Bergdorf Goodman Cookbook电子书

Contents

Foreword

Introduction

1: Cocktails

The Passionista

The Uptown Manhattan

The Goodman

The Central Park

The Breuckelen Orange

Lychee Martini

The Bobby

The Paradise Island

Spicy Grapefruit Margarita

Mulled Wine

2: Hors D’Oeuvres

Crab Cakes with Spicy Rémoulade

Truffled Fingerling Chips

Deviled Eggs

Smashed Avocado Salsa

One-Bite Fallen Cheese Soufflés

Herbed Polenta Coins with Wild Mushrooms and Taleggio

Roasted Beet, Apple, and Chèvre Tartlets

Miniature Mushroom Risotto Cakes

Truffled Grilled Cheese Sandwich Bites

Fennel, Chickpeas, and Apple on Semolina Raisin Toast

Smoked Salmon Bruschetta with Crème Fraîche, Capers, and Dill

Salmon Mousse

3: Soups and Starters

Ahi Tuna Tartare

Ricotta Toasts

Grilled Croustades with Garlicky Kale and Burrata

Lobster Mac and Cheese

Mushroom and Brussels Sprout Tarts

Ribollita (Tuscan Bread Soup)

Velvety Green Pea Soup

Butternut Squash Soup with Sage Croutons

BG Lobster Bisque

Matzo Ball Soup with Carrots and Dill

Summer Corn Soup

Tortilla Soup

Tomato-Fennel Soup

Heirloom Gazpacho

4: Salads

The Gotham Salad

Asian Chicken Salad

Roasted Chicken and Fregola Salad

The Cannon Salad

Steak Salad

Lobster Salad

Soft-Shell Crab Salad

Crab Quinoa

Quinoa Nadia

Lobster and Crabmeat Salad

Cured and Seared Salmon Salad

Harvest Salad

Delicious Beets and Their Greens

Roasted Beet and Carrot Salad

Summer Tomato, Peach, and Basil Salad

Arugula, Persimmon, and Pomegranate Salad

5: Entrées

Lobster Napoleon

Pan-Seared Black Bass with Fresh Herb Pistou

Haw Mok (Fish Steamed in Banana Leaf)

Baked Atlantic Cod with Celeriac-Apple Purée and Brussels Sprout Salad

Baked Mashed Potatoes with Hemingway Trout

Grilled Shrimp with Shaved Brussels Sprouts

Roasted Salmon Salad

Chicken Milanese

Pan-Seared Chicken with Pecans and Orange Zest

Thai Grilled Chicken with Mango Rice Salad

Indian Summer

Chicken Curry with Saffron Rice

Paprikás Csirke (Chicken Paprikash with Spätzle)

Khoresh-E Karafs (Persian Celery Stew)

Beef Short Ribs with Wild Mushroom Bread Pudding

Croque Monsieur

Hal’s Hot for Chili

Shepherd’s Pie

Baked Eggs with Candied Bacon

Brussels Sprout Faux Pasta

Meyer Lemon and Arugula Pasta

Bánh Mì (Caramelized Pork)

Cauliflower Steaks with Sauce Gribiche

Mushroom and Thyme Quinoa Risotto

Savory Vegetable Roulade

Wild Mushroom, Spinach, and Gruyère Quiche

Caramelized Onion and Fontina Cheese Pizza

6: Desserts

The BG

Double Chocolate Tart

Molten Chocolate Cake

White Chocolate Bread Pudding

Bread Pudding with Peaches and Caramel Sauce

Grandma Hilda’s Golden Crisp Chocolate Chip Cookies

Toasted Coconut Macarons with Salted Caramel

Swedish Ginger Cookies

Butterscotch Brownies

Seasonal Parfaits

Petite Cheese Tarts

French Apple Tart

Pavlova

My Little Violet Darlings (Meringue-Filled Puffs)

Brown Butter Almond Cake

Carrot Cake

Pear and Spice Cake

Fig and Balsamic Swirl Ice Cream

Sticky Toffee Pudding

Eggnog Pie

Nutty Granola

Acknowledgments

Index of Recipes and Contributors

About the Director of BG Restaurant

About the Writers and Illustrator

Credits

Copyright

About the Publisher