Chez Panisse Menu Cookbook by Waters, Alice -- Read -- Imperial Library of Trantor

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Cover Title Page Copyright Acknowledgments INTRODUCTION WHAT I BELIEVE ABOUT COOKING COMPOSING A MENU How to use the menus in this book INSPIRATIONS AND ADAPTATIONS Roasted Red Peppers with Anchovies Potato and Truffle Salad Hard-Cooked Quail Eggs Marinated Cheese with Olives and Whole Garlic Roast Pigeon with Purple Grapes Lindsey’s Almond Tart Whole Baked Garlic with White Cheese and Peasant Bread Spit-Roasted Squab with Anchovy-Olive Butter New Potatoes in Parchment Linda’s Chocolate Cups Warm Salad with Tiny Escarole and Lettuce Coulibiac of Salmon Mango Compote Salt Cod Bouillabaisse Lamb Shank Daube Duck Pâté with Pistachio Nuts Squid with Leeks and Red Wine Rack of Lamb Roasted with Herbs and Served with White Purée Olive Oil and Sauternes Cake Deep-Fried Squash Blossoms Corn Soup with Roasted Poblano Chiles Charcoal-Grilled Rockfish with Onion and Tomato Relish SEASONAL MENUS A seasonal calendar Spring Wild Mushrooms on Croutons Thin Pasta with Spring Vegetables Charcoal-Grilled Salmon with Grilled Red Onions Buckwheat Crěpes with Tangerines, Glacéed Fruit Butter, and Eau-de-vie Summer Tomato and Rocket Salad Yellow Squash and Blossom Soup Grilled Whole Filet of Beef Deep-Fried Onion Rings Honey Ice Cream with Lavender Fall Smoked Trout Mousse with Chervil Butter Warm Salad of Curly Endive and Artichoke Hearts Champagne Sauerkraut Pear Tarte Tatin Winter Oysters on the Half Shell Victoria’s Champagne Sausages and Mignonette Sauce Roast Duck Stuffed with Corn Bread and Wild Mushrooms Red Onion Tarts Garden Lettuce Salad with Roquefort Vinaigrette Lemon Clove Cookies MENUS FOR SPECIAL OCCASIONS Champagne Dinner Oysters on the Half Shell with Mignonette Sauce Blinis à la Russe Sautéed Duck Livers with Celery Root Fresh Pineapple Sherbet with Champagne Sabayon and Candied Rose Petals Escoffier A Menu for the Zinfandel Festival Ragoût of Wild Mushrooms with Veal Stock and Red Wine Confit of Duck Poached Pears and Figs in Zinfandel with Cassis Cream Jean-Pierre’s Birthday Mussels Baked with Cream and Pineau des Charentes Fish Ragoût with Garlic Croutons Roast Squab with Sauternes Sauce Apple and Apple Cider Sherbet Truffles Eggs Cooked with Truffles Crayfish Salad Filet of Beef Lucien Tendret Pommes Anna Cassoulet Vegetable Hors d’Oeuvres Chez Panisse Cassoulet Garlic Dinner Garlic Soufflé Baked Fish with Garlic Confit Roast Squab with Garlic-and-Liver Sauce GRILLING MENUS Charcoal-Grilled Oysters with Chervil Butter and Yellow Caviar Squab Salad with Garden Lettuces Loin of Lamb Sautéed in Walnut Oil Goat Cheese Soufflé Bourride Charcoal-Grilled Loin of Pork with Grilled Leeks and Red Peppers Charcoal-Grilled Shellfish with Red Wine Butter Sauce Risotto with White Truffle and Pork Kidneys Roast Suckling Pig with Garden Lettuce Salad Fall Vegetable Ragoût Salt Cod Ravioli in a Fish Consommé Charcoal-Grilled Duck Marinated in Red Wine Artichoke and Grapefruit Salad Leek and Goat Cheese Tart Charcoal-Grilled Lobster Salade Niçoise Mexican Garlic Soup Charcoal-Grilled Veal with Mustard Herb Butter Straw Potato Pancakes Artichoke Tart Charcoal-Grilled Duck Breast Potato and Wild Mushroom Gratin UNCOMPLICATED MENUS Baked Goat Cheese with Garden Salad