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Imperial Library
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Index
Foreword Introduction Introduction Ingredient Sourcing Chef Planter and Kitchen Gardens Preparing Your Pantry Spices, Herbs, and Other Flavorings Spice Blends Flours and Dry Ingredients Sugars and Sweeteners Seeds, Nuts, and Plant Milks Oils and Fats Egg Replacers Building Flavor Prep Ahead Prepared or Chopped Veggies Infused Vinegars and Oils Fermenting and Pickling Basic Pickles Marinades Soaking Nuts Sprouts Sauces and Condiments Dehydration, Slow Cooks, and Long Bakes and Roasts Equipment Knife and Cutting Skills Knife Types Cutting Techniques Tackling Common Vegetable-Cutting Challenges Things to Keep in Mind When Cutting Styling Tips to Make a Great Food Photo Chef’s Plating Five Classic Presentations From the Saucier Worcestershire Sauce Grilled Red Pepper Sauce Scratch Cocktail Sauce Soy-Less Sauce Sun Sauce Red Wine Sauce Homemade Butter Preserves and Harvest Jam Sour Cream Cashew Dill Cream Classic Pesto Garden Grow Pesto Regular Mayo Mayo Variations Fishy Marinade Beefy Marinade Porky Marinade Broths Basic Broth Onion Broth Kitchen Scrap Broth Pho Broth Elements Seitan Chicken Seitan Beef Mushroom Asada Jackfruit Chorizo Pickled Tomatoes Pickled Cucumbers Kimchi Guacamole Salsa Fresca Coconut Milk Yogurt Dulse Foam Smoked Salmon Eggplant Sausage Black Garlic Tapenade Polenta from Scratch Feta Ricotta Cauliflower Ricotta Squash Cheese Rice Cheeses Brie Baked Brie Herbed Cashew Cheese Cashew Cream Cheese Breads and Bakes Tortilla Wraps Tortilla Taco Bowls Tortilla Chips Blue Cornbread Sweet and Savory Scones Paratha Challah Shortcrust Coconut Tart Crust Seed Crackers Brunch and Breakfast Madras Breakfast Taco French Toast and French Toast Sticks Savory Crepelette Purple Sweet Potato Pancakes Jicama Hash Shakshouka Quiche or Frittata Belgian Waffles Savory Baked Tofu Waffles Norwegian Benedict Small Plates Pacaya Calamari “Palmamari” Ceviche Blistered Shishito Peppers and Smoked Carrots Escargot Amuse-Bouche Fava Bean Tapas with Ibérico-Style Mousse Pâté-Stuffed Mushrooms Sweet Potato Confit Pearl Onion Confit Elote Papaya Salad Green Quinoa Salad Chef’s Garden Salad Kale Chips Soups Pho Chay Watermelon Gazpacho Sunchoke-Celery Root Soup Cucumber Soup French Sorrel Soup Mongo Guisado Potato and Leek Sous Vide Soup Mains Sunday Roast Temaki and Sushi Party Moules Frites King Oyster Scallops with Glazed Grilled Endive and Radicchio Winter Cornucopia Squash Bowl Savory Caramelized Onion and Bean Tart Chorizo and Asada Taco Bowl Flame-Grilled Stuffed Poblano Peppers Ahi Tuna Steak with Wasabi Coconut Peas Paella Charcuterie Shiitake Bacon Beet and Radish Carpaccio Spiced Blanched Almonds Maitake Steak Seitan Piccata Lasagna Skyscrapers Polenta Tian Polenta Pissaladière Cauliflower Steak en Croute Squid Ink Two Ways Palak Paneer Desserts Cashew Sweet Cream Coconut Whipped Cream Candied Citrus Peels Candied Edible Flowers Crème Patisserie Marshmallows Plum Trio Galette Triple Layer Cheesecake Pumpkin Bread Sous Vide–Tempered Chocolate Sous Vide–Tempered Chocolate Peanut Butter Cups Fruit Tarts Key Lime Berries and Cream Minty Rocky Road Ice Cream Avocado Pistachio Ice Cream Flan Crème Brûlée Cocktails and Other Beverages Libertine Old-Fashioned Tropicana Freeze Sangria The Alchemist Paris at Sunset Bloody Mary Buttered Brandy Irish Cold Brew From the Kitchen Cold Brew Oat Milk Drinking Chocolate Apple Cider Mulled Cider Thai Chai Iced Tea Golden Mylk Matcha Lemonade Acknowledgments
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