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Index
Foreword Table of Contents Copyright Acknowledgements Introduction Breakfast Caribbean Salmon Croquettes with Cilantro Aioli Crab and Mushroom Frittata Spicy Lobster and Sweet Potato Grits Crab and Vegetable Scramble Avocado Toast Smoked Salmon and Avocado Toast Collard Green and Mushroom Toast with Eggplant Puree Collard Green Ham and Smoked Gouda Strata Pear Dutch Baby with Blackberry St. Germain Syrup Cheddar and Chive Cornbread Waffles with Curry Fried Chicken Sweet Potato Waffles with Caramelized Bananas S’mores Pancakes Blueberry Poppy Seed Pancakes with Lemon Crème Fraîche Buckwheat Pancakes with Maple Apples Toasted Walnut and Quinoa Pancakes with Berry Compote Chocolate Smoothie Bowl Green Smoothie Bowl Oatmeal Blueberry Muffins Blueberry Oatmeal with Granny Smith Apples and Candied Pecans German Chocolate Cake Oatmeal Peanut Butter and Banana Oatmeal with Peanut Granola Let’s do lunch! Twice Baked Seafood Spaghetti Squash Curry Sweet Potato Leek Soup Roasted Portobello Butter Lettuce “Tacos” with Pineapple Corn Relish Romaine Turkey “Tacos” with Avocado Cilantro Salad Black Lentil and Kale Soup with Turkey Andouille Sausage Lentil Penne Pasta with Turkey Meat Sauce Grilled Red Snapper with Citrus Avocado Vinaigrette Asian Vegetable and Noodle Soup Lobster Masala Conch Salad Stewed Conch Asian Watermelon Blueberry Salad Chicken Chili with Smoked Chicken Sausage Grilled Portobello with Lobster and Shrimp Salad Roasted Sea Bass and Mushroom Broth with Quinoa, Sweet Potatoes and Kale Collard Green and Blood Orange Salad with Candied Pecans and Creamy, Blood Orange Mustard Dressing Grilled Peach and Bacon Salad with Buttermilk Vinaigrette Shrimp and Noodle Bowl in Red Curry Broth Prawns with Mandarin Slaw and Carrot Red Curry Dressing Mixed Field Greens with Granny Smith Apples, Mangos, Avocado, Toasted Almonds and Sesame Ginger Vinaigrette Heirloom Tomato and Watermelon Salad Grilled Jerk Lobster with Rum Raisin Mandarin Salsa Shrimp with Spinach and Balsamic-Roasted Mushrooms Coffee-Rubbed Bison Ribeye and Moros y Cristianos Tacos Roasted Salmon with Sriracha Honey Glaze and Baby Kale Salad Crab and Shrimp Cake with Southern Style Succotash and Curry Ponzu Emulsion Dinner Miso Roasted Sea Bass with Ginger Garlic Broccoli Rabe Eggplant Cannoli Lobster and Shrimp Cobb Salad with Dijon Vinaigrette Garlic Shrimp in a White Bean Ragu Chicken Quinoa and Roasted Sweet Potato Lasagna with Smoked Gouda and Cheddar Zucchini Pasta with Clams and Scallops Grilled Bison Skirt Steak with Black Beans, Yellow Rice and Plaintain Salsa Chicken Parmesan with Cumin-Scented Quinoa Herb-Roasted Veal Chop with Farro-Roasted Broccoli and Herb Garlic Butter Grilled Bison Filet with Asparagus Fries and Port Jus Mutton Snapper Provençal with Roasted Garlic Cauliflower Puree Turkey and Spinach Meatballs Kale and Peach Caesar Salad with Roasted Salmon Nuggets and Cilantro Caesar Dressing Rosemary and Balsamic-Roasted Yard Bird with Truffled Fingerling Potatoes Stewed Okra and Tomatoes with Shrimp Jumbo Lump Crab Cakes over Heirloom Tomato and Quinoa Salad with Lemon Honey Vinaigrette Jumbo Lump Crab Coleslaw Stewed Chicken Thighs with Garbanzo Beans Shepherd’s Pie with Creamy Golden Cauliflower and Smoked Gouda Crust Roasted Mussels in Spicy Coconut Broth Why Eat Dessert? Flourless Chocolate Cake with Raspberry Sauce Burnt Orange and Butternut Squash Crème Brûlée Farrow Pudding with Beet Chips and Rum Raisins Toffee Black Bean Brownies Carrot Cake Trifle with Walnut Quinoa Brittle Chocolate Chip Cookie and Bacon Red Velvet Waffles with Milk Chocolate Ice Cream Chef Richard Ingraham
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