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Index
Contents Foreword Introduction 1: Cocktails
The Passionista The Uptown Manhattan The Goodman The Central Park The Breuckelen Orange Lychee Martini The Bobby The Paradise Island Spicy Grapefruit Margarita Mulled Wine
2: Hors D’Oeuvres
Crab Cakes with Spicy Rémoulade Truffled Fingerling Chips Deviled Eggs Smashed Avocado Salsa One-Bite Fallen Cheese Soufflés Herbed Polenta Coins with Wild Mushrooms and Taleggio Roasted Beet, Apple, and Chèvre Tartlets Miniature Mushroom Risotto Cakes Truffled Grilled Cheese Sandwich Bites Fennel, Chickpeas, and Apple on Semolina Raisin Toast Smoked Salmon Bruschetta with Crème Fraîche, Capers, and Dill Salmon Mousse
3: Soups and Starters
Ahi Tuna Tartare Ricotta Toasts Grilled Croustades with Garlicky Kale and Burrata Lobster Mac and Cheese Mushroom and Brussels Sprout Tarts Ribollita (Tuscan Bread Soup) Velvety Green Pea Soup Butternut Squash Soup with Sage Croutons BG Lobster Bisque Matzo Ball Soup with Carrots and Dill Summer Corn Soup Tortilla Soup Tomato-Fennel Soup Heirloom Gazpacho
4: Salads
The Gotham Salad Asian Chicken Salad Roasted Chicken and Fregola Salad The Cannon Salad Steak Salad Lobster Salad Soft-Shell Crab Salad Crab Quinoa Quinoa Nadia Lobster and Crabmeat Salad Cured and Seared Salmon Salad Harvest Salad Delicious Beets and Their Greens Roasted Beet and Carrot Salad Summer Tomato, Peach, and Basil Salad Arugula, Persimmon, and Pomegranate Salad
5: Entrées
Lobster Napoleon Pan-Seared Black Bass with Fresh Herb Pistou Haw Mok (Fish Steamed in Banana Leaf) Baked Atlantic Cod with Celeriac-Apple Purée and Brussels Sprout Salad Baked Mashed Potatoes with Hemingway Trout Grilled Shrimp with Shaved Brussels Sprouts Roasted Salmon Salad Chicken Milanese Pan-Seared Chicken with Pecans and Orange Zest Thai Grilled Chicken with Mango Rice Salad Indian Summer Chicken Curry with Saffron Rice Paprikás Csirke (Chicken Paprikash with Spätzle) Khoresh-E Karafs (Persian Celery Stew) Beef Short Ribs with Wild Mushroom Bread Pudding Croque Monsieur Hal’s Hot for Chili Shepherd’s Pie Baked Eggs with Candied Bacon Brussels Sprout Faux Pasta Meyer Lemon and Arugula Pasta Bánh Mì (Caramelized Pork) Cauliflower Steaks with Sauce Gribiche Mushroom and Thyme Quinoa Risotto Savory Vegetable Roulade Wild Mushroom, Spinach, and Gruyère Quiche Caramelized Onion and Fontina Cheese Pizza
6: Desserts
The BG Double Chocolate Tart Molten Chocolate Cake White Chocolate Bread Pudding Bread Pudding with Peaches and Caramel Sauce Grandma Hilda’s Golden Crisp Chocolate Chip Cookies Toasted Coconut Macarons with Salted Caramel Swedish Ginger Cookies Butterscotch Brownies Seasonal Parfaits Petite Cheese Tarts French Apple Tart Pavlova My Little Violet Darlings (Meringue-Filled Puffs) Brown Butter Almond Cake Carrot Cake Pear and Spice Cake Fig and Balsamic Swirl Ice Cream Sticky Toffee Pudding Eggnog Pie Nutty Granola
Acknowledgments Index of Recipes and Contributors About the Director of BG Restaurant About the Writers and Illustrator Credits Copyright About the Publisher
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