Forfatter
Keller, Thomas
Originaltitel
Oprindeligt udgivet i USA
Original udgivet 2008
Oversættelse
Forlag Artisan
Udgivet 2008
Udgave 1
Illustrationer Deborah Jones
Sider 296
ISBN 978-1-57965-351-4
Bognummer 319
Side Opskrifter Opskriftsforfatter
269
Acidulated Water
45
Adrià, Ferran
166
Air-Cured Wagyu, Treviso Leaves, Compressed Asian Pear, and Whipped Pine Nut Oil
79
Almonds, green, how to peel
64, 65
Almonds, Marcona, puree
124-25, 126
Almonds, Marcona, Squab with Piquillo Peppers, Fennel, and Medjool Date Sauce
208-9
Andante Dairy Acapella, Compressed Silverado Trail Strawberries, and Sicilian Pistachio Sable
92-93, 94
Anguille a la Japonaise (eel Japanese-style)
148
Apple balls (Glazed Breast of Pork with Swiss Chard, White-Wine-Poached Granny Smith Apples, and Green Mustard Vinaigrette)
104, 105
Apple(s): Applesauce
146, 148, 149
Apple(s): Balls
230
Apples (Génoise aux pommes, candied apples, ginger custard, milk jam, apple sorbet, and apple chips)
52
Artichokes (Globe Artichokes á la Barigoule, Spring Garlic, Flat-Leaf Parsley, and Shaved Serrano Ham)
266
Artichokes: Barigoule
56
Artichokes: Chinese (Crosnes)
53, 269
Artichokes: how to trim
50-51
Artichokes: Puree of Sunchoke Soup with Arugula Pudding and Pickled Radishes
55
Artichokes: violet
50
Arugula Pudding
87
Asparagus (St. Peter's Fish with Black Truffle Mousse, White Asparagus, and Mousseline)
69
Asparagus: Green, Soft-Boiled Hen Egg with Crème Fraiche aux Fines Herbes, Butter-Fried Croutons and
112-13
Asparagus: Hobbs' Applewood Smoked, Rouelle of Four Story Hills Farm Poularde Wrapped in Swiss Chard with Pruneaux d'Agen and
66-67
Asparagus: White, with Field Rhubarb and Black Truffle Coulis
92, 93
Avocado Coulis
112-13
Bacon: Emulsion
33-35
Bacteria
160-61
Bagna Cauda Sauce
2
Bain-marie
43049
Balance
228
Balsamic Foam, White
234, 235
Balsamic Reduction
250
Banana anglaise (Vanilla, Chocolate, and Cashew Ice Cream with Banana Anglaise, Chocolate Crémeux, Waffle Tuile, and Gastrique de Cepa Viejo ('Ice Cream Sandwich'))
224
Banana sherbet (Peanut Butter Mousse with Caramelized Bananas, Banana Sherbet, Chocolate Pudding, and Cacao Nib Coulis)
250, 252
Banana(s): Anglaise
223, 225
Banana(s): Caramelized
223-25
Banana(s): Mousse
194, 195
Banana(s): Puree
223, 224-25
Banana(s): Sherbet
223-25
Banana(s): Tuiles
144, 145
Barigoule Emulsion
269
Basics: Acidulated Water
269
Basics: artichokes, trimming
257-58
Basics: Beef Stock
261
Basics: Beurre Manié
261-62
Basics: Beurre Monte
262
Basics: Beurre Monte Bath for Lobster
268
Basics: big-pot blanching
261
Basics: Bordelaise Sauce
263
Basics: Bread Crumbs, Dried
262
Basics: Brioche
263
Basics: Carrot Powder
266
Basics: Cherry Tomatoes, Roasted
257
Basics: Chicken Stock
264
Basics: Citrus Powder
261
Basics: Clarified Butter
266
Basics: Cuisson
267
Basics: Curry Oil
259
Basics: Duck Consommé
258
Basics: Duck Stock
258
Basics: Duck Stock, Reduced
265
Basics: Duck Tongue
267
Basics: Foie Gras Cure
26-27
Basics: for cooking meats
269
Basics: herb sachets
260
Basics: Lamb Sauce
256-57
Basics: Lamb Stock
270
Basics: lobsters, preparing
259
Basics: Mushroom Stock
270
Basics: parchment lids
263
Basics: Pasta Dough for Extruding
262-63
Basics: Pasta Dough for Rolling
266-67
Basics: Pearl Onions, Glazed
263
Basics: Pepper Confetti
267
Basics: Poaching Liquid
265
Basics: Pork Belly
260
Basics: Quick Sauces
270
Basics: Rendered Fat
267
Basics: Simple Syrup
263
Basics: Tomato Powder
255
Basics: Veal Stock
265
Basics: Veal Tongue
