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Index
Cover Contents About the Book About the Author Title Page Introduction Britain & Ireland
The Padstow deli crab sandwich with parsley, chilli, lemon and rocket Hugo’s breakfast fishcakes Creamy chicken and asparagus soup Pea and ham soup with bacon butties Oven-dried tomato and thyme tart with Blue Vinny, olive oil and rocket Cauliflower cheese John Dory chowder with mussels and cider Salad of Lancashire cheese with pancetta in balsamic vinegar and chilli beetroot Poached salmon with cucumber and dill salad Goujons of lemon sole with parmesan breadcrumbs Roast chicken with parsley and tarragon, poached Puy lentils and roasted vine tomatoes North Atlantic prawn pilaf Smoked haddock and leek tart Haddock and Cornish Yarg pie with a potato pastry crust Stein’s classic Cornish steak pasty Warm salad of pan-fried pheasant breasts with watercress and potatoes Roast rib of beef with Yorkshire puddings and roasties Grilled salted cod with beer, bacon and cabbage Raspberry cranachan Treacle tart with clotted cream ice cream Blackberry and toasted oatmeal dacquoise
Western Europe
Gravlax (dill-cured salmon) Soupe au pistou Classic fish soup with rouille and croûtons Moules marinière with cream, garlic and parsley Salade tourangelle Carbonnade of beef à la flamande Portuguese barbecued sardines with piri-piri oil Fore-ribs of beef with béarnaise sauce Sole Véronique Baked guinea fowl with garlic beans and smoked sausage Grilled cod with aïoli and butter beans Goats’ cheese and thyme soufflé Garbure béarnaise Chorizo and butter bean stew with garlic and thyme Arroz a la banda (saffron rice and squid served with allioli) Beef Stroganoff with matchstick potatoes Lamb Champvallon Lulu’s roast chicken with ginger, pasta, tomatoes and the roasting juices Braised fillet of turbot with slivers of potato, mushrooms and truffle oil Coeurs à la crème with raspberries Beignets soufflés in cinnamon sugar with hot chocolate sauce Crème brûlée ice cream
Mediterranean & Middle East
Wild mushroom risotto Monkfish with saffron and roasted red pepper dressing Moussaka Grilled red mullet with an aubergine and pesto salad Beef carpaccio Warm poached skate with the sunny and aromatic flavours of Morocco Leek cannelloni with lemon thyme and provolone piccante Turkish kofta kebabs with minted yoghurt and kohlrabi and carrot salad Fillets of John Dory with olives, capers and rosemary Pizza Margherita Fegato alla Veneziana with parmesan polenta Roasted salmon on roasted tomatoes with salsa verde Crab linguine with parsley and chilli Osso buco with risotto Milanese Seafood lasagne Rabbit cacciatora with grilled polenta Risi e bisi (rice with peas) Roasted skate wings with chilli beans Linguine with porcini, garlic and truffle oil Light fig tarts with crème fraîche White wine, olive oil and polenta cake with poached peaches Panna cotta with stewed rhubarb
India
Mackerel recheado with katchumber salad Coconut chilli prawns with cumin puris Lamb and potato curry with coconut milk and black mustard seeds Matar paneer Sardine and potato curry puffs Red chilli mackerel with fresh onion chutney Keralan curry with prawns and kokum Goan fish curry with coconut milk and okra Mussel, cockle and clam masala Rui’s turmeric fish with masala dhal Mumrez Khan’s lamb and spinach karahi curry, from the Prawn-stuffed papads Monkfish vindaloo Dry-spiced potatoes and cauliflower with fennel seeds Mussels in pilau rice with a coconut, cucumber and tomato relish
Far East
Green papaya salad Nigiri sushi Seafood tempura Osuimono (clear soup with prawns) Crab and sweetcorn soup Hot and sour fish soup Thai Red Seafood Nasi goreng with mackerel Grilled red snapper with portabello mushrooms and spinach Stir-fried eel in black bean sauce Singapore seafood noodles Japanese fishcakes with ginger and spring onions Crisp Chinese roast pork Beef rendang with cucumber sambal Steamed monkfish with wild garlic and ginger Chinese white-cooked chicken with ginger, spring onion and coriander Sashimi of salmon, tuna, sea bass and scallops Vietnamese pho (aromatic beef broth with fillet steak, spring onions and rice noodles) Mussels with lemongrass, chilli, and kaffir lime leaves Sri Lankan fish curry
Australia & New Zealand
Crab with rocket, basil and lemon olive oil Oyster soup with ginger, soy and chilli Seared escalopes of wild salmon with a warm olive oil, basil and caramelised vinegar dressing Cured duck breasts with melon, soy and pickled ginger Grilled spatchcock and sautéed shiitake, oyster and chestnut mushrooms with lemon thyme Trout with a soy, ginger and chilli glaze with steamed bok choi Mildly spiced potato curry with cumin, black mustard seeds and coriander, topped with a poached egg Sliced seared fillet steak salad with pickled chicory Salad of griddled mackerel with sun-dried tomatoes and fennel seeds Clams or pipis Barbecued butterflied lamb with lemon, garlic and thyme Jack’s mud crab omelette Grilled cod with laksa noodles and sambal blachan Seared scallops with noodles, chilli, garlic and coriander Marinated tuna with passion-fruit, lime and coriander Prawns in the shell, cooked on skewers with a split tomato, saffron and currant sauce Steamed mussels with almonds and parsley Pavlova with cream and passion-fruit Black-rice pudding with mango sorbet and coconut milk Fresh raspberry tart with coconut and hazelnut pastry
The Americas
Cod and lobster chowder Char-grilled beef tortillas (Tasajo con guacamole y salsa cruda) Po’ boys Chicken with coloradito Stuffed Romano peppers fried in polenta with guajillo chilli sauce Grilled scallops with a pumpkin seed, serrano chilli and coriander sauce Broiled haddock fillets with succotash Huevos rancheros (ranch-style eggs) Hangtown fry A feast of mahi-mahi, tortillas and salsa de tomate verde American corn ‘oysters’ (fritters) with bacon and roasted vine tomatoes Barbecued shrimp with coleslaw Fish tacos from Baja California Ceviche of monkfish with avocado Strawberry and vanilla shortcake Buttermilk pancakes with blueberry and lemon butter
Basic Recipes
Aïoli Allioli Beef stock Chicken stock Clarified butter Corn tortillas Dashi Duck confit Fish stock Goan masala paste Lemon olive oil Mayonnaise Pilau rice Roasted red peppers Rouille Sri Lankan curry powder Steamed rice Tamarind water Thai red curry paste Vinaigrette dressing Walnut vinaigrette dressing
Preparation Techniques Acknowledgements Notes on the Recipes Copyright
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