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Index
Introduction
Spring
Foie Gras with Cherry Chutney
Roasted Carrot, Orange, and Avocado Salad
Wild Garlic Broth with Fresh Crabmeat
Crispy Pollock and Asparagus with Vin Jaune Sauce and Walnut Pesto
Grilled Mackerel with Cauliflower “Farrotto” and Trout Roe
Grilled Baby Lamb with Fava Beans, Sweet Peas, and Mint Chutney
Blue Cheese, Lemon Zest, and Amarena Cherries
Strawberries, Poached Rhubarb, and Shortbread Cookies
Summer
Watermelon, Ricotta Salata, Mint, and Pine Nut Salad
Heirloom Tomato and Red Currant Salad with Basil and Croutons
Fresh Tagliatelle with Chanterelles and Lemon Zest
Smoked Trout with Avocado Puree and Marinated Cucumbers
Brined Chicken with Roasted Zucchini and Tapenade
Grilled Rib-Eye Steak and Potatoes-in-a-Bag with Anchovy and Rosemary Vinaigrette
Fresh Peaches, Smoked Mozzarella, and Aged Balsamic
Bittersweet Chocolate and Wild Strawberry Tart
Fall
Spanish Ham, Corn, Bell Peppers, and Kaffir Lime
Sautéed Wild Mushrooms with Grapes and Aged Mimolette
Butternut Squash Risotto with Amaretti
Sea Scallops with Parsnip Puree, Parsnip Chips, and Sorrel
Pork Braised in Milk with Marinated Fennel
Beef Cheeks with Roasted Beets, Watercress, and Grated Horseradish
Pear, Turnip, and Pecorino Pepato Salad
Poached Quinces with Chestnut Cream and Chocolate Shavings
Winter
Salad of Bitter Greens with Speck and Clementine
Blood Sausage with Burrata and Apple Chutney
Mussels with Jerusalem Artichokes and Chorizo
Roast Pork, Red Beet Broth, and Pickled Mustard Seeds
Panfried Duck Breast, Orange-Infused Celeriac, and Candied Kumquats
Chocolate and Passion Fruit Pots de Crème with Lychees and Candied Ginger
Chamomile Panna Cotta and Citrus Soup
Brillat-Savarin Cheesecake with Mango and Passion Fruit
Afterword
Sources
Acknowledgments
About the Author
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