Chez Panisse Café cookbook
Book - 1999
- Subjects
- Published
-
New York :
HarperCollins
1999.
- Language
- English
- Main Author
- Edition
- First edition
- Physical Description
- xix, 267 pages : illustrations
- Bibliography
- Includes bibliographical references and index.
- ISBN
- 9780060175832
- Preface
- Chapter 1. Vegetables
- Garden Lettuce Salad
- Romaine Leaves with Anchovy Dressing
- Dandelion Salad with Mustard Vinaigrette
- Avocado and Beet Salad with Citrus Vinaigrette
- Shaved Asparagus and Parmesan Salad
- Artichoke, Cardoon, and Endive Salad
- Heirloom and Cherry Tomato Salad
- Spring Vegetable Bagna Cauda
- Grilled Endives with Sauce Gribiche
- Minestra Verdissima (A Very Green Soup)
- Tuscan Bread, Bean, and Vegetable Soup
- Garganelli Pasta with Fava Beans
- Morel Mushroom Toasts
- Wild Mushroom Pasta Handkerchiefs
- Pasta Dough
- Wood Oven--Baked Porcini Mushrooms
- Vegetable Side Dishes
- Spicy Broccoli Raab
- Artichoke Mashed Potatoes
- Creamy White Beans
- Celery Root Remoulade
- Crispy Pan-Fried Potatoes
- Garlicky Kale
- Pickled Beets
- Chapter 2. Eggs and Cheese
- The Perfect Hard-Cooked Egg
- Scrambled Eggs Panisse
- Wild Nettle Frittata
- Green Garlic Pudding Souffle
- Pizzetta with Farm Egg and Prosciutto
- Pizza Dough
- Crostata di Perrella
- Fresh Mozzarella Salad
- Baked Goat Cheese with Garden Lettuces
- Pan-Fried Stuffed Squash Blossoms
- Fresh Ricotta Baked with Herbs and Olive Oil
- Green Cannelloni with Ricotta, Yellow Tomatoes, and Basil
- Chapter 3. Fish and Shellfish
- Oysters on the Half Shell with Mignonnette Sauce
- Oyster Stew with Thyme and Fennel
- Salmon Caviar
- Gravlax and Cucumber Salad
- Jean-Pierre's Cured Salmon
- Slow-Cooked King Salmon
- King Salmon in Fig Leaves
- Saffron Pasta with Bottarga di Tonno
- Rare Yellowfin Tuna with Coriander and Fennel Seed
- Tuna Dumplings with Currants and Pine Nuts
- Tuna Confit with Green Beans and Shell Beans
- Rustic Pizza with Anchovies
- Simple Tomato Sauce
- Baked Pasta with Sardines and Wild Fennel
- Roasted Squid with Bread Crumbs and Oregano
- Aioli (Garlic Mayonnaise)
- Venetian-Style Pickled Sand Dabs
- Baked Scallops with Prosciutto
- Meyer Lemon Relish
- Fish and Shellfish Cakes
- Salted Atlantic Cod Baked with Tomatoes
- Spicy Baked Crab
- Basic Fish Stock
- Chapter 4. Beef
- Beef Carpaccio with Anchovies, Capers, and Parmesan
- Steak Tartare Croutons
- Cold Beef Tongue Salad with Salsa Verde
- Salsa Verde
- Rib Eye Steak with Marrow and Shallots
- Roast Beef Sirloin Sandwich
- Grilled Skirt Steak with Anchovy and Garlic Sauce
- Alice's Lovage Burgers
- Boeuf a la Ficelle with Horseradish Cream
- Horseradish Cream
- Grilled Tenderloin with Chanterelles, Garlic, and Parsley
- Braised Beef Cheeks in Red Mole
- Savory Herb Meatballs with Spaghetti
- Braised Beef Short Ribs with Gremolata
- Bollito Misto
- Bolognese Sauce
- Basic Beef Stock
- Basic Beef Reduction
- Chapter 5. Pork
- Headcheese
- Country Terrine with Pistachios
- Prosciutto, Spring Onion, and Artichoke Antipasto
- Pizza with Bacon, Onions, and Greens
- Fennel Sausage with Red Wine
- Smoky Garlic Sausage with Kale
- Catalan-Style Sausage and Clams
- Crepinettes with Swiss Chard
- Boudin Blanc
- Roast Suckling Pig
- Roast Pork Loin with Rosemary and Fennel
- Long-Cooked Pork Shoulder
- Red Wine-Braised Bacon
- Simple Cured Pork Chops
- Brine-Cured Pork
- Home-Cured Pancetta
- Chapter 6. Lamb
- Spicy Lamb Sausage
- Lamb Braised with Tomatoes and Garlic
- Grilled Boneless Lamb Leg with Olive Sauce
- Lamb Couscous with Turnips, Carrots, and Harissa
- Buttered Couscous
- Harissa
- Soupe au Pistou with Lamb Shanks
- Braised and Grilled Spring Lamb
- Warm Lamb Salad with Pomegranates and Walnuts
- Lamb Innards
- Chapter 7. Poultry
- Cured Duck Breast "Prosciutto"
- Shaved Foie Gras and Rocket Salad
- Pigeon Salad with White Bean Toasts
- Warm Duck Breast Salad with Green Olive Relish
- Duck Confit with Baked Figs
- Duck Rillettes Croutons with Chicory Salad
- Duck Legs Braised in Zinfandel
- Polenta with Duck Sauce
- Grilled Quail with Bread Crumb Salsa
- Bread Crumb Salsa
- Roast Chicken
- Pan-Fried Truffled Chicken Breasts
- Grilled Chicken Breasts au Poivre
- Pollo al Mattone with Lemon and Garlic
- Chicken Ballotine with Chanterelles
- Basic Chicken stock
- Chapter 8. Sweets
- Affogato
- Meyer Lemon Eclairs
- Comice Pear Crisp
- Panna Cotta
- Lindsey's Chocolate Cake with Sicilian Sabayon
- Honey-Pistachio Brittle Ice Cream with Lavender Sauce
- Cherry Clafoutis
- Angel Food Cake
- Plum and Pluot Galette
- Galette Dough
- Chocolate Espresso Custard
- Mulberry Sherbet
- Plum Upside-Down Cake
- Apple and Brandied Currant Tart
- Apricot Bread Pudding
- Peach Leaf Creme Brulee
- Wood Oven-Baked Figs with Raspberries
- Chilled Papaya with Lime
- Favorite Cafe Cookies:
- Pain d'Amande
- Butterscotch Batons
- Chocolate-Almond Cookies
- Cats' Tongues
- Orange-Currant Cookies
- Sources and Resources
- Bibliography
- Illustrations
- Index