Table Of Content

THOUSANDS OF STEP-BY-STEP PHOTOS -r A B L E -r 0 J\I E ~ 0 5 136 402 ffe\ P~~ N [Q) I~ The chef's toolbox 502 Information about basic ingredients 510 Basic recipes and techniques 544 Index by level of difficulty 572 Alphabetical index of recipes 574 Index by types of dishes 577 Index by ingredient 580 - Index by cooking utensils 583 Index by cooking time 587 3 F \ :-; 'I I 1 1 1 1 reen Mix the water with the 1neg r and set aside. Halve and Makes about 300 g Makes 750 ml - 3 cups co es a d sq r; r; Le: • r1 r rJ l rJ a q a r r.. Dr es s into a mo r a r. peel the garlic cloves. Remo e th green cores. 10.5 ounces spread Combine the garlic, ancho 1es. and olives in a blender. (1 1/4 cups) spread 2 Add . e egg ;rJIV. 1; :1 a p s le. Ad h 1u1ce to the Add a little of the vlllegar mixture. Blend. Preparation time 1 0 minutes Preparation time 1 0 m1nu es mar ar. Seaso 111 sal and epper 2 Rest time 2 hours When the ingredients have been reduced to a puree. 3 gradually add the olive oil while blending. Add all he 011 1 a s·r a vv ii s 1rr1 1gorously When the mixture has thickened a little, dilute with v11th h pes le o make an emulsion. S 1r until all the oil 3 cloves garlic 1s absorbed. a little more of the vinegar mixture. 120 ml - 1 /2 cup water 1 egg yolk Cover w1 h pl s 1c virap (cling film). Store at room 80 ml - 1 / 3 cup distilled white 3 1 teaspoon freshly squeezed temperature (never I the re r1gera or) befor s rv1ng. Add about one third of the grapeseed oil and blend. vinegar lemon Juice 2 cloves garlic Scrape down the sides of the blender jar with a spatula Salt 250g - 8.8 oz anchovy fillets in (scraper). Freshly ground pepper oil, drained Add the rest of the grapeseed oil while blending. 100-120 ml - 1 /3 cup 30 g - 1.06 ounces pitted black Transfer to a bowl, cover with plastic wrap (cling film), plus 1 tablespoon plus olives (or 36 small olives) and refrigerate. Serve cold. 1 teaspoon-1 /2 cup olive 011 200 ml - 3/ 4 cup plus 1 tablespoon olive oil 180 ml - 3/ 4 cup grape seed oil Tl I'S 1:HO\I < >l H Cl 11·:FS \ II FF! r, \!(I.Ir · l!uk1· nii,/1 i11 s111111111·1· ,1·it!1 _l 1Jll11_:. .: -,!..:.·111-III'. S1Jll/1·fi111,·.,· /ol"-/,·,/ ,!.:·1·1·1·11 Tl PS FHO\I Ol H <:II l·TS (.!lll-li1·. /1.,· S1\'1·1·/1·1 _jl11,·1J/' ///('(//IS·' IJ/1 /'/Ill 111!1! 1,tlJ/'1'_ /-'()!( '/'/IF I I.\'/'/-. HI /J.\ l-'1·1·111-/1 /11,1111· nu,ks ,,jil'lt 11s,· l'"l11I" /IJ /1J1i1' 1I/J\1'1t ;/,,·.fl11,·111· 1!(1111· It /,· lwt/1•1· /1J 11s1· 11111-!11J1 'i1·s i11 "ii f'ltl /11•1· I l1t111 s11l11· ,I 1111dt()1 'i<'s. , 1· ltid1 /111, ·1· 11 1 'l'l_'I -s/ /'/lll_!.:')!11, ·111·. !11sll' tlll' u11d111ii11k 1Jltr·1· .1 '/JI/ l111,·1·_/i11/,·l11'1/ 11111/.:i11g ii. !(ii:,· /1J1J sl/'llil_!.:'. 11111/ /1/()/'1' 11li,·1· uil /u /11111· r/111\'!t ;/11'.fl11,·u1·. g111-li,·_ !