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Cover
Title Page
Dedication
Contents
Introduction
The Sick Handshake
Best Steak au Poivre with Frites
Best Mac ’n’ Cheese
Best Braised Lamb Shank
Best Chicken Pot Pie
Best Duck Confit
Best Crab Cakes
Best Pork Chops and Applesauce
Best Fish & Chips
The Cruel Revenge of General Tsao
Chinese
General Tsao’s Chicken
Cold Sesame Noodles
Crispy Duck with Warm Fresh Plum Sauce
Indian
Coconut Fish Curry
Home-Style Yellow Split Peas
Homemade Naan Bread
Thai
Jasmin’s Pad Thai
Tom Yum Kung Soup
Grilled Lamb Chops with Lemongrass
Fast Food
Pizza Margherita (not Domino’s)
Fried Chicken with Buttermilk Biscuits (not KFC’s)
Quarter Pounder with Fries (not McDonald’s)
Dinner Guests
Three-Cheese Ravioli with Shaved White Truffles
Roasted Lobster
Pan-Seared Wagyu Steak
Sea Urchin Risotto
Croque Monsieur with Smoked Salmon and Caviar
Escalope of Foie Gras with Wild Mushrooms and Aged Balsamic
“You Wanna Know How I Got These Scars?”
Calamar Relleno con Setas y Vegetales
Clips de Cogollos con Mango
Ristretto Di Piselli con Gnocchetti Di Pane all’Uva e Fresco Di Capra
Soft-Shell Crabs with Lima Bean Salad, Grilled Bacon, and Cornbread
Grilled Peaches with Amaretto
On Grazing
Wild Sea Bream Seviche
Sea Scallops with Seaweed Butter
Bacalao Croquettes with Aioli
Carpaccio of Beef, Pecorino, and Black Olives
Wild Mushrooms on Grilled Ciabatta with Garlic Lemon Aioli
Pissaladière
Zucchini Fritters with Dill
Yellowtail Sashimi with Green Apple and Yuzu Dipping Sauce
Grilled Sardine Panzanella
Vietnamese Summer Rolls
Frisée with Manchego Cheese, Roasted Marcona Almonds, and Quince Dressing
Basquian Lemon Shrimp
Suzie Manners’s Guide to Modern Etiquette
Bread
Homemade Parker House Rolls
Soup
Classic Winter Vegetable Soup
Spaghetti (or Any Long Pasta)
Pasta alla Bottarga
Tagliatelle with Black Truffles
Little Bony Birds
Grilled Spatchcocked Spiced Quail
Shellfish
Cazuela de Arroz Langoustines
Eat Your Greens!
Three Ways
Just Messy
A Big Ol’ Burger
Brunch: Why?
Blueberry Pancakes
Scrambled Eggs
Home-Cured Gravlax with Bagels and Cream Cheese
Fried Duck Egg with Guanciale and Toast
Frittata con delle Erbe
Warm Beignets
BLT on Toasted Brioche with Garlic Aioli
Sixties Granola
Waste Management
One Big Profiterole
Crêpes Suzette
Fresh Pineapple Tarte Tatin
Cake
Lemon-Lime Gelato
Warm Banana Toffee Mille-Feuille
Apple Turnover
“There-is-no-way-in-hell-I-am-waiting-in-line-for-two-hours” Cupcakes
Pignoli Biscotti
Butterscotch Panna Cotta with Roasted Macadamia Nut Praline
Wild Blueberry Tart
Affogato
An Homage to Willy Wonka
Warm Chocolate Fondant
Peanut Butter Cups
A Brownie
Melt-in-Your-Mouth Chocolate Cookies
Valrhona Chocolate Truffles
Chocolate Ice Cream Float
Bread and Chocolate
Ménage à Deux
Bonus Recipes
Duck Confit
Duck Ragu with Papparadelle
Duck Rillette
Foie Gras Stuffing
Bacalao (Salt Cod)
Baked Salt Cod Fillet
Bacalao with Fresh Orange and Black Olives
Baked Potatoes
Gnocchi
Duck Fat
Lemongrass
Mussels in Lemongrass Broth
Steamed Fish
Guanciale
Pasta Con Guanciale e Prezzemolo
Scraps of Pasta Dough
Scialatielli con Pomodori Ciliege Arrosti
Seven Uses For Extra Mascarpone or Crème Fraîche
Herbs
Pistou/Pesto
Salsa Verde
Salad
A Mojito
The Toby Cecchini
Your Bare-Bones Cupboard
On Drinking Alone
Sources
Acknowledgments
Searchable Terms
About the Author
Credits
Copyright
About the Publisher
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