260
Basics: Vegetable Stock
255-56
Basics: White Veal Stock
101
Bass (Double chop of striped bass belly en persillade, black-eyed peas, and whole-grain mustard sauce)
164
Beef sirloin (Sirloin of Prime Beef, Spring Garlice Cloves, Glazed Carrots, Cépes, Bone Marrow, and Bordelaise Syrup)
96, 97
Beef: Borscht Sauce
263
Beet(s): Powder
215, 216
Beet(s): Reduction
16, 18-19, 171, 178
Benno, Jonathan
208-9
Berry(ies): Compressed Silverado Trail Strawberries, Andante Dairy Acapella, and Sicilian Pistachio Sable
3, 13, 15
Bertholon, Gerard
261
Beurre Manié
21, 268
Big-pot blanching
141, 142-43
Blanquette de Veau
13-15, 19
boil in a bag' cooking
261
Bordelaise Sauce
14
Borel, Jacques
96, 97
Borscht Sauce
33, 34
Botulism
13, 31, 36, 207
Bouchon
3, 13, 15
Boulud, Daniel
242
Braised pineapple (Sauvignon-Blanc-Braised Golden Pineapple with White Chocolate Snowflakes, Cilantro Coulis, and Passion Fruit Gelée)
173-74
Braised Veal Cheeks, Puree of Yukon Gold Potatoes, Serrano Ham, and Black Truffles (Veal Cheeks Zingara)
175
Bread(s): Herbed Crumbs
134-35
Bread(s): Pistachio Crumbs
120-21
Bread(s): Rye Melba Toast
120, 180, 182, 265
Brine
262
Brioche: basic recipe
69
Brioche: Butter-Fried Croutons
180-81
Brioche: Corned Beef Tongue Pain Perdu
214
Brioche: Jasper Hills Winnemere Croquante
212, 213
Brioche: Tellicherry Pepper Melba Toast
269
Brunoise
82-83
Butter-Poached Maine Lobster Tail, Hen-of-the-Woods Mushrooms, Bone Marrow, Sweet Carrots, and Pearl Onions
261
Butters: Beurre Manié
261
Butters: Clarified
44
Butters: Diane St. Claire
175
Cabbage: Canora, Marco
120-21
Cabbage: Coleslaw
214
Cabbage: Savoy, Pan-Roasted
96-97
Cabbage: with Herb Spaetzle
182
Calf's heart (Confit of Calf's Heart, Toasted Pecans, Baby Turnips, Bing Cherries, and Cherry-WoodAged Balsamic Vinegar)
186
Calf's liver (Milk-Poached Calf's Liver, Caraway-Glazed Cipollini, Granny Smith Apple, Dijon Mustard, and Sauce Laurier)
88, 89
Caper Vinaigrette
218
Carrot buttons (Sweet Garden Carrot Cake, Cream Cheese Icing, Candied Walnut Crunch, Black Raisin Coulis, Carrot Buttons, Indonesian Cinnamon Ice Cream, and Gelée de Carotte et sa Poudre)
218, 219
Carrot(s): Buttons
267
Carrot(s): Glazed
263
Carrot(s): Powder
250
Cashew ice cream (Vanilla, Chocolate, and Cashew Ice Cream with Banana Anglaise, Chocolate Crémeux, Waffle Tuile, and Gastrique de Cepa Viejo ('Ice Cream Sandwich'))
212
Cauliflower (White Sesame Nougatine with Sesame Oil Sable, Plums, Golden Gooseberries, and Jasmine Rice Sherbet)
114, 116
Celery Root Puree
114
Celery root puree (Chestnut-Stuffed Four Story Hills Farm Chicken with Honey-Poached Cranberries and Honey-poached cranberries)
80-81
Celery: Butter-Poached Maine Lobster, Tomato Pain Perdu, and 'Russian Dressing'
201-03
Chaud-Froid of Moulard Duck Foie Gras, Musquée de Provence, Pomegranate Seeds, Mizuna Leaves, and Gingerbread Puree
208-9
Cheese: Andante Dairy Acapella, Compressed Silverado Trail Strawberries, and Sicilian Pistachio Sable
218, 219
Cheese: Cream Cheese Frosting
214
Cheese: Jasper Hills Winnemere Croquante, Confit Potato, Pan-Roasted Savoy Cabbage, and Blis Maple Syrup
239
Cherry jam (Madagascar Vanilla bean cake, morello cherry ice cream, italian pistcahio coulis, kirsch foam, and cherry jam)
182, 183
Cherry(ies): Bing, Poached
239-41
Cherry(ies): Gelée de Cerises
239-41
Cherry(ies): Macerated
114-16, 117
Chestnut-Stuffed Four Story Hills Farm Chicken with Honey-Poached Cranberries and
114
Chestnut(s): Glazed
116