() /JI/ 1\'1111I /IJ 11/J 1111· Sl/11/1', /}/}ii I/ /IIJ/1//IJ /,'(/ ,!.: l . /l 1111111·1·.,· i11 its ski11 Ill/II 1n1sl1 it ,1·l1i/1· ii,:,· s1i// l11J/. t!/1'11 u,l,I it /IJ 1111· 111i.1·/111·1· \ '/ON UJ.· Ill i/11' /IIIJ!'/1/i" 01111 ;u,111111 ,1•i1/1 i/11' /J1'S/l1· /IJ n,111IJ1111·_ '/'/11:,· 1111d111ii11/1· ,1•i/l /,:('(·11_fi11· 11ln111/ /1\'1J 11·n·/.:s i11 ,1 ti!..:,/11/i d11.,nlju1· i11 !Ill' n:fi·<!.:·1•n1/u1·. 8 9 £:A\JJ A A Makes about 300 g 10.5 ounces (1 1/4 cups) spread Preparation time 20 minutes 1 Resting time 1 5 minutes r-: r; .1 rJ [J r.1 r : < ScrJr~ :r r...: r.. J. J ,r:;=,;r ,. l Cl h 0 A WORD FROM • r ' C . • :, ,. l i • lo.cs 111 al OUR SOMMELIER // r fJ v i t/; I; r CJ Pair ith rose Champagne. tr 0: '":gqt.J dT :'=, r ,·- '~'· ,L, ! r, kle t r_; 921r1 c. a· 1 :, ," '.: ) .~:' :, f..:'"' 1\c:r; oons - 1/4 CvD rJ' (J .r: ri 1' U ' ''cJ'( · :. ·, l i ind p r. 2 1 clo e garlic 11 htl 400 g - 14 ounces (4 cups) o r; t cve:s· !~cir· :. •f .r ,, ' · SJf:', D: ,h s ould pitted black oli es be: e di:::r 5 ancho y fillets in oil, drained 1 Scooo o t r: r:r, 1 f rJn he c~_J9tJlc1 'ts :.1 h a 50 g - 1.76 ounces ( 1 /3 cup) 2 Halv and peel the garlic clo e. Remove the green core. able:spoo cc 1r: 9;-irl1c ;-ind pl;-icc e bl0 nd 1· Combine the garlic, olives. anchovies, and capers in a capers 111t c eggpla 2 sprigs basil blender. 30 ml - 2 tablespoons sherry 3 Wash the basil and gently pat dry. Pluck the leaves off Makes about 800 ml - Add e rema1 ing /4 cup olive 011 ;-i d e lemon 1u1ce into the blender. then pour in the vinegar and oil. vinegar 60-80 ml - 1/ 4 cup- 1/ 4 cup 3 1/3 cups spread a d ble d or 2 min tes. Adjust he scaso 1119 w1 h salt a d pepper a d ble cl again. Tra s er o a container. 2 plus 1 tablespoon and Blend in short bursts. Scrape down the sides of the Preparation 1me 20 minutes Cu e tops from the scallions. leaving 5 cm - 2 inches 1 1 /2 teaspoons olive oil blender jar with a spatula (scraper) and mix. Cooking time 45 minutes of green. Peel of e ou er layer of skin. Sl1c the Transfer to a container and cover with plastic wrap Resting time 2 hours scall10 s (opposite) M1:r v,1 h the cggpla t caviar. (cling trim). Cover v,1 h plastic wrap (cling 1lm) Store 1n the Store in the refrigerator and serve cold. refrigerator and serve cold. EQUIPMENT Mortar and pestle Blender Suggested accompaniment 1 kilogram - 2 pounds 4 ounces (about 2 small) eggplants (aubergines) 3 cloves garlic Leaves of 1 sprig thyme About 1 /2 cup olive oil, divided /"/ //-. 1-.f, r ,/'I . I \ / '-. Salt !(1/1,· 1'/..'./..'./'lf/11/., /1,1,·,· ,111 ,•.I·I·,·.,sI,·I· ,11111,1111/ u(s,·,·,/,·. /lf·,·ss t/11· Freshly ground pepper Trim the tops of five or six Trim off the large outer leaves Cut a flute loaf (similar to a Juice of 1 /2 lemon ('(/\'/(//" 1/11·,,11.