Cannelle Et Vanille by Goyoaga, Aran -- Read -- Imperial Library of Trantor

Index

Cover Title Page Copyright Dedication Contents A Cook’s Remedy: An Introduction Stocking the Pantry and Tools to Use Chapter One: Pantry Staples

Nut Milk Coconut Milk Hemp Milk Cultured Butter Crème Fraîche Simple Nut or Seed Butter Chocolate-Hazelnut Butter Whole-Milk Yogurt Mayonnaise Labneh Dukkah Mix-and-Match Granola Pickled Vegetables Shrubs and Drinking Vinegars Preserved Lemons Chicken Stock Beef Stock Fish Stock Vegetable Stock Gluten-Free Sourdough Starter

Chapter Two: Morning

Ginger-Turmeric Milk Spicy Carrot-Grapefruit Juice Turmeric Detox Broth with Swiss Chard Roasted Cherries with Coconut Granola Bircher Muesli with Poached Rhubarb and Hazelnuts Grilled Peaches with Cashew Cream on Toast Cinnamon Buns Avocado, Smoked Salmon, and Cucumber on Toast Rice Pudding with Plums Soft-Cooked Eggs with Dukkah and Bitter Greens on Toast Baked Eggs in Piperrada Egg Tostada with Fennel, Radishes, and Yogurt Sourdough Waffles with Carmelized Peaches Buckwheat Crêpes with Chocolate-Hazelnut Butter Raspberry Pancakes with Maple Yogurt

Chapter Three: Baking

Nordic Rye-Style Seed Bread Sourdough Boules Buckwheat Sweet Yeast Bread with Dried Apricots and Walnuts Black Olive, Caraway, and Honey Yeast Bread Plum Frangipane Tart Caramelized Apple Galette Fig, Taleggio, and Pine Nut Tart Gâteau Basque One-Bowl Apricot and Olive Oil Cake Apple Cider Yeast Doughnuts Roasted Squash Brown Butter Cake Banana Bread with Sunflower Seed Icing Flaky Caramelized Onion and Fennel Biscuits Parsnip and Ginger Cake with Cultured Butter and Crème Fraîche Icing

Chapter Four: Midday

Chapter Five: Everyday Dinners

Roasted Carrots with Red Lentil Hummus Tomato and Romesco Tart My Niçoise Salad Tortilla de Patatas with Romaine, Fennel, and Green Olive Salad Crispy Chickpeas with Rice, Sweet Potatoes, Avocados, and Greens Squash, Leek, and Potato Soup with Cheese Toast Roasted Cauliflower, Swiss Chard, and Hazelnut Pasta Lentil and Root Vegetable Stew with Broccoli Rabe and Fried Eggs Spaghetti and Meatballs Crispy Snapper with Root Veggie Mash Spicy Lamb Sausage with Yogurt, Herbs, and Fried Egg Braised Chicken with Apples and Cider Slow-Roasted Salmon with Fennel, Citrus, and Harissa

Chapter Six: The Gathering Table

A Spanish Gathering Chicken and Seafood Paella on an Open Fire Grilled Green Tomato and Eggplant Salad Peach Txakoli Cocktail Homemade Pasta Dinner Homemade Pasta Braised Beef Ragù with Tagliatelle Radicchio, Apple, and Celery Root Salad with Buttermilk–Poppy Seed Vinaigrette The Garden and the Sea My Mom’s Fish Soup Aioli and Gruyère Tartines Peppery Greens with Mustard-Honey Vinaigrette Vegetarian Harvest Gathering Ricotta Gnudi with Slow-Roasted Tomatoes Roasted Squash Salad with White Beans, Bread Crumbs, and Preserved Lemon Ginger-Fennel Tonic Grilled Backyard Pizzas Pizza Dough Squash Blossom and Ricotta Pizza Tomato, Prosciutto, and Red Onion Pizza Leek, Fennel, and Pesto Pizza Blistered Corn, Nectarine, and Watercress Salad Mashed Berries in Lillet Sunday Roasted Chicken Buttermilk-Brined Roasted Chicken Roasted Potatoes the English Way with Tarragon Aioli Artichoke, Fennel, Sugar Snap Pea, and Parmesan Salad Celebrating with Oysters and Steak Oysters with Champagne Mignonette The Perfect Steak with Garlic and Red Chili Flakes Shaved Asparagus, Cucumber, and Pistachio Salad

Chapter Seven: Desserts and Small Indulgences

Quince Paste Amama Miren’s Flan Apricots in Honey and Saffron Chocolate, Olive Oil, and Citrus Cake Roasted Pears with Seed Crumble Buttermilk Panna Cotta with Summer Fruits Chocolate Cream with Yogurt, Cocoa Nibs, and Raspberries Peach and Hibiscus Sorbet Espresso and No-Churn Honey Ice Cream Frozen Raspberry Custard with Hazelnut Crunch Orange and Brown Butter Madeleines Salted Hazelnut Butter Truffles Salted Apple Cider Caramels

Acknowledgments Online Resources Index About the Author