Chestnut(s): how to peel
114
Chicken (Chestnut-Stuffed Four Story Hills Farm Chicken with Honey-Poached Cranberries and Honey-poached cranberries)
114-16, 117
Chicken: Chestnut-Stuffed Four Story Hills Farm, with Celery and Honey-Poached Cranberries
114-15
Chicken: mousse
257
Chicken: Stock
39
Chinois
250
Chocolate ice cream (Vanilla, Chocolate, and Cashew Ice Cream with Banana Anglaise, Chocolate Crémeux, Waffle Tuile, and Gastrique de Cepa Viejo ('Ice Cream Sandwich'))
223, 225
Chocolate: Pudding
250, 252
Chocolate: Sable Dust
264
Chorizo: basic recipe
242, 243
Cilantro Coulis
218
Cinnamon ice cream (Sweet Garden Carrot Cake, Cream Cheese Icing, Candied Walnut Crunch, Black Raisin Coulis, Carrot Buttons, Indonesian Cinnamon Ice Cream, and Gelée de Carotte et sa Poudre)
218, 219
Cinnamon, Indonesian, Ice Cream
186
Cipollini ( (Milk-Poached Calf's Liver, Caraway-Glazed Cipollini, Granny Smith Apple, Dijon Mustard, and Sauce Laurier)
60
Cipollini Onions (Salad of New-Crop Onions, Pickled Ramps, and Sauce Soubise)
264
Citrus Powder
33, 34, 35
Clostridium botulinum
268
Cocoa Syrup
16
Colicchio, Tom
95-97
Columbia River Wild Sturgeon Confit a la Minute, Herb Spaetzle, Heirloom Beets, Dill 'Mousse,' and Borscht Sauce
36
Combination oven ('combi')
31
Compression
182-83, 185
Confit of Calf's Heart, Toasted Pecans, Baby Turnips, Bing Cherries, and Cherry-WoodAged Balsamic Vinegar
198
Confit of Duck gizzards (Salade Gourmande)
192-93
Confit of Moulard Duck Foie Gras with Vegetables à la Grecque
96-97
Confits: Columbia River Wild Sturgeon a la Minute
198, 199
Confits: Duck Gizzards
88, 89
Confits: Lemon
156, 157-58, 159
Confits: Pork Leg and Shoulder
214
Confits: Potato
5, 11, 27
Consistency
31, 32
Cooking techniques
138
Corn budding (Sirloin of Devil's Gulch Ranch Rabbit Wrapped in Hobbs' Applewood Smoked Bacon with Summer Succotash and corn 'Pudding')
48
Corn soup (Sweet Corn Soup with Summer Succotash and Pork Belly Dumplings)
180-81
Corned Beef Tongue Pain Perdu, Watercress Leaves, Horseradish Mousse, and Oven- Roasted Tomatoes
92, 93
Coulis: Avocado
218, 219
Coulis: Black Raisin
66-67
Coulis: Black Truffle
215-16
Coulis: Blue Apron Goat Cheese
223, 225
Coulis: Cacao Nib
242, 243
Coulis: Cilantro
124, 125
Coulis: Piquillo Pepper
11, 18-23, 31
craft, of cooking
114-17
Cranberries, Honey-Poached, Chestnut-Stuffed Four Story Hills Farm Chicken with Celery and
218-219
Cream Cheese Frosting
208-209
Crème fraîche: Andante Dairy Acapella
69
Crème fraîche: aux Fines Herbes, Soft-Boiled Hen Egg with Green Asparagus, Butter-Fried Croutons and
96-97
Crème fraîche: Dill 'Mousse'
180-81
Crème fraîche: Horseradish Mousse
56
Crosnes (Globe Artichokes, Sunchokes, Crosnes, Meyer Lemon Suprémes, Castelvetrano Olives, and Trappitu Extra Virgin Olive Oil (Artichauts en Vierge))
50, 51
Croutons
13, 15
Cryovac
44
Cucumber(s): Compressed-Red Onion Relish
13, 15
Cucumber(s): Cuisine Solutions
52, 266
Cuisson (cooking liquid)
5
Curiel, Zion
267
Curry Oil
178-79
Curry-Infused Veal Sauce
207
Custards
74
Cuttlefish (Tagliatelle' of Cuttlefish and Hawaiian Heart of Peach Palm, White Nectarine, Sweet Pepper Confetti, and Vinaigrette a l'Encre de Seiche)
155-59
Dégustation de Porcelet, Rutabaga Mostarda, Wilted Mustard Greens, and Potato 'Mille-Feuille'
208-9
Desserts: Andante Dairy Acapella, Compressed Silverado Trail Strawberries, and Sicilian Pistachio Sable
207
Desserts: categories of
223-25
Desserts: Peanut Butter Mousse with Caramelized Bananas, Banana Sherbet, Chocolate Pudding, and Cacao Nib Coulis
