INDEX The pagination of this electronic edition does not match the edition from which it was created. To locate a specific passage, please use the search feature of your e-book reader. Note: Italicized page references indicate recipe photographs. List of Recipes Apricot Ravioli with Sabayon, 209, 209-10 Asparagus Parmesan Frittata, 206 Bacon and Cheese Quiche, 212 Banana Bread and Butter Pudding, 61 Beef Wellington with Bordelaise Sauce, 116, 116-18 Beef with Bamboo Shoots, 89 Black Angus Beef Tartare with Toasted Brioche and Fried Quail Egg, 207, 207-8 Blackened Tenderloin of Beef with Roasted Sweet Corn and Potato Hash and a Merlot Reduction, 28, 28-30 Black-Peppered Skate with Arugula, Peach, and Wild Rice Pilaf and a Citrus Emulsion, 271, 271-72 Brie with Strawberries on Brioche Crostini, 284 Bubble and Squeak, 64 Carrots and Rutabaga, 55, 59 Chapati with Onion, 175, 176 Chicken Mushroom Barley Soup, 227 Chicken Roulade with Prosciutto, Spinach, and Sun-Dried Tomato Stuffing, Served with Tomato Demi-Glace, 199, 199-200 Chicken Tikka Masala, 128, 128-29 Chilled Grand Marnier Soufflé with Macerated Fruits, 31, 31-32 Chocolate and Oatmeal Cookies, 92 Cold Leek and Potato Soup, 194, 194-95 Colossal Crab, Apple, and Fennel Salad with Chive Oil, 263 Country Chicken-Fried Steak with Corn Bread and Wilted Spinach, 262 Creole-Style Red Snapper with Farmhouse Grits and Red Pepper Coulis, 26, 26-27 Crisp Sea Bass with Stuffed Leeks, 41, 41-43 Crispy Potato and Goat Cheese, Chive Oil, and 8-Year Balsamic, 269, 269-70 Duck Breast Stuffed with Apples and Chestnuts and Roasted in Bacon, 196, 196-98 Dungeness Crab Cakes with Lemon Vinaigrette and Asparagus, 152, 152-53 French Onion Soup, 70, 70 Fried Green Tomatoes and Goat Cheese, Topped with Greens and Lemon Oil, 94, 94-95 Green Peppercorn Steak au Poivre, 236, 236-37 Grilled Maple and Balsamic-Glazed Pork Chops with Three Potato Hash, 141 Grilled Winter Vegetables with Pesto Dressing, 182 Hassleback Herbed Roasted Potatoes, 55, 57 Horseradish-Crusted Salmon with Braised Endive and a Beet Reduction, 46, 46-47 Jamaican Jerk Chicken, 223, 223-24 Lemon Meringue Pie, 72, 72-73 Lemon Thyme-Infused Chicken over a Warm Leek, Asparagus, and Red Bliss Potato Salad, 144-45 Lobster Risotto with Clams, 252, 252-53 Lobster Salad with Spicy Cucumber Gazpacho, 156, 156-57 Maine Lobster Salad, 267, 267-68 Mango Barbecued Mahimahi over a Corn-Chipotle Salad, 275, 276 Margate Shrimp Cocktail, 56 Marinated Black Cod with Acacia Honey, 137 Maryland Corn Crab Chowder, 93 Maryland Crab Cakes with Mango Salsa, 71 Mince Pies, 82, 82-83 Mixed Vegetable Curry, 172, 172 Nantucket Bay Scallop Ceviche, 138, 138-39 Oven-Roasted Tomatoes, Asparagus, and Hearts of Palm, Tossed with a Sherry Mustard Vinaigrette, 122, 122-23 Pan-Roasted Black Bass with Prawns over Cauliflower Risotto, 243-44 Pan-Roasted Wild Striped Bass with Roasted Tomato and Broccoli Rabe Medley, 125 Pan-Seared Salmon, Haricot Vert Salad, and Herbed Mustard Dressing, 169-70 Pan-Seared Salmon with Bok Choy Cashew Salad and Orange Soy Glaze, 151, 151 Parmesan Peas, 60 Pear Apple Crumb Pie, 232 Pear Soufflé, 214-15 Pork Vindaloo, 176, 176-77 Potato Pie, 58 Provençal Vegetable Soup, 35-36 Roasted Duck with White Bean Ragout, Truffle Oil, and Shaved Parmesan Cheese, 154, 154-55 Roasted Rack of Lamb, Stuffed with Summer Ratatouille, 201, 201-2 Roasted Vegetable Crepes with Roasted Red Pepper Sauce, 179, 179-80 Rogan Josh (Lamb with Tomatoes and Almonds), 173-74 Rösti Potatoes with Goat Cheese and Wilted Arugula or Spinach, 90, 90-91 Royal Rice Pudding, 10 Sautéed Red Snapper and Shrimp with Salad of Fennel, Zucchini, and Roasted Tomatoes, 273, 273-74 Sautéed Sea Bass with Crisp Potato Crust, 134, 134-35 Seafood Fra Diavolo with Tricolor Penne Pasta, 147, 147-48 Seared Chicken Fontina with Warm Cabbage Slaw, 264 Seared Lamb Loin with Roasted Beets, Feta Cheese, and Orange Mint Salad, 100, 101 Sea Scallops with Guacamole, 285, 285 Sesame Chicken Saté with Peanut Sauce, 288, 288 Sesame-Crusted Tuna with Asian Mushroom Salad and Ponzu Sauce, 131 Short Ribs Braised with Mushrooms, Pearl Onions, and Bacon, 102-3, 103 Shrimp Bisque, 74 Shrimp Scampi Provençal, 265 Spicy Flank Steak with Watermelon and Cherry Tomato Salad, Tossed with Cilantro Lime Vinaigrette, 260, 261 Summer Tomato Soup, 183, 183-84 Sunday Roast Beef, 54, 55 Tastiest Ribs, 7-8 Tea-Smoked Chicken with Chilled Sour Brussels Sprouts Salad, 239, 239-42 Three Bean Ragout, 9 Tuna Poached in Olive Oil over Shrimp and Yukon Gold Mashed Potatoes, 158 Tuna Tartare in a Cucumber Boat Topped with Caviar, 286, 286-87 Upside-Down Apple Tart, 104, 104-5 Vegetable Barley Risotto Style, 181 Warm Rock Shrimp and Lobster Flan, Baby Arugula Salad, and Champagne Sabayon, 21-25, 23 Wild Mushroom Soup, 217 Windsor Angel Food Cake, 38, 38-39 Yorkshire Pudding, 54, 55 A Academy Awards ceremony, 11-20 Aguirre, Mark, 259 Al-Bustan Palace Hotel, 215 Andersson, Conny, 13 Appetizers.
