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Index
Title Page Table of Contents Copyright Dedication Acknowledgments Introduction SPLENDID SOUPS Beef Broth Consommé à la Madrilène Pasta in Brodo Japanese-Inspired Beef Consommé with Tofu and Scallion Slivers Chicken Broth Consommé Belleview with Clams à la Michael Field Vegetable Broth Mushroom Consommé with Sherry and Shiitake Mushroom Slices Almost Greek Manestra Cream of Tomato Soup Garlic Soup with Ancho Chile and Lime Beet and Orange Soup with Mint, Orange Zest, and Sour Cream Spring Spinach and Scallion Soup Blond Onion Soup Carrot Bisque with Vodka and Chervil Butternut Squash Soup Cream of Cauliflower Soup du Barry Potato, Leek, and Celery Soup Potato, Garlic, and Celery Root Soup Chilled Potato Soup Mexican Style, with Cantaloupe and Toasted Almonds Leek, Kale, and Lentil Soup with Salted Lemon Rounds Split Pea Soup Navy Bean and Ham Hock Soup Garlicky White Bean Soup with Red Bell Pepper Puree Corn and Chile Chowder, with or without Butterflied Shrimp Clam Chowder, the Red and the White Together Salmon and Fennel Chowder with Green Peppercorn Mayonnaise Sea Bass, Sweet Potato, and Black Bean Chowder Old-Fashioned Cream of Chicken Soup Curried Chicken Soup with Young Ginger, Coconut Milk, and Crispy Shallot Rings Beef Plate Soup, Not Stew Chinese-Inspired Beef Soup with Star Anise and Crispy Mai Fun Noodles MEAT: HOMEY TO HAUTE Pot Roast with Baby Carrots, Pearl Onions, and Cranberry Beans Beef Brisket with Sauerkraut and Creamy Horseradish Sauce Mid-Country Beef Stew Meat and Potatoes Korean Style Beef Bourguignon Argentinian Beef Stew with Chimichurri Sauce Pan-Asian Spicy Beef or Pork Curry with Eggplant and Mustard Greens Black Pepper Pot Steak with Shallots and Spicy Red Wine Gravy Flank Steak Roulade Braised in Red Wine, Soy, and Ginger Oxtail Stew with Wine Grapes and Fennel Seeds Texas Chili Brined Pork Shoulder Roast with Fennel and Dried Figs Pork Picnic Shoulder Braised with Rhubarb and Celery Root Baby Back Ribs in Apricot Preserve, Garlic, and Szechwan Pepper Marinade Pork and Clams Portuguese Style Chilied Pork with Golden Raisins Chile Verde Italian Fresh Pork Sausage with Lima Beans Ham Shanks, Creamer Potatoes, and Endives in Madeira Cream Lamb Shanks Braised with Garlic, Rosemary, and White Wine Lamb Daube à la Elizabeth David Mediterranean Lamb and Green Bean Stew Scotch-Style Lamb and Pearl Barley Stew with Turnips, Carrots, and Cabbage Lamb Tagine with Quinces and Three Condiments Lamb Tongues with Yukon Gold Potatoes and Mustard Sauce Osso Buco with Salted Lemon Gremolata Pancetta-Wrapped Veal Birds with Arugula and Shiitake Mushroom Stuffing Veal Breast Niçoise Stuffed with Sweet Italian Sausage, Spinach, and Olives American All-Beef Meat Loaf Terrine of Pork and Veal Rabbit Braised with Fresh Bacon, Onion, and White Wine Rabbit with Fennel Seeds, Parsnips, and Prunes in Brandy Cream POULTRY UNDER PRESSURE Sunday Chicken Poached Belgian Style, with Leeks, Celery, and Bread Crumbs Bollito of Chicken and Sausage with Two Sauces Chicken Avgolemono Coq au Vin Chicken