The French Kitchen Cookbook电子书

Dedication

Contents

Introduction

OPENING ACTS

HAM AND CHEESE SQUARES WITH CORNICHONS

ONION AND GRUYÈRE BITES

SAUTÉED DATES WITH FENNEL AND WALNUTS

ANCHOVY BITES

ANCHOVY CREAM

CURRIED WALNUTS

TOASTED, SALTED PISTACHIO NUTS

PEACH LEAF WINE

SECCO’S FLAKY TOMATO AND OLIVE TART

ASIAN MIXED NUTS WITH KAFFIR LIME DUST

MINIATURE ONION AND GOAT CHEESE TATINS

ROSEMARY-INFUSED ALMONDS WITH HOMEMADE ALMOND OIL

CHEESE STRAWS WITH PARMESAN, SHEEP’S MILK CHEESE, AND ESPELETTE PEPPER

A TREASURE FROM A MENTOR

SALADS

FETA AND WATERMELON SALAD WITH MINT AND BABY GREENS

SMOKED SALMON AND AVOCADO SALAD WITH GINGER-LEMON DRESSING

TOMATO AND MOZZARELLA STACKS ON A BED OF BASIL

PEAR, FENNEL, BELGIAN ENDIVE, AND CURRIED WALNUT SALAD

MONDAY NIGHT BEEF SALAD WITH GREEN BEANS, AVOCADO, AND ARUGULA

ASIAN COLESLAW WITH SESAME SOY DRESSING

HEIRLOOM TOMATO PLATTER WITH HERBS AND CHEESE

WATERCRESS AND MINT SALAD WITH PEANUTS

MINI PALAIS’S BURRATA AND HAM SALAD

BETSY’S COLD VIETNAMESE SHRIMP AND NOODLE SALAD

CHAR-GRILLED EGGPLANT SALAD WITH FRESH MINT

SOUPS

YELLOW TOMATO SOUP WITH EVERGREEN TOMATO TARTARE AND RED TOMATO SORBET

MUSHROOM-MUSHROOM SOUP WITH CHORIZO MATCHSTICKS

YVELINE’S CHILLED CUCUMBER AND AVOCADO SOUP WITH AVOCADO SORBET

JERUSALEM ARTICHOKE SOUP WITH TOASTED PISTACHIOS AND PISTACHIO OIL

SPICY THAI PUMPKIN SOUP WITH CRAB AND CILANTRO

ZUCCHINI AND FRESH BASIL VELOUTÉ

CABBAGE, HAM, POTATO, AND PEA SOUP

TOFU SOUP WITH BOK CHOY, MINT, AND SCALLIONS

WINTER PISTOU: PROVENÇAL VEGETABLE SOUP

Provence

FISH & SHELLFISH

MUSSELS WITH LEMON, CAPERS, JALAPEÑO, AND CILANTRO

SALMON SASHIMI WITH AN AVALANCHE OF HERBS

OYSTERS SEARED WITH PANCETTA AND SHISO

GOLDEN ALMOND-CRUSTED SOLE FILLETS

STEAMED YUZU SCALLOPS ON A BED OF SESAME SEA GREENS

SHRIMP IN SPICY COCONUT BROTH

STEAMED SHRIMP WITH SESAME OIL, BLACK RICE, PEAS, AND SCALLIONS

POULTRY & MEAT

WALTER’S SALT AND PEPPER STEAK

SEARED DUCK BREAST WITH FRESH FIGS AND BLACK CURRANT SAUCE

RABBIT WITH MUSTARD AND TARRAGON

BRAISED CABBAGE WITH SMOKED SAUSAGE AND MUSTARD

FRICASSÉE OF CHICKEN WITH FENNEL, CAPERS, ARTICHOKES, AND TOMATOES

BEEF DAUBE WITH FRESH PASTA SQUARES

LEMON-CURED SIRLOIN CARPACCIO

CHAR-GRILLED PORK PATTIES

FOUR-HOUR AROMATIC STAR ANISE–BRAISED PORK

