From his first newsletter, issued in 1986, through today's beautiful full-color magazine, Edward Behr has offered companionship and creativity to avid culinary enthusiasts, including some of America's most famous chefs. This book collects the best recipes of the magazine's past twenty-five years--from classic appetizer and vegetable side dishes to meat entrees and desserts. Each section or recipe is introduced with a note on its relevant cultural history or the particular technique it uses, revealing how competing French and Italian cultural influences have shaped contemporary American cuisine.
Cover Title Copyright Dedication Contents Introduction Three Notes to the Cook Three Breads and Four Things that Require Bread Schiacciata (Flat Hearth Bread) Corn Bread Farinata (Chickpea Pancake) Capers in Olive Oil Anchoyade (Anchovy Spread) Tapenade (Olive Spread) Caponata (Sweet-and-Sour Eggplant) Charcuterie Rillettes de Tours (Salted and Stirred Pork) Rillauds d'Anjou, or Rillons de Touraine (Salted and Browned Pork Belly) Mousse de Foies (Duck or Chicken Liver Mousse) Pâté de Campagne (Country Pâté) A Brine for Small Items Fromage de Tête (Headcheese) Jambon Persillé (Parsleyed Ham) Saucisses de Toulouse (Fresh Sausages) Variation: Saucisses au Vin Blanc (White-Wine Sausages for Raw Oysters) Cervelas Lyonnais (Lightly Cured Sausage) Soup Asparagus Soup Soupe aux Choux à l'Huile de Noix (Spring Cabbage Soup with Walnut Oil) Carrot Soup Carrot and Tomato Soup Soupe de Châtaignes (Chestnut Soup) Maryland Crab Soup Potage Billy By (Cream of Mussel Soup) Chicken, Sausage, and Oyster Gumbo Variation: Seafood Gumbo Potée Jurassienne (Soup and "Boiled" Meats) Purée de Petits Pois (Green Pea Soup) Soupe à l'Oignon (Onion Soup) Clear Tomato Soup Soupe aux Cerises (Cherry Soup) Winter Squash Soup with Vin Jaune Bread and Zucchini Soup Pasta and Polenta Pici (Eggless Tuscan Pasta) Puccia (Polenta with Cabbage and Pork) Ragù Bolognese (Bologna-Style Rich Meat Sauce) Pesto Trapanese (Raw Tomato-Basil Pesto) Salsa di Noci (Walnut Sauce) Cheese, Eggs, and Salads Fresh Cheese Cervelle de Canut (Fresh Cheese Beaten with Herbs) Focaccia col Formaggio di Recco (Cheese Focaccia) Gougère (Gruyère Puff Pastry) Variation: Cheese Fritters Cheese Soufflé with Tomato Sauce Welsh Rabbit. Fondue Franche-Comtoise (Cheese Fondue) Pepper and Potato Frittata Œufs en Meurette (Poached Eggs in Red-Wine Sauce) Scrambled Eggs with Asparagus Salade Frisée Insalata di Arance (Orange Salad) Lettuce Salad with Roquefort and Walnuts Beet Salad with Anchovies Vegetables Asperges, Sauce Maltaise (Asparagus with Blood-Orange Hollandaise) Chouée (Buttered Cabbage with Potato) Far au Choux (Cabbage Pudding) Erbazzone (Savory Pie of Greens) Eggplant and Tomato Steamed New Potatoes Pommes de Terre Macaire (Potato Cakes) Gratin Dauphinois (Potato Gratin) Cipolline in Agrodolce (Sweet-and-Sour Onions) Variation: Sweet-and-Sour Onion Condiment Calçots amb Romesco (Grilled Onions with Romesco Sauce) Turnip Gratin Gratin d'Épinards (Creamed Spinach Gratin) Petits Pois à la Laitue (Green Peas with Lettuce) Celery Root and Potato Purée Zucca all'Agrodolce (Sweet-and-Sour Winter Squash) Zucchini Pudding Fish, Seafood, and Snails Cod with Tomato, Hyssop, and Tarragon