99-101
Double chop of striped bass belly en persillade, black-eyed peas, and whole-grain mustard sauce
120
Duck (Liberty Pekin Duck Breast, Coleslaw, Rye Melba Toast, and 1000 Island Gastrique)
122-23
Duck: Confit of Liberty Pekin Leg, Pommes Sarladaise, Fried Hen Egg, and Frisée Salad
198-99
Duck: Gizzards, Confit of
120-21
Duck: Liberty Pekin Breast, Coleslaw, Rye Melba Toast, and 1000 Island Gastrique ('Pastrami')
33-34
E. coli
122-23
Egg(s): Hen, Fried, Confit of Liberty Pekin Duck Leg, Pommes Sarladaise, Frisée Salad and
69
Egg(s): Hen, Soft-Boiled, with Green Asparagus, Crème Fraiche aux Fines Herbes, and Butter-Fried Croutons
106
Eggplant, preparation as garnish
69
Eggs (Soft-boiled hen egg with green asparagus, crème fraîche aux fines herbes, and butter-fried croutons)
234-36
English Cucumber Sorbet with Compressed Melons, Yogurt Cream, and Olive Oil Biscuit
39
Equipment: chinois
36
Equipment: combination oven ('combi')
38
Equipment: digital scale
7, 9, 13, 27, 36
Equipment: immersion circulators
282
Equipment: sources for
8-9, 28, 39
Equipment: vacuum packers
178, 270
Fat, rendered
64
Fennel (Caramelized Fennel, Marcona Almonds, Navel Orange Confit, Caraway Seeds, and Fennel Puree)
124
Fennel (Squab with Piquillo Peppers, Marconna Almonds, Fennel, and Medjool Date Sauce)
64
Fennel Puree (Caramelized Fennel, Marcona Almonds, Navel Orange Confit, Caraway Seeds, and Fennel Puree)
27, 73
Fish and shellfish: cooking of
99-101
Fish and shellfish: Double Chop of Striped Bass Belly en Persillade, Black-Eyed Peas, and Whole- Grain Mustard Sauce
76, 78-79
Fish and shellfish: Grilled Octopus Tentacles, Chorizo, Fingerling Potatoes, Green Almonds, and Salsa Verde
13
Five Leaf label
202
Foie gras (Chaud-Froid of Moulard Duck Foie Gras, Musquée de Provence, Pomegranate Seeds, Mizuna Leaves, and Gingerbread Puree)
192
Foie gras (Confit of Moulard Duck Foie Gras with Vegetables à la Grecque)
194
Foie gras (Poached Moulard Duck Foie Gras, Concord Grapes, Celery, Salted Virginia Peanut Nougatine, Banana Puree, and Pedro Ximenez Sherry Vinegar)
198
Foie gras (Salade Gourmande)
196
Foie gras (Sauternes-Poached Moulard Duck Foie Gras, Tahitian Vanilla Beans, Braised Radishes, and Purslane)
267
Foie gras: Cure
207, 202-3
Foie gras: Moulard Duck, Chaud-Froid of, Musquee de Provence, Pomegranate Seeds, Mizuna Leaves, and Gingerbread Puree
198-200
Foie gras: Salade Gourmande
212-13
Fourme d'Ambert, Pan-Roasted Cauliflower, Anjou Pear Puree, and Tellicherry Pepper Melba Toast
10, 11, 12-13, 16, 17, 36, 38, 180, 234, 242, 284
French Laundry, The
177-79
Fricassee of Veal Kidney with Black Trumpet Mushrooms, Salsify, Brussels Sprouts, and Curry-Infused Veal Sauce
178-79
Fricassee of Veal Kidney with Black Trumpet Mushrooms, Salsify, Brussels Sprouts, and Curry-Infused Veal Sauce
188-89, 191
Fried Pig's Tails, French-Cut Romano Beans, Deviled Quail Egg, and Sauce Ravigote
33-35
Fruits: bacteria
31
Fruits: compression
31, 32
Fruits: cooking
27, 207
Fruits: cooking of
27
Fruits: for cooking fish
27
Fruits: for cooking fruits
27
Fruits: for cooking seafood
27
Fruits: for cooking vegetables
27
Fruits: general kitchen issues
36
Fruits: in commercial kitchens
38
Fruits: in home kitchens
27, 31
Fruits: marination
27
Fruits: noncooking techniques
43
Fruits: oxidation of
28-29
Fruits: pressure
32-35
Fruits: safety issues
32
Fruits: sealing
20, 24-39
Fruits: specific fruits fundamentals
30, 32