~-/1 (/ ,\/f'(////1'/" s/r'\'I' /() /'('///()\'/' SUI//(' ,~1·1/11·111. scallions (spring onions), or use and roots from radishes. Scrape baguette) into thin diagonal slices. 2 scallions (spring onions) I II(/ 1/"J() \.\ small onions with leaves. Cut off off the small leaves sticking to Arrange them on a baking sheet. the roots and remove the outer the top. Immerse the radishes in Drizzle the bread with a little ) fJ/1 n11I i'/tSlfJllll::.1· 1/1is 1·11,·i,11· /,_1 ,1r/,/i11,:_:· gu,I/ 111i/k ,·11n/,·. skin. Then cut the scallions in half cold water. olive oil. Place the baking sheet lw// /'1/'/'1·1· 1·1J11/i1. r/1i1·rl lu11I,I/1J1',. /1111f/ /,1-//1. ut· s/i,·,·,/ /,!f!d.- lengthwise. as near as possible to the broiler 1,/i, 'I'S. (grill) or burner and toast the bread for '.2 minutes. 10 11 I·. \ ..., ) 1-: \ :-.; ) 1 1 p s : (; . (; r < • ,- r • J , Usr..: d s Cf;· r.: , r.) j • • r1 (r- '...-1c..,c··) • J ( :he 01 Prepara·1on 1me 5 1n es a U l d' ~'r.:r .. J d r; :·r. Cook1 g 1me 30 minutes 2 ;o ,,n1;.J I ( dY'S 3r,d add I 0 e: 'u e: grc:1<:, Sr;c:1<:,rJr a I, r: '1, sci t cl d v I e J(;P r:r. e:r add r- rJJrJr cl(. Ve1 s of 1 de eined 01e gras 11 ge ti; :1• r: -:;pa '"' ci. (page 531) Bu ter equivalent in v1e1gh o 3 the veins, so ened S read o a s cct of plas 1c :1 a (cl1 g ii ) on the Fine sal 1✓or s rfacc a d place c 01c grcJs m1, ure I the Freshly ground white pepper middle. Roll I o a c;l1ndcr I side t c plas 1c rap and re r1ge a e or 30 es o ardc 1 dash cognac Fleur de sel 4 Coarsely ground pepper Slice. Spr1 vie v,1 leur de sel and coarsel ground 1 ficelle loaf (thin baguette). pepper a d serve 1✓1t toasted f1ccll slices. sliced and toasted TIPS FH<>\I <H H <:lll·TS Fui,· gn1s IS 1·.1;11·11si,·,·. su _I 1111 u111 1111/k,· 11s,· 11(111,· 1111/'IS s111'/'r11111rli11g fl/f' ,·,·i11s 11(11,,· n111· Ii,·,·,· _1011 l,u,·,· ,l,·,·,·i11,·rl jJtl).. ! ,'t' 5·: / !fJ 1/ltlkr·.J;,,·1· ,!..'.'/'f/S !J11//1·1·. l·,1i1· gn1.,· IJ/lllr·t· ,·1111 u!,·,1 111· 11s,·rl fr, !l,i,·k,·11 u j11s u1· ,!.:·1·1/1:1. 12 13 3 1 1 , , •1 ,1n Br Serves 4 0 · , • . · · t .,, p u n e 8 Cut the fennel bulb hal In o. Us111g Prepa atio Ime 25 mI es th 1nest se Ing on he mandoline slicer Cooking Ime 3 min es 2 .. .. .. (page 5 1 5), cut I in o fine slices over r.:, r-r.;,, r; ·r (; ·t:rr ! r ( (• 1· ,. .. t' l CIJ ( n large bo I of cold \ ater. / r f; t;r;;·r1rr .( I '. j( t I " " (•' (· ·r lnlcl () s Cut 1 O-cm - 4-inch Ieng h of he , 'fJ r 0 S(;((J' 0' IJ'l I :. ,1. ( .. ' f" cc .-. at r scallions into thin slices. st rt1ng t the Sa lad (p3gr; f:J?) '':' f/J(l. 'de'· ri ,• r 1 •rp r, CU lnO bulb. Drain and break up the tuna. Hal e 0cJ3rt,;r',. rr~rr (JI(; .,,. f()•(" rlr (l ',(·(• l',, ind cu each the quail eggs. Drain the artichokes. Slice 6 quail eggs p cr.r: r 31'. them on th mandolin sl1c r. Drizzle with 2 omatoes 3 the remaInIng lemon Juice. 