Recipe Index

Subject Index
   
Beef
albondigas de prasa kon muez
     (leek meatballs with walnuts) English Food no. 61 page 31
beef with roasted eggplant New Paris Bistros no. 82 page 16
bollito misto Piedmont Beef no. 83 page 12
boeuf miroton What Is French Food? I no. 45 page 18
brasato al barolo Piedmont Beef no. 83 page 14
carne cruda al coltello Piedmont Beef no. 83 page 15
carbonade à la gueuze Belgian Beer no. 57 page 24
figà a la venexiana (calf’s liver) Venice no. 50 page 20
flank steak, marinated Dry-Aged Steak no. 47 page 16
gulyás (goulash) Really Good Goat Cheese no. 86 page 34
la grillade des mariniers du Rhône Dark Chocolate no. 36 page 14
massaman curry Bangkok's Shophouses no. 85 page12
polpette di carne cruda o cotta (meatballs) 20th Anniversary no. 73 + 74 page 31
ribs, roasting Roast Beef no. 5 page 5
roast Roast Beef no. 5 pp 1-4
steak au poivre Black Pepper no. 10 page 11
steak au poivre Dry-Aged Steak no. 47 page 16
stew, oxtail (with oxtail soup) Pot on the Fire no. 13 page 11
Bread
basic loaf
     from commercial yeast Fundamental Loaf no. 18 page 10
     from natural leaven Fundamental Loaf no. 18 page 11
blini (pancakes) Caviar; Banyuls, Maury; Coffee no. 44 page 18
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
country (pain de ménage) Fundamental Loaf no. 1 page 6
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 no. 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 au levain Piedmont Beef no. 83 page 26
pain rustique (after Calvel and MacGuire) What Is French Food? I no. 45 page 18
pizza Pizza in Naples no. 22 page 12
rye, from a non-sour leaven Rhode Island Rye no. 10 page 11
schiacciata Tuscany no. 41 page 16
sweet, two variations Fundamental Loaf no. 18 page 11
walnut Apples no. 12 page 14
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
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
lemon, with olive oil Olive Oil no. 33 page 13
pound, cardamom-tangerine Favorite Cake no. 6 page 2
torta di nocciole (hazelnut cake) Southern Piedmont I no. 56 page 25
walnut torte Walnuts no. 16 page 12
       
Charcuterie      
cervelas lyonnais American Charcuterie no. 80 page 24
headcheese American Charcuterie no. 20 page 20
jambon à la crème Chablis no. 81 page 25
jambon persillé Burgundy I no. 59 page 22
pâté de campagne American Charcuterie no. 80 page 14
rillauds d’Anjou Twelve Restaurants in Tokyo no. 62 page 30
rillettes de Tours American Charcuterie no. 80 page 18
saucisse de Toulouse American Charcuterie no. 80 page 22
sausage
     breakfast Fresh Sausage no. 3 page 7
     cheese and parsley Fresh Sausage no. 3 page 7
     for raw oysters 20th Anniversary no. 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
Cheese and Eggs
cervelle de canut, or claqueret
     (fresh cheese with fresh herbs) Beaujolais no. 67 page 29
cheese, fresh Really Good Goat Cheese no. 86 page 14
cheese fritters Cheddar no. 39 page 14
crémets d’Anjou Twelve Restaurants in Tokyo no. 62 page 30
eggs, scrambled, with
     smoked sturgeon and onions New York Restaurants no. 66 page 28
fondue franche-comtoise Comté no. 70 page 18
fresh cheese Fresh Cheese no. 2 page 3
     making your own Really Good Goat Cheese no. 86 page 14
     with fresh herbs Beaujolais no. 67 page 29
gougère Burgundy I no. 59 page 20
œufs en meurette Burgundy I no. 59 page 21
omelette, crab, from Raan Jay Fai Really Good Goat Cheese no. 85 page 11
