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BOOKS > Slow Fires

Slow Fires
Cooking Library > Award Collection > Techniques
Slow Fires
저자/역자Justin Smillie with Kitty Greenwald ; photographs by Ed Anderson
출판사Clarkson Potter
연도2015
#재료별_육류 #어워드_컬렉션_테크닉 #어워드_컬렉션
Cooking Library 2F
서가위치

목차

Chapter 1. Braising

1. Red Wine-Braised Oxtails with Marinated Savoy Cabbage and Flatbreads

2. Pork Shanks with Late-Season Tomatoes and Polenta

3. Pappardelle with Year-Round Sugo

4. Lamb Stewed with Almonds and Tunisian Spices

5. Braised Lamb Shoulder with Onion-Anchovy Jam

6. Crisp Pork Belly Braised in Milk

7. Stovetop Cassoulet

8. Black Rice with Squid and Sausage

9. Braised Snapper with Gremolata and Bean Ragu

10. Wintertime Clams in Avocado-Chile Butter

11. Summer Clams in Corn Milk with Fresh Corn Relish

12. Chicken Legs Braised in Peperonata

13. Ricotta Gnudi and Braised Spring Vegetables

14. Zuppa di Pesce

15. Caramelized Five-Onion Soup with Spinach Salad

16. Sicilian Kale-Stuffed Turkey Legs

17. Riviera Salad with Oil-Cured Tuna and Tomato Vinaigrette

Chapter 2. Roasting

1. Panless Roast Duck with Squash, Cipollini Onions, and Caper Oil

2. Terra Cotta-Roasted Sardines with Cucumber, Mint, and Olive Salad

3. Nancy Silverton's Focaccia di Stracchino with Artichoke and Arugula Salad

4. Olive Oil-Cured Cod and Summer Tomato Panade

5. Salt-Roasted Bass with Green Grape Smash

6. Farro Porridge with Sweet and Savory Winter Antipasto

7. Dirty Asparagus with Salsa di Pane and Poached Egg

8. Flash-Seared Salmon with Lemon Salt, Spring Peas, and Chanterelles

9. Shrimp ala Plancha with Romesco and Herbed Melon and Cucumber Salad

10. Caramelized Caponata with Caper Vinaigrette and Herbed Mozzarella

11. Pancetta-Wrapped Halibut with Grated Tomato and Summer Squash

12. Seared Bay Scallops with Bagna Cauda and Vegetables

13. Black Garlic-Rubbed Hanger Steak with Crispy Potato and Seared Pole Bean Salad

14. Pan-Roasted Pork Chops with Blistered Avocado and Chives

15. Thrice-Roasted Chicken with Cutting-Board Vinaigrette and Year-Round Chicory Salad

16. Real Porchetta with Roasted Beets, Grapefruit, and Crème Fraîche

17. Peppercorn-Crusted Short Ribs

18. Crispy Lamb Ribs with Pickled Nectarines

Chapter 3. Grilling

1. Hard-Grilled Jumbo Squid with Two Fennels

2. Pork Chops Scottadito with Coal-Roasted Sweet Potatoes

3. Grilled Fatty Tuna with Citrus Pesto and Coal-Roasted Figs

4. Grilled Skirt Steak with Crisp Marjoram and Green Tomatoes

5. ”Bistecca Fiorentina” with Olive Oil-Marinated Blue Cheese

6. Spice-Rubbed Mackerel with Grilled Zucchini and Fried Shallot Bread Crumbs

7. Kaffir Lime Octopus with Perfect Chickpeas and Blistered Peppers

8. Grilled Duck Breast with Charred Greens, Grapes, and Celery

9. Grilled Sausage Coils with Charred Escarole and Spicy Brown Butter-Hazelnut Vinaigrette

10. Grilled Quail with Broccoli Raab and Coal-Roasted Garlic

11. Grilled Poussins with Smashed Yucca and Caper-Onion Salsa

12. Grilled Herb-Mustard Rabbit Legs with Charred Endive, Fava Beans, Peas, and Farmer's Cheese

13. Banana Leaf-Wrapped Striped Bass with Summer Fixings

14. Veal Meatballs with Gingered Buttermilk and Corn Two Ways

15. Grill-Smoked Cod with Mussels, Clams, and Burst Tomatoes

16. Grilled Lobster with Spiced Fried Rice

17. Beer-Brined Suckling Pig with Plum and Basil Salad

Chapter 4. Foundations and Finishes

1. Dashi

2. Burnt-Onion Dashi

3. Chicken Broth

4. Parmesan-Pecorino Broth

5. Roasted Lamb Broth

6. Cod Broth

7. Tomato Water

8. Serrano Chile Oil

9. Toasted Caper Oil

10. Tarragon Vinegar

11. Kombu Vinegar

12. Whole-Grain Mustard

13. Aioli

14. Bruschetta

15. Bread Crumbs

16. Anchovy Powder

17. Anchovy Paste

18. Gremolata

19. Preserved Lemons

20. Quince Mostarda

21. Salt Water-Brined Tomatoes

22. Garlic Confit

23. DIY Semi-Cured Salt Cod

24. Olive Oil-Cured Salt Cod

25. Crème Fraîche

26. Pecorino Butter

27. Cochon Spice Blend

28. Fresh Ricotta

29. Acknowledgments

30. Index

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