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Index
Cover Title Page Copyright Notice Dedication Acknowledgments Introduction 1. FIRST COURSES / LES ENTRÉES Poached Leeks, Walnut Oil Vinaigrette, and Walnuts / Poireaux vinaigrette Chickpeas and Grated Carrots with Cumin and Lemon Zest / Salade de pois chiches et carottes Country Pâté / Pâté de campagne Artichokes with Creamy Tarragon Vinaigrette / Artichauts vinaigrette à l’estragon French Lentil Salad with Beets and Goat Cheese / Lentilles aux betteraves et chèvre Salmon Rillettes / Rillettes de saumon French Deviled Eggs / Oeufs mayonnaise Roquefort Walnut Mini Quiches / Petites quiches au Roquefort et aux noix Eggplant Caviar / Caviar d’aubergine 2. SOUPS / LES SOUPES Butternut Squash, Chestnuts, and Bacon Chips / Potage de courge butternut, châtaigne et lard fumé Ribs, Stems, Roots, and Leaves / Côtes, tiges, racines, et feuilles French Onion Soup / Soupe à l’oignon gratinée Vegetable Soup with Basil Pistou / Soupe au pistou French Peasant Soup / Soupe paysanne Five Vegetable Soup / Potage aux cinq légumes Lentils and Pork / Petit salé aux lentilles Indian-Spiced Red Lentil Soup / Velouté de lentilles corail aux épices indiennes Vietnamese Chicken Noodle Soup / Soupe de poulet à la vietnamienne Chicken Stock / Bouillon de poulet Moroccan Chickpea Soup / Soupe de pois chiches à la marocaine 3. CHICKEN / LE POULET Chicken in Red Wine Sauce / Coq au vin Chicken with Mushrooms and Cream / Fricassée de poulet aux champignons Braised Chicken with Peppers and Tomatoes / Poulet basquaise Chicken in Mustard Sauce / Poulet à la moutarde Chicken with Tarragon Sauce / Poulet à l’estragon Chicken Provençal / Poulet à la provençale Soisick’s Chicken / Poulet de Soisick Chicken with Preserved Lemons / Tajine de poulet aux citron confits 4. FISH AND SHELLFISH / LES POISSONS ET LES FRUITS DE MER Mussels Steamed with White Wine, Garlic, and Parsley / Moules marinières Potato Salad with Mussels / Salade de pommes de terre aux moules Rolled Fillets of Sole with Herbed Bread Crumbs / Roulés de sole croustillant Fish en Papillote with Chard, Mushrooms, and Soy-Butter Broth / Poisson en papillote aux blettes, champignons et bouillon de sauce soja au beurre Salmon with Melted Leeks and Whole-Grain Mustard / Saumon à la fondue de poireaux et moutarde à l’ancienne Poached Cod with Tomato, Fennel, and Saffron Broth / Cabillaud poché au bouillon de tomate, fenouil et safran Poached Salmon with Olive and Almond Tapenade / Saumon poché, tapenade d’olives et amandes Fish Fillets Poached in White Wine with Mushrooms / Filets de poisson à la Bercy aux champignons Halibut with Beurre Blanc, Tarragon, and Capers / Poisson au beurre blanc, estragon et câpres 5. PORK, VEAL, LAMB, AND BEEF Veal Stew with Mushrooms / Blanquette de veau Beef Braised in Red Wine / Boeuf bourguignon Beef Braised in Beer with Spice Cookies / Carbonade Provençal Beef Stew / Daube provençale Short Rib Shepherd’s Pie / Hachis Parmentier Whole Stuffed Cabbage / Chou farci White Beans with Pork and Duck/ Cassoulet Veal Stew with Tomatoes and Mushrooms / Veau Marengo Braised Pork with Apples / Porc à la normande Scalloped Potatoes with Bacon, Onions, and Cheese / Tartiflette “Seven-Hour” Lamb with White Beans / Agneau de “sept heures” aux haricots Lamb Tagine with Prunes / Tajine d’agneau aux pruneaux Stuffed Tomatoes and Rice / Tomates farcies accompagnées de riz Braised Beef Pot Roast / Boeuf mode 6. VEGETABLES / LES LEGUMES Provençal White Beans / Haricots blancs à la provençale Carrots with Cream / Carottes à la crème Crispy Potatoes / Pommes fondantes Braised Peppers, Tomatoes, and Onion / Pipérade Celery Root Puree / Purée de céleri-rave Cauliflower Gratin / Gratin de chou-fleur Green Beans Braised in Tomato Sauce / Haricots verts à la provençale Braised Endive and Ham Gratin / Endives au jambon gratinées Winter Squash Gratin / Gratin de courge Belgian Root Vegetable Mash / Stoemp Braised Red Cabbage with Apples and Chestnuts / Chou rouge aux pommes et marrons Mushroom and Pea Risotto / Risotto aux champignons et petits pois 7. DESSERTS / LES DESSERTS Strawberry-Rhubarb Compote / Compote à la rhubarbe et aux fraises Individual Chocolate Custards / Pots de crème au chocolat Crème Brûlée / Crème brûlée Rice Pudding with Salted Butter Caramel / Riz au lait et sauce au caramel beurre salé Rosemary Crème Caramel / Crème caramel au romarin Poached Pears with Chocolate Sauce / Poires Belle Hélène Lemon–Goat Cheese Cheesecake / Fiadone David Lebovitz’s Foolproof Chocolate Cake / Gâteau au chocolat infaillible de David Lebovitz “Baked” Apples / Pommes “au four” Plain Yogurt / Yaourt nature Index Also by Ann Mah About the Author Newsletter Sign-up Contents Copyright
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