Franklin

The Art of Eating Cookbook : Essential Recipes from the First 25 Years.

Author/Creator:
Behr, Edward.
Publication:
Berkerley : University of California Press, 2011.
Format/Description:
Book
1 online resource (280 pages)
Edition:
1st ed.
Status/Location:
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Subjects:
Cooking.
Form/Genre:
Electronic books.
Summary:
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.
Contents:
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.
Notes:
Description based on publisher supplied metadata and other sources.
Local notes:
Electronic reproduction. Ann Arbor, Michigan : ProQuest Ebook Central, 2021. Available via World Wide Web. Access may be limited to ProQuest Ebook Central affiliated libraries.
Contributor:
MacGuire, James.
Other format:
Print version: Behr, Edward The Art of Eating Cookbook
ISBN:
9780520949706
9780520270299
OCLC:
753480114