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Contents List of Recipes Then and Now¿by Way of a Preface MOUTH WIDE OPEN The Marrow of the Matter Bagna Caôda The Reviewer and the Recipe Maximum Marmalade Cod & Potatoes Two with the Flu Pepper Pot Hot The Laughing Nut Signor Minestrone Conflicted About Casseroles Real Italians Wok Fragrant THE COOK PREPARES HIS BREAKFAST Beef Kidney Bread-Cup Eggs Scrambled Eggs with Chunks of Avocado The Sensation Eggs Baked in Cream Rice Browns Canned Beef Tamales: Q & A Eggs Florentine Fried Corn-and-Onion Omelet Return to Halloumi Five-Month-Old Croissant THE RUMINATIVE COOK Falafel Pasta with Anchovies Sussing out Satay Mashed Potatoes Go Fry an Egg The Grist on Grits Hori tiki Sal ta Fiore di Finocchio Cooked Midnight Fasolia Gigantes RANDOM RECEIPTS Not Exactly Ecuadorian Shrimp Ceviche The Right Stuff Two Soups Nine-Hour Shoulder of Lamb Briami Torta Fredda Gianduia THE COOK CONCOCTS HIS MIDNIGHT SNACK Baked Fat Sautéed Spinach Stems Bagel mit Wiener Salswasser Sweet Corn and Milk Mystery Meat Khai Pen Headcheese Cilantro Sandwich Hot Dog with Norwegian Potato Flatbread Swedish Meatballs Bok Choy Fried Kielbasa-Casing Po¿ Boy COOKING THE BOOKS Have It Your Way A Difficult Man American Eats Loose Canon The Cook and the Gardener Work, Adventures, Childhood, Dreams Bibliography Index
Library of Congress Subject Headings for this publication:
Cookery.