The Best-Ever Fish and Shellfish Cookbook: 320 Classic Seafood Recipes from Around the World Shown Step by Step in 1500 Photographs
Author: Kate Whiteman
Over 320 recipes from all around the world for inspiring dishes including soups, appetizers, main courses, rice and pasta and special ideas for entertaining and celebrations.
Book review: Design to Sell Using Microsoft Publisher to Inform Motivate and Persuade or Visio 2007 Bible
Cooking with Patrick Clark: A Tribute to the Man and His Cuisine
Author: Charlie Trotter
In this beautifully designed book, over 50 of America's most notable chefs--including Charlie Trotter, Emeril Lagasse, Jacques Pepin, and Alice Waters--have collaborated to memorialize their fellow chef, Patrick Clark, the best way they know how . . . with good food. Photos.
Library Journal
Patrick Clark was a talented and personable New York City chef who died of heart failure last year at the age of 42 while waiting for a heart transplant. He'd cooked in restaurants in Washington, DC, and Los Angeles as well as at New York's Tavern on the Green and was a familiar figure on the charity fundraising circuit. Now some 50 of his colleagues from across the country--Emeril Lagasse, Daniel Boulud, and Alice Waters, among them--have contributed recipes and reminiscences in his honor. Trotter, who put the project together, gathered 60 of Clark's own elegant and delicious recipes, most of which are shown in full-page color photographs. A lovely collection of recipes and a touching testimonial to Clark's influence, this is recommended for any library where chefs' books are popular. (Proceeds will go to a trust set up for Clark's five children.) Copyright 1999 Cahners Business Information.
Table of Contents:
Patrick Clark Recipes | |
A collection of recipes that spans Patrick Clark's career | |
PATRICK CLARK: THE CHEF by Charlie Trotter | 11 |
PATRICK CLARK: THE HUSBAND AND FATHER by Lynette Clark | 14 |
ACKNOWLEDGMENTS | 17 |
APPETIZERS | |
Lobster Spring Rolls | 20 |
Barbecued Prawns with Corn Relish | 23 |
Sautééd Shrimp Cakes with Cool and Spicy | |
Cucumber Salsa | 24 |
Corn and Mushroom Ravioli | 25 |
Shrimp and Shiitake Strudel | 26 |
Crab and Corn Filo Tart | 27 |
Fried Oysters with Basil Sauce | 28 |
Asparagus with Julienned Vegetables and Chive Créme | |
Fraîche | 30 |
Crab and Corn Fritters | 31 |
Baked Potato Custard with Salsify and Morels | 33 |
SOUPS AND SALADS | |
Yellow Tomato Soup and Vegetable Timbale | 36 |
Caesar Salad with ParmesanCrisps | 38 |
Roasted Sweet Potato Bisque with Smithfield Ham and Leek | |
Ravioli | 39 |
Lobster and Corn Bisque | 41 |
Grilled Lobster with Warm Corn, Chanterelle, and Bacon | |
Salad | 42 |
Jumbo Lump Crab Salad with Citrus, Ginger, and Soy | |
Vinaigrette | 44 |
Grilled Sweet Potato Salad with Chile and Ginger | |
Vinaigrette | 45 |
Crab, Artichoke, and Potato Salad | 47 |
SEAFOOD | |
Seared Tuna with White Bean and Roasted Artichoke Salad, | |
Tomato Oil, and Crispy Capers | 51 |
Crab-Crusted Halibut with Spinach and Crispy Potatoes | 52 |
Jumbo Lump Crab Cakes with Roasted Tomato Sauce and Basil | |
Mashed Potatoes | 54 |
Roasted Rock Bass with Oven-Dried Tomatoes, Shallots, and | |
Black Olives | 55 |
Warm Escalope of Salmon with Tomato Herb Sauce | 56 |
Pan-Roasted Chilean Sea Bass with Lump Crab, Sweet Peas, | |
