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Index
Cover
Title
Copyright
Contents
Dedication
Introduction to the New Edition
Recipes
Notes for the New Edition
Foreword
Why I Love Food
Eating Alone
Puffy Omelet
A Chicken Liver Omelet
The Best Lamb Chop
Steamed Kale and Lamb Chop Juices
Tomato Salad with Balsamic Vinegar and Marjoram
Fettuccine with Cream, Garlic, Gorgonzola, Parmesan, and Toasted Walnuts
A Perfect Rib Eye Steak for One
Asian Cabbage Salad
Hot Apple Juice
Baked Pork Riblets and Vegetables
Bacon, Mushrooms, and Eggs, on Avocado and Whole Wheat Tortilla
Food for Friends
Gourmet Dog Stodge
Chicken Liver Pâté
Marrow Bones from Pot au Feu on Toast
Celeriac Salad
The Very Best Macaroni and Cheese
My Mother’s Soy Sauce Chicken
Linguine with Smoked Salmon and Parsley
Mesclun Salad with Romano and Artichoke Hearts
Chile Relleno Casserole—Original
Chile Relleno Casserole—My Way
Diced Tomato and Avocado Salad
Roasted Peppers
Cooking for Vegetarian Loved Ones
Chard Tian
Vegetarian Spaghetti Carbonara
Refried Beans (Not)
Gazpacho. Really.
Roasted Vegetables
Food for Spring, Summer, Fall, and (Mostly) Winter
Baby Artichokes
Nori Wraps
Seaweed, Cucumber, and Noodle Salad
Chopped Parsley, Celery Leaf, Tarragon, Tomato and Avocado Salad
Bucatini with Sage and Garlic
Carnitas, aka Baked Pork Ribs
Polenta
Vegetable Stew with Dumplings
Coleslaw with Garlic Mayonnaise
How to Deal with Winter Tomatoes
Creamy Scrambled Eggs (with Smoked Salmon)
Carrots Baked in Cream
Tomato Soup
Fish
Red Snapper Bouillabaisse
Salmon à l’unilateral
Wasabi Butter
Mussels Bouillabaisse style
Mussels with Curry and Cream
Scalloped Oysters
Tuna Niçoise Pasta Salad
Arroz con Pedacitos
Brandade
Turnips and Squash
The Most Delicious Thing to Do with Turnip Greens
A Turnip Omelet that is Unbelievably Delicious
Crookneck Squash with Mushroom and Chipotle Chile
Zucchini Gratin
Zucchini Tian
Squash for One
It’s Just Not a Meal Without Potatoes
Potato Salad
Another Vegetable Stew, this time with Potato Squares
Potatoes and Chilies
Potato-Onion-Arugula-Rosemary Frittata
Eggs and Mushrooms
Asparagus, Fried Eggs, and Potato Puree
Duxelles, or What to Do with Marked Down Mushrooms
Eggs Poached in Roast Tomato/Chipotle Sauce
Avocado and Cilantro Salad
Savory Egg Custard
Wild Mushroom Omelet
Oyster Mushroom Salad
Creamy Scrambled Eggs with Oregon Truffle
Salads
Blue Cheese Vinaigrette
Lemon/Thyme/Soy Salad Dressing
Mustard Vinaigrette
Tomatillo Salad
Tomato and Rocket Salad
A Great Beet Salad
Parsley Salad
Roasted Tomato and Avocado Salad
Eggplant Caviar
Cooking By the Seat of Your Pants
Huevos Rancheros with Tomatillo Salsa
What to do with Leftovers
Casserole Cooking
Béchamel Sauce
Penne with Broccoli and Cheese
Whole Wheat Pasta with Broccoli and Goat Cheese
Collard Greens, Preserved Chilies, and Hominy Hash
Asparagus Soup
Pasta with Parsley and Cheese
Cold Sorrel and Potato Soup
There’s No Place Like Home
Lentil and Tuna Salad
Simple Vegetable Soup
Asparagus with Truffle Oil
Baked Cheese on Toast
Fancy Stuffed Portobello Mushrooms
Easy Baked Portobello Mushrooms
Potato and Onion Soup
Hot Milk and Honey
Postscript: Cavalho Cancado
Cavalho Cancado
But Wait, There’s More: On Brining and My Roast Chicken
A Basic Brine
For Chicken
For Cornish Game Hen
For Thick Pork Chop
For Beans
My Favorite Roast Chicken
Chicken Soups
Chicken Pot Pie Without the Pie
Weird Stuff
Chinese Takeout Rice Pudding
Menudo
Stress Relieving Sausage
Brewer’s Yeast and Popcorn
Millenial Cuisine: On Making a Dish Your Own
Bowl Cooking
Update on Pisces Tuna
On My Bookshelf
Temperatures, Weights, and some Measurements
Index
About the Author
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