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Index
Cover
Title Page
Copyright
Contents
Introduction
Winter
Milk-Braised Pork Shoulder with Jasmine Rice Soubise, Maitake Mushrooms, and Sage
THE CAPTAIN’S WORD IS LAW
Foie de Veau with Shallots and Cherry Bordelaise
Pheasant Périgord en Croûte
THE STEAK THAT STARTED IT ALL
Whisky Beef
Custard Copacabana
IT’S SATURDAY NIGHT IN NEW YORK MOTHERFUCKING CITY. WE DO WHAT WE DO.
Oxtail with Madeira, Mash, Prunes, and Rosemary
Le Grand Coquillage
Lavender-Aged Beef
PAT LAFRIEDA
Butcher’s Stew
Meyer Lemon Tart with Cardamom Meringue
Dry-Aged Côte de Boeuf with Blistered Blackberries, Garlic Confit, and Charred Prawn Butter
Game Bird Poutine
Bone Marrow–Bourbon Crème Brûlée
Smoked Manhattan
Quince Tarte Tatin
A Snack of Caviar and Brioche
Poulet Petite Fille with Cherries, Truffles, and Vanilla
Venison Wellington with Escargots, Wild Mushrooms, and Black Currant Jam
Mutton Blade Chop with Candied Chestnuts and Chanterelle Cream
BUYING THE BEATRICE
Savage Beauty
Vine-Roasted Squab with Apples and Jus
Venison Cassoulet with Boudin Noir and Anchovy–Bone Marrow Crumbs
Rabbit à la Joinville
Tartiflette with Marrow-Roasted Onions, Sage, and d’Affinois
Short Rib and Beef Cheek Pie with Red Wine Gravy and Bone Marrow
THE BEATRICE BURGER
Spring
Barnsley Chop
Confit Rabbit with Poached Rhubarb, Snail Butter, and Elderflower
LIFE ON WEST 12TH STREET
La Parisienne
Veal Carpaccio with Black Anchovies and Hazelnut Gremolata
Black Spaghetti with Langoustines and Pink Peppercorns
Veal Stroganoff with Wild Spring Mushrooms
Foie Gras and Truffle Torchon
Rose-Scented Verrines with Lychee and Pink Peppercorn Meringue
CHAMPAGNE
Roast Capon with Morels, Madeira, and Lavender Cream
Truffled Hen and Leek Pie
Pork Liver Pâté with Port and Juniper Gelée
Shallot Tart with Marrow and Beef Suet Crust
Duck and Foie Gras Pies with Tarragon Gravy
Smoked Leg of Lamb with Lavender-Scented Fingerling Potatoes
THE BAR ROOM
Oxtail and Escargot Bourguignon
Summer
Cherry Clafoutis with Honeyed Whipped Cream
Smoked Pork Shoulder Steak with Summer Herbs, Cherry Conserva, and Mustard–Bone Marrow Butter
Pink Floyd
Boudin Noir
Buttermilk Fried Chicken
Bumbleberry Cake with Whipped Crème Fraîche
APRÈS NOUS, LE DÉLUGE (AFTER US, THE FLOOD)
Roast Rack of Lamb with Orange and Summer Mint
Double Layer Chocolate and Espresso Cake
Bologna de Bologna
PLAYING WITH FIRE: LONDON-STYLE
Tempranillo Vine–Smoked Hare with Huckleberry Conserva and Vanilla
Wild Boar Pozole Verde
Dry-Aged Prime Rib with Anchovy, Rosemary, and Lavender
Scotch Eggs
Lamb Rossini
THE BEATRICE: LA FAMILLE
Roast Leg of Mutton with Yorkshire Pudding, Cherry Conserva, and Mustard
Champagne and Chocolate Truffles
Autumn
Venison and Trotter Pie
CREATIVITY AND MADNESS: THE MAKING OF A MENU
Veal Kidneys with Prunes, Madeira, and Cream
Oyster, Bacon, and Sage Dressing
Jasmine-Scented Nectarines with Smoked Honeycomb and Chilled Cream
Roast Duck Flambé
Savory Plum Tarts with Beef Suet Crust, Arugula, and Parmesan
Chèvre Cheesecake
Roasted Alliums with Foie Gras
Muscadet Vine–Smoked Rabbit with Chestnut Stuffing, Prunes, and Brandy
MADEIRA
Sunday Roast of Shellfish and Potatoes
Champvallon de Tête with Porcini, Chanterelles, and Heirloom Potatoes
Chicken Liver Pâté with Blackberry Conserva and Mustard
Apple, Brown Butter, and Sage Pie with Winnimere Cheese and Black Pepper
THE PERFECT CHEESE CART
Stewed Rabbit with Dumplings and Heirloom Potatoes
Big Poppa
Fall Game Cipaille (Sea Pie)
Wild Boar Tagliatelle with Chile and Winnimere Cheese
Hunter’s Stew
Porterhouse with Escargots, Trotter, and Red Wine
The Larder
Honeys
Compound Butters
Doughs
Duck Egg Yolk Pasta
Garlic Confit
Roasted Garlic Aioli
Marinated Anchovies
Yuzu Cocktail Sauce
Juniper Mignonette
Stocks: Beef, Chicken, Duck
Rendered Bone Marrow
Rendered Fats
Ingredients, Equipment, and Techniques
Acknowledgments
Index
About the Author
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