Fruits: storage
29
Fruits: temperature
29
Fruits: time
39
Fruits: tips
144, 145
Garlic: Caramelized
266
Garlic: Roasted, Puree
164-65
Garlic: Spring, Cloves of
250, 252
Gastrique de Cepa Viejo
15
Gault, Henri
271
Gelatin, about
230
Génoise aux pommes, candied apples, ginger custard, milk jam, apple sorbet, and apple chips
230-31, 233
Génoise aux Pommes, Candied Apples, Ginger Custard, Milk Jam, Apple Sorbet, and Apple Chips (Dégustation des Pommes)
230-31, 233
Ginger
230
Ginger (Génoise aux pommes, candied apples, ginger custard, milk jam, apple sorbet, and apple chips)
230-31, 233
Ginger Custard
202, 203
Gingerbread Puree and Crumbs
147-49
Glazed Breast of Pork with Swiss Chard, White-Wine-Poached Granny Smith Apples, and Green Mustard Vinaigrette
13, 14, 15, 29
Goussault, Bruno
194, 195
Grapes, Concord, Pickled
68
Gratin of Salsify, Black Trumpet Duxelles, and Preserved Meyer Lemon Glacage
104, 105
Green, Jelly
173, 174
Ham, Serrano: and Truffle Salad
198, 199
Hazelnut(s): Candied
250, 251
Hazelnut(s): Chocolate
218, 219
Hazelnut(s): Indonesian Cinnamon
239-41
Hazelnut(s): Morello Cherry
250, 251
Hazelnut(s): Vanilla
182-83, 185
Heart, Calf's, Confit, Toasted Pecans, Baby Turnips, Bing Cherries, and Cherry-WoodAged Balsamic Vinegar
2
Heat, in cooking
39
Herb sachets
269
Herb: basic directions
39, 43
Herbs
35
Herrmann, Rory
13
Hills Bros. coffee
82-83
Homard au Vin (Butter-Poached Maine Lobster Tail, Hen-of-the-Woods Mushrooms, Bone Marrow, Sweet Carrots, and Pearl Onions)
31, 207
Hopper, Mark
180, 181
Horseradish Mousse
35
Ice bath
250, 251
Ice cream: Cashew
7, 9, 13, 27, 36
Immersion circulators
282-83
Ingredients, sources for
11
Inspiration
246, 247
Jasmine Rice Sherbet
246
Jasmine rice sherbet (White Sesame Nougatine with Sesame Oil Sable, Plums, Golden Gooseberries, and Jasmine Rice Sherbet)
214
Jasper Hills Winnemere Croquante, Confit Potato, Pan-Roasted Savoy Cabbage, and Blis Maple Syrup
104, 105
Jelly, Green Apple
178
Kidney: how to render fat from
175
Klinger, Anna
114
Knell, Devin
160
Lamb saddle (Medallions of Elysian Fields Farm Lamb Saddle, Garden Vegetables, and Bagna Cauda Sauce)
160-61
Lamb: Elysian Fields Farm, Saddle, Medallions of, Garden Vegetables, and Bagna Cauda Sauce
160-61
Lamb: Elysian Fiuelds Farm, Saddle, Medallions of, Garden Vegetables, and Bagna Cauda Sauce
256-57
Lamb: Stock
16, 20-21, 171
Lee, Corey
88, 89
Lemon(s): Confit
68
Lemon(s): Meyer, Preserved Glacage
264
Lemon(s): Preserved
120-21
Liberty Pekin Duck Breast, Coleslaw, Rye Melba Toast, and 1000 Island Gastrique
9, 39
Liquid ingredients, in sous vide cooking
33, 35
Listeria
186
Liver: soaking
80
Lobster (Butter-poached Maine Lobster, Tomato Pain Perdu, celery, and 'Russian Dressing')
262
Lobster: Beurre Monté Bath for
270
Lobster: preparing
239
Macarated cherries (Madagascar Vanilla bean cake, morello cherry ice cream, italian pistcahio coulis, kirsch foam, and cherry jam)
88
Mackerel (Spanish Mackerel and Serrano Ham en Brioche, Capers, Piquillo Peppers, and Lemon Confit)
239-41
Madagascar Vanilla Bean Cake, Morello Cherry Ice Cream, Italian Pistachio Coulis, Kirsch Foam, and Cherry Jam
239
Madagascar Vanilla bean cake, morello cherry ice cream, italian pistcahio coulis, kirsch foam, and cherry jam
44
Marinated Toy Box Tomatoes with Compressed Cucumber-Red Onion Relish, Toasted Brioche, and Diane St. Claire Butter
27, 31
Marination
80
Marmalade, Tomato
34
Meats: contamination of
6-8, 26-27, 111
Meats: cooking of
160-61
