|
Introduction |
010 |
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Kitchen Design |
016 |
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Cornerstones of Quality |
|
|
To Begin |
030 |
|
Radishes with Butter and Sea Salt |
036 |
|
Shrimp with Garlic |
038 |
|
Oysters with Shallot Vinegar |
038 |
|
Taramasalata and Melba Toast |
041 |
|
Crushed Goat's Cheese and Anchoiade |
041 |
|
Bagna Cauda and Crudites |
042 |
|
Roasted Garlic, Toasted Goat's Cheese, and Prosciutto |
042 |
|
Prosciutto with Parsnip Salad |
044 |
|
Chicken Liver Parfait |
044 |
|
Guacamole and Corn Chips |
046 |
|
Quail's Eggs, Savory Salt, and Bread Sticks |
046 |
|
Naked Mozzarella |
048 |
|
Mozzarella with Warm Tomato Dressing |
048 |
|
Box-baked Cheese |
048 |
|
Pissaladiere |
049 |
|
Quiches and Tarts |
051 |
|
Quiche Lorraine |
051 |
|
Salmon, Red Onion, and Anchovy Tart |
052 |
|
Spinach, Feta, and Tomato Tart |
052 |
|
Eggplant, Goat's Cheese, and Pesto Tarts |
054 |
|
Bruschetta |
054 |
|
Bloody Mary |
056 |
|
Salted Almonds |
|
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Soup |
056 |
|
White Onion Soup |
058 |
|
Stock |
060 |
|
White Bean Soup |
060 |
|
Gingered Carrot Soup |
061 |
|
Leek and Potato Soup |
061 |
|
Butternut Squash Soup |
061 |
|
Zucchini and Lemon Soup |
063 |
|
Cream of Cauliflower Soup |
063 |
|
Wild Mushroom Soup |
063 |
|
Mussel Soup with Tomato and Chili Pepper |
064 |
|
Garlic Soup with Poached Eggs |
064 |
|
Risotto Soup with Herbs and Poached Eggs |
065 |
|
Gazpacho |
066 |
|
Vichyssoise with Smoked Salmon |
066 |
|
Beet and Apple Soup |
066 |
|
Eggs and Cheese |
|
|
The Perfect Poached Egg |
068 |
|
Leek and Gruyere Frittata |
071 |
|
Soft Scrambled Eggs |
071 |
|
Goat's Cheese Frittata |
072 |
|
Tomato Frittata |
072 |
|
Soufleed Omelet |
073 |
|
Souffleed Omelet with Gruyere |
073 |
|
Cheddar Cheese Souffle |
074 |
|
Spinach, Garlic, and Goat's Cheese Souffle |
076 |
|
Smoked Haddock Souffle |
077 |
|
Wild Mushroom Torte |
078 |
|
Pasta and Risottos |
|
|
Croque Monsieur |
078 |
|
Pasta and Risottos |
|
|
Tagliatelle alla Carbonara |
080 |
|
Tagliatelle with Butter and Parmesan |
082 |
|
Midnight Spaghetti |
082 |
|
Spaghetti Puttanesca |
083 |
|
Spaghetti with Bottarga |
083 |
|
Spaghetti with Lemon |
085 |
|
Angel Hair Pasta with Tomato and Basil Sauce |
085 |
|
Penne and Roasted Vine Tomatoes with Black Olives |
086 |
|
Penne with Prosciutto |
088 |
|
Penne with Mussel and Saffron Sauce |
088 |
|
Buckwheat Noodles with Gorgonzola and Arugula |
089 |
|
Rigatoni with Spinach and Ricotta |
089 |
|
Rigatoni all'Amatriciana |
090 |
|
Rigatoni with Zucchini and Feta |
090 |
|
Tomato and Basil Lasagna |
093 |
|
Red Wine Risotto |
094 |
|
Saffron Risotto |
094 |
|
Risotto with Roast Chicken and Gravy |
095 |
|
Risotto with Fontina |
097 |
|
Lemon Risotto |
097 |
|
Venetian Peas and Rice |
097 |
|
Squid Ink Risotto with Scallops |
101 |
|
Shellfish and Fish |
|
|
Mussels with Tomato and Chorizo |
102 |
|
Saffron Mussels |
104 |
|
Salad of Jumbo Shrimp and Green Beans with Fine Herbes |
104 |
|
Scallop and Bacon Brochettes with Saffron Mash |
