The Foreign Cinema Cookbook by Pirie, Gayle -- Read -- Imperial Library of Trantor

Index

Cover Title Page Dedication Page Contents Foreword by Alice Waters Introduction Food and Film Mission Statement A Note on our Wines A Note on our Recipes Chapter 1: The Magnificent Seven Cocktails

Honey Simple Syrup Lemon Verbena Syrup Strawberry Bourbon Huckleberry Essence The Song Remains the Same Black Sabbath Sexy Beast Serpent’s Kiss Summer Interludes Wild Strawberries Black Swan

Chapter 2: The Life Aquatic Oysters, Shellfish, Splendorous Fruits de Mer, and More

Oysters on the Half Shell Shrimp, Crab, and Lobster Cooked Court Bouillon Coconut Green Curry Steamed Mussels Ceviche Fried Oysters with Pickled Shallots and Smoked Bacon Pacific Tuna Carpaccio with Blood Oranges and Citrus Sauce Champagne Shallot Mignonette Citrus Sauce Cocktail Sauce Red Onion Habanero Mignonette

Chapter 3: Barefoot in the Park Urban Picnic

Charcuterie and Vegetable Boards Salmon Gravlax Board Beef Tartare Rich Duck Liver Pâté Salt Cod Brandade Lavender Baked Goat Cheese in Fig Leaves Potted Smoked Trout Grilled Squid with Charmoula, Breadcrumbs, Aioli, and Chile Oil

Chapter 4: Opening Night Premieres

Root Vegetable Velouté Beets, Three Ways Love Soup with Toasted Spices Minestrone with Dark Greens, Butter Beans, and Gruyère Tomato Cucumber Gazpacho Arugula, Goat Cheese, Fried Almonds, and Rose Petals Tomato Salad with Harissa Vinaigrette Little Gem Salad with Radishes, Pepitas, and Green Goddess Watermelon and Shiso Salad Asparagus with Pecorino Salsa Winter Caesar with Summer Variation

Chapter 5: And the ship sails on Features

Trofie with English Peas, Tendrils, Ricotta, and Mint Garganelle with Wild Mushroom Sugo Catalonian Fideus with Morels, Favas, and Nettles Le Grand Aioli Crab Cakes with Curiously Scented Butter Sauce Seared Sea Scallops with Champagne Butter Sauce Provençal Fish with Artichokes and Basil Seared Pacific Tuna with Persian Spices, Fennel Salad, and Fava Bean Puree Ras el Hanout Quail with Basmati Rice Stuffing and Rose Petal Sauce Madras Curry Fried Chicken with Kish Mish and Ras el Hanout Honey Whole Roasted Tandoori Chicken Five-Spice Duck Breast with Cassis Sauce Lamb Mixed Grill: Merguez Sausage, Sirloin Kebabs, and Rack Chops Lavender-Brined Pork Chops with Balsamic Sauce Cocoa Ajwain Steak with Cabernet Beef Sauce

Chapter 6: The Party the Supporting Cast

Fruit as a Savory Side Moroccan Baby Carrots, with a Vegetable Variation Sautéed Radishes and Cucumbers Roasted Radicchio Grilled Broccoli Rabe Quelites Greens Italian White Butter Beans Fava Beans Caviar Lentils with Garam Masala Farro and Grilled Kale Ginger-Scented Basmati Rice Roasted Fingerling Potatoes Buttermilk Spoon Bread with Shiitakes, Corn, and Scallions Wild Greens Soft Polenta Potato and Celery Root Gratin

Chapter 7: La Dolce Vita Desserts

Bergamot Tart with Candied Almonds Crème Fraîche Ice Cream Tahitian Vanilla Pavlova with Strawberry Coulis and Rose-Scented Rhubarb Apricot and Wild Huckleberry Crostata Chêvre Cheesecake with Seasonal Fruit and Oat Crumble Jasmine Crème Brûlée Tangerine-Cardamom Granita, with Variations Crepes with Caramelized Pineapple and Coconut Dulce de Leche Ginger Cake with Cardamom Crème Chantilly Chocolate Pots de Crème Papa Greig’s Chocolate Layer Cake with Bourbon Buttercream

Chapter 8: Days of Heaven Weekend Brunch

Persian Bloody Mary Crazy Coffee Fruit “Pop Tarts” Champagne Omelet Heavenly Scramble with Meyer Lemon Salsa Farm Egg Toasts Hangtown Fry Dungeness Crab, Fromage Blanc, and Potato Frittata Balsamic Fried Eggs with Roasted Radicchio Poached Eggs with Five-Spice Duck Breast Baguette French Toast with Orange Maple Butter Croque Madame for Two Brown Sugar–Smoked Bacon Chicken Chanterelle Sausages with Sage Roasted Garlic Fingerling Potato Hash

Chapter 9: Rear Window A Compendium of Foreign Cinema Spices, Rubs, Condiments, Sauces, and Building Blocks

Spice Blends and Rubs

Cocoa Ajwain Spice Rub Coffee-Ancho Rub Five Spice Four Peppercorn Rub Garam Masala Ras el Hanout Ras el Hanout Honey Our Golden Tabil Tandoori Spice Rub

Condiments and Pickles

Basic Mayonnaise + Variation Aioli Hazelnut Fig Aillade Harissa Green Olive Tapenade Kish Mish Basil Puree Cucumber Raita Horseradish Crème Fraîche House Pickles Pickled Celery Root Pickled Shallots

Sauces

Avocado Sauce Balsamic Sauce Cabernet Beef Sauce Rose Petal Sauce Argentine Salsa Meyer Lemon Salsa Pecorino Salsa Béchamel Cumin-Scented Bagna Cauda

Vinaigrettes, Dressings, and Flavored Oils

Harissa Vinaigrette Madras Curry Vinaigrette Red Wine Sherry Vinaigrette Tomato Vinaigrette Caesar Dressing Green Goddess Dressing Chile Oil Lavender Oil

Basic Building Blocks

Beef Stock Chicken Stock Fish Stock Fried Herbs and Capers Baguette Toasts Toasted Breadcrumbs Perfect Hard-Cooked Eggs Crème Fraîche Labneh Orange Maple Butter Candied Nuts

Popcorn, Four Ways

Truffle Popcorn Tandoori Spiced Popcorn Cinammon Popcorn Sea Salt and Vinegar Popcorn

Sources Index of Searchable Terms Acknowledgments Copyright Page

← Prev
Back
Next →

← Prev
Back
Next →