Chez Panisse Cafe Cookbook by Waters, Alice L. -- Read -- Imperial Library of Trantor

Index

Dedication Acknowledgments Contents Preface Chapter 1: Vegetables

Garden Lettuce Salad Romaine Leaves with Anchovy Dressing Dandelion Salad with Mustard Vinaigrette Avocado and Beet Salad with Citrus Vinaigrette Shaved Asparagus and Parmesan Salad Artichoke, Cardoon, and Endive Salad Heirloom and Cherry Tomato Salad Spring Vegetable Bagna Cauda Grilled Endives with Sauce Gribiche Minestra Verdissima (A Very Green Soup) Tuscan Bread, Bean, and Vegetable Soup Garganelli Pasta with Fava Beans Morel Mushroom Toasts Wild Mushroom Pasta Handkerchiefs

Pasta Dough

Wood Oven–Baked Porcini Mushrooms Vegetable Side Dishes:

Spicy Broccoli Raab Artichoke Mashed Potatoes Creamy White Beans Celery Root Rémoulade Crispy Pan-Fried Potatoes Garlicky Kale Pickled Beets

Chapter 2: Eggs & Cheese

The Perfect Hard-Cooked Egg Scrambled Eggs Panisse Wild Nettle Frittata Green Garlic Pudding Soufflé Pizzetta with Farm Egg and Prosciutto

Pizza Dough

Crostata di Perrella Fresh Mozzarella Salad Baked Goat Cheese with Garden Lettuces Pan-Fried Stuffed Squash Blossoms Fresh Ricotta Baked with Herbs and Olive Oil Green Cannelloni with Ricotta, Yellow Tomatoes, and Basil

Chapter 3: Fish & Shellfish

Oysters on the Half Shell with Mignonnette Sauce Oyster Stew with Thyme and Fennel Salmon Caviar Gravlax and Cucumber Salad Jean-Pierre’s Cured Salmon Slow-Cooked King Salmon King Salmon in Fig Leaves Saffron Pasta with Bottarga di Tonno Rare Yellowfin Tuna with Coriander and Fennel Seed Tuna Dumplings with Currants and Pine Nuts Tuna Confit with Green Beans and Shell Beans Rustic Pizza with Anchovies

Simple Tomato Sauce

Baked Pasta with Sardines and Wild Fennel Roasted Squid with Bread Crumbs and Oregano

Aïoli (Garlic Mayonnaise)

Venetian-Style Pickled Sand Dabs Baked Scallops with Prosciutto

Meyer Lemon Relish

Fish and Shellfish Cakes Salted Atlantic Cod Baked with Tomatoes Spicy Baked Crab Basic Fish Stock

Chapter 4: Beef

Beef Carpaccio with Anchovies, Capers, and Parmesan Steak Tartare Croûtons Cold Beef Tongue Salad with Salsa Verde

Salsa Verde

Rib Eye Steak with Marrow and Shallots Roast Beef Sirloin Sandwich Grilled Skirt Steak with Anchovy and Garlic Sauce Alice’s Lovage Burgers Boeuf à la Ficelle with Horseradish Cream

Horseradish Cream

Grilled Tenderloin with Chanterelles, Garlic, and Parsley Braised Beef Cheeks in Red Mole Savory Herb Meatballs with Spaghetti Braised Beef Short Ribs with Gremolata Bollito Misto Bolognese Sauce Basic Beef Stock Basic Beef Reduction

Chapter 5: Pork

Headcheese Country Terrine with Pistachios Prosciutto, Spring Onion, and Artichoke Antipasto Pizza with Bacon, Onions, and Greens Fennel Sausage with Red Wine Smoky Garlic Sausage with Kale Catalan-Style Sausage and Clams Crépinettes with Swiss Chard Boudin Blanc Roast Suckling Pig Roast Pork Loin with Rosemary and Fennel Long-Cooked Pork Shoulder Red Wine–Braised Bacon Simple Cured Pork Chops Brine-Cured Pork Home-Cured Pancetta

Chapter 6: Lamb

Spicy Lamb Sausage Lamb Braised with Tomatoes and Garlic Grilled Boneless Lamb Leg with Olive Sauce Lamb Couscous with Turnips, Carrots, and Harissa

Buttered Couscous Harissa

Soupe au Pistou with Lamb Shanks Braised and Grilled Spring Lamb Warm Lamb Salad with Pomegranates and Walnuts Lamb Innards

Chapter 7: Poultry

Cured Duck Breast “Prosciutto” Shaved Foie Gras and Rocket Salad Pigeon Salad with White Bean Toasts Warm Duck Breast Salad with Green Olive Relish Duck Confit with Baked Figs Duck Rillettes Croûtons with Chicory Salad Duck Legs Braised in Zinfandel Polenta with Duck Sauce Grilled Quail with Bread Crumb Salsa

Bread Crumb Salsa

Roast Chicken Pan-Fried Truffled Chicken Breasts Grilled Chicken Breasts au Poivre Pollo al Mattone with Lemon and Garlic Chicken Ballotine with Chanterelles Basic Chicken Stock

Chapter 8: Sweets

Affogato Meyer Lemon Éclairs Comice Pear Crisp Panna Cotta Lindsey’s Chocolate Cake with Sicilian Sabayon Honey-Pistachio Brittle Ice Cream with Lavender Sauce Cherry Clafoutis Angel Food Cake Plum and Pluot Galette

Galette Dough

Chocolate Espresso Custard Mulberry Sherbet Plum Upside-Down Cake Apple and Brandied Currant Tart Apricot Bread Pudding Peach Leaf Crème Brûlée Wood Oven–Baked Figs with Raspberries Chilled Papaya with Lime Favorite Café Cookies:

Pain d’Amande Butterscotch Batons Chocolate-Almond Cookies Cats’ Tongues Orange-Currant Cookies

Sources and Resources Bibliography Illustrations Index About the Author Also by Alice Waters Credits Copyright About the Publisher