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Recipe Index (no. 20 to 78)
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Issue (or Article) Topic
Beef
albondigas de prasa kon muez
     (leek meatballs with walnuts) English Food no. 61 page 31
boeuf miroton What Is French Food? I no. 45 page 18
carbonade à la gueuze Belgian Beer no. 57 page 24
figà a la venexiana (calf’s liver) Venice no. 50 page 20
la grillade des mariniers du Rhône Dark Chocolate no. 36 page 14
flank steak, marinated Dry-Aged Steak no. 47 page 16
polpette di carne cruda o cotta   
     (meatballs) 20th Anniversary nos. 73 + 74 page 31
stew, oxtail (with oxtail soup) Pot on the Fire no. 13 page 11
roast Roast Beef no. 5 pp 1-4
ribs, roasting Roast Beef no. 5 page 5
steak au poivre Black Pepper no. 10 page 11
steak au poivre Dry-Aged Steak no. 47 page 16
Bread
basic loaf,
     from commercial yeast Fundamental Loaf no. 18 page 10
     from natural leaven Fundamental Loaf no. 18 page 11
white,
     from commercial yeast White Loaf no. 29 page 12
     from natural leaven White Loaf no. 29 page 13
     from pâte fermentée White loaf no. 29 page 14
blini (pancakes) Caviar; Banyuls, Maury; Coffee no. 44 page 18
country (pain de ménage) Fundamental Loaf no. 1 page 6
rye, from a non-sour leaven Rhode Island Rye no. 10 page 11
sweet, two variations Fundamental Loaf no. 18 page 11
walnut Apples no. 12 page 14
brioche,
     mousseline Brioche no. 4 page 4
     ordinary Brioche no. 4 page 3
     saffron Brioche no. 4 page 4
     saffron and raisin Brioche no. 4 page 4
corn cakes Stone-Grinding no. 6 page 8
farinata Northern Italian Restaurants no. 52 page 20
focaccia col formaggio di Recco Northern Italian Restaurants no. 52 page 20
Gorgonzola cake, savory Brioche no. 4 page 3
minimum-kneading white loaf
     not too different from baguette 20th Anniversary nos. 73 + 74 page 52
muffins, cornmeal (Mary Randolph) Stone-Grinding no. 6 page 8
natural leaven Fundamental Loaf no. 18 page 11
natural leaven White Loaf no. 29 page 13
pain rustique (after Calvel and    
     MacGuire) What Is French Food? I no. 45 page 18
pizza Pizza in Naples no. 22 page 12
schiacciata Tuscany no. 41 page 16
Cake
angel food, with chocolate sauce Eggs no. 15 page 12
Cornish saffron cake English Food no. 61 page 23
hazelnut honey cake Cloth-Bound Cheddar no. 75 page 32
pound, cardamom-tangerine Favorite Cake no. 6 page 2
lemon, with olive oil Olive Oil no. 33 page 13
torta di nocciole (hazelnut cake) Southern Piedmont I no. 56 page 25
walnut torte Walnuts no. 16 page 12
Cheese and Eggs
cervelle de canut, or claqueret
     (fresh cheese with fresh herbs) Beaujolais no. 67 page 29
cheese fritters Cheddar no. 39 page 14
fresh cheese Fresh Cheese no. 2 page 3
     with fresh herbs Beaujolais no. 67 page 29
œufs en meurette Burgundy I no. 59 page 21
potato and pepper frittata Eggs no. 15 page 12
eggs, scrambled, with
     smoked sturgeon and onions New York Restaurants no. 66 page 28
soufflé, cheese Cheddar no. 39 page 14
     chocolate Dark Chocolate no. 36 page 13
     napolitain Soufflé Napolitain no. 5 page 2
     with herbs and goat cheese American Cheeses no. 8 page 9
Welsh rabbit Cheddar no. 39 page 15
Chicken
coq au vin What Is French Food? II no. 46 page 22
fricassée de poulet angevine Pâtisserie en Boutique no. 63 page 16
fricassée de poulet au vinaigre de 
     framboise (Charles Barrier) Red-Wine Vinegar no. 30 page 11
gâteau de foies de volaille