and Fava Beans | 57 |
Roasted Salmon with Moroccan Barbecue Sauce, Couscous, | |
and Sautéed Savoy Cabbage | 59 |
Shrimp and Sweet Corn Ravioli with Corn Coulis | 61 |
Halibut in a Horseradish Crust with Mashed Potatoes, | |
Chive Oil, and Crispy Leeks | 62 |
Stuffed Skate Wing with Potato Knish, Leeks, and Truffles | 65 |
Chilean Sea Bass with Zucchini, Chanterelles, and Curry | |
Oil | 66 |
Pan-Seared Salmon with Roasted Artichokes, Pearl Onions, | |
Oven-Dried Tomatoes, and Vegetable-Olive Oil Broth | 67 |
Seared Peppered Salmon with Gazpacho Sauce | 68 |
Black Sea Bass with Israeli Couscous, Wild Mushrooms, and | |
Shiitake Butter Sauce | 71 |
POULTRY | |
Roast Chicken Ravioli with Wild Mushrooms and Spinach | 74 |
Grilled Jerk Chicken with Caramelized Vidalia Onions and | |
Sweet Potato Cakes | 75 |
Stuffed Squab with Barley Risotto, Crispy Sweetbreads, | |
and Roasted Shallot Oil | 76 |
Barbecued Quail with Moroccan Barbecue Sauce, | |
Cinnamon-Scented Couscous, and Grilled Red Onion | 79 |
Roasted Clay Pot Chicken with Potato Pancakes | 83 |
Barbecued Quail with Sweet Potato and Mushroom Hash | 84 |
Grilled Duck Breast with Duck Spring Rolls and Japanese | |
Five Spice Sauce | 85 |
MEATS | |
Barbecued Ribs with Spicy Coleslaw and Buttermilk-Chile | |
Corn Muffins | 90 |
Beef Medallions with Roasted Balsamic Portobello | |
Mushrooms, Caramelized Shallot Rosti, and Zinfandel Sauce | 93 |
Individual Meat Loaves with Chile Mashed Potatoes and | |
Haricots Verts | 94 |
Barbecued Flank Steak with Baked Beans and Spoonbread | 97 |
Rack of Pork with Cider-Pepper Glaze, Braised Red | |
Cabbage, and Vanilla-Scented Sweet Potato Purée | 98 |
Merlot-Braised Short Ribs with Horseradish Mashed Potatoes | 101 |
Stuffed Crown Roast of Pork | 103 |
Roast Pork Sandwich with Cucumber, Tomato, and Basil | |
Salad Rack of Lamb with Crispy White Bean Ravioli | 105 |
Rabbit Loin with Leeks and Wild Mushrooms | 109 |
Grilled Lamb Chops with Tomato and Black Olive Couscous | |
and Braised Fennel | 110 |
Venison Saddle with Butternut Squash Puree and | |
Huckleberry Sauce | 111 |
Seared Foie Gras with Sweet-and-Sour Quince | 112 |
DESSERTS | |
Comet Rice Pudding with Fresh Fruit Gratin | 117 |
Homemade Applesauce in Baked Apples | 118 |
Chocolate Apricot Fondant | 119 |
Warm Chocolate Tarts with Bittersweet Chocolate Sauce and | |
Honey Ice Cream | 121 |
Pecan Banana Tart | 122 |
Double "Dipt" Crème Brûlée | 124 |
Chocolate Truffles | 125 |
Banana Upside-Down Cake | 126 |
Lemon Pudding Cake with Raspberry Sauce | 128 |
Persimmon Créme Caramel | 129 |
Guest Chef Recipes | |
Recipes contributed by many of Patrick's friends | |
APPETIZERS | |
JODY ADAMS Toasted Chive Spaetzle with Peas and Smoked | |
Salmon Cream | 132 |
JEFFREY BUBEN Vidalia Onion and Maytag Blue Cheese | |
Tartlets with Swiss Chard and Country Bacon | 134 |
TRACI DES JARDINS Ahi Tuna Carpaccio á la | |
Niçoise | 136 |
STEPHEN MOISE Corn Cakes with Smoked Salmon, Caviar, and | |
Lemon Créme Fraîche | 138 |
KENNETH ORINGER Cassoulet of Autumn Vegetables en Bouche | |
with Wild Herbs and Sweet Pepper Broth | 140 |
GIOVANNI PINATO Sardines in Sauce, Venetian Style | 142 |
MICHEL RICHARD Mashed Potato Dip with Wasabe Vinaigrette | 144 |
MICHAEL ROMANO Orrechiette with Broccoli Rabe and | |
Tomatoes | 146 |
ALLEN SUSSER Pan-Roasted Shrimp with Orange, Tarragon | |
