Dinner at the Long Table by Tarlow, Andrew -- Read -- Imperial Library of Trantor

Index

Cover Title Page Copyright Contents Cold Night Cassoulet

Duck Leg Confit Cassoulet Camembert With Quince Chutney Drunken Sailor Chocolate Cake

Ragù at the End of Winter

Friday Night at the Butcher Shop Saturday Morning After Lunch Sunday, Around Noon The Coda and the Coppa Vinegar and Peppers Fruit and Biscotti

Lulu’s Leg of Lamb

Roasted Leg of Lamb and Potatoes Dressed Down With Zest Harissa Bread Salsa Snap Peas Cooked in Butter When It Comes to Baby Artichokes Yellow Tart

Agro and Dolce

Beets Roasted Until the End of Time Homemade Yogurt Why a Whey Smoothie Olive and Rosemary Focaccia Saffron Artichokes Sardines en Saor Cod With Polenta, Tomato, and Mint

Drinks, Cakes, Caviar,and Crème

The Salty Fish and Cakes Fernet Old Fashioned Honey Syrup A Fifty-Fifty The Game Changer The Head Start

Béa and the Paella

Fried Toast With Tomato I Almost Always Fail Rabbit and Chorizo Paella Crema Catalana

A Summer Farewell

Addio Antipasti Roasted Olives Two Kinds of Spirit Morel Toast Salt-Baked Branzino Rib Roast With Horseradish Watercress With Mustard Dressing Honey Panna Cotta With Sesame Tuile

I Love,you Love,we All Lovebluefish

Bluefish With Almond Tarator Plum, Pimm’s, Spritz Peperonata on Toast With Lardo The Squid and the Fire-Blistered Tomatoes Grilled Corn With Shrimp Butter Shrimp Butter Eggplant With Bone Marrow Agrodolce Later, a Pitcher of Mezcal and Bitters Berry Crostata

The Tomato and the Sea

Purple Pickled Eggs Fried Calamari Sandwich Panzanella

Afternoon Around the Fire

Yogurt Tahini Garlic Sauce Feta With Chiles and Herbs Puff the Magic Pita Baba Ghanoush Grilled, Blitzed-Up Chiles Freekeh With Walnuts and Herbs Spatchcock Chicken Dates, Almonds, and Coconut

Under the Harvest Moon

Sweet Corn Arancini Green Gazpacho Roasted Fennel With Fried Quinoa Eggplant Gratin Shell Beans Shortcake With Sugar Peaches

Bon Anniversaire

The Base of Bouillabaisse The Buoy of Bouillabaisse Rouille, Meaning Rust Tapenade Squid and Saffron A Falling Green Fruit as an Illusion

Ribollita and Readiness

Beans, Wake Up Ribollita Carrot Cues, With Pistachio and Parsley Broccoli Rabe, Olives, Citrus Hasselback Apple Cake

Carry the Spices Home

Lamb Tajine Couscous With Pine Nuts and Currants Cumin and Coriander Pumpkin Seeds Grilled Flatbread Pickled Carrots Paul Bowles of Yogurt Apricots in Honey Mint Tisane

A Clam for Twelve

Chowder Oysters, Brown Bread, and Salted Butter Beer-Brined Ham Boiled Potatoes With Parsley Crocked Navy Beans and Salt Pork Sourdough Pancakes With Hard Cheddar and Apple How to Start a Starter

One Good Goose

Oysters With Sherry Butter Second Stock Three-Day Braise Good for the Gander Glazed Cipollini Drunk Cabbage Turnips and Oranges Honey-Poached Chestnuts

The Night Before a New Year

Fonduta Polenta Squared Agnolotti in Brodo Brodo Braised Beef Shank Risotto Milanese A Salad by Any Other Name Bonet Good Night Amaro

Acknowledgements Index