This Is Camino by Moore, Russell -- Read -- Imperial Library of Trantor

Index

Foreword Reviews Title Page Copyright Contents Dedication Introduction Chapter 1. Camino Basics

Staples Larder Ingredients and Methods

Chapter 2. Vegetables

Avocado, Puntarelle, and Radish Salad with Popped Mustard Seed and Preserved Lemon Tomato Salad with Yogurt and Herb Jam Smashed Cucumber with Chiles and Mint Grilled Belgian Endive with Fresh Turmeric and Walnuts Kabocha Squash and Grilled New Onion Salad with Yogurt, Pomegranate, and Almonds Sheep’s Milk Ricotta Grilled in a Fig Leaf with Herb Salad and Tarragon Toast Butter Lettuce Salad with Homemade Vinegar and Herbs Matsutake Mushroom and Fresh Flageolet Bean Ragoût with Oysters and Wild Nettles Fried Hen-of-the-Woods Mushrooms, Scallions, and Herbs with Yogurt and Green Garlic Sauerkraut Salad Chilled Beet and Sauerkraut Soup with Horseradish and Crème Fraîche Composed Salads Vegetable Main Courses

Chapter 3. A Week at Camino Chapter 4. Fish

Baked Oysters with Absinthe and Breadcrumbs Three Grilled Squid Dishes Grilled Sardines and Asparagus with Citrus, Chiles, and Sesame Salted Lingcod Lingcod Brandade and Brandade Fritters Grilled Salted Lingcod and Rockfish Stew with Saffron and Minty Garlic Toast Whole Roasted Petrale Sole with New Potatoes, Radishes, and Preserved Lemon Grilled King Salmon with Herb Broth

Chapter 5. Fire Chapter 6. Chicken and Egg

Grilled Chicken Breast and Leg with Grilled Chicories Grilled Chicken Ballotine with Green Lentils and Parsley Root Egg Tea Camino Egg Herb Frittata Egg Baked in Cream Confetti Eggs

Chapter 7. Duck

Butchering a Duck Grilled Duck Breast with Little Gems and English Peas Slow-Cooked Duck Legs with Savoy Cabbage, Prunes, and Duck Cracklings Duck Hearts, Gizzards, and Wings Confit Grilled Duck Wing Confit with Pomegranate, Chiles, and Sesame Roast Duck Consommé with Herb Dumplings and Wild Nettles Duck Fat and Cracklings Potatoes Fried in Duck Fat

Chapter 8. Lamb

Lamb Leg à la Ficelle Grilled Lamb Rack with Fresh Shell Beans, Tomatillos, and Mint Slow-Cooked Lamb Shoulder with Greens, Yogurt, Chiles, Cilantro, and Basil Spicy Lamb Ragù

Chapter 9. Pork

Pork Shoulder Cooked with Milk, Lemon, and Myrtle, with Turnips Grilled Pork Loin with Fava Beans, Summer Savory, and Chiles Lard Pig’s Head and Trotter Fritters

Chapter 10. Dessert

Grilled Fig Leaf Ice Cream and Grilled Figs Pu-erh Ice Cream with Poached Quince and Prunes Jaggery Ice Cream with Persimmons and Salty Walnuts Individual Rhubarb-Buckwheat Tarts Candy Plate Tunisian Orange Cake with Dates and Yogurt Doughnuts

Chapter 11. Cocktails

Bar Larder Gin Martini Gin Drink with Borage Gin Fizz Aged Rum Drink Tequila Drink with Lovage Mezcal Drink Mezcal Sour Freedom Amaro Cocktail Camino Negroni

Acknowledgments About the Authors Index Measurement Conversion Charts

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