107 |
|
Warm Salad of New Potatoes and Oysters |
108 |
|
Grilled Squid with Lemon and Chili |
108 |
|
Kedgeree |
109 |
|
Jansson's Temptation |
109 |
|
Normandy Fish Pie |
111 |
|
Smoked Haddock, Leek, and Gruyere Quiche |
112 |
|
Poached Salmon with Sauce Verte |
113 |
|
Sea Bass roasted with Lemon and Thyme |
115 |
|
Sea Bass baked in Salt |
115 |
|
Roast Monkfish |
119 |
|
Monkfish a l'Americaine |
119 |
|
Charmoula-grilled Halibut |
120 |
|
Flounder a la Meuniere |
120 |
|
Poultry |
|
|
Chicken roasted with Garlic |
122 |
|
Butter-roasted Herbed Chicken |
125 |
|
Olive Oil Roast Chicken |
125 |
|
Chicken Baked in Salt with Lapsang Souchong Tea |
126 |
|
Paprika Roast Chicken with Grilled Pepper Salad |
126 |
|
Mustard Roast Chicken |
128 |
|
All-in-one Chicken Roast |
128 |
|
Roast Poussin with Summer Vegetables in Cider Butter |
129 |
|
Roast Guinea Hen with Pistachio and Lemon Crumbs |
131 |
|
Guinea Hen roasted with Rosemary and Garlic |
132 |
|
Chicken, Spinach, and Lemon Pie |
132 |
|
Chicken and White Wine Stew with Gremolata |
134 |
|
"Guinea" Coq au vin |
136 |
|
Deviled Drumsticks |
136 |
|
Lemon Chicken in Parchment Paper with Straw Potatoes |
137 |
|
Pot-roast Chicken with a Watercress Sauce |
137 |
|
Guinea Hen Fricassee with Young Vegetables |
138 |
|
Glazed Duck |
138 |
|
Grilled Marinated Quail |
139 |
|
Char-grilled Chicken with Roasted Chili and Thyme Glaze |
139 |
|
Parmesan-broiled Chicken Breasts |
142 |
|
Chicken Breasts Escoffier |
142 |
|
Chicken Breasts in Vinaigrette with Pine Nuts and Raisins |
143 |
|
Moroccan Chicken Salad with Preserved Lemon |
144 |
|
Meat |
|
|
T-bone for Two |
146 |
|
Fillet Steak with Roquefort Butter |
149 |
|
Sirloin Steak with Garlic Butter |
149 |
|
Steak au Poivre |
150 |
|
Turkish Lamb Kebabs with Garlic Yoghurt |
150 |
|
Shepherd's Pie |
151 |
|
Hamburgers |
152 |
|
Middle Eastern Lamb Burgers |
152 |
|
Roast Lamb Persillade |
155 |
|
Pot-roasted Leg of Lamb with Black Olives |
155 |
|
Roast Lamb with Flageolet Bean Gratin and Vine Tomatoes |
156 |
|
Roast Rib of Beef with Yorkshire Pudding |
158 |
|
Roast Haunch of Venison with Gravy and Glazed Endive |
159 |
|
Roast Ham with Pea Puree |
160 |
|
Short Crust Pastry |
162 |
|
Steak and Cotes du Rhone Pie with Mushrooms |
162 |
|
Meatballs with Marjoram and Pine Nuts in Tomato Sauce |
163 |
|
Potatoes and Grains |
|
|
Saffron Rice |
164 |
|
A Mixture of Grains and Beans |
166 |
|
Bulgur Wheat Pilaf |
167 |
|
Savory Lentils |
167 |
|
Roast Potatoes |
168 |
|
Crisp Roasted Potatoes |
169 |
|
Jacket-roasted New Potatoes |
169 |
|
Spiced Sweet Potatoes |
170 |
|
Pan Haggerty |
170 |
|
Mashed Potato |
172 |
|
Champ |
175 |
|
Baked Potatoes |
175 |
|
Sauteed Potatoes |
176 |
|
Gratin Dauphinois |
177 |
|
Salads |
|
|
Oil and Lemon Dressing |
178 |
|
Olive Oil and Balsamic Vinegar Dressing |
180 |
|
Caesar Salad Dressing |
180 |
|
Salad of Cresses |
180 |
|
Green Salad to serve with Cheese |
181 |
|
Belgian Endive Salad with Mustard Dressing |
181 |
|
Arugula and Parmesan Salad |
181 |
|
Tomato Salads |
182 |
|
Classic Tomato Salad |
182 |
|
