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Contents 1 Amuse-Gueule, Times Two 00 Tastiest Ribs Three Bean Ragout Royal Rice Pudding Warm Rock Shrimp and Lobster Flan Baby Arugula Salad Champagne Sabayon Creole-Style Red Snapper with Farmhouse Grits and Red Pepper Coulis Blackened Tenderloin of Beef, with Roasted Sweetcorn & Potato Hash, and Merlot Reduction Chilled Grand Marnier Souffle with Macerated Fruits Provencal Vegetable Soup Veal Milanese with Warm Fingerling Potato Salad Windsor Angel Food Cake Crisp Sea Bass with Stuffed Leeks Horseradish-Crusted Salmon with Braised Endive and a Beet Reduction 2 Sundays Roasts and the White Rabbit 00 Margate Shrimp Cocktail Sunday Roast Beef Hassleback Herbed Roasted Potatoes Potato Pie Carrots and Rutabaga Parmesan Peas Banana Bread and Butter Pudding Bubble and Squeak French Onion Soup Maryland Crab Cakes with Mango Salsa Chicken Pot Pie Lemon Meringue Pie Shrimp Bisque 3 A Course in Pleasure 00 Mince Pies Beef with Bamboo Shoots Rosti Potatoes with Goat's Cheese & Wilted Arugula or Spinach Chocolate and Oatmeal Cookies Fried Green Tomatoes and Goat Cheese, Topped with Greens and Lemon Oil Maryland Corn Crab Chowder Seared Lamb Loin with Roasted Beets, Feta Cheese, Orange Mint Salad Short Ribs Braised with Mushrooms, Pearl Onions and Bacon Upside-Down Apple Tart 4 The Altar of Flavor 00 Beef Wellington with Bordelaise Sauce Oven Roasted Tomatoes, Asparagus & Hearts of Palm Tossed with a Sherry Mustard Vinaigrette Pan Roasted Wild Striped Bass with Roasted Tomato & Broccoli Rabe Medley Chicken Tikka Masala Sesame-Crusted Tuna with Asian Mushroom Salad, Ponzu Sauce Sauteed Sea Bass with Crisp Potato Crust Wasabi-Honey Crusted Black Cod and Green Apple/Red Cabbage Slaw with Curry Oil Nantucket Bay Scallop Ceviche Marinated Black Cod with Acacia Honey Grilled Maple and Balsamic Glazed Pork Chops with Three Potato Hash Lemon-Thyme Infused Chicken over a Warm Leek, Asparagus and Red Bliss Potato Salad Seafood Fra Diavolo with Tri-Color Penne Pasta Pan Seared Salmon with Bok Choy Cashew Salad, Orange Soy Glaze Dungeness Crab Cakes with Lemon Vinaigrette and Asparagus Roasted Duck with White Bean Ragout, Truffle Oil and Shaved Parmesan Cheese Tuna Poached in Olive Oil over Shrimp & Yukon Gold Mashed Potatoes Seared Sea Scallops with Shelling Bean Salad Lobster Salad with Spicy Cucumber Gazpacho 5 Point and Counterpoint 00 Pan-Seared Salmon, Haricot Vert Salad, and Herbed Mustard Dressing Rogan Josh Mixed Vegetable Curry Chapati with Onion Pork Vindaloo Roasted Vegetable Crepes with Roasted Red Pepper Sauce Vegetable Barley Risotto Style Grilled Winter Vegetables with Pesto Dressing Summer Tomato Soup 6 The French Godfathers 00 Cold Leek and Potato Soup Duck Breast Stuffed with Apples and Chestnuts and Roasted in Bacon Chicken Roulade with Prosciutto, Spinach, Sun-dried Tomato Stuffing, Served with Tomato Demi-Glace Roasted Rack of Lamb, Stuffed with Summer Ratatouille Asparagus Parmesan Frittata Black Angus Beef Tartare with Toasted Brioche & Fried Quail Egg Apricot Ravioli with Sabayon Bacon & Cheese Quiche Pear Souffle Wild Mushroom Soup 7 I'm Passionate About Passion 00 Jamaican Jerk Chicken Chicken Mushroom Barley Soup Pear Apple Crumb Pie Basic Beurre Blanc Sauce Bechamel Sauce Brown Sauce Bordeaux Sauce Bearnaise Sauce Esterhazy Sauce Mornay Sauce Pepper Sauce Green Peppercorn Steak Au Poivre Tea-Smoked Chicken with Chilled Sour Brussel Sprouts Salad Pan-Roasted Black Bass with Prawns over Cauliflower Risotto 8 Style and Substance 00 Lobster Risotto with Clams Spicy Flank Steak with Watermelon, Cherry Tomato Salad, Tossed with a Cilantro Lime Vinaigrette Country Chicken-Fried Steak with Cornbread and Wilted Spinach Colossal Crab and Apple & Fennel Salad with Chive Oil Seared Chicken Fontina with Warm Cabbage Slaw Shrimp Scampi Provencale Sea Scallops Rossini with Asparagus Puree Maine Lobster Salad Saffron Mussel Soup Crispy Potato and Goat Cheese, Chive Oil and 8 year Balsamic Black Peppered Skate with Arugula, Peach and Wild Rice Pilaf and a Citrus Emulsion Grilled Red Snapper & Shrimp with Salad of Fennel, Zucchini & Roasted Tomatoes Mango Barbecued Mahi-Mahi over a Corn Chipotle Salad Brie with Strawberries on Brioche Crostini Sea Scallops with Guacamole Sesame Chicken Sate with Peanut Sauce Tuna Tartare in a Cucumber Boat topped with Caviar
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