     (chicken liver flan or custard) Beaujolais no. 67 page 29
General Tso's Chicken
     (crusty American version)
The Andouillettes of Troyes no. 78 page 36
General Tso's Chicken (Uncle Tai's version) The Andouillettes of Troyes no. 78 page 38
gumbo, sassafras and oyster Gumbo no. 34 page 6
legs, braised, in red wine Late Winter Meal no. 2 page 8
polpette di carne cruda o cotta   
     (meatballs) 20th Anniversary nos. 73 + 74 page 31
roasted, in butter, with Sauternes
      sauce Sauternes no. 53 page 21
sautéed, with tomatoes and olives Provence no. 55 page 25
Chocolate
brioche tart September Menu no. 4 page 8
mousse Dark Chocolate no. 36 page 13
soufflé Dark Chocolate no. 36 page 13
tart Caviar; Banyuls, Maury; Coffee no. 44 page 19
truffles Dark Chocolate no. 36 page 12
pots de chocolat Dark Chocolate no. 36 page 12
petits pots de crème au chocolat Custard no. 1 page 3
Condiments
apricot condiment for wild boar
     or pork Wild Boar no. 12 page 14
caponata Fundamental Loaf no. 18 page 12
Roquefort butter for sautéed or grilled
     veal or beef Roquefort no. 43 page 15
vinegar,
     wine Red-Wine Vinegar no. 30 page 9
     raspberry Red-Wine Vinegar no. 30 page 11
Custard
almond raspberry, with raspberry
    whipped cream Custard no. 1 page 3
crème caramel renversée Custard no. 1 page 3
fig, tart, with thyme American Cheeses no. 8 page 9
flan, lemon honey Cloth-Bound Cheddar no. 75 page 31
making a caramel for Custard no. 1 page 3
orange Custard no. 2 page 6
     inverted Custard no. 1 page 3
saffron, with caramel Catalonia no. 38 page 18
vanilla, baked pears in Black Pepper no. 10 page 11
lemon curd Eggs no. 15 page 12
lemon curd (with lemon curd tart) Belgian Beer no. 57 page 25
Duck
braised, with sour cherries Caviar; Banyuls, Maury; Coffee no. 44 page 18
sausage Fresh Sausage no. 3 page 7
Fish
chowder, Down East fish Montreal Restaurants no. 69 page 31
cod with tomato, hyssop and tarragon To Bake a Fish no. 7 page 2
mackerel
     escabetx de verats Catalonia no. 38 page 18
     marinated with sage To Bake a Fish no. 7 page 2
redfish, stuffed To Bake a Fish no. 7 page 2
salmon,
     salmon souffle 20th Anniversary nos. 73 + 74 page 30
     with leeks and saffron sauce September Menu no. 4 page 8
     with cream, Sauternes and raisins Atlantic Salmon no. 16 page 12
salt cod cakes Hill Country Food no. 9 page 6
sardines,
     sardele in saor Venice no. 50 page 19
     fresh, in sweet-and-sour sauce Catalonia no. 38 page 18
tuna, marinated, in olive oil Olive oil no. 33 page 12
Game
guinea fowl with green peppercorns Game Birds no 21 page 15
partridges with cabbages (perdix au
     choux) Game Birds no 21 page 14
squab with olives Game Birds no 21 page 15
wild boar with chestnuts (cinghiale
     colle castagne) Southern Piedmont I no. 56 page 24
Lamb
albondigas de prasa kon muez
     (leek meatballs with walnuts) English Food no. 61 page 31
lamb heart confit Island Lamb no. 77 page 13
lamb loin chops, grilled Island Lamb no. 77 page 13
lamb shoulder, smoked Island Lamb no. 77 page 14
olive harvest Sonoma County no. 49 page 22
sausage Fresh Sausage no. 3 page 7
spring, stew (navarin) Lamb no. 26 page 15
Miscellaneous, Savory
capers in oil Olive Oil no. 33 page 12
choucroute garnie Alsace no. 37 page 18
coffee, roasting at home Coffee no. 20 page 12
falafel New York Restaurants no. 66 page 28
garlic bulbs, whole, baked Wild Boar no. 12 page 14
peperoni ripeni con tonno (bell
     peppers stuffed with tuna) Southern Piedmont I no. 56 page 24
