Appetites: A Cookbook PDF
Preview Appetites: A Cookbook
DEDICATION To Ariane and Jacques CONTENTS Dedication Acknowledgments Introduction 1 BREAKFAST SCRAMBLED EGGS OMELETS EGGS BENEDICT BACON HOME FRIES 2 FIGHT! AÇAI BOWL 3 SALADS CAESAR SALAD TUNA SALAD CHICKEN SALAD TOMATO SALAD POTATO SALAD BOSTON LETTUCE WITH RADISHES, CARROTS, APPLES, AND YOGURT-CHIVE DRESSING ICEBERG WEDGE WITH STILTON AND PANCETTA DO CHUA SALAD WITH HERBS, SCALLIONS, SPROUTS, AND EGG 4 SOUPS CREAM OF TOMATO SOUP PORTUGUESE SQUID AND OCTOPUS SOUP PORTUGUESE KALE SOUP BLACK BEAN SOUP NEW ENGLAND CLAM CHOWDER GOULASH HOT BORSCHT KUCHING-STYLE LAKSA SARAWAK LAKSA PASTE BUDAE JJIGAE SHRIMP BISQUE TEMPURA SHRIMP SHRIMP SALAD WHITE GAZPACHO 5 SANDWICHES SAUSAGE AND PEPPER HERO MEATBALL PARM HERO BODEGA SANDWICH CHOPPED LIVER ON RYE ROAST BEEF PO’ BOY OYSTER PO’ BOY NEW ENGLAND-STYLE LOBSTER ROLL GRILLED CHEESE SANDWICHES WITH CARAMELIZED ONIONS PAN BAGNAT MACAU-STYLE PORK CHOP SANDWICH BANH MI MORTADELLA AND CHEESE SANDWICH 6 PARTY 101 BAGNA CÀUDA WITH CRUDITÉS DEVILED EGGS WITH VARIATIONS BELGIAN ENDIVE WITH CURRIED CHICKEN SALAD GAUFRETTE POTATO WITH SMOKED SALMON, CRÈME FRAÎCHE, AND CAVIAR CHICKEN SATAY WITH FAKE-ASS SPICY PEANUT SAUCE DUCK RILLETTES THE GRILL BITCH’S BAR NUTS MUTANT QUESADILLAS: CHORIZO AND DUCK 7 HAMBURGER RULES 8 PASTA SUNDAY GRAVY WITH SAUSAGE AND RIGATONI LINGUINE WITH WHITE CLAM SAUCE MACARONI AND CHEESE SPAGHETTI ALLA BOTTARGA MALLOREDDUS WITH WILD BOAR SUGO LASAGNE BOLOGNESE SPAGHETTI WITH GARLIC, ANCHOVIES, AND PARSLEY RAVIOLI OF SALT COD WITH LOBSTER SAUCE FRESH PASTA DOUGH 9 FISH AND SEAFOOD BLUEFISH IN TOMATO VINAIGRETTE CLAMS WITH CHORIZO, LEEKS, TOMATO, AND WHITE WINE HALIBUT POACHED IN DUCK FAT WHOLE ROASTED WILD BLACK SEABASS 10 BIRDS ROAST CHICKEN WITH LEMON AND BUTTER CHICKEN POT PIE SAVORY PASTRY DOUGH KOREAN FRIED CHICKEN CAST-IRON GRILLED CHICKEN POULET “EN VESSIE”: HOMMAGE À LA MÈRE BRAZIER ROASTED QUAIL WITH POLENTA PAN-ROASTED DUCK WITH RED CABBAGE BRITISH-STYLE PHEASANT WITH BREAD SAUCE 11 THANKSGIVING THANKSGIVING GRAVY, STUFFING, AND TURKEY CRANBERRY RELISH MASHED POTATOES, KIND OF ROBUCHON STYLE CREAMED PEARL ONIONS CANDIED SWEET POTATOES BRUSSELS SPROUTS WITH BACON 12 MEAT BRAISED PORK SHOULDER WITH FRIED SHALLOTS AND PICKLED VEGETABLES PAN ROASTED VEAL CHOP WITH WILD MUSHROOMS CALF’S LIVER WITH BACON, LEEKS, APPLES, AND CALVADOS SAUSAGE GRAVY WITH BISCUITS COUNTRY HAM WITH RED-EYE GRAVY AND BISCUITS FEGATO ALLA VENEZIANA MEAT LOAF WITH MUSHROOM GRAVY MA PO TRIPE AND PORK ROAST LEG OF LAMB WITH FLAGEOLETS OSSO BUCCO NEW MEXICO-STYLE BEEF CHILI VEAL MILANESE 13 SIDE DISHES RATATOUILLE SAFFRON RISOTTO CREAMED SPINACH ROASTED CAULIFLOWER WITH SESAME BRAISED BELGIAN ENDIVE MUSHROOM SAUTÉED WITH SHALLOTS ROASTED BABY BEETS WITH RED ONION AND ORANGES FRIED POLENTA CRESCENTS POMMES ANNA GARBANZOS WITH CHERRY TOMATOES KOREAN-STYLE RADISH PICKLES SUCCOTASH BUTTERMILK BISCUITS 14 DESSERT 15 STOCKS, SAUCES, AND DRESSINGS DARK UNIVERSAL STOCK SHELLFISH STOCK OCTOPUS STOCK POMODORO HOLLANDAISE SAUCE MAYONNAISE BÉCHAMEL SAUCE BLUE CHEESE VINAIGRETTE MIXED FRUIT CHUTNEY RED WINE VINAIGRETTE PICO DE GALLO NUOC MAM CHAM (VIETNAMESE DIPPING SAUCE) Index About the Authors Also by Anthony Bourdain Credits Copyright About the Publisher ACKNOWLEDGMENTS For their large and small contributions to the making of this book, we’d like to thank: Paul Ackerina Olivia Mack Anderson Beth Aretsky Eddie Barrera Ruby Basdeo
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