and Arugula | 148 |
ALICE WATERS Fava Bean Purée | 150 |
SOUPS AND SALADS | |
ROBERTO DONNA Capon-Almond-Potato Soup with Swiss | |
Cheese-Herbed Bread Pudding and Fried Leeks | 152 |
GEOFF FELSENTHAL Spiced Tuna Salad with Crispy Polenta, | |
Wilted Greens, and Tiny Onions | 154 |
THOMAS KELLER Vine-Ripened Tomato Salad with a Naval | |
Orange and Onion Marmalade | 156 |
MICHAEL LOMONACO Better and Hotter Tijuana Caesar | 158 |
CHARLIE PALMER Chilled Snap Pea Soup | 160 |
ALAIN SAILHAC Salad of Artichoke, Cucumber and Tomato | 162 |
JIMMY SNEED Cream of Ramp Soup with Surry Ham | 164 |
CHARLIE TROTTER Israeli Couscous Salad with Preserved | |
Shiitake Mushrooms, Asparagus, and Four Herb-Parmesan | 166 |
NORMAN VAN AKEN Shanghai Noodle Salad | 168 |
BRIAN WHITMER Dungeness Crab Salad with Watsonville | |
Artichokes, Blue Lake Beans and Meyer Lemon Vinaigrette | 170 |
SEAFOOD | |
ALAIN DUCASSE Tuna Loin with Green Peppers and Piment | |
d'Espelette | 172 |
MARK FILIPPO Sautéed Shrimp, Asparagus, and Oyster | |
Mushrooms with Thyme-Lemon Sauce | 174 |
BOB KINKEAD Walnut-Crusted Chesapeake Rockfish with | |
Sherry Beet Sauce and Cauliflower Flan | 176 |
EMERIL LAGASSE Patrick's Seared Diver Scallops with | |
Truffled Wild Mushroom Stew and Celery Root French Fries | 178 |
DONNIE MASTERTON Sesame and Wasabi-Crusted Halibut with | |
Carrot Broth | 180 |
NOBUYUKI MATSUHISA Chilean Sea Bass Anticucho | 182 |
FEDELE PANZARINO Brook Trout Baked in Corn Husks | 184 |
MARCUS SAMUELSSON Potato-Crusted Arctic Char with Ice | |
Wine Bouillabaisse | 186 |
JOACHIM SPLICHAL Scallop Roll with Brown Butter | |
Vinaigrette and Long Chives | 188 |
REGINALD WATKINS Smoked Rock Shrimp and Chanterelle | |
Mushroom Risotto | 190 |
HERB WILSON Sautéed Soft-Shelled Crabs with a | |
Ginger-Carrot Broth and Baby Bok Choy | 192 |
MEATS | |
OCTAVIO BECERRA Roasted Venison Loin with a Honey-Spice | |
Glaze and Braised Napa Cabbage | 194 |
JODY DENTON Verjus-Braised Lamb Shanks with Sweet Garlic | |
Polenta | 196 |
TODD ENGLISH Olives Family-Style Veal Roast | 198 |
DEAN FEARING Wild Boar Flauta with Ranchero Sauce and | |
Warm Mexican Potato Salad | 200 |
MARK MILLER Glazed Pork Back Ribs with Black Coffee | |
Guajllo Barbecue Sauce | 202 |
DREW NIEPERONT Stuffed Cornish Hens with Pine Nuts and | |
Raisins | 204 |
DANIELLE REED Barbecued Sweetbreads with Pancetta and | |
Sweet Onion Confit and Chive Oil | 206 |
CAL STAMENOV Roasted Cervena Venison with Big Sar | |
Chanterelles and Foie Gras | 208 |
ROY YAMAGUCHI New Chinatown Duck | 210 |
DESSERTS | |
DANIEL BOULUD Blueberry Brioche Bread Pudding | 212 |
MELISSA DE MAYO Baklava of Banana | 214 |
MASON IRVING Warm Chocolate-Peanut Butter Cake | 216 |
GRAY KUNZ Chilled Strawberry Soup with Elderflower Ice | |
Cream | 218 |
GEORGE MORRONE Tahitian Vanilla Bean Ice Cream with | |
Caramel Sauce, Malted Fudge Sauce, and Strawberry Sauce | 220 |
BRADLEY OGDEN Pear Skillet Cake with Bourbon Ice Cream | 222 |
FRANCOIS PAYARD Chocolate Souffle | 224 |
JACQUES PEPIN Cherry-Raspberry Pillow | 226 |
JUDY SCHMITT Meyer Lemon Sabayon Tart with Blackberry | |
Sorbet | 228 |
NANCY SILVERTON Strawberry Rhubarb Cobbler with Brown | |
Butter Biscuit | 230 |
BILL YOSSES White Chocolate Mousse | 232 |
INDEX | 234 |
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