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Index
Cover Title Page Copyright Dedication Table of Contents ’wichmenu Why a Sandwich Cookbook? More Than Chewing the Fat Chapter 1 - Breakfast Sandwiches
Fried Eggs with Bacon, Gorgonzola, and Frisée Onion Frittata with Roasted Tomato and Cheddar Skillet Egg Bruschette Pbj Kumquat-Rosemary Marmalade with Goat Cheese Smoked Ham with Avocado and Butter Skirt Steak with Fried Egg, Oyster Mushrooms, and Parsley Vinaigrette Stewed Apricots and Fennel with Ricotta, Pistachios, and Black Pepper
Sandwich Architecture Bread Basics Chapter 2 - Cool Sandwiches
Goat Cheese with Avocado, Celery, Walnut Pesto, and Watercress Boucheron with Grapefruit and Crispy Olives Egg Salad with Caviar Chopped Chickpeas with Roasted Peppers, Black Olives, Lemon Confit, and Parsley Pan-Fried Eggplant with Buffalo Mozzarella, White Anchovies, and Raisin-Pinenut Relish Raw Yellow Beets with Avocado, Grapefruit, and Radish Sprouts Smoked Salmon with Avocado, Green Mango, and Basil Marinated White Anchovies with Soft-Cooked Egg, Roasted Onions, Salsa Verde, and Frisée Sicilian Tuna with Fennel, Black Olives, and Lemon Lobster with Sweet Potato-Fennel Slaw and Tarragon Vinaigrette Roasted Shrimp Salad with Tomatoes and Olives Marinated Fresh Tuna with Green Beens, Pickled Peppers, Garlic, and Mayonnaise Chicken Salad with Walnuts, Roasted Tomatoes, Pickled Red Onions, and Frisée Chicken Liver Pâté with Fried Onions and Radish Salad Salami with Marinated Cauliflower and Bitter Greens Flatiron Steak with Cucumber and Ginger Salad and Black Chile Mayonnaise Mortadella with Grilled Radicchio and Pistachio Vinaigrette Bacon, Lettuce, and Tomato with Mayonnaise Roast Beef with Grilled Red Onions, Radish Slaw, and Black Pepper Mayonnaise
On Buying Salads Chapter 3 - Warm Sandwiches
Fontina with Black Trumpet Mushrooms and Truffle Fondue Gruyère with Caramelized Onions Roasted Asparagus with Red Onions, Basil, and Vacherin Cheddar with Smoked Ham, Poached Pear, and Mustard Mozzarella and Provolone with Roasted Tomatoes and Black Olives Marinated Eggplant with Chickpea Puree, Roasted Peppers, and Watercress Fried Squid Po-Boy with Avocado and Black Chile Oil Tuna and Roasted Tomato Melt Roasted Pumpkin with Mozzarella and Hazelnut Brown Butter Whipped Salt Cod with Roasted Peppers and Parsley Fried Cod with Tomato Salad and Serrano Mayonnaise Chicken Breast with Roasted Peppers, Mozzarella, and Spinach-Basil Pesto Roasted Turkey with Avocado, Bacon, Balsamic Onion Marmalade, and Mayonnaise Pork Sausage with Pickled Grilled Fennel, Ricotta, and Arugula Cured Duck Breast with Caramelized Apples and Endive Pastrami with Sauerkraut, Gruyère, and Whole-Grain Mustard Sauce Slow-Roasted Pork with Red Cabbage, Jalapeños, and Mustard Roasted Pork and Coppa with Pickled Pepper Relish and Fontina Meatloaf with Cheddar, Bacon, and Tomato Relish Red Wine–Braised Flank Steak with Roasted Peppers, Onions, and Gruyère Crisp Pork Belly with Sweet and Sour Endive Roasted Pork Loin with Prunes, Dandelion Greens, and Mustard Roasted Leg of Lamb with Lemon Confit, Mustard Greens, and Black Olive Mayonnaise Grilled Sausage with Smoked Coleslaw Beer-Braised Beef Short Ribs with Pickled Vegetables, Aged Cheddar, and Horseradish
The Fresh Air Fund Internship Program Less Really Is More The Evolution of The Sandwich Party Fare Chapter 4 - Sweet Sandwiches
Chocolate Cream’wich Peanut Butter Cream’wich Oatmeal Cream’wich Banana Bread with Caramel Ice Cream and Pecan Brittle Gingerbread with Rum Ice Cream and Poached Pears Devil’s Food Cake with Vanilla Ice Cream and Sour Cherries
Sweets for the Sweet Chapter 5 - Pantry
Mayonnaise Black Chile Mayonnaise Black Olive Mayonnaise Lemon Mayonnaise Lemon Vinaigrette Parsley Vinaigrette Pistachio Vinaigrette Hazelnut Brown Butter Roasted Onions Tomato Relish Roasted Peppers Black Chile Oil Pickled Mustard Seeds Pickled Pepper Relish Pickled Red Onions Grilled Red Onions Pickled Vegetables Balsamic Onion Marmalade Raisin-Pinenut Relish Roasted Tomatoes Marinated Chickpeas Whole-Grain Mustard Sauce Spinach-Basil Pesto Walnut Pesto Salsa Verde Spiced Walnuts Lemon Confit
Pantry Provisions Resources Thanks Index
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