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Index
Title Page
Dedication
Contents
Introduction
Measure Up
Part 1: Hoofed
Andy Husbands: Smoked Ham Hock Croquettes with Dijon Aioli
Chris Barron: Coppa and Egg
Zak Walters: Beer Braised Chili Pork over Grits
Carla Pellegrino: Vitello alla Milanese
Christina Wilson: Pan Roasted Fillet, Glazed Heirloom Carrots, and Gorgonzola Potato Purée, with Red Wine Bone Marrow Sauce
Marc Forgione: Veal Tenderloin, Boudin Noir, Fingerling Potatoes, Grilled Green Garlic, Pearl Onions, and Porcini Mushrooms, with a Mustard Reduction
Tomas Curi: Crispy Braised Mangalitsa Belly with Bitter Greens and Citrus
Gabriel Rucker: Beef Carpaccio, Broccoli, Oysters, and Wasabi Vinaigrette
John Eisenhart: Batsoa
Ben de Vries: Luella’s Coca-Cola Braised Pork Shoulder
Manny Arce: Tamarind Braised Short Ribs with Sweet Potato Purée, Arugula, Golden Raisins, and Spiced Pumpkin Seeds
Duskie Estes: Brussels Sprouts, Gravenstein Apple, and Black Pig Bacon Salad
John Stewart: Black Pig Bacon and Duck Egg Carbonara
Jonathan Power: Bacon and Egg
Michael Berardino: Malloreddus
Jason French: Pastured Pork, Sauerkraut, and Whey Sauce
Keith Fuller: Pork Belly, Scallops, and Reindeer Lichen, with an Elderberry Gastrique
Will Morris: Crispy Pork Belly with Littleneck Clams and Trumpet Royale Mushrooms
Part 2: Finned
Tony Marciante: Pan-Seared Diver Scallops with Seasonal Vegetables and Crispy Sweet Potatoes
Justin Warner: Frog Legs with Spicy Dr. Pepper Glaze
Kevin Adey: Roasted Scallops with Sunchoke Purée, Wilted Spinach, and Walnut Salad
Derek Simcik: Sautéed Red Snapper with Purple Cauliflower Medley and Cauliflower Purée
Michael Fiorelli: Grilled Spanish Octopus with Salsa Verde, Fried Potatoes, Piquillo Peppers, Green Onion, Preserved Lemon, and Chorizo
Ed McFarland: Lobster Rolls
Jesse Schenker: Roasted Red Snapper, Corn Purée, Fresh Corn, Rock Shrimp, and Lobster Butter
Mike Isabella: Kapnos Octopus
Ed Witt: Duck Fat Poached Salmon, Forbidden Rice, Plum Wine BBQ Sauce, and Snap Peas
Andrew Markert: Drew’s Mama’s Crab Cakes with Mustard Cider Reduction and Walnut Brown Butter
Francesco Palmieri: Lobster Cobb Salad
Part 3: Winged
Rick Tramonto: Gemelli con la Salsa dell Erba e Pollo (Gemelli with Chicken and Spring Herb Sauce)
Gregory Gourdet: Curry Noodles, Slow Chicken, Pickled Mustard Greens, and Toasted Chili
Ian Marks: Duck Frites
Anthony Paone: Chef’s Day-After Breakfast
Johnny Clark
Beverly Kim: Nasi Goreng
Seamus Mullen: Tosta Huevo Roto
Matt Selby: Truffle Salt–Cured Foie Gras
Part 4: Rooted
Jill Barron: Ma Po Tofu
Scott Malloy: Nuka Pickle
Carolynn Spence: Lightly Toasted Brioche Roll
Scott Anderson: Tomato Soup with Ciabatta Toast and Grilled Cheese
Lish Steiling: Autumn in a Bowl: Roasted Parsnip and Kale Salad
Matt McCallister: Roasted Cauliflower Soup
Robin Leventhal: Sunrise Lentil Cakes
Will Artley: Sourdough Pizza Dough
Sean Hawes: Beet Salad
Brandon Baltzley: Butternut Squash with Goat’s Yogurt, Spirulina, and Stevia
Brandon Biederman: Tiger Wings with Som Tum
Chris Curren: Panzanella with Roasted Acorn Squash
Mark DeNittis: Warm Panzanella Salad with Porchetta di Testa, Pepperoni, Mustard Greens, Fennel, and Tomato
Aaron Bennett: Hazel Dell Mushroom Bruschetta with Local Goat Cheese
Anthony Bucco: Potato Gnocchi with Surry Farms Ham and Micro Arugula
Part 5: Sugar
Duff Goldman: Pineapple Hummingbird Cake
Alina Eisenhauer: Bread Pudding with Almond Brittle and Beer Jelly
Lisa Higgins: Vanilla Cinnamon Coffee Cake
Douglas Richey: Foieaffle with Peach Sauce and Farm Egg
Jake Godby: Secret Breakfast Ice Cream
Andy Ricker: Gin Rummy
Dominique Crenn: Birth
Joshua Valentine: Lemongrass Panna Cotta with Mint Meringue, Lemon Curd, and White Chocolate Brown Butter Ganache
Metric Conversion Chart
Acknowledgments
Copyright
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