Chapter Seven: Maple, Mutton, and Moose Muffles

Maple Oatmeal Moose Bourguignon Jellied Moose Nose

Chapter Eight: The Essential Blueberry and the Wild Mushroom

Chapter Nine: The Great Disappearing Codfish and the Perfect Oyster

New England Fish Soup Classic New England Oyster Dressing or Stuffing

Chapter Ten: Holy Donuts, Wholesome Potatoes, and Bean Holes

Potato Salad Arizona Native’s Yankee Farm Stand Chili Brown Bread

Chapter Eleven: Rock Farmers and Stone Soup

Barbara Damrosch’s Chicken Stew with Horseradish Cream KJ Grow’s Pork Breakfast Sausage Patties Black Kettle Farm Vegetable Stew

Chapter Twelve: Into the Future

Newfoundland Hunter’s Moose Jerky Ladleah Dunn’s Moose Meatballs avec Black Trumpets Midcoast Tamale Pie

Bibliography and Further Reading Acknowledgments About the Author