| Recipe Index (no. 20 to 78) |
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Click to Subjects Index |
| 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 | |