1 bell pepper Slice: rJ f he trJp ;rnci bo om of 1r ocll pcpp r. Stand Slice the bread and toast under the broiler 3 s alks celery Juice of 1 /2 lemon r: pep e:r I pr,rJh ;:i 1d ct t the 'lcsh a:. a1 aI ound the (g fl 11). co e:. C air; :J t 1r: r 1bs o s •p;:i a c 1n o our lobes. 2 poivrade ar 1chokes 9 1 /2 cucumber Peel each piece 111 a pcclc (p· ~JC 13). Cu into For the vinaigrette. combine the vinegars batons. 1 /2 fennel bulb and add salt and pepper. Add the oil and 3 scallions (spring onions) 4 mix to an emulsion. 1 ( 12O-g - 4.23-ounce) can Peel e celcr; s al ks w1 a vegetable peeler. Cut into 1 Q tuna even le g hs. he into ba ans. and finally into veI·y Drain the fennel. Wash and dry the 1 ficelle loaf (thin baguette) small dice. Reserve some of th mo t tender celery mesclun, then use it to make a bed on the 200 g - 7 ounces mesclun leaves. plates. 8 anchovy fillets in oil, drained Distribute all the ingredients on top of 5 1 sprig basil Add 1 tablespoon lemon Juice to a small bowl full the mesclun, inserting the pieces of toast of wat r. Remove the hard outer leaves from the and basil leaves among the greens. Drizzle Vinaigrette artichokes and pare all around the artichoke hearts generously with vinaigrette. (page 516). Peel (he s( ms anc.J trim the tops of 3 tablespoons sherry vinegar the leaves to one third of their length. Immerse th 1 tablespoon balsamic vinegar artichokes In th , wat r and I man JUICC. Salt 6 7 9 Freshly ground pepper 6 Peel the cucumber half. Cut ,n half lengthwise. 55 ml - 1 /2 cup plus 1 removing the seeds. Cul 1nlo batons. and then dice. tablespoon extra-virgin olive oil 7 Peel the quail eggs. To avoid dam ging them, roll them gently over the work surf ace to bre k the11· shells, then remove. R1ns lo remove any traces of shell. 14 E \ ...., 'I ~ El] RJ J\ C ffe\ N ~ A ?? L R J~JO lJ L A D 4 1 .. .. ... , . ··f: 1 \ . Serves 4 .. ,', ::. , I'. .. ,. ,•.• ' ( . lC•' :C.,() ,jt )o. P epara 10 ,me 20 , .. ,. • · 1 ·, • :. na ons or .. .. I• .. , .• t' • · (: l l•' ::-> ") . EQUIPMENT 2 andoline slice r.., •• •• ,. ! : : • • • . • . ,, l' J C . old •· : : •· · :. . • r 1., s uce 1 small celeriac 3 400 g - 1 4 ounces (abo r)' r-;..,,r , , ,., . •· ,. ,. ; :. ·, i h ... pnioul, de, 3 small) Ida Red or Braeb r J'J":',', , 'J 'J' · ·, ".,,i• · , .. ,.. Urir '()Id h, 11 tin red apples r; r r r J r d r r • : i , 1 individual con ainer pla1 (natural) yogur 4 Juice of 1 lemon CJ\ ;r;r; 'rr; ',l(J;', r,' ()'(•/•r ll)f)l' (pd~JC 5 3). Fold Salt r.;;:,;r_ l (Jrlf; (j ;r;r I. ii (Jll IJrc·.i~ 1r1q nld ,l oldcd slice Freshly ground pepper br: 11r:r:r1 ;rJ11r I 1Jr11lJ cirid 1r1clf' • 1r1~1c