Meats: Medallions of Elysian Fields Farm Lamb Saddle, Garden Vegetables, and Bagna Cauda Sauce
26, 111
Meats: tender cuts of
26-27
Meats: tough cuts of
230, 231, 233
Milk Jam
186-187
Milk-Poached Calf's Liver, Caraway-Glazed Cipollini, Granny Smith Apple, Dijon Mustard, and Sauce Laurier
18
Molecular gastronomy
104
Monkfish liver (Torchon of Monkfish Liver with Green Apple Jelly and Ossetra Caviar)
74
Mood, John
261
Mornay Sauce
239
Morrello cherry ice cream (Madagascar Vanilla bean cake, morello cherry ice cream, italian pistcahio coulis, kirsch foam, and cherry jam)
68
Mushrooms: Black Trumpet Duxelles, Gratin of Salsify, Preserved Meyer Lemon Glasage and
17
Müller, Eberhard
228
Napa Valley Summer Berry Consommé with Chaput St. Mauré du Manoir Sorbet and White Balsamic Foam
35
NAACP plan
78
Octopus (Grilled Octopus Tentacles, Chorizo, Fingerling Potatoes, Green Almonds, and Salsa Verde)
106
Olive-Oil-Poached Bluefin Tuna, Jacobsen's Farm Tomatoes en Vierge, Toasted Pine Nuts, Niçoise Olives, and Basil Seeds
130-31, 133
Onion(s): Cipollini, Quail Stuffed with Moulard Duck Foie Gras, Figs, and Port Wine Glaze
192
Onion(s): Pearl
44
Onion(s): Red, Compressed, -Cucumber Relish
27, 30, 43
Oxidation
30
Oxygen, removal of
270
Parchment lids
56, 57, 58
Parsley Chips
242, 243
Passion Fruit Gelée
263
Pasta: Dough for Extruding
138
Pasternak, Mark
13, 14, 15, 22
Pasteurization
60
Peal Onions (Salad of New-Crop Onions, Pickled Ramps, and Sauce Soubise)
223-25
Peanut Butter Mousse with Caramelized Bananas, Banana Sherbet, Chocolate Pudding, and Cacao Nib Coulis
223-25
Peanut(s): Crunch
223-25
Peanut(s): Glaze
223, 225
Peanut(s): Sablé
194, 195
Peanut(s): Virginia, Salted, Nougatine
212
Pear garnish and puree (White Sesame Nougatine with Sesame Oil Sable, Plums, Golden Gooseberries, and Jasmine Rice Sherbet)
212-13
Pear(s): Anjou, Puree
192
Pearl onions (Confit of Moulard Duck Foie Gras with Vegetables à la Grecque)
182, 183
Pecans, Toasted
263
Pepper(s): Confetti
5, 11, 13, 16, 17, 18, 22, 35, 36, 38, 80, 285
per se
188
Pig's tails (Fried Pig's Tails, French-Cut Romano Beans, Deviled Quail Egg, and Sauce Ravigote)
127-29
Pigeon aux Truffles Noires, Candela Pasta Gratin, Brussels Sprouts, and Sauce Périgourdine
209
Pistachio(s): how to grind
208-09
Pistachio(s): Sicilian Sable
39
Plating instructions
246
Plum jam (White Sesame Nougatine with Sesame Oil Sable, Plums, Golden Gooseberries, and Jasmine Rice Sherbet)
246, 247
Plum Jom
246
Plums (White Sesame Nougatine with Sesame Oil Sable, Plums, Golden Gooseberries, and Jasmine Rice Sherbet)
194-95
Poached Moulard Duck Foie Gras, Concord Grapes, Celery, Salted Virginia Peanut Nougatine, Banana Puree, and Pedro Ximenez Sherry Vinegar
267
Poaching Liquid
202, 203
Pomegranate Seeds, Reduction
163-165
Pommes Maxim
122-23
Pommes Sarladaise, Confit of Liberty Pekin Duck Leg, Fried Hen Egg, and Frisée Salad
148
Pork (Glazed Breast of Pork with Swiss Chard, White-Wine-Poached Granny Smith Apples, and Green Mustard Vinaigrette)
156
Pork belly (Dégustation de Porcelet, Rutabaga Mostarda, Wilted Mustard Greens, and Potato 'Mille-Feuille')
265
Pork Belly: Brining
156
Pork leg confit (Dégustation de Porcelet, Rutabaga Mostarda, Wilted Mustard Greens, and Potato 'Mille-Feuille')
156
Pork leg confit (Dégustation de Porcelet, Rutabaga Mostarda, Wilted Mustard Greens, and Potato 'Mille-Feuille')
156
Pork racks (Dégustation de Porcelet, Rutabaga Mostarda, Wilted Mustard Greens, and Potato 'Mille-Feuille')
156