potato and pepper frittata Eggs no. 15 page 12
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
     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
mousse de foies (duck or chicken liver mousse) American Charcuterie no. 80 page 17
polpette di carne cruda o cotta (meatballs)  20th Anniversary no. 73 + 74 page 31
poulet au vin jaune et aux morilles Vin Jaune and other Traditional    
  Wines of the Jura no. 72 page 30
roasted, in butter, with Sauternes sauce Sauternes no. 53 page 21
sautéed, with tomatoes and olives Provence no. 55 page 25
smoky eggplant salad from Chote Chitr Bangkok's Shophouses no. 85 page 11
Chocolate
brioche tart September Menu no. 4 page 8
mousse Dark Chocolate no. 36 page 13
petits pots de crème au chocolat Custard no. 1 page 3
pots de chocolat Dark Chocolate no. 36 page 12
soufflé Dark Chocolate no. 36 page 13
tart Caviar; Banyuls, Maury; Coffee no. 44 page 19
truffles Dark Chocolate no. 36 page 12
Condiments
apricot condiment for wild boar or pork Wild Boar; no. 12 page 14
caponata Fundamental Loaf no. 18 page 12
mostarda di frutta Piedmont Beef no. 83 page 14
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
lemon curd Eggs no. 15 page 12
lemon curd (with lemon curd tart) Belgian Beer no. 57 page 25
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
Duck
braised, with sour cherries Caviar; Banyuls, Maury; Coffee no. 44 page 18
caillettes de colvert New Paris Bistros no. 82 page 15
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
     soufflé 20th Anniversary no. 73 + 74 page 30
     with cream, Sauternes, and raisins Atlantic Salmon no. 16 page 12
     with leeks and saffron sauce September Menu no. 4 page 8
salt cod cakes Hill Country Food no. 9 page 6
sardines
     fresh, in sweet-and-sour sauce Catalonia no. 38 page 18
     sardele in saor Venice no. 50 page 19
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 aux 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
escargots à la bourguignonne Chablis no. 81 page 26
falafel New York Restaurants no. 66 page 28
garlic bulbs, whole, baked Wild Boar no. 12 page 14
peperoni ripieni 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
     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
pesto trapanese Sicily no. 65 page 24
pici Tuscany no. 41 page 16
ragù (for tagliatelle, etc.) Emilia Romagna no. 54 page 25
salsa di noci (walnut sauce for pasta) Walnuts no. 16 page 12
trahana, sour (xinohondros) Really Good Goat Cheese no. 86 page 30
xinohondros (sour trahana) Really Good Goat Cheese no. 86 page 30
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
cervelas lyonnais American Charcuterie no. 80 page 24
headcheese American Charcuterie no. 20 page 20
jambon à la crème, jambon au Chablis Chablis no. 81 page 25
jambon persillé Burgundy I no. 59 page 22
massaman curry Bangkok's Shophouses no. 85 page 12
noisettes de porc aux pruneaux The State of Pork no. 84 page 19
pâté de campagne American Charcuterie no. 80 page 14
ragù Emilia Romagna no. 54 page 25
rillettes de Tours American Charcuterie no. 80 page 18
rillauds d’Anjou Twelve Restaurants in Tokyo no. 62 page 30
roasting, brine for Pork no. 51 page 21
saucisse de Toulouse American Charcuterie no. 80 page 22
sausage
     breakfast Fresh Sausage no. 3 page 7
     cheese and parsley Fresh Sausage no. 3 page 7
     for raw oysters 20th Anniversary no. 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, Aglianico in Basilicata no. 76 page 36
