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Index
Cover Title Page Contents How to use this eBook Amazing Flavours
Savoy-wrapped pepper bake with aubergines à la Parmigiana and ratatouille Wild mushroom and spinach tart with mustard leeks and fondant potato Ragoût of fish with cucumber and basil sauce and Parmesan twists Roast cod and clams with bacon mash, creamy shallot sauce, and spinach Chicken stuffed with wild mushrooms and hazelnuts with pan haggerty Sumac and thyme-roasted chicken with saffron jus, and pimentón-roast potatoes Roasted salmon with clams,broad bean purée, and horseradish broth Spiced blackened poussin with aubergine raita and wholewheat puffs Harissa pan-fried cod with roasted roots and a fresh coriander sauce Spiced magret of duck with roasted root vegetables Herb-marinated salmon in coconut curry sauce Spicy chicken with plantain Thai green chicken curry Pork bafat with okra pachadi and rice bread Spiced squash soup with Parmesan croutons Pepper-stuffed pork with aubergine purée, choi sum, and aromatic ginger sauce Thai beef massaman curry with jasmine rice Roasted rack of venison with grand veneur sauce and root vegetables Poached salmon in an Asian broth
Visual Feasts
Saag paneer on a pumpkin rösti with tamarind glaze and coconut cream Autumn vegetable tempura bento box Chicken and mushroom “pie” Pan-roasted breast of duck, rainbow chard, carrots, and polenta Fillet of beef with onion purée, mushroom sauce, and fondant potatoes Beef wrapped in coppa di Parma with Swiss chard and soft polenta Loin of venison with celeriac purée, braised cabbage, and redcurrant jus
Sheer Indulgence
Spiced battered fish and chips Monkfish with butternut squash fondant and sauce vierge Roasted crown of lamb with minted pea purée Quail parcels of chicken liver with onion soubise and spinach and pear purée Duck breast with buttered baby turnips and duck jus Roasted pigeon with pommes mousseline and pancetta peas Salmon en papillotte with braised fennel and a creamy caper sauce Bringing umami out of chaos Gnudi Fillet steak with beetroot rösti and red wine jus Beef Wellington with mash, creamed Savoy cabbage, and an oxtail jus Beef fillet with trompettes noires, celeriac, and potato
Malaysian beef and potato curry with chapati and cucumber raita Roast lamb with spinach mousse, wild garlic purée, mushrooms, and potato
Index Acknowledgements Copyright
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