Marengo with Porcini-Topped Fried Bread Rounds West African Chicken Stew in Peanut and Tomato Sauce Chicken with Kohlrabi and Salt Pork Paprika Chicken with Two Hungarian Side Salads Ginger and Sesame Steamed Chicken Quick Chicken with Garlic, Tarragon, and Red Wine Neo–Nero Wolfe Chicken in Red Sauce with Chopped Egg, Parsley, and Lemon Zest Chicken Breasts in Yogurt Turmeric Sauce with Green Peas Chinese Chicken Wings Game Hens with Fig, Orange Zest, and Herb Couscous Stuffing in Honey Almond Glaze Game Hens Bistro Style, in Vinegar Tomato Sauce with Farro Duck with Green Olives, Turnips, and Turnip Greens Duck Gumbo Pheasant Braised with Walnuts and Shallots SEAFOOD: SIMPLE TO SUBLIME Trout à la Vapeur with Toasted Almonds and Parsley Sauce Halibut with Black Olive Butter Sauce Pacific White Fish Fillets Simmered in Coconut Milk with Green Papaya and Fried Garlic Salad Catfish Steamed in Banana Leaves with Papaya and Green Chiles Atlantic Salmon Roast Poached in Red Wine Court Bouillon with Arugula Pesto Ken Hom's Steamed Scallops French Bistro Mussels Indian-Style Shrimp Curry with Potatoes and Tomatoes Thai-Style Shrimp Curry with Long Beans and Coconut Milk In-House Clambake Steamed Under Seaweed Pressure-Steamed Dungeness Crab Dungeness Crab Chinese Style, on a Bed of Dinosaur Kale and Black Beans Squid Stewed in Red Wine Zarzuela VEGETABLES: QUICK AND CREATIVE Asparagus with Shallot, Lemon, and Olive Oil Dressing Baby Artichokes and Two Sauces Beets, Beautiful Beets Chard with Garlic and Black Olives Collard or Dandelion Greens with Slab Bacon, Pecans, and Malt Vinegar Turnip Greens with Pine Nuts and Olive Oil Bok Choy with Mustard Miso Dressing Baby Savoy Cabbages with Walnuts and Chèvre Steamed Cabbage Brussels Sprouts with Kumquats and Prosciutto Cauliflower with Melted Cheese and Cracker Crumbs Creamed Radishes Rutabagas in Parsnip Puree with Sour Cream and Nutmeg Creamy Mashed Russet and Sweet Potatoes Silken Yam Puree Carrots in Thyme Butter Braised Celery with Lemon and Capers Fennel in Lemony Rice Flour White Sauce Leeks in Spiced Honey Mustard Dressing Broccoli, the Italian Way Spaghetti Squash, Many Ways Zucchini Simmered Italian Style Red Bell Peppers with Garlic and Capers Ratatouille Eggplant Stewed with Olive Oil, Garlic, and Oregano Vegetable Curry of Sunchokes, Eggplant, and Tomatoes Asian Steamed Vegetable Pot with Silken Tofu Acorn Squash with Celery Sage Stuffing and Tangerine Juice Stuffed Bell Peppers Beefsteak Tomatoes Stuffed with Bulgur on a Bed of Potato Slices Cabbage Leaves with Beef, Onion, and Apple Stuffing and Tomato Caper Sauce Zucchini Stuffed with Spinach, Cream Cheese, and Pine Nuts GRAINS: WORLDLY WAYS WITH RICE, WHEAT, AND CORN Basic Steamed Rice Spanish or Mexican Red Rice Lemongrass Coconut Rice with Toasted Coconut Topping and Dressed Cilantro Brown Rice Risotto with Leeks, Fennel, Fontina Cheese, and Black Pepper Brown Rice Stir-Fry Basic Classic Risotto Risotto with Shrimp, Fennel Seeds, and Saffron Risotto with Porcinis, Escarole, and Red Wine Armenian Pilaf Vegetable Pilaf Bulgur Pilaf Bulgur Pilaf