     breadcrumbed and grilled)      
stewed (melokhia) Emilia Romagna 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
lettuce with Roquefort Roquefort no. 43 page 15
salade frisée Fundamental Loaf no. 18 page 12
with herbs American Cheeses no. 8 page 9
Sauces
anchoyade (anchovy sauce) Provence no. 55 page 25
bagnèt ross (red sauce) Piedmont Beef no. 83 page 13
bagnèt verd (parsley sauce) Piedmont Beef no. 83 page 13
beurre blanc Twelve Restaurants in Tokyo no. 62 page 30
fennel English Food no. 61 page 22
garlic, for roast lamb or mutton Lamb no. 26 page 5
garlic, wine, rosemary, for roast pork Pork no. 51 page 22
horseradish and mustard Roast Beef no. 5 page 6
Kelly’s sauce piquante English Food no. 61 page22
meurette (red-wine-and-onion sauce) Burgundy I no. 59 page 21
pesto trapanese Sicily no. 65 page 24
porcini ragù Piedmont Beef no. 83 page 37
red wine Bangkok's Shophouses no. 85 page 35
salsa al rafano (horseradish sauce) Piedmont Beef no. 83 page 13
salsa di noci (walnut sauce for pasta) Walnuts no. 16 page 12
sauce maltaise (for asparagus) Olympia Oysters no. 71 page 20
sauce mousseline (for asparagus) Market Garden no. 42 page 18
sauce piquante New York Food Shopping no. 68 page 23
veal glaze Bangkok's Shophouses no. 85 page 34
Seafood
crab cakes Maryland Crab no. 23 page 12
crab omelette from Raan Jay Fai Bangkok's Shophouses no. 85 page 11
fish mousseline forcemeat Chablis no. 81 page 29
fish pâté Chablis no. 81 page 30
mussels
     cozze con le patate (oven-bake of
       mussels and potatoes)
The Andouillette of Troyes no. 78 page 30
     deep-fried Mussels no. 14 page 12
     in the style of bouillabaisse Cookbooks: a personal selection no. 79 page 26
     moules à la marinière Mussels no. 14 page 11
     moules à la marinière Cookbooks: a personal selection no. 79 page 23
     la mouclade Cognac no. 40 page 17
     la mouclade and a variation Cookbooks: a personal selection no. 79 page 24
     salad Cookbooks: a personal selection no. 79 page 26
     soup Mussels no. 14 page 12
potage Billy By Cookbooks: a personal selection no. 79 page 25
quenelles Chablis no. 81 page 30
seafood gumbo Gumbo no. 34 page 6
sturgeon, smoked, with scrambled eggs New York Restaurants no. 66 page 28
tonno o pesce spada alla stemperata (tuna or
     swordfish with olives, celery,
     garlic, vinegar, and mint) Sicily no. 65 page 24
Soup and Stock
asparagus Market Garden no. 42 page 18
bread and zucchini, from Asti Southern Piedmont II no. 58 page 29
cabbage soup, spring, with walnut oil The State of Pork no. 84 page 20
carrot What Is French Food? II no. 46 page 22
     cool Sweet Orange Carrot no. 11 page 10
     with tomato Sweet Orange Carrot no. 11 page 10
cherry soup Comté no. 70 page 18
chestnut soup 20th Anniversary no. 73 + 74 page 29
chowder, Down East fish Montreal Restaurants no. 69 page 31
crab (three soups), Mrs. Howard’s Maryland Crab no. 23 page 12
goulash (gulyás) Really Good Goat Cheese no. 86 page 34
gulyás (goulash) Really Good Goat Cheese no. 86 page 34
haferflockensuppe (toasted oatmeal soup) New Paris Bistros no. 82 page 15
mussel, with saffron, basil, tomato, and cream Mussels no. 14 page 12
onion (soupe à l’oignon) What Is French Food? I no. 45 page 18
oxtail (including oxtail stew) Pot on the Fire no. 13 page 11
potage Billy By Cookbooks: a personal selection no. 79 page 25
potée jurasienne Vin Jaune and other Traditional    
