To Die For
Published on 1. January 2006
192 pages
978-1-74266-082-0 (ISBN)
Description
In this glorious celebration of food and eating, Stephen Downes, one of Australia's foremost food critics and food writers, leads readers through the 100 food experiences they must have before they expire, based on his own culinary encounters, and his astonishing food knowledge and expertise. Some of these experiences are as simple and affordable as making and eating homemade mayonnaise, while others are as glamorous as consuming fried fresh foie gras at the Relais de la Poste in Magesq near Bordeaux.
More details
Language
English
Place of publication
Sydney
Australia
Publishing group
Murdoch Books
File size
0,34 MB
ISBN-13
978-1-74266-082-0 (9781742660820)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Other editions
Additional editions
Content
- Intro
- Title Page
- Contents
- Introduction
- EATING OUT
- 001 - Four dances of the sea
- 002 - Whole red snapper barbecued over coconut husks
- 003 - Janni's tripe
- 004 - Salmon with sorrel
- 005 - Murray cod at Stefano's
- 006 - Broad beans and artichokes
- 007 - Thousand-year-old eggs
- 008 - Breakfast at the Hotel Saigon Morin
- 009 - Fruit-bat stew
- 010 - Steak tartare
- 011 - Deep-fried mini-crabs
- 012 - Andouillette at Chartier
- 013 - Cassoulet from Castelnaudary
- 014 - Herrings in oil at the Grand Colbert
- 015 - Foie gras in Bordeaux
- 016 - Cod at Casa Labra
- 017 - Joel Robuchon's mashed potato
- 018 - Pettavel pigeon
- 019 - Tim's snow eggs
- 020 - Zuni chicken
- 021 - Vincisgrassi-a simple lasagne
- 022 - Poached egg and truffled polenta
- 023 - Philippe Mouchel's chicken-liver gateau
- 024 - Open lasagne of artichoke and gorgonzola
- 025 - Fricassee of the pig
- 026 - Fish sandwich from a pitching Bosphorus fishing boat
- 027 - Double-boiled milk and fish maw
- 028 - Roi's pickled roasted pork loin
- 029 - A Buenos Aires parrilla
- 030 - Museo del Jamón
- 031 - La Luna's pasta marinara
- 032 - Pho
- 033 - Babka's Mongolian veal
- 034 - Sea cucumber and sharks' lips braised in carrot oil
- 035 - Peking duck
- 036 - Way Kee's oyster pancakes
- 037 - Fenix's coconut noodles and chilli pork belly salad
- 038 - Cha ca at La Vong
- EATING IN
- 039 - Home-cooked cray
- 040 - Marinated lamb cutlets cooked over a real barbecue
- 041 - Properly cooked chips
- 042 - Asparagus with a vinaigrette
- 043 - My plum jam
- 044 - A proper vinaigrette
- 045 - A proper mayonnaise
- 046 - A proper hollandaise sauce
- 047 - Steamed mussels
- 048 - A great brown sauce
- 049 - A proper beurre blanc
- 050 - Joint of veal roasted over aromatic vegetables
- 051 - Red mullet
- 052 - Minutes-old salad from the garden
- 053 - Fried avocado
- 054 - Steamed barramundi, preferably self-caught
- 055 - Fresh home-made pasta
- 056 - Wok-tossed okra
- 057 - Mâche
- 058 - Fresh sardines
- 059 - Coral trout versus red emperor
- 060 - Fresh wokked calamari
- 061 - Abalone various ways
- 062 - Fried eggplant
- 063 - Eggs benedict
- WORTH THE EFFORT
- 064 - Judy of Sorrento's vanilla slice
- 065 - Poached stuffed poussins
- 066 - Warm salad of bacon batons and 'wild' rocket
- 067 - Jacques Maximin's grandmother's rabbit terrine
- 068 - Steak and kidney steamed suet pudding
- 069 - Lamb's fry with a balsamic-basil reduction
- 070 - Brussels sprouts with nutmeg and cream
- 071 - Roast leg of lamb with stewed beans
- 072 - Vichyssoise with seafood stock
- 073 - Quails steamed in gin
- 074 - Pierre-Yves' brochettes of blackbirds and thrushes
- 075 - Fresh green peas
- 076 - Veal blanquette
- 077 - Coq au vin
- 078 - A boiled egg
- 079 - A grizzling pied-noir woman's real couscous
- 080 - Bisected baked scampi
- 081 - Gratin dauphinois
- 082 - Dominique's crème caramel
- 083 - Brent's pavlova
- 084 - Mrs Weiniger's chicken soup
- 085 - Peter's flaky pastry
- 086 - Karen's Christmas pudding
- 087 - Fresh pork sausages
- PERFECT 10s
- 088 - Murray River pink salt
- 089 - A home-grown tomato
- 090 - Freshly opened Pacific oyster
- 091 - Proper chocolate
- 092 - Japanese rice crackers at a shinkansen station
- 093 - Minutes-old sashimi carved from your own catch
- 094 - Caviar
- 095 - Fresh lychee
- 096 - Raw-milk cheeses
- 097 - A ripe mango-the fourth half
- 098 - Charcuterie
- 099 - Lady in pink
- 100 - Raw fugu fish
- Acknowledgments
- Bibliography
- Copyright
