Secrets of the Best Chefs by Roberts, Adam -- Read -- Imperial Library of Trantor

Index

Cover Page Title Page Copyright Page Dedication Page Contents Preface Introduction What You Need to Proceed A Note About the Recipes Ten Essential Rules for Cooking Like a Chef Jonathan Waxman

Gnocchi with Eggplant and Tomatoes Arugula Salad with Heirloom Tomatoes Fish Stew with Cod, Swordfish, and Mussels

Angelish Wilson

Vegetarian Collard Greens Chowchow Fried Chicken Fresh Pecan Pie

Brandon Pettit

Homemade Pizza Dough Pizza Sauce Margherita Pizza The Brooklyn Pizza Sausage and Pickled Pepper Pizza

Alice Waters

Farmer’s Market Salad with Garlic Vinaigrette Charred and Cheesy Garden Salad Tacos Olive Oil–Fried Eggs with a Crown of Herbs

Bobby Hellen

Yogurt-Marinated Leg of Lamb Lamb Stock Leftover Lamb BLT

Lidia Bastianich

Ziti with Broccoli Rabe and Sausage Frico with Potato Mussels and Clams Triestina

Grace Young

Beef with Tomato Stir-Fry Fried Rice with Dried Scallops and Shiitake Mushrooms Stir-Fried Bok Choy with Ginger

Peter Dale

Shrimp and Polenta with Chorizo Chickpeas and Okra with Harissa and Yogurt Pineapple with Lime Sugar, Cane Syrup, and Pomegranate Seeds

Einat Admony

Fried Olives with Labneh and Harissa Oil Shakshouka Baba Ghanouj Bruschetta with Citrus Herb Salad

Nancy Silverton

Prosciutto San Daniele with Warren Pear and Pomegranate Seeds Mozzarella with Meyer Lemon, Celery Salad, and Alici di Menaica Mozzarella in Panna with Pesto and Slow-Roasted Tomatoes

Harold Dieterle

Hearts of Palm Salad with Mango and Macadamia Nuts Chicken with Rosemary, Fennel Pollen, and Balsamic-Braised Radicchio Creamed Corn

Vinny Dotolo & Jon Shook

P’tit Basque with Chorizo and Grilled Garlic Bread Funky Lettuce Salad with Beets, Feta, and Creamy Meyer Lemon Dressing Sweet-and-Sour Balsamic-Glazed Spareribs

Gina DePalma

Lentil Soup with Sausage, Chard, and Garlic Bagna Cauda with Vegetables Lemon Semifreddo with Blackberries and Honey

Melissa Clark

Crostini with Sugar Snap Peas, Radishes, and Anchovies Trofie with Basil and Cilantro Pesto Seared Duck Breast with Garam Masala and Grapes

Tim Artz

West Indies–Style Hot Sauce Spinach Calzone with Two Cheeses Chicken Croquettes

Rebecca Charles

Scallop Chowder Smoked Fish Salad Cracker-Crusted Cod with Corn, Sugar Snap Peas, and Tomatoes

Gary Danko

Buckwheat Blinis with Smoked Salmon and Caviar Asparagus Soup with Spinach and Tarragon Blueberry Crostada

Alex Raij & Eder Montero

Fried Eggplant with Honey Spring Vegetable Confit Chickpea and Salt Cod Stew

Alain Allegretti

Cavatelli with Pesto, Peas, and Ricotta Salata Pan-Seared Branzino with Fennel Salad Chocolate Cherry Clafoutis

Samin Nosrat

Buttermilk-Marinated Roast Chicken Pasta Dough Butternut Squash Tortellini

Anthony Martin

Beet Salad with Pecans, Herbs, and Apple Lamb Shanks Roasted with Root Vegetables Orange-Poached Peaches with a Graham Cracker Crust

Ana Jovancicevic

Braised Rabbit with Carrots and Mushrooms Gibanica with Feta, Goat Cheese, and Kajmak Cheese Plum Dumplings with a Brown Sugar Crust

Sara Moulton

Chicken Liver Mousse Stuffed Chicken Breasts French Apple Tart

Marco Canora

Light-as-Air Potato Gnocchi Braciola (Rolled Beef with Garlic and Parsley Braised in Tomato Sauce) Raw Dandelion Salad with Hard-Boiled Eggs and Pickled White Anchovies

