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Index
Cover Title Page Copyright Contents Foreword Introduction Doug Washington’s Dinner Party Notes Chapter One: Small Bites
Fresh Chickpea Hummus with Grilled Flat Bread Pickled Vegetables with Coriander and Celery Salt Marinated Olives with Mint and Chiles Angels on Horseback with Rémoulade Hamachi Tartare with Melon and Cucumber Bienville Stuffed Mushrooms Grandma’s Chopped Chicken Liver Potato Croquettes with Peas and Ham Hot Mixed Nuts with Truffle Honey and Maldon Salt Medjool Dates Stuffed with Peanuts and Tasso
Chapter Two: Big Bites
Butter Lettuce Salad with Asian Pears and Buttermilk–Blue Cheese Dressing Summer Heirloom Tomato with Olives, Feta, and Tomato Toast Autumn Salad with Cider Vinaigrette and Candied Hazelnuts Fried Oysters with Spinach Salad and Herbsaint Dressing Haricots Verts with Harissa Vinaigrette, Serrano Ham, and Spiced Almonds Anchor & Hope Clam Chowder with Horseradish and Tabasco Smoky Chicken-Hock Gumbo with Andouille Sausage and Green Onion Tuna Tartare with Tabasco Vinaigrette and Fried Green Tomatoes Shrimp Fritters with Chile-Lime Dipping Sauce Cured Salmon with Potato Latkes and Dill Crème Fraîche BBQ Shrimp with Toasted Garlic Bread Warm Sea Urchin with Crab and Verjus Butter Sauce Country Biscuits with Ham and Red Pepper Jelly Roasted Veal Meatballs with Green Peppercorn Sauce
Chapter Three: The Cheese Department
Slow Roasted Tomato-Basil Tart with St. George Cheddar Creamy Stone-Ground Grits with Vermont Cheddar Crispy Stuffed Zucchini Blossoms with Basil Cream Caesar Salad with Croutons Cheesy Rösti Potato Cake with Roasted Garlic and Thyme Penne Pasta Quattro Formaggi with Butternut Squash and Sage Sweet Onion and Funky Cheese Fondue Asparagus Fondue with Truffle Oil Soft Scrambled Eggs with Lobster and Mascarpone Faith’s Warm Ham and Cheese Toast with Jalapeño Cream Poutine
Chapter Four: Sandwiches, Sandwiches, Sandwiches
The Israeli Guy’s Falafel Sandwich Tuna Niçoise Sandwich with Arugula and Frisée Pressed Vegetarian Muffaletta on Focaccia Lobster Roll with Old Bay and Celery Fish Tacos with Avocado Crème and Spicy Chipotle Salsa Smoked Shrimp BLT The Peacemaker Curried Chicken Sandwich with Cashews and Currants Fried Chicken Sandwich with Buttermilk-Jicama Slaw Hot Fried Chicken Sandwich with Biscuits and Coffee-Laced Gravy Bob’s Cubano with Gruyère and Dill Pickle Luis’s Italian Sausage Sandwich with Peppadew Peppers
Chapter Five: Smoke and Fire
Creamy Smoked Tomato Bisque Herb Fired Rainbow Trout with Apple and Horseradish Salsa Verde Grilled Salmon with Tokyo Teriyaki Barbecue Glaze Tea-Smoked Duck with Nectarine, Avocado, and Wild Arugula Salad Pecan-Smoked Pulled Pork, Carolina Style Apple-Glazed St. Louis Ribs with Spicy Bourbon Barbecue Sauce Blackened Burger with Blue Cheese and Russian Dressing Slow-Smoked Barbecued Meat Loaf Smoked Paprika–Rubbed Skirt Steak with Fried Yukon Gold Potatoes with Sweet Peppers and Sage Mustard Seed–Marinated Pulled Chicken Thighs Black Pepper and Coriander Crusted Pastrami Garlic-Studded Hickory-Smoked Prime Rib
Chapter Six: Slowed Cooking
Semolina Gnocchi with Wild Mushroom Ragout Seafood Risotto with Lemongrass Cacciucco Butter-Baked Seafood-Stuffed Maine Lobster Shrimp Étouffée Chicken and Smoked Andouille Jambalaya Lemon Chicken with Olives and Feta Slow-Braised Pork Pozole Guajillo Chile and Pork Stew Parmesan-Crusted Lamb Shank with Garlic Mashed Potatoes
Chapter Seven: Grilled, Roasted, and Fried
Seared Tuna with Gigante Beans, Chard, and Italian Sausage Petrale Sole with Wild Mushrooms, Chard, and Truffle Leek Cream Pan-Roasted Halibut with Tomato Soffritto, Cranberry Beans, and Zucchini Pan-Roasted Mussels with Old Bay Broth Sautéed Scallops with Spiced Couscous and Preserved Lemon–Curry Sauce Paulie’s Ale-Battered Fish and Chips Tabasco-Spiked Slow-Cooked Fried Chicken Bacon-Wrapped Quail with Clams and Crispy Potatoes Slow-Roasted Duck with Spicy Fig Jus Peanut and Tasso Crusted Pork Chop with Hot Mustard Filet Mignon with Corn Mulch and Porcini Butter Grilled Rib-Eye Steak with Brown Butter–Garlic Sauce and Hash Browns
Chapter Eight: Desserts
Butterscotch-Chocolate Pot de Crème Town Hall’s Infamous Hot Chocolate Sticky Toffee Pudding Maple Whoopie Pies Coffee Milk Shake Lemon Chess Pie Chocolate Chunk Cookies Warm Beignets with Powdered Sugar Warm Apple-Cheddar Galette Mini Red Velvet Cupcakes with Cream Cheese Frosting Chocolate Blackout Cake Peach–Blueberry Brown Butter Crisp
Chapter Nine: Basics
Chicken Stock Shrimp Stock Mayonnaise Harissa Vinaigrette Country Biscuits Town Hall Spice Mixture Spicy Bourbon Barbecue Sauce Preserved Lemons How to Peel and Seed Tomatoes How to Make Clarified Butter How to Cook and Clean a Lobster
Acknowledgments Index
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