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Index
Cover Title Copyright Contents Acknowledgments Introduction Varietal, Fortified, and Specialty Wines
Light, Fruity Whites Medium- to Full-Bodied Whites Light- to Medium-Bodied Reds Medium- to Full-Bodied Reds Fortified Wines
Sherry Vermouth Marsala Madeira Port
Specialty Wines
Champagne and Sparkling Wines Sake, Mirin, and Shaoxing Wine Retsina Verjus
10 Tips on Cooking with Wine Sauces
Recommended Wines for Sauces Tips on Using Wine in Sauces Corn and Chive Crepes with Wild Mushrooms Goat Cheese and Raisin–Stuffed Poblano Chilies with Roasted-Garlic Sauce Asian Eggplant Salad Curried Scallops with Grapefruit and Ginger–White Wine Butter Sauce Chicken Caesar Scallops with Parmesan Crisps Chicken Marsala Prosciutto and Walnut–Stuffed Chicken Breasts with Roasted Red Pepper and Champagne Cream Spice-Rubbed Pork Chops with Leek-Chipotle Sauce Pork Chops Stuffed with Stilton, Currants, and Pistachios, with Port Sauce Roasted Pork Tenderloin with Spicy Orange-Port Reduction Fennel and Jack–Stuffed Veal Chops with Mushroom Orzo and Curry Sauce Sautéed Veal Loin with Thyme-Scented Caramelized Leeks Grilled Venison Loin with Sun-Dried Cherry and Cabernet Reduction Loin of Lamb with Rosemary–Green Peppercorn Sauce Adobo-Grilled Filet Mignon with Red Bean Ragout Seared Peppercorn and Spice–Crusted Rib-Eye with Roquefort and Walnuts
Steaming
Recommended Wines for Steaming Tips on Steaming with Wine Steamed Mussels with Thai Curry Sauce Pan Stew of Shellfish and Tomatoes Spicy Dilled Prawns with Pepper Jack and Couscous Portuguese Steamed Clams with Sausage Clams Steamed in Lemongrass and Ginger–Infused Sake Steamed Shiitake and Spinach Wontons in Mirin Broth
Simmering and Poaching
Tips on Simmering and Poaching with Wine Caramelized Onion and Jalapeño Waffles with Smoked Salmon, Radish Salad, and Lemon Cream Grilled Asparagus with Ginger and Black Bean Vinaigrette Mediterranean-Style Eggplant “Tarts” with Black Olive Dressing
Pesto
Prosciutto with Peaches, Zinfandel, and Sweet Onion Salad Caramelized Onion Soup with Gruyère Cheese Croutons Goat Cheese Salad with Caramelized Red Onion–Merlot Dressing and Wine-Glazed Roasted Walnuts Crab, Grapefruit, and Orange Salad with Avocado Dressing Chilled Fennel Soup with Anise-Flavored Shrimp Cheese Fondue with Roasted Garlic and Sun-Dried Tomatoes Shiitake Mushroom Risotto with Lemongrass and Ginger Pea and Leek Risotto with Basil, Tarragon, and Goat Cheese Beet and Syrah Risotto with Gorgonzola and Parsley-Walnut Pesto Pan-Seared Scallops on Artichoke Purée with Grapefruit Essence Cioppino with Mussels Shrimp Cakes with Spicy Sun-Dried Tomato and Red Pepper Sauce Pepita-Crusted Salmon with Crab, Shrimp, and Vegetable Ragout Monkfish Tagine
Harissa
Vermouth-Poached Sea Bass with Orange-Jicama Salsa and Fried Capers Green Onion and Ginger Explosion Shrimp Poached Trout with Lemon Butter Sauce Poached Dijon Chicken on Apple, Walnut, and Blue Cheese Salad Greek-Style Shrimp with Retsina and Feta Coq au Vin Grilled Quail in Red Onion Escabeche Rack of Lamb with Hazelnut, Roasted Garlic, and Thyme Crust and Merlot Essence Smoked Pork Tenderloins with Roasted-Plum Jam Roast Veal with Fennel, Parsnips, and Sauvignon Blanc
Marinating
Tips on Marinating with Wine Tequila and Sherry–Marinated Prawns Diablo with Kumquats Grilled-Vegetable Escalivada with Marinated and Grilled Ahi Grilled Swordfish with Roasted Red Pepper and Macadamia Pesto Caper and Olive–Encrusted Petrale Sole with Verjus and Lemon Grilled Salmon Fillets with Tomato and Roasted-Garlic Salsa Grilled Asian-Style Cornish Hens with Spicy Corn Relish Smoked Sea Scallops in Riesling “Martinis” Grilled Veal Chops with Pancetta and Porcini in Chianti Sauce Grilled Leg of Lamb with Feta-Mint Butter and Sun-Dried Tomato and Roasted Red Pepper Sauce Braised Rabbit with Aged Balsamic Vinegar
Braising
Recommended Wines for Braising Tips on Braising with Wine Merlot-Braised Peasant Chicken with Rigatoni Fettuccine with Braised Duck, Fennel, Jerusalem Artichokes, Olives, and Porcini Osso Buco with Lentils and Wheat Berries Curried Lamb Shanks Braised Beef Short Ribs, Spanish Style Braised Short Ribs with Leeks and Green Peas
Side Dishes
Roasted Prosciutto-Wrapped Radicchio with Radishes and Lemon–Sour Cream Dressing Goat Cheese and Roasted-Garlic Timbales Maytag Blue Cheese Polenta Cylinders Roasted-Garlic and Horseradish Mashed Potatoes Gorgonzola and Shiitake Bread Pudding
Desserts and Drinks
Drunken Chocolate Cake with Port Spiced Berry “Martinis” with Pinot Noir Syrup and Star Anise Ice Cream Port-Poached Pears with Cloves, Cinnamon, and Vanilla Orange Chiffon Cake with Sangría Compote Apple, Grape, and Madeira Clafoutis Dried Apricot and Muscat Cheesecake in a Gingersnap Crust Peach and Champagne Sorbet Hot Mulled “Touchdown” Shiraz John Ash’s “Fire and Ice”
Bibliography Index Table of Equivalents About the Author Chronicle Ebooks
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