Pork saddle (Dégustation de Porcelet, Rutabaga Mostarda, Wilted Mustard Greens, and Potato 'Mille-Feuille')
214
Potatoe (Jasper Hills Winnemere Croquante, Confit Potato, Pan-Roasted Savoy Cabbage, and Blis Maple Syrup)
163-65
Potatoes: Pommes Maxim
122-23
Potatoes: Pommes Sarladaise, Confit of Liberty Pekin Duck Leg, Fried Hen Egg, and Frisée Salad
112
Poularde (Rouelle of Four Story Hills Farm Poularde Wrapped in Swiss Chard with Hobbs' Applewood Smoked Bacon and Pruneaux d'Agen)
114-17
Poultry: Chestnut-Stuffed Four Story Hills Fans Chicken with Celery and Honey-Poached Cranberries
112-13
Poultry: Rouelle of Four Story Hills Farm Poularde Wrapped in Swiss Chard with Hobbs' Applewood Smoked Bacon and Pruneaux d'Agen
15
Pralus, Georges
28-20
Pressure
272-81
Product, temperature and time chart
112, 113
Prunes, Poached
112
Pryzant, Sylvia and Stephen
223
Puddings: Chocolate
202
Pumpkin (Chaud-Froid of Moulard Duck Foie Gras, Musquée de Provence, Pomegranate Seeds, Mizuna Leaves, and Gingerbread Puree)
62
Pumpkin ( Musquée de Provence, Roasted Brussels Sprouts, King Trumpet Mushrooms, and Black Truffle Syrup)
50-51
Puree of Sunchoke Soup with Arugula Pudding and Pickled Radishes
130
Quail (Quail Stuffed with Moulard Duck Foie Gras, Cipollini, Figs, and Port Wine Glaze ('Quail in a Jar'))
130-31, 133
Quail Stuffed with Moulard Duck Foie Gras, Cipollini, Figs, and Port Wine Glaze ('Quail in a Jar')
260
Quick Sauces
138
Rabbit (Sirloin of Devil's Gulch Ranch Rabbit Wrapped in Hobbs' Applewood Smoked Bacon with Summer Succotash and corn 'Pudding')
134-36
Rabbit and Bacon Pressé, Slow-Poached Royal Blenheim Apricots, Rabbit Liver Mousse, and Green Pistachios
134
Rabbit Pressé (Rabbit and Bacon Pressé, Slow-Poached Royal Blenheim Apricots, Rabbit Liver Mousse, and Green Pistachios)
134-35
Rabbit, Mousse
134, 135
Rabbit: Liver Mousse
192
Radishes (Confit of Moulard Duck Foie Gras with Vegetables à la Grecque)
50
Radishes (Puree of Sunchoke Soup with Arugula Pudding and Pickled Radishes)
196
Radishes (Sauternes-Poached Moulard Duck Foie Gras, Tahitian Vanilla Beans, Braised Radishes, and Purslane)
196-97
Radishes: Braised
50-51
Radishes: Pickled
192, 193
Radishes: preparation as garnish
120
Reichardt, Jim
178, 270
Rendered Fat
5
Repetition
66
Rhubarb (White Asparagus with Field Rhubarb and Black Truffle Coulis)
247
Rice: 'crispies' (note)
15
Robuchon, Joël
112-13
Rouelle of Four Story Farm Poularde Wrapped in Swiss Chard with Hobbs' Applewood Smoked Bacon and Pruneaux d'Agen
17, 22-23, 218, 228, 242
Rouxel, Sebastien
156
Rutabaga mostarda (Dégustation de Porcelet, Rutabaga Mostarda, Wilted Mustard Greens, and Potato 'Mille-Feuille')
223, 225
Sablé: Peanut
210, 246-47
Sablé: Sesame Oil
208, 209
Sablé: Sicilian Pistachio
32
Safety in storage
33-35
Safety: bacteria
33
Safety: danger zone
35
Safety: HAACP plan
32
Safety: in cooking
32
Safety: in sealing
32
Safety: in storing food
211, 215-16, 217
Salad of Heirloom Beets, Anjou Pear, Mâche, Candied Walnuts, and Blue Apron Goat Cheese Coulis
60-61
Salad of New-Crop Onions, Pickled Ramps, and Sauce Soubise
80-81
Salads: Butter-Poached Maine Lobster, Tomato Pain Perdu, Celery, and 'Russian Dressing,'
188, 189
Salads: Frisée
122-23
Salads: Frisée, Confit of Liberty Pekin Duck Leg, Pommes Sarlardaise, Fried Hen Egg and
198-200
Salads: Salade Gourmande
173, 174
Salads: Serrano Ham and Truffle
33, 34
Salmonella
178
Salsify (Fricassee of Veal Kidney with Black Trumpet Mushrooms, Salsify, Brussels Sprouts, and Curry-Infused Veal Sauce)
