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Index
an immigrant cooking
estela essentials
how to drink through this book
supporting players
Taleggio Sauce
Spicy Marmalade
“Romesco”
Marjoram-Anchovy “Salsa Verde”
Tomato Chutney
“XO” Sauce
Green Garlic Juice
Garlic Oil
Ajo Blanco
Meyer Lemon Condiment
Chestnut Condiment
Our Mayonnaise
Aioli
“Béarnaise”
Egg Yolk “Emulsion”
Potato Chips
Dried Shrimp Flakes
snacks
Marinated Olives
Spiced Almonds
Pickled Carrots
Shrimp Salad with Celery
Egg Salad
Rye Crackers
Kitchen Snacks
our classics
Mussels Escabeche on Toast
Cured Fluke with Sea Urchin and Yuzu Kosho
Beef Tartare with Sunchoke Chips
Burrata, “Salsa Verde,” and Charred Bread
Endive Salad with Walnuts and Ubriaco Rosso
Celery Salad with Mint and Formaggio di Fossa
Kohlrabi with Apple, Mint, Hazelnuts, and Formaggio di Fossa
Ricotta Dumplings with Mushrooms and Pecorino Sardo
Fried Arroz Negro with Squid and “Romesco”
Grilled Foie Gras in Grape Leaves
Lamb Ribs with “Chermoula” and Honey
salads
Gem Lettuce with Crème Fraîche, Pickled Ramps, and Dried Shrimp
Waldorf-Style Salad of Gem Lettuce
Cherry Tomatoes with Dried Shrimp Flakes and Garlic
Cherry Tomatoes with Figs and Onion
Charred Cucumber with Ricotta, Anise Hyssop, and Basil
Asparagus with “Béarnaise” and Wild Salmon Bottarga
Grilled Fava Beans with Bread Crumbs, Lemon, and Anchovy
Fresh Apricots with Thai Basil and Fresno Chile
Navel Oranges with White Onion and Dried Rosebuds
Chameh Melon, Basil, and Onions
Persimmon and Kohlrabi
Summer Squash with Miso and Pine Nuts
seafood, raw and cooked
Oysters with Yuzu Kosho Mignonette
A Perfect No-Roll Crab Roll
Octopus with Potatoes and Pimentón
Razor Clams and Horseradish
Razor Clams with “XO” Sauce
Scallops with Peas, Lardo, and Collard Greens
Raw Scallops with Green Tomatoes and Basil
Cured Fluke with Kohlrabi and Avocado
Cured Fluke with Green Beans and Avocado
Omelet with Sea Urchin and Crème Fraîche
Sardines with Kale, Pine Nuts, and Raisins
Boston Mackerel with Grapes and Lardo
Boston Mackerel with Cherry Tomatoes and Lovage
mains
Swordfish with Meyer Lemon and Heart of Palm
Swordfish with Meyer Lemon, Arugula, and Ajo Blanco
Swordfish with Fava Bean Tabbouleh
Cod with Gem Lettuce, Chanterelles, and Potatoes
Monkfish with Brussels Sprouts and Ham Broth
Monkfish with Crab Tomalley, Potatoes, and Nettles
Monkfish with Asparagus and “Béarnaise”
Quail with Peas and Lardo
Quail with Mashed Squash and Brown Butter on Toast
Quail with Green Beans, Dijon, and Almonds
Pork with Charred Cucumbers and Leeks
Pork with Potato Chips and “Borani”
Pork with Cabbage, Wheat Berries, and Juniper Berries
Pork with Greens and Truffles
Steak with Brussels Sprouts and Taleggio
Steak with Eggplants, Leeks, and Taleggio
Steak with Potato Chips, Taleggio, and Spicy Marmalade
Steak with Black Sesame Béarnaise and Turnips
Veal Sweetbreads with Onion
brunch
Toast with Lardo and Jam
Slab Bacon with Dijon, Potato, and Egg
Tomatoes with Fromager d’Affinois on Toast
English Muffins with Smoked Whitefish and Trout Roe
Egg, Pancetta, and Avocado Sandwich
Grilled Cucumbers with Béarnaise and Herb Salad
Eggs with Beans, “Harissa,” and Mojama
Blood Cake with Fried Eggs
desserts
Panna Cotta with Honey
Chocolate Pots de Crème
Chocolate Cake with Whipped Cream
Parsnip Gelato with Caramel
Sweet Potato and Vanilla
Candied Squash and Cream Cheese Ice Cream
Grapefruit and Yogurt
Strawberry and Coconut with Pickled Strawberries
Pineapple Sorbet with Huckleberries
stocks and pickles
Chicken Stock
Chicken “Jus”
Fish Stock
Squid Ink Stock
Kombu Butter Stock
Mushroom Stock
Ham Stock
Pickled Mushrooms
Pickled Nettles
Pickled Ramps
Pickled Thai Chiles
Sourcing
Acknowledgments
Index
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