Italian Tomato and Bread Salad |
184 |
|
Tomato, Red Pepper, and Anchovy Salad |
184 |
|
Oven-roasted Tomatoes |
186 |
|
New Potato Salad with Sour Cream and Tarragon |
187 |
|
Favorite Potato Salad |
187 |
|
Tabbouleh |
187 |
|
Wild Mushrooms in Oil |
189 |
|
Char-grilled Zucchini with Pine Nuts |
189 |
|
Celeriac Remoulade |
190 |
|
Avocado Salad |
190 |
|
Fennel, Carrot, and Radish Salad with Olives |
190 |
|
Carrot and Pine Nut Salad |
193 |
|
Green Bean Salad |
193 |
|
Salad of Frisee, Lardons, and Croutons |
194 |
|
Warm Salad with Chicken Livers, Bacon, and Grilled Potatoes |
195 |
|
Puy Lentil, Roasted Pepper, and Anchovy Salad |
195 |
|
Warm Potato and Pancetta Salad |
197 |
|
Vegetables |
|
|
Roasted Shallots |
198 |
|
Roasted Peppers |
200 |
|
Roasted Eggplant |
200 |
|
Roasted Beets, Carrots, and Peppers |
201 |
|
Roasted Pumpkin with Garlic and Chili |
201 |
|
Creamed Spinach |
204 |
|
Buttered Spinach with Garlic |
204 |
|
Creamed Corn |
205 |
|
Glazed Carrots |
205 |
|
Green Beans with Bacon |
206 |
|
Sauteed Mushrooms |
206 |
|
Perfect Peas |
208 |
|
Peas with Pancetta |
208 |
|
Leeks with White Wine and Butter |
208 |
|
Braised Zucchini Flowers |
209 |
|
Purees and Sauces |
|
|
Aioli |
210 |
|
Mayonnaise |
212 |
|
Green Sauce |
213 |
|
Lebanese Garlic Cream |
213 |
|
Tartar Sauce |
214 |
|
Horseradish Sauce |
214 |
|
Cherry Tomato Sauce |
214 |
|
Jerusalem Artichoke Puree |
215 |
|
Leek Puree |
215 |
|
Prune and Walnut Stuffing |
215 |
|
Chutneys |
217 |
|
Tomato Chutney |
217 |
|
Gravy |
218 |
|
Basic Gravies |
218 |
|
Giblet Gravy |
219 |
|
The Cheese Course |
|
|
Stilton and Quince Cheese |
220 |
|
Roquefort and Walnuts |
222 |
|
Cheddar and Chutney |
222 |
|
Parmigiano-Reggiano and Pear |
222 |
|
Salers and Apple |
222 |
|
Goat's Cheese and Dates |
222 |
|
Vacherin Mont d'or and Watercress |
222 |
|
Perail and Chicory |
222 |
|
Desserts |
|
|
Rhubarb Jelly |
224 |
|
Whisked Wine Jelly |
226 |
|
Strawberry Fool with White Chocolate |
226 |
|
Chocolate and Vanilla Cream Pots |
227 |
|
Pear and Raspberry Mascarpone Trifle |
227 |
|
Ice Cream |
228 |
|
Vanilla Ice Cream |
228 |
|
Chocolate Ice Cream |
228 |
|
Maple Syrup and Stem Ginger Ice Cream |
229 |
|
Butterscotch Ice Cream |
229 |
|
Affogato al Caffe |
230 |
|
Roast Fru
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Living and Eating, Living and Eating is about enriching the experience of life by paring it down to what is essential. The intention is to narrow the gap between how we eat on a daily basis and how we entertain, recognizing that the most relaxed form of entertaining is simp, Living and Eating to the inventory that you are selling on WonderClub
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Living and Eating, Living and Eating is about enriching the experience of life by paring it down to what is essential. The intention is to narrow the gap between how we eat on a daily basis and how we entertain, recognizing that the most relaxed form of entertaining is simp, Living and Eating to your collection on WonderClub
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