PASTA, RICE & BEANS

PENNE WITH TOMATOES, ROSEMARY, OLIVES, ARTICHOKES, AND CAPERS

FETTUCCINE WITH VODKA AND LEMON

FRESH WHITE BEANS WITH GARLIC AND BASIL-ARUGULA SAUCE

SPAGHETTI WITH ZUCCHINI BLOSSOMS, ZUCCHINI, AND BASIL

SPAGHETTI WITH PECORINO AND PEPPER: CACIO E PEPE

SPICY CHICKEN AND RICE PORRIDGE WITH LEMONGRASS

GRILLED POLENTA WITH TOMATO AND ONION SAUCE

OPEN RAVIOLI WITH MUSHROOMS

Paris

VEGETABLES

TOMATO TATINS

PROVENÇAL LEMON-BRAISED ASPARAGUS

ASPARAGUS WRAPPED IN COPPA WITH PARMESAN AND PICHOLINE

MISO-GLAZED EGGPLANT

WATERCRESS PUREE

ZUCCHINI BLOSSOMS STUFFED WITH GOAT CHEESE

ONION “CARBONARA”

ZUCCHINI “SPAGHETTI” WITH GARLIC TAHINI DRESSING

BUTTER-BRAISED BABY POTATOES WITH CHIVES

EGGPLANT IN SPICY TOMATO SAUCE WITH FETA

BRAISED FENNEL AND TOMATO STEW

WILD MOREL MUSHROOMS

EGGPLANT WITH CHICKPEAS, COUSCOUS, AND TOMATOES

SMASHED POTATOES

EGGS, CHEESE & FRIENDS

WALNUT BITES: ITALIAN PANPEPATO

POTATO, CHEESE, AND BACON GRATIN: TARTIFLETTE

WALTER’S BREAKFAST EGG

TRUFFLED LE FOUGERUS

SCRAMBLED EGG WHITES WITH SPINACH AND MUSHROOMS

FRESH GOAT CHEESE TRIO

PARMESAN CRÉME BRÛLÉE

BREAD & FRIENDS

PAN BAGNAT

MINI QUESADILLAS WITH GOAT CHEESE AND LEMON THYME

MANCHEGO, CHORIZO, AND PAPRIKA BREAD

THIN-CRUST PIZZA WITH MOZZARELLA, ARTICHOKES, OLIVES, AND CAPERS

TOMATO AND MOZZARELLA TARTINES

CRANBERRY AND WALNUT BREAD

SAFFRON AND HONEY BRIOCHE

Paris

DESSERTS

CHESTNUT HONEY SQUARES

ALMOND AND POLENTA COOKIE CAKE: SBRISOLONA

RED FRUIT SOUP

RUBY RHUBARB BARS

LEMON LOVE NOTES

FIG AND ALMOND TART

INTENSE CHOCOLATE CUSTARDS WITH NIBS

CHOCOLATE, HONEY, ALMOND, AND FIG BITES

PAVLOVA

FRESH GINGER SORBET

RASPBERRY-YOGURT SORBET

BLACKBERRY SORBET

CANTALOUPE SORBET

PUMPKIN “PIE” SORBET

KAFFIR LIME SORBET

POMEGRANATE AND BUTTERMILK SORBET

APRICOT AND LAVENDER HONEY SORBET

ROASTED FIG SORBET

BITTERSWEET CHOCOLATE AND HONEY SORBET WITH CHOCOLATE NIBS

THE PANTRY

KUMQUAT CONSERVE

GREEN SAUCE WITH HERBS, ANCHOVIES, AND CAPERS

HOMEMADE CURRY POWDER

HOMEMADE CHICKEN STOCK

HOMEMADE VEGETABLE STOCK

SAVORY TOMATO MARMALADE

BASIL-ARUGULA SAUCE

CLARIFIED BUTTER

FIRE SALT

VIETNAMESE DIPPING SAUCE

BLITZ PUFF PASTRY

Provence

My Preferred Wine Importers

Acknowledgments

Also by Patricia Wells

Index

Copyright

About the Publisher