with Sprouts, Aleppo Pepper, and Thickened Yogurt Pilaf of Wild Rice with Pecans and Dried Apricots Pan-Asian Steamed Dumplings Butternut Squash–Filled Raviolis with Toasted Bread Crumb Topping Chard and Chèvre–Filled Raviolis Wheat Berries Wheat Berries with Shiitake Mushrooms and Fresh Soybeans Wheat Berry Pilaf with Chanterelles and Fresh Fava Beans Farro Farro Risotto with Roasted Tomatoes, Marjoram, and Beef Broth Basic Tamales Pearl Barley Kasha LIVELY LEGUMES Boil'd Peanuts Basic Chickpeas Omi's Chickpeas with Lime and Onion Ring Topping Basic Brown or Green Lentils Lentil Salad with Feta Cheese and Walnut Oil Basic Yellow Lentils or Split Peas Yellow Lentil or Split Pea Porridge in the Mediterranean Style Yellow Lentil Fritters Yellow Lentil or Split Pea Dal with Cilantro Mint Chutney Basic Black-Eyed Peas Black-Eyed Peas with Sun-Dried Tomatoes, Shallot, Thyme, and Shredded Ham Basic Red Kidney Beans Red Beans, Green Beans, and Chickpeas in a Classic Three-Bean Salad Not-So-Classic Red Beans and Rice with Fresh Thyme and Andouille Sausage White Beans Bretonne Lima Bean Salad with Watercress, Yogurt Garlic Dressing, and Cracked Black Pepper Basic Cranberry Beans Cranberry Bean Salad with Arugula, Dried Cranberries, and Hazelnut Oil Pasta e Fagioli Pressure-Cooked Boston Beans Basic Black Beans Black Bean Chili with Chipotle Cream Black Bean Cakes with Crème Fraîche and Tomato Salsa Basic Pinto Beans Bill's New Mexico Pinto Beans Classic Refritos and Then Some FIVE NOTABLE TOMATO SAUCES Very Quick Fresh Tomato Sauce Arayah's Marinara Sauce Bolognese Sauce Vegetarian "Ragu" Ye Olde Family Barbecue Sauce PRESERVES: SPICED AND PICKLED FRUITS AND VEGETABLES Essence of Apple Sauce Cranberry Sauce with Ginger and Tangerine Onion-Raisin Marmalade Red Bell Pepper Marmalade Kumquat and Red Chile Pepper Relish Mango and Dried Plum Chutney Green Tomato Chutney Hot and Sweet Grape Mostarda Pears in Blood Orange and White Wine Syrup with Toasted Pistachio Topping Apricot Conserve with Slivered Almonds Spiced Peaches, an Old-Fashioned Favorite Plums Pickled in Port Wine and Balsamic Vinegar Cherries in Ouzo Syrup A SAVORY SET OF CUSTARDS AND STEAMED PUDDINGS Asparagus Flan Chawan Mushi, Japanese Savory Steamed Custard Savory Coconut Custard with Chicken, Ginger, Snow Peas, and Pineapple Salsa Chèvre Rosemary Popover Pudding Savory Cornmeal Pudding with Tomato Concassé Sauce Double-Thrift Savory Bread Pudding with Lettuce, Onion, and Cheese SWEET FINALES Cheesecake with Mascarpone Cheese in Chocolate Cookie Crust Peanut Butter Swirl Cheesecake with Barnum's Animal Cracker Crust Arborio Rice Pudding with Rhubarb Strawberry Compote Bread Pudding with Apples and Fennel Seeds Sweet Cornmeal Pudding Cake with Rummy Corncob Syrup Chocolate Almond Pudding Cake with Raspberry Sauce Chocolate Ancho Chile Steamed Pudding Cake Chocolate Kirsch Custard with Whipped Cream and Shaved Chocolate Coconut Almond Custard with Sweet Azuki Beans and Blood Oranges Steamed Bananas in Rum Chocolate Caramel with Macadamia Nuts Index
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