Maryland Crab Cakes Salt Cod Cakes Escargots à la Bourguignonne (Snails in Garlic Butter) Moules à la Marinière (Steamed Mussels) Mouclade (Mussels in Cream Sauce) Variation: Mussel-Spinach Gratin Deep-Fried Oysters Sardele in Saor (Sweet-and-Sour Sardines) Escabetx de Verats (Marinated Mackerel) Pike, Pike-Perch, or Salmon with Beurre Blanc Variation: Fennel Sauce Fish Quenelles Variation: Fish Mousselines Variation: Fish Pâté Crayfish or Lobster Coulis for Quenelles Pesce Spada alla Stemperata (Swordfish with Olives, Celery, Garlic, Vinegar, and Mint) Salmon with Leek and Saffron Sauce Salmon "Soufflé" Marinated Tuna in Olive Oil Peperoni Ripieni con Tonno (Bell Peppers Stuffed with Tuna) Poultry and Rabbit Coq au Vin (Chicken in Red Wine). Fricassée de Poulet Angevine (Chicken with Cream and Mushrooms) Poulet au Vin Jaune et aux Morilles (Chicken with Cream, Morels, and Vin Jaune) Sautéed Chicken with Tomatoes and Olives Chicken Legs Braised in Red Wine Chicken "Roasted" in Butter with Sauternes Sauce Gâteaux de Foies de Volaille (Chicken Liver "Cakes") Guinea Fowl with Green Peppercorns Perdrix aux Choux (Partridges with Cabbage) Lapin à la Crème (Rabbit in White Wine with Cream) Variation: Lapin à la Moutarde (Rabbit with Mustard, Breaded and Grilled) Lapin à la Bourguignonne (Rabbit in Red Wine) Variation: Lapin aux Pruneaux (Rabbit with Prunes) Lapin à la Kriek (Rabbit in Beer) Pigeonneaux aux Olives (Squabs with Olives) Canard aux Cerises (Duck with Sour Cherries) Meat Polpette di Carne (Meatballs) Baeckeoffe (Oven-Braised Pork, Lamb, and Beef) Sauce Piquante (Herb-Vinegar Sauce for "Boiled" or Roasted Meats) Porc aux Pruneaux (Pork with Prunes) Roast Pork with Rosemary and Garlic Jambon à la Crème (Ham with Chablis and Cream) Choucroute Garnie à l'Alsacienne (Sauerkraut with Sausages and Other Cured Pork) Scallopini al Vino Bianco o al Limone (Veal Scallops with White Wine or with Lemon) Saltimbocca (Veal Scallops with Ham) Variation: Uccelletti Scappati (Grilled Veal Rolls) Vitello Tonnato (Veal in Tuna Sauce) Rognons de Veau à la Moutarde (Sautéed Veal Kidneys with Mustard) Figà a la Venexiana (Venetian-Style Calf's Liver) Carbonade à la Gueuze (Beef Braised in Tart Belgian Beer) Grillade des Mariniers du Rhône (Sliced Beef Stewed in Red Wine) Oxtail Stew Navarin Printanier (Spring Lamb Stew) Cinghiale colle Castagne (Wild Boar with Chestnuts) Dessert Brioche Plum Tart Variation: Chocolate Brioche Tart Unsweetened Apple Pie with Maple Sauce Pound Cake. Torta di Nocciole (Hazelnut Cake) Walnut Tart Ciliegie al Barolo (Cherries in Barolo) Chocolate Mousse Chocolate Soufflé Coffee Tart Variation: Chocolate Tart Pear Tart Crémets d'Anjou (Fresh Cream Cheeses) Crème Caramel Renversée (Upside-Down Caramel Custard) Lemon-Honey Flan Little Corn Cakes Melon Ice Rose Ice Coffee Ice Honey Ice Cream Pears Poached in Red Wine Petits Pots de Crème au Chocolat (Chocolate Custards) Prunes in Red Wine for Roquefort Stewed Rhubarb with Honey Zabaione (Egg-Wine Foam) Index.
Description based on publisher supplied metadata and other sources.
Electronic reproduction. Ann Arbor, Michigan : ProQuest Ebook Central, 2021. Available via World Wide Web. Access may be limited to ProQuest Ebook Central affiliated libraries.