Roy Choi

Choi’s Favorite Banana Milk Shake Sweet Chili Sauce Stir-Fried Chicken Henhouse Bowl

Michel Richard

Mushroom Stock Potato Risotto Mushroom-Crusted Chicken Breasts with Mushroom Jus

Susan Feniger

Kaya Toast Black Pepper Clams Lamb Meatballs (Kafta) with Baked Feta and Pomegranate Molasses

Christopher Israel

Radish Salad with Toasted Pumpkin Seeds and Pumpkin Seed Oil Chanterelle and Cremini Mushroom Gratin Swiss Chard and Ricotta Dumplings

Tony Mantuano

Tagliatelle with Cherry Tomatoes Stuffed Focaccia Pantesca Salad

Renee Erickson

Sautéed Medjool Dates Poached Halibut with Pistachio– Meyer Lemon Pesto Mussels with Cider, Cream, and Mustard

Omar Powell

Oxtail Cassoulet Jamaican Squash Soup with Chicken and “Spinners” Jamaican Rum Cake

Jessamyn Waldman Rodriguez

Country Bread (Pain de Campagne) Bread Salad with Tuna, Capers, and Olives Chilaquiles

Kevin Davis

Trout David Salt-and-Pepper Shrimp Crispy White Asparagus with Orange and Marcona Almonds

Asha Gomez

Chai Tea Beef Ularthiyathu Thoren with Carrots and Green Beans Yogurt Rice

Chuy Valencia

Tomatillo Chicken Tamales Ceviche Flank Steak with Guajillo Chili Sauce

Tom Douglas

Spinach Salad with Pear, Curried Cashews, and Bacon Crab Cakes with Lemon and Dill Porcini-Crusted Rack of Lamb with Celeriac-Potato Gratin

Anne Quatrano

Herb-Cured Duck Breast with Baby Turnips and Meyer Lemon Pasta Fagioli Baba au Rhum with Grapes and Crème Fraîche

Hugue Dufour

Bone Marrow and Escargot Smoked Herring Caesar Salad Tortilla Española with Chorizo

Michael White

Tortellini with Pork in Creamy Meat Ragù Garganelli with Speck and Cream Cavatappi with Mussels

Amanda Cohen

Carrot Dumplings Celery Salad with Mushrooms and Grapes in a Celery Leaf Pesto Red Tomato Spaetzle in Yellow Tomato Coconut Sauce

Linton Hopkins

Pickled Black Radishes and Vidalia Onions Sautéed Georgia Trout with Watercress Puree and Mandarin Salad Braised Winter Greens with Tasso and Pickled Banana Peppers

Charles Phan

Steamed Chicken with Preserved Black Beans and Ginger Caramel Shrimp with Lemongrass, Thai Chili, and Ginger Stir-Fried Bok Choy and Shiitakes with Garlic and Rice Wine

Anita Lo

Tuna Carpaccio with Kohlrabi Slaw Eggplant Two Ways Almond Jelly with Candied Fennel and Grapefruit

Daniel Patterson

Raw Vegetable Salad with Aged Goat’s-Milk Cheese Orange, Yellow, and Purple Carrots Braised in Brown Butter Grilled Brassica with Dandelion-Green Vinaigrette

Curtis Duffy

Crab and Cucumber Chilled Corn Soup Short Ribs Braised in Coconut Milk

José Andrés

Citrus Gin Cocktail Juiced Gazpacho Salt-Crusted Pork Loin with Ibérico Ham and Asparagus

Naomi Pomeroy

French Onion Soup Porcini-Rubbed Roast Beef with Demi-Glace and Caramelized Turnips Lentilpalooza Beast Stock and Demi-Glace

Hugh Acheson

Chicken Thighs Braised in Cider Vinegar with Fennel and Radish Seared Scallops with Mustard Greens, Parsnip Puree, and Beurre Blanc Cured Pork Belly with Kimchi Rice Grits

Nils Noren & Dave Arnold

Eggs on Eggs Rib-eye Steak Cooked Sous-Vide French Fries

Elizabeth Falkner

Puntarelle with Candied Bacon, Soft-Cooked Eggs, and Ricotta Salata Yogurt with Blood Oranges, Raspberries, Cherries, and Chocolate Red Velvet Cupcakes with Cream Cheese Frosting

Afterword Resources Acknowledgments Index

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