pici (homemade pasta) Tuscany no. 41 page 16
prunes in red wine for Roquefort Roquefort no. 43 page 15
puccia (polenta with cabbage and
     pork) Southern Piedmont II no. 58 page 29
rillauds d'Anjou Twelve Restaurants in Tokyo no. 62 page 30
roux Gumbo no. 34 page 5
sweet-and-sour shallots for roast
     pork Pork no. 51 page 21
torta di bietole (chard tart) Sicily no. 65 page 29
torta pasqualina (chard tart with eggs) Sicily no. 65 page 30
Yorkshire pudding Roast beef no. 5 page 5
Miscellaneous, Sweet
cherries in Barolo wine Southern Piedmont II no. 58 page 29
crémets d'Anjou Twelve Restaurants in Tokyo no. 62 page 30
ice,
     mocha Coffee no. 20 page 12
     Tahitian vanilla Vanilla no. 3 page 3
ice cream, honey Cloth-Bound Cheddar no. 75 page 32
pears, baked,
     in vanilla custard Black Pepper no. 10 page 11
     in wine with vanilla Vanilla no. 13 page 12
pears, poached, in red wine Sauternes no. 53 page 21
rhubarb, stewed with honey Cloth-Bound Cheddar no. 75 page 31
rote grütze (red berry porridge) Rote Grütze no. 9 page 12
tourteau fromagé (fresh goat’s- or
     cow’s-milk cheese pastry) Cognac no. 40 page 17
zabaione Sicily no. 65 page 26
Pasta
orecchiette e cime de rape The Andouillettes of Troyes no. 78 page 28
pici Tuscany no. 41 page 16
Pastry
baklava Burgundy I no. 59 page 25
brioche,
     mousseline Brioche no. 4 page 4
     ordinary Brioche no. 4 page 3
     saffron Brioche no. 4 page 4
     saffron and raisin Brioche no. 4 page 4
croissants Paris (Again) no. 60 page 30
gougère Burgundy I no. 59 page 20
Pork
aged country ham, to poach, toast,
     and carve Aged Country Ham no. 17 page 12
braised,
      with lamb and beef (baeckeoffe) Alsace no. 37 page 19
      with vinegar New York Food Shopping no. 68 page 22
jambon persillé Burgundy I no. 59 page 22
Ragù Emilia Romagna no. 54 page 25
roasting, brine for Pork no. 51 page 21
sausage,
     breakfast Fresh Sausage no. 3 page 7
     cheese and parsley Fresh Sausage no. 3 page 7
     for raw oysters 20th Anniversary nos. 73 + 74 page 30
     garlic Fresh Sausage no. 3 page 7
     with pistachios Fresh Sausage no. 3 page 7
terrine, with veal, spinach, and ham Aged Country Ham no. 17 page 12
Rabbit
conill amb prunes i pinyons (rabbit with
     prunes and pine kernels
Aglianico in Basilicata no. 76 page 35
lapin à la bourguignonne (rabbit in red wine Aglianico in Basilicata no. 76 page 34
lapin à la crème (rabbit in white wine
     with cream
Aglianico in Basilicata no. 76 page 33
lapin à la kriek (rabbit in beer) Belgian Beer no. 57 page 24
lapin à la moutarde (rabbit with mustard,
     breadcrumbed and grilled)
Aglianico in Basilicata no. 76 page 36
stewed (melokhia) Egypt no. 54 page 31
Salad
carrot, with walnut dressing Sweet Orange Carrot no. 11 page 10
insalata di arance (orange salad) Sicily no. 65 page 26
lettuce and watercress September Menu no. 4 page 8
Roquefort Roquefort no. 43 page 15
with herbs American Cheeses no. 8 page 9
salade frisée Fundamental Loaf no. 18 page 12
Sauces
anchoyade (anchovy sauce) Provence no. 55 page 25
beurre blanc Twelve Restaurants in Tokyo no. 63 page 30
fennel English Food no. 61 page 22
garlic, for roast lamb
     or mutton Lamb no. 26 page 15
horseradish and mustard Roast Beef no. 5 page 6
Kelly's sauce piquante English Food no. 61 page 22
meurette (red-wine-and-onion sauce) Burgundy I no. 59 page 21
pesto trapanese (for pasta) Sicily no. 65 page 24
salsa di noci (walnut sauce for pasta) Walnuts no. 16