  Wines of the Jura no. 72 page 29
purée (soup) of green peas Paris (Again) no. 60 page 31
red wine (soupe à la bourguignonne) Northern Italy no. 52 page 21
soupe aux cerises Comté no. 70 page 18
squash soup with vin jaune Vin Jaune and other Traditional    
  Wines of the Jura no. 72 page 29
stock, brown Pot on the Fire no. 13 page 10
toasted oatmeal soup (haferflockensuppe) New Paris Bistros no. 82 page 15
tomato, clear September Menu no. 4 page 8
trahana stew (xinohondros stifado Really Good Goat Cheese no. 86 page 31
     me kremmydakia)      
xinohondros stifado me kremmydakia      
     (trahana stew) Really Good Goat Cheese no. 86 page 31
Tarts and Pies
almond, with prunes and apricots Late Winter Meal no. 2 page 8
coffee Olympia Oysters no. 71 page 22
flan, lemon honey Cloth-Bound Cheddar no. 75 page 31
lemon curd Belgian Beer no. 57 page 25
pear Sauternes no. 53 page 21
plum Brioche no. 4 page 4
unsweetened apple pie, with maple sauce Hill Country Food no. 9 page 7
Veal
polpette di carne cruda o cotta (meatballs) 20th Anniversary no. 73 + 74 page 31
rognons de veau à la moutarde
     (sautéeed veal kidneys with mustard) Beaujolais no. 67 page 30
saltimbocca Good Veal no. 64 page 18
uccelletti scappati (veal birds) Good Veal no. 64 page 19
veal scallopini with wine Good Veal no. 64 page 18
vitello tonnato Good Veal no. 64 page 19
Vegetables
artichoke bottoms, onion-filled Dry-Aged Steak no. 47 page 15
asparagus Market Garden no. 42 page 18
cabbage, buttered, with potato Good Veal no. 64 page 20
cabbage pudding Champagne no. 48 page 22
chouée (buttered cabbage with potato) Good Veal no. 64 page 20
compoté de choux rouge New Paris Bistros no. 82 page 15
eggplant and tomato Pork no. 51 page 21
eggplant with trahana or bulgur      
     (melitzanes me xinohondro i blgouri Really Good Goat Cheese no. 86 page 31
erbazzone (savory pie of greens) Emilia Romagna no. 54 page 25
far au choux (cabbage pudding) Champagne no. 48 page 22
fave e cicoria (fava purée and chicory) The Andouillettes of Troyes no. 78 page 24
gratin d’épinards (creamed spinach) Pâtisserie en Boutique no. 63 page 15
greens, savory pie of Emilia Romagna no. 54 page 25
lecsó (stewed peppers) Really Good Goat Cheese no. 86 page 34
melitzanes me xinohondro i blgouri      
     (eggplant with trahana or bulgur) Really Good Goat Cheese no. 86 page 31
onions in agrodolce New York Food Shopping no. 68 page 22
orecchiette e cime de rape
     (ear-shaped pasta with turnip tops)
The Andouillettes of Troyes no. 78 page 28
peas, green, with lettuce Paris (Again) no. 60 pp 30-31
petit pois à la laitue Paris (Again) no. 60 pp 30-31
potatoes
     cakes Dry-Aged Steak no. 47 page 15
     gratin Roast Beef no. 5 page 6
     new, steamed September Menu no. 4 page 8
     with bay leaves and tomato Pot on the Fire no. 13 page 12
root vegetables, lightly glazed Roast Beef no. 5 page 6
spinach, creamed Pâtisserie en Boutique no. 63 page 15
spinach in sesame dressing New York Restaurants no. 66 page 29
turnip gratin Olympia Oysters no. 71 page 21
turnip tops with orecchiette pasta The Andouillette of Troyes no. 78 page 28
white purée (celeriac and potato) Roast Beef no. 5 page 6
winter squash, sweet and sour Sicily no. 65 page 24
zucca all’agrodolce      
     (sweet and sour winter squash) Sicily no. 65 page 24
zucchini pudding Olympia Oysters no. 71 page 22
Subject Index




©  2011 Edward Behr