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Index
Cover
Title Page
Copyright
Contents
Introduction
Tossed
Tomato and Pomegranate Salad
Sort-of-Waldorf
Fancy Coleslaw
Raw Beet and Herb Salad
Celery Salad with Feta and Soft-Boiled Egg
Watercress Salad with Quail Eggs, Ricotta, and Seeds
Raw Vegetable Salad
Crunchy Root Vegetables
Fig Salad
Pomelo Salad
Pink Grapefruit and Sumac Salad
Tart Apple and Celery Root Salad
Parsley, Lemon, and Cannellini Bean Salad
Orange and Date Salad
Sprout Salad
Sprout Salad, Part Two
Spring Salad
Dakos
Caramelized Fig, Orange, and Feta Salad
Steamed
Steamed Eggplant with Sesame and Green Onion
Rice Salad with Nuts and Sour Cherries
Lemon and Curry Leaf Rice
Saffron, Date, and Almond Rice
Miso Vegetables and Rice with Black Sesame Dressing
Blanched
Tomato and Roasted Lemon Salad
Rice Noodles with Green Onions and Edamame
Seaweed, Ginger, and Carrot Salad
Spicy Turnip
Soba Noodles with Quick-Pickled Mushrooms
Sprouting Broccoli and Edamame Salad with Curry Leaves and Coconut
Beet, Avocado, and Pea Salad
Sprouting Broccoli with Sweet Tahini
Peas with Sorrel and Mustard
Simmered
Tagliatelle with Walnuts and Lemon
Brussels Sprout Risotto
Legume (Noodle) Soup
Fregola and Artichoke Pilaf
Hot-and-Sour Mushroom Soup
Spicy Chickpea and Bulgur Soup
Green Onion Soup
Thai Red Lentil Soup with Aromatic Chile Oil
Tomato and Watermelon Gazpacho
Alphonso Mango and Curried Chickpea Salad
Candy Beets with Lentils and Yuzu
Globe Artichoke Salad with Preserved Lemon Mayonnaise
Globe Artichoke and Mozzarella with Candied Lemon
Curry Laksa
Quinoa Porridge with Grilled Tomatoes and Garlic
Iranian-Style Pasta
Stuffed Zucchini
Slow-Cooked Chickpeas on Toast with Poached Egg
Quinoa and Fennel Salad
Green Beans with Freekeh and Tahini
Urad Dal with Coconut and Cilantro
Braised
Lentils with Mushroom and Preserved Lemon Ragout
Lightly Stewed Fava Beans, Peas, and Gem Lettuce with Parmesan Rice
Fava Beans with Lemon and Cilantro
Braised Kale with Crispy Shallots
Sweet-and-Sour Leeks with Goat’s Curd and Currants
Butternut Squash with Buckwheat Polenta and Tempura Lemon
Lentils, Radicchio, and Walnuts with Manuka Honey
Indian Ratatouille
Fennel with Capers and Olives
Mushrooms, Garlic, and Shallots with Lemon Ricotta
Iranian Vegetable Stew with Dried Lime
Grilled
Grilled Lettuce with Farro and Lemon
Zucchini and Fennel with Saffron Crumbs
Squash with Labneh and Pickled Walnut Salsa
Grilled Ziti with Feta
Corn Slaw
Butternut Tataki and Udon Noodle Salad
Zucchini “Baba Ghanoush”
Corn on the Cob with Miso Mayonnaise
Marrow with Tomato and Feta
Roasted
Eggplant with Black Garlic
Squash with Cardamom and Nigella Seeds
Honey-Roasted Carrots with Tahini Yogurt
Red Onions with Walnut Salsa
Cauliflower, Grape, and Cheddar Salad
Eggplants with Crushed Chickpeas and Herb Yogurt
Carrot and Mung Bean Salad
Roasted Brussels Sprouts with Pomelo and Star Anise
Smoked Beets with Yogurt and Caramelized Macadamias
Sweet Potatoes with Orange Bitters
Curry-Roasted Root Vegetables with Lime Leaves and Juice
Beet and Rhubarb Salad
Squash with Chile Yogurt and Cilantro Sauce
Fried
Pea and Mint Croquettes
Polenta Chips with Avocado and Yogurt
Seared Chanterelles with Black Glutinous Rice
Mixed Vegetables and Yogurt with Green Chile Oil
Smoky Polenta Fries
Buttermilk-Crusted Okra with Tomato and Bread Sauce
Fried Upma with Poached Egg
Fried Cauliflower with Mint and Tamarind Dipping Sauce
Brussels Sprouts with Caramelized Garlic and Lemon Peel
Quinoa and Wild Garlic Cakes with Salbitxada Sauce
Udon Noodles with Fried Eggplant, Walnut, and Miso
Crispy Saffron Couscous Cakes
Eggplant, Potato, Tomato
Coated Olives with Spicy Yogurt
Pot Barley and Lentils with Mushrooms and Sweet Spices
Eggplant Pahi
Mashed
Root Mash with Wine-Braised Shallots
Fava
Fava Bean Spread with Roasted Garlic Ricotta
Crushed Puy Lentils with Tahini and Cumin
Cannellini Bean Purée with Pickled Mushrooms and Pita Croutons
Crushed Carrots with Harissa and Pistachios
Spice-Stuffed Potato Cakes
Yogurt and Kaffir Lime Leaf Spread
Cracked
Crespéou
Eggplant Kuku
Eggplant Cheesecake
Fritter Roulette
Cauliflower Cake
Membrillo and Stilton Quiche
Corn and Green Onion Pancakes
Spicy Scrambled Eggs
Kale and Cheese Pikelets
Baked
Corsican Pie with Zucchini Flowers
Eggplant Kadaifi Nests
Bread and Pumpkin “Fondue”
Mushroom and Tarragon Pithivier
Stuffed Peppers with Fondant Rutabaga and Goat Cheese
Baked Artichoke and Pearled Spelt Salad
Winter Saffron Gratin
Tomato and Almond Tart
Ricotta and Rosemary Bread Pudding
Baked Orzo with Mozzarella and Oregano
Taleggio and Spinach Roulade
Batata Harra
Baigan Choka
Root Vegetable Pies
Sweetened
Black Currant Friands
Baked Rhubarb with Sweet Labneh
Quince Poached in Pomegranate Juice
Bitter Frozen Berries with White Chocolate Cream
Caramelized Brandy Pears with Fennel Seed Crackers
Fig and Goat Cheese Tart
Roasted Figs with Pomegranate Molasses and Orange Zest
Grilled Stone Fruit with Lemon Geranium Water
Stewed Blackberries with Bay Custard and Gin
Set “Cheesecake” with Plum Compote
Apricot, Walnut, and Lavender Cake
Esme’s Old-Fashioned Apple and Rhubarb Pudding
Ricotta Pancakes with Gooseberry Relish
Walnut and Halvah Cake
Halvah Ice Cream with Chocolate Sauce and Roasted Peanuts
Grilled Banana Bread with Tahini and Honeycomb
Super French Toast
Ricotta Fritters with Orange and Honey
Pot Barley, Orange, and Sesame Pudding
Tau Fu Fa
Cold Rice and Pandan Pudding with Alphonso Mango and Lime Syrup
Meringue Roulade with Rose Petals and Fresh Raspberries
Index
About the Author
Acknowledgments
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