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Index
Get Up and Get Out On Top of the World Soy Patagón My Fires Appetizers and Salads
Charred Mushrooms with Thyme and Garlic Toast Grilled Carrots with Aged Ricotta and Oregano on Toast Red and Golden Beet Salad with Radishes and Soft-Boiled Eggs Beet and Orange Salad with Arugula and Feta Fig Salad with Burrata and Basil Tomato and Avocado Salad Griddled Red Bartlett Pears Wrapped in Iberico Ham Griddled Cheeses with Parsley, Red Onion, and Cherry Tomatoes Shaved Artichokes a la Plancha with Aged Comté Cheese Chicken Livers a la Plancha in Charred Endive Ensalada de Sopa Paraguaya Crunchy Potato Skins with Parsley Blistered Peppers with Charred Onions and Lemon Zest Tuna Tartare with Crunchy Bread Crumbs Potato Salad with Black Olives Shaved Hearts of Celery with Portobello Mushrooms and Meyer Lemon Endive Salad with Mustard, Aged Goat Cheese, and Toasted Walnuts Pear Salad with Mint, Blue Cheese, and Fresh Dates Travels With Fire Paris, France
Light Meals
Huevos Escrachados with Pancetta, Zucchini Ribbons, and Green Peas Tortilla of Cast-Iron Fried Potatoes, Spinach, and Sun-Dried Tomatoes Tortilla of Prawns with Grilled Potatoes and Avocado, Chile Pepper, and Fennel Salsa Asparagus Bundles Wrapped in Bacon with Fried Eggs Crisp Chicken Skin, Lettuce, and Heirloom Tomato Sandwich Grilled Skirt Steak Sandwich with Watercress, Onion, Tomato, and Mustard Tuna Churrasco and Avocado Sandwich Open-Faced Pomegranate Jelly and Lardo Sandwich Travels With Fire La Ruta Azul, Patagonia
Beef, Lamb, and Pork
Veal Rib Chops and French Green Beans a la Plancha with Romaine-Watercress Salad Albondigas with Lentils Cowboy Rib Eye a la Plancha with Crispy Brioche Salad and Grilled Dates Côte de Bœuf a la Parrilla with Maître d’Hôtel Butter Grilled Short Ribs with Vinegar-Glazed Charred Endive Anytime, Anywhere Sliced Kidney Strips a la Plancha with Salsa Provenzal Calves’ Liver a la Plancha with Pimentón Oil, Onions, and Crunchy Potatoes Weeping Lamb Leg of Lamb on Strings with Mint-Chile Salmuera Leg of Lamb with Merguez, Coal-Roasted Delicata Squash, and Orange, Black Pepper, and Rosemary Salmuera Butterflied Leg of Lamb with Rosemary and Thyme and Charred Apple Salsa Parrillada of Pork and Vegetables Braised Chorizo with Carrots, Fennel, and Creamy Polenta Pork Chops with Toasted Nuts Grilled and Roasted Leg of Pork Wrapped in Rosemary with Orange, Black Pepper, and Rosemary Salmuera Red-Wine-Braised Spareribs with Red Cabbage and Carrot Slaw Pork Loin Chops with Thyme Oil and Roasted Grapes on the Vine Travels With Fire New York, New York
Birds
Smashed Chicken Breast in a Potato Crust with Tomato and Arugula Salad Butterflied Chicken a la Parrilla with Chanterelles and Grilled Chicory In The Snow Griddled Chicken with Charred Herb and Tomato Salad Duck Breast with Balsamic Vinegar and Asparagus Travels With Fire Garzón, Uruguay
Fish and Shellfish
Churrasco of Tuna with Coal-Burnt Pimentón Oil, Heirloom Tomato and Chard Salad, and Garlicky Potato Puree Skate a la Plancha with Braised White Beans, Garlic, and Parsley Grilled Whole Fish Stuffed with Fennel Grilled Chilean Sea Bass with Toasted Almond Salsa Grilled Giant Flatfish Stuffed with Peppers, Onions, and Herbs Grilled Dover Sole with Parsleyed Boiled Potatoes Hake Steaks a la Plancha with Fried Potatoes and Garlic Slashed-and-Stuffed Black Sea Bass with Potatoes, Leeks, and Mushrooms Prawns, Sardines, and Anchovies a la Plancha with Zucchini, Swiss Chard, and Minted Yogurt Surf and Swine Chupin de Pescado Mussels Steamed in Red Wine–Butter Sauce with Shallots and Parsley Octopus in an Iron Box with Chard, Green Beans, Tomatoes, and Eggs Split Lobster a la Parrilla with Scallops
Vegetables and Beans
Braised Carrots Baby Turnips a la Plancha with Sun-Dried Tomatoes Eggplant a la Plancha with Cherry Tomatoes and Anchovies Eggplants Stuffed with Tomatoes and Cuartirolo Cheese Braised Beans with Red Wine and Tomato Braised Black Beans Crusty Rice Creamy Polenta with Fresh Favas and Peas Red Cabbage and Carrot Slaw Coal-Roasted Zucchini and Swiss Chard Gratin of Potatoes with Emmental Wrapped in Bayonne Ham Creamy Potatoes with Leeks and Pancetta Smashed Potatoes Artichokes and Fingerling Potatoes a la Plancha Travels With Fire Trancoso, Brazil
Desserts
Burnt Peaches and Figs with Amaretto, Lemon Zest, and Mint Grilled Bizcochuelo Strips with Amaretto and Burnt Shredded Quince Burnt Shredded Quince Textiles Pionono with Dulce de Leche and Strawberries Pears with Malbec, Cream, and Berries Broiled Sabayon with Berries Sabayon Ice Cream with Roasted Pineapple and Gooseberry Jelly Pressed Pears and Plums in Red Wine with Rosemary Dulce de Leche Ice Cream Chocolate Torta del Lago with Nuts and Dulce de Leche
Country Breads
Tarta de Picho Tarta of Cuartirolo Cheese and Red Grapes Pan de Molde Sopa Paraguaya Black Bread with Nuts Chapa Bread Scones from The Teapot Travels With Fire “The Island,” Patagonia
Basics
Chilled Flavored Olive Oil Roasted Grapes on the Vine Toasted Nuts Toasted Nut Salsa Salsa Llajua Salsa Provenzal Salsa Criolla Sun-Dried Tomatoes Salmuera Rich Vegetable Stock Rich Brown Pork Stock Crunchy Bread Crumbs Ember-Toasted Bread
Some Important Tools Acknowledgments Index Copyright
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