Recipe Table of Contents vi Preface viii Acknowledgments xiii Dedication and About the Author xiv First Course/Appetizers: 237 Avocado and Crab Salad 238 Endive Salad with Roquefort and Walnuts 239 Chicken Satay 240 Grilled Vegetables with Mozzarella Cheese and Prosciutto 241 Heirloom Tomato and Goat Cheese Tart 243 Roasted Beet Salad 244 Warm Hudson Valley Salad 245 Wild Mushroom Vols-au-Vent 246 Shaved Fennel and Frisee Salad 247 Green Papaya Salad (Som Tam) 248 Sides: 249 Baby Carrots with Asparagus and Pearl Onions 249 Couscous with Currants and Pine Nuts 250 Farro with Winter Vegetables 251 Olive Oil and Chive Crushed Potatoes 252 Pomme Puree with Roasted Garlic 252 Potato and Celery Root Gratin 253 Ratatouille 254 Roasted Fingerling Potatoes 255 Saffron Rice Pilaf 256 Sauteed Broccoli Rabe 257 Soft Polenta 257 White Bean Ragout 258 Soups: 259 Black Bean Soup 260 Summer Gazpacho 261 Minnesota Wild Rice Soup 262 New England Clam Chowder 263 Vegetarian Main Courses: 264 Risotto with Asparagus and Peas 266 Corn and Asiago Cheese Risotto Cake 267 Tortilla de Papas 269 Vegetarian Shepherd s Pie 270 Main Courses: 271 Beef Tenderloin with Bleu Cheese Crust 271 Duck Breast with Port Wine Peppercorn Sauce 272 Herb-Crusted Salmon 274 Rack of Lamb Persillade 275 Roasted Miso-Marinated Salmon with Stir-Fried Napa Cabbage 276 Desserts: 277 Almond-Anise Biscotti 278 Chocolate Pot au Creme 279 Tiramisu 281 Warm Chocolate Cake 282
| Access no. | Call number | Location | Status |
|---|---|---|---|
| 01651/16 | 642.4068 Mat C | Library - 7th Floor | Available |