Table of contents for Mission, cook! : my life, my recipes, and making the impossible easy / Robert Irvine with Brian O'Reilly.

Bibliographic record and links to related information available from the Library of Congress catalog.

Note: Contents data are machine generated based on pre-publication provided by the publisher. Contents may have variations from the printed book or be incomplete or contain other coding.

 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 
 	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
 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 
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

Library of Congress Subject Headings for this publication:

Cookery, International.