My Paris Kitchen by Lebovitz, David -- Read -- Imperial Library of Trantor

Index

Cover Title Page Copyright Contents Introduction Ingredients

Anchovies Bacon Butter Cheese Chocolate and Cocoa Powder Cream, Milk, Crème Fraîche, and Yogurt Eggs Fish Flour Garlic Herbs Meat Mustard Oil Pepper Pomegranate Molasses Salt Shallots and Leeks Stock Sugar Vinegar

Equipment

Baking Dishes Baking Sheets Cake Pans Dutch Oven Electric Blender Food Processor Knives Mortar and Pestle Pastry Blender Ramekins and Custard Cups Saucepans and Skillets Stand Mixer

Appetizers (Mis-en-Bouche)

Salted Olive Crisps Comté and Ham Wafers Buckwheat Rolls with Seaweed Butter Indian Cheese Bread Artichoke Tapenade with Rosemary Oil Green Olive, Basil, and Almond Tapenade Black Olive Tapenade Beet Hummus Hummus Baba Ganoush Eggplant Caviar Onion Tart Salt Cod Fritters with Tartar Sauce Spiced Meatballs with Sriracha Sauce Sardine Spread Egyptian Spiced Nut Mix

First courses (Entrées)

Leeks with Mustard-Bacon Vinaigrette Fennel, Radish, Orange, and Crab Salad Vegetable Soup with Basil Puree Tabbouleh Raw Vegetable Slaw with Creamy Garlic Dressing Winter Salad Frisée Salad with Bacon, Egg, and Garlic Toasts Hard-Cooked Eggs with Chervil Mayonnaise Celery Root Salad with Mustard Sauce Celery Root Soup with Horseradish Cream and Ham Chips Cherry Tomato Crostini with Homemade Herbed Goat Cheese Duck Terrine with Figs Fattoush French Onion Soup Gazpacho with Herbed Goat Cheese Toasts Grated Carrot Salad

Main courses (Plats)

Parisian Gnocchi Fresh Herb Omelet Buckwheat Crêpes with Ham, Cheese, and Egg Fried Ham and Cheese Sandwich Cheese, Bacon, and Arugula Soufflé Salt Cod and Potato Puree Garlic Mayonnaise with Accompaniments Potato, Feta, and Basil Tortilla Baked Eggs with Kale and Smoked Salmon Shakshuka Ham, Blue Cheese, and Pear Quiche Buckwheat Polenta with Braised Greens, Sausage, and Poached Eggs Stuffed Vegetables Butternut Squash Bread Soup Chicken Pot Parmentier Chicken with Mustard Chicken Lady Chicken Chicken In Red Wine Sauce Counterfeit Duck Confit Braised Guinea Hen with Figs Pork and Chard Sausage Caramel Pork Ribs Smoky Barbecue-Style Pork White Bean, Sausage, Duck Confit Casserole Belgian Beef Stew with Beer and Spice Bread Lamb Shank Tagine Roast Lamb with Braised Vegetables, Salsa Verde, and Chickpea Puffs Steak with Mustard Butter and French Fries

Sides (Accompagnements)

Scalloped Potatoes with Blue Cheese and Roasted Garlic Butternut Squash Crumble Mashed Potatoes Celery Root Puree French Fries Potatoes Cooked In Duck Fat Green Beans with Snail Butter Dukkah-Roasted Cauliflower Roasted Root Vegetables Baked Provençal Vegetables Herbed Fresh Pasta French Lentil Salad with Goat Cheese and Walnuts Lemon-Pistachio Israeli Couscous Wheat Berry Salad with Radicchio, Root Vegetables, and Pomegranate Multigrain Bread Panisse Puffs

Desserts (Les Desserts)

Coffee Crème Brûlée Spiced Speculoos Flan Salted Butter Caramel–Chocolate Mousse Individual Chocolate Cakes with Dulce de Leche and Fleur de Sel Warm Chocolate Cake with Salted Butter Caramel Sauce Chocolate Chip, Hazelnut, and Dried Sour Cherry Fougasse Almond Cakes with Browned Butter Buckwheat Madeleines Madeleines Carrot Cake Kirsch Babas with Pineapple Merveilleux Paris-Paris Chocolate Terrine with Fresh Ginger Crème Anglaise Chocolate–Dulce de Leche Tart Honey-Spice Bread Bay Leaf Pound Cake with Orange Glaze Duck Fat Cookies Buttermilk Ice Cream with Olive Oil and Fleur de Sel French Cheesecake St. Tropez Tart Apricot Crumble Tart Apricot Kernel Ice Cream Dee’s Fabulous Cheesecake Tangerine-Champagne Sorbet Christmas Cake

Pantry (Ingrédients de Base)

Chicken Stock Clarified Butter Crème Fraîche Hard-Cooked Eggs Poached Eggs Harissa Mayonnaise Rosemary Oil Salsa Verde Salted Butter Caramel Sauce Shallot Marmalade Vinaigrette Whipped Cream

Sources Acknowledgments About the Author Index Also by David Lebovitz

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