Carrot and Shallot Soup with Chervil Cream Charcoal-Grilled Chicken with Garlic Purée Shrimp Grilled on Rock Salt Roasted Eggplant Soup with Red Pepper Garnish Baked Leg of Lamb with Wilted Escarole Vinaigrette La Bouillabaisse Chez Panisse Tender Tart à la Alice B. Toklas Pasta with Smoked Trout and Golden Caviar Chicken Breasts Escoffier A Picnic Charcoal-Grilled Chicken Wings with Lemon and Pepper Goat Cheese and Lentil Salad Fennel and Red Onion Salad Vinaigrette Pat’s Biscotti THEMES AND VARIATIONS Lobster, Spring Lamb, and Artichokes Lobster Mousse Vinaigrette with Garden Salad Risotto with Artichokes and Spring Lamb Kidneys Spring Lamb Ragoût Hors d’Oeuvres Variés Lobster in Cabbage Leaves with Roasted Peppers Charcoal-Grilled Spring Lamb White Vegetable Purée Deep-Fried Artichoke Hearts with Herbs Pasta with Lobster and Asparagus Stuffed Shoulder of Spring Lamb Grilled Leeks Green Beans, Quail, and Salmon Charcoal-Grilled Quail with Shallots and Parsley Warm Green Bean Salad with Rocket and Garden Lettuces Salmon Baked with Anchovy Butter Red Potato and Red Onion Gratin Cured Grilled Salmon Vinaigrette Buckwheat Pasta with Rocket and Goat Cheese Sautéed Quail Served with Mushroom Toasts Warm Green Beans and Beets with Aïoli Poached Salmon with Fresh Basil and Olive Butters Marinated Quail Grilled with Sausages and Bay Leaves Fresh Pasta with Beet and Spinach Greens BREADS Chez Panisse Bread Rye Bread Walnut Fougasse Peasant Bread Pain de Mie Brioche Marion’s Cornmeal Graham Bread MEMORABLE MENUS A Toast to Great Wines and Great Friends The Dinner Vernon Made for Me Dinner for Fred on His Birthday A Dinner for Ridge Winery The Third Annual Garlic Festival Continues A Dinner Honoring Mr. and Mrs. Henry Morris Dîner des Specialités Bourguignonnes Royal Thomas Guernsey III Birthday Dinner An Adaptation of a Dinner from La Réserve de Beaulieu An American Summer Maine Lobster Dinner Dinner for Gerald Asher’s Birthday A White Truffle Dinner Dinner for Linda’s Birthday A Birthday Dinner for the Best Palate We Know Brittany Regional Dinner New Year’s Eve Dinner Alsatian Regional Dinner Gertrude Stein Dinner Louisiana Creole Regional Dinner Northern California Regional Dinner Périgord Regional Dinner A Champagne Dinner The Bandol Wine Dinner A “Mas des Serres” Menu A Sauternes Dinner A Southern Rhône Dinner A Dinner for the Baudelairians The “This Ain’t No Spring Chicken” Dinner Dinner for La Femme du Boulanger Dinner of Flowers A Dinner for Our Friends at Ridge Specialties from Tourrettes Featuring Wines from Bandol An Inspiration from Restaurant Lutèce We’re Going On Vacation Dinner Back to New Orleans for Your Birthday (Celebrating the Birthday of David Goines) A Special Event to Celebrate Allium Sativum, Film, Music, and the Vernal Equinox Dinner for a Wine Tasting A Chef’s Fěte A Dinner to Honor the Wines of Châteauneuf-du-Pape Salvador Dali Dishes: An Exotic Dinner for an Exotic Friend Dinner for a Triple Scorpio New Year’s Eve 1980 Château L’Evangile Dinner A Troisgros-Inspired Dinner Zinfandel Week Chez Panisse 1979 Nouveau Zinfandel Week NOTES ON INGREDIENTS Caviar Fish and Shellfish Meats Innards Fats Poultry and Game Birds Dairy Products Truffles Rice Vegetables and Fruits Oil Vinegar Stocks BIBLIOGRAPHY INDEX About the Author

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