r. then place 1 Granny Smith green apple r.i (J!llr;r (Jf)t; f)(;/ () I ()/Crl,1pp1r1s1. Cu11t1nuc untrl OU 1 square (or circular) mold, avr.: 21 flrJ11r.:r. Rcpc;:1 111 Ii crn;.1,n,n~J ~pc n apple 10-cm - 4-inch square slice:•,. Ga n1•,h he ',;..1l;..1d //ii 1 the ~JICCn apple flowers a d c red apple bc:i ons (or diameter) I /./'/"//./. I Iii'/ I /If J \ /f _,,,11 ,11·,· r1I,/,· '" r1,l111s1 1/1,· s/1n·,l,/111.c.: l,/o,I,·.,· "" 10111· 1111111r/u/111,· .,/i,·,·1·. ,-/1uus,· 11 111,·,/i11111 ,,::., _/;,,. 1/1,· ,·,-/,·1·i,1,· 011,/ ti .Ji11,·1· u11,· fr',,· 1/1,· ,1;,;,I,·. 16 E \ . ' -r o ffe\ P , 1 E A A 1~ J-J 1( f D A J~ D) ~ ~ E J C j\ J P J:\ C C J D 1 1 ·· .. .. ,., ,5 ts ks) a Serves 4 105 r;;:_:,.r;r •rr rr .,. ,. t 1 ,. Pre para ion · Ime 25 es P.::,,r: ·• ': .::,•· , , .,,. ;.;• • ,: •· ,. :i >. . >" . !f-..1 . n onl he 1r: 0':' r.,.::,r• (r.,;.irir- ;- . ( ) EQUIPMENT p .JfJ (;r,i( f ;.,r• r~' ( ,.,. r ··, ,, •• •• , :r '\ ( l' SI o one t his Mandol1ne slice (jpr;r;,,• fJr /, •~ •, f; d'' ( r ( a f• ( f•', ( ':,t('p ). s ueeze t (:; (J r;r r~' fJ' •r r: r-r• or • ·o l [)0 :.1 illed \ I h cold //3 C: . r; r ,...> ; • r r, ;.j r ; r r () ... (•' r 1t 2 2 large artichokes Use a 1r;ry.: ab r; pr.:el0r to pr:r; h b Immerse In a 1 lemon, halved 0111 fillr;d 111tr r_rJIO //(1 er. 1 beet (bee roo ) 3 20 green almonds C C grcc al ond', In h;::i If. Ti:l C t e rnel halves 4 Pink Lady (or Starking) apples 0 0 cir s ells ;::i d peel (pc!SJC 5 10). Olive oil 4 200 g - 7 ounces (aged) Dra1 e ar Ic aves. Slice 1nely wI h the m ndol1ne Parmesan cheese slicer (page 504). sto pI g vi e c coI (with 1 scallion (spring onion) or small e chove) app ars. Rub the slices with lemon. fresh white onion Drain t e beet and slice very finely (almost translucent) Freshly ground pepper wI h he mandol1nc slicer. Fleur de sel Wash and dry the apples. Core (page 5 1 2) and slice very finely with the mandol1ne slicer (page 513). 5 Pour a generous amount of olive oil on four small plates and spread evenly. Place one apple slice on a plate. Add one beet slice and one artichoke slice, overlapping. Continue around the T I PS FHO \I Ol H CII I·:1:s plate to make a rosette. Slide the last slice under the 4 first Do the same for the other plates. j,'/\f.','//f\ (,' 6 l(,011 r·1111. or//11sl fl!{' li/orks r111 10111· Wash the scallion and chop (both white and green 1111111r/o/i11r, .1-/ir·e1· lu 1•111_·, · r!w 1/1ir-l..-i1r·ss parts) with a chef's krnfe. 0{1/1{' slir·f's: l!lf'r/i11111 si::,f'J11· so/i Sprinkle the scallion over the carpaccio. Drizzle with olive 011 and add a sprinkling of freshly ground pepper .fiw'r. s11r-l1 os 0;1pks. r111rl.fi,w.fi11· and fleur de sel. Decorate with green almond pieces. jinn 1'f'gf'lr1/iks. s11r-/1 os 1/w lwr'/. Serve immediately. 18