Cooking with The Master Chef: Food For Your Family & Friends by Michel Roux Jr. -- Read -- Imperial Library of Trantor

Index

Title Page Preface Breads

Rich Brioche Wholemeal Bread Olive Oil Bread Soft Rye Bread Buns Herb and Celery Soda Bread Irish Soda Bread Rich Grain and Malt Bread Ceps and Confit Garlic Bread Italian Ciabatta Fougasse Bread with Olives Goat’s Cheese Bread Black Pepper Baps Focaccia with Basil, Garlic and Anchovies Fruit and Nut Bread Corn and Fennel Seed Bread Cheese and Marjoram Rolls Bacon Cornbread Chelsea Buns Croissants

Soups, Pâtés and Terrines

Squash and Shrimp Soup with Nutmeg Duck and Vermicelli Soup Flavoured with Lemongrass Chilled Mushroom Soup with Tapenade Chestnut and Apple Soup with Rosemary Lettuce Soup Cock-a-leekie Soup Onion Soup with Cider and Calvados Rabbit Rillettes Chicken Liver Parfait Duck Foie Gras with Confit Turnips Rabbit Terrine cooked in Chablis with Grain Mustard Smoked Haddock and Potato Terrine Ham and Cauliflower Terrine Wild Boar Pâté Flavoured with Juniper Berries

Salads

Salade Lyonnaise Tiger Prawn and Apple Salad Spicy Crab and Glass Noodle Salad Tunisian Grilled Vegetable Salad Spicy Aubergine Salad with Coconut Spicy Fresh Crab Salad Pea and Broad Bean Salad with Fresh Mint and Scallops Smoked Eel and Carrot Salad Watercress and Pear Salad Asparagus Salad with Herb Vinaigrette and Bacon Savoie Salad Roast Chicken Salad Leek Salad Egg Vinaigrette

Starters and Light Meals

Soft-boiled Egg with Smoked Salmon, Asparagus and Caviar Rare Peppered Tuna with Ginger and Sesame Dressing Tartare of Sea Bass with Dill Gnocchi with Wild Mushroom Gratin Creamy Crab Gratin Baked Eggs with Ham and Truffle Mushroom Soufflé Soufflé Suissesse Moules Marinière Red Onion, Fennel and Chilli Tarte Tatin Pumpkin and Swede Crumble Poached Scallops with Leeks and Smoked Salmon Spicy Crab Cakes Tagliatelle with Green Olive Paste and Bayonne Ham Hot Goat’s Cheese Pies Pilau Rice with Beaufort Chilli Coconut Fried Tiger Prawns Celeriac Remoulade and Smoked Duck Spaghetti with Razor Clams, Parsley and Garlic Blinis with Caviar Potato and Gruyère Souffiés Crispy Gruyère Pancakes Dill and Crab Pancakes

Fish and Shellfish

Roast Gilt-head Bream with Citrus Fruit Vinaigrette Roast Salmon with Spicy Chorizo and Aïoli Roast Turbot with Grain Mustard and Tomatoes Roast John Dory, Artichokes Barigoule Roast Fillet of Sea Bass, Parsnip Purée, Caramelised Garlic Red Mullet with an Orange Almond Crust Grilled Red Mullet on Pea and Tomato Risotto Braised Trout in Riesling Sea Bass with Fennel and Muhrooms Mille-feuille of Mussels and Baby Spinach Fried Pollack Sole Poached with Saffron and Coriander Sole in a Creamy Carrot Velouté Sauce Monkfish Stew with Garlic Monkfish Cooked with Peppers, Ham and Tomatoes Grilled Tuna and Crushed White Beans with Pesto Creamy Mussel Stew Flavoured with Curry Turbot spiked with Smoked Salmon and Buttered Cabbage with Sage Cockle Risotto with Parsley Crab Quiche Scallops with Five-spice Sauce

Poultry and Game

Roast Bresse Pigeon with Fresh Peas Chicken and Cashew Nut Curry Chicken Tajine with Olives and Preserved Lemons Chicken with Walnut Sauce Roast Guinea Fowl with Chickpeas and Olives Chicken Cooked with Beer Chicken with Lentils and Thyme Chicken Braised in Red Wine Caneton Gavroche Duck Breasts with Shallots, Red Wine and Bone Marrow Duck Confit and Sauté Potatoes Wild Boar with Chestnuts and Quince Rabbit Paella Braised Leg of Rabbit with Olives Roast Saddle of Hare with Red Wine and Mustard Velouté Peppered Haunch of Venison Haunch of Venison with Lemon and Honey Hot Venison Pies

Meat

Roast Leg of Lamb with Rosemary and Garlic Braised Shoulder of Spring Lamb Stuffed Saddle of Lamb with Spinach and Garlic, Saffron Jus Lamb Tajine Leg of Lamb Cooked for Seven Hours Lamb Cutlets with Tarragon Vinegar Roast Rib of Beef with Cep Gratin Grilled Rib of Beef Grilled Marinated Beef Cantonese, Barbecue Style Spicy Raw Beef with Quail’s Eggs Roast Rib of Veal Glazed with a Herb Crust Veal Stew with White Wine Sauce Roast Rib of Veal with Pasta Roast Rack of Pork, Charcutière Sauce Pork Shoulder Stew with Potatoes and Chorizo Sausage Pork Pie with Chestnut and Apple Grilled Neck End Pork Chops, Oriental Style

Desserts

Lemon Pancake Gâteau Classic Raspberry Tart Iced Red Berry Soufflé Salted Caramel Walnut Tart Pears in Red Wine Roast Figs with Honey and Pistachios Panna Cotta with Wild Strawberries and Mango Coulis Almond and Orange Cake Vanilla Crème Brûlée with Almond Puff Pastry Sticks Vanilla Flavoured Creamed Rice with Stewed Peaches Warm Olive Oil Cake with Lavender and Roasted Figs Orange and Poppy Seed Shortbreads Chocolate Mousse with Oranges and Whisky Milk Chocolate Mousse Scented with Ginger Chocolate and Pear Tart Chocolate Chip Cookies with Brandy Soaked Prunes Bitter Chocolate Cake and Kirsch-soaked Cherries

Stocks and Sauces

White Chicken Stock Veal Stock Beef Stock for Soup Court Bouillon Fish Stock Chicken Jus Red Wine Sauce Tarragon Sauce Hollandaise Sauce Aïoli Herb Vinaigrette Tomato Vinaigrette Béarnaise Sauce Sauce Paloise Sauce Choron Pesto

Conversions Index Copyright

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