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Index
Cover
ALSO BY BOB SPITZ
Title Page
Copyright
Dedication
Contents
List of Recipes
Prologue
Chapter One RUE DU LAC
SALMONen papilloteWITH BRAISED VEGETABLES
POACHED PEARS IN PORT
BOB ASH’S CHICKEN STOCK
HEAVENLY BISCOTTI
Chapter Two BEAUNE AND THE LUBERON
TATINauxCÈPES
SWEET SOUFFLÉ BASE
Chapter Three THE MEDITERRANEAN
ZUCCHINI SOUP MÉDITERRANÉE
POTATO GRATIN LANGOUSTINE
TABOULI WITH ZUCCHINI, MINT, AND BOILED EGG
Chapter Four LA MAISON AVEC LA PÉNICHE
PRUNES IN ARMAGNAC
FIG JAM
FOIE GRASauTORCHON
MAGRET IN DOUBLE-WINE SAUCE
SOUFFLÉdePOMMESdeTERRE
Chapter Five PARIS
FRUITSdeMER À L’ARMORICAINE (BRITTANY-STYLE SEAFOOD STEW)
TARTE TATIN ESTRAGON
Chapter Six FRATERNITÉ
CURRIED CHICKEN FRICASSEE
Chapter Seven THE TOWER OF THE GUELPHS
GNOCCHI
SAGE BUTTER SAUCE
TUSCAN MEAT SAUCE
COMPOSAdiCALAMARIsuCROSTAdiPATATE
Chapter Eight THE PERFECT LIFE
WILD-ASPARAGUS RAVIOLI WITH TRUFFLE BUTTER
CHERRY TOMATO AND BASIL SAUCE
FAGOTINOdiZUCCHINI
ARANCINI
Epilogue
A Brief Afterword
Acknowledgments
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