
To Die For
Description
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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
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