68
Salsify (Gratin of Salsify, Black Trumpet Duxelles, and Preserved Meyer Lemon Glacage)
68
Salsify: Gratin of Black Trumpet Duxelles, Preserved Meyer Lemon Glaçage and
80-81
Sauces: 'Russian Dressing
120-21
Sauces: 1000 Island Gastrique
104, 105
Sauces: Applesauce
160-61
Sauces: Bagna Cauda
250, 252
Sauces: Banana Anglaise
194, 195
Sauces: Banana Puree
144, 145
Sauces: Barigoule Emulsion
173, 174
Sauces: Black Truffle
66, 67
Sauces: Black Truffle Coulis
62, 63
Sauces: Black Truffle Syrup
68
Sauces: Black Trumpet
164, 165
Sauces: Bone Marrow
261
Sauces: Bordelaise
164, 165
Sauces: Bordelaise Syrup
170, 180, 182
Sauces: Brine
88, 89
Sauces: Caper Vinaigrette
114, 116
Sauces: Celery Root Puree
250, 252
Sauces: Chocolate Crémeux
250, 251
Sauces: Chocolate Velvet
69
Sauces: Creme Fraiche aux Fines Herbes
178, 179
Sauces: Curry-Infused Veal
96, 97
Sauces: Dill 'Mousse'
250, 252
Sauces: Gastrique de Cepa Viejo
202, 203
Sauces: Gingerbread Puree
148-49
Sauces: Green Mustard Vinaigrette
198, 199
Sauces: Hazelnut Puree
180, 181
Sauces: Horseradish Mousse
239-41
Sauces: Kirsch Foam
186, 187
Sauces: Laurier
124-25
Sauces: Medjool Date
261
Sauces: Mornay
128, 129
Sauces: Périgourdine (truffle)
68
Sauces: Preserved Meyer Lemon Glaçage
188, 189
Sauces: Ravigote
82
Sauces: Red Wine
267
Sauces: Simple Syrup
142, 143
Sauces: Sweetbread
80
Sauces: Tomato Marmalade
100, 101
Sauces: Whole-Grain Mustard
234, 235, 236
Sauces: Yogurt Cream
152
Saucisson à l'ail (Saucisson à l'Ail, Shaved Cornichons, Compressed White Peach, Pickled Pearl Onions, and Dijon Mustard)
151,152-53
Saucisson à l'Ail, Shaved Cornichons, Compressed White Peach, Pickled Pearl Onions, and Dijon Mustard
264
Sausage, chorizo
196-97
Sauternes-Poached Moulard Duck Foie Gras, Tahitian Vanilla Beans, Braised Radishes, and Purslane
242-45
Sauvignon-Blanc-Braised Golden Pineapple with White Chocolate Snowflakes, Cilantro Coulis, and Passion Fruit Gelée
208
Scanlan, Soyoung
80
Schwartz, Josh
27, 73
Seafood: cooking of
100, 101
Seafood: Mousse
32
Sealing, safety in
130
Seeger, Gunter
15
Senderens, Alain
31
Setting
27, 30
Shelf life of foods
223, 224-25
Sherbet(s): banana
267
Simple Syrup
138-40
Sirloin of Devil's Gulch Ranch Rabbit Wrapped in Hobbs' Applewood Smoked Bacon with Summer Succotash and corn 'Pudding,'
163, 164
Sirloin of Prime Beef, Spring Garlice Cloves, Glazed Carrots, Cépes, Bone Marrow, and Bordelaise Syrup
15
SNCF train system
60
Soubise Sauce (Salad of New-Crop Onions, Pickled Ramps, and Sauce Soubise)
52-53, 54
Soup(s): Globe Artichokes á la Barigoule, Spring Garlic, Flat-Leaf Parsley, and Shaved Serrano Ham
282-83
Sources
3
Sous vide: appearance of the food in
2-3, 4-5, 13
Sous vide: as precision cooking
9, 28
Sous vide: bags used in
43049
Sous vide: balance in
2, 6
Sous vide: basic steps
6-8, 23, 26-27
Sous vide: benefits of
31
Sous vide: compression in
31
Sous vide: cooking technique in
3
Sous vide: cooking times in
2-3, 12-15
Sous vide: development of
8-9, 13, 36, 38
Sous vide: equipment used in
35
Sous vide: in home kitchens
31
Sous vide: marination in
28-29
Sous vide: pressure in
32-35, 39
Sous vide: safety in
30
Sous vide: storage in
2, 3, 4-5, 6-7, 13, 14
Sous vide: temperature control in
88-89, 90-91
Spanish Mackerel and Serrano Ham en Brioche, Capers, Piquillo Peppers, and Lemon Confit
45
Spherification
128
Squab (Pigeon aux Truffles Noires, Candela Pasta Gratin, Brussels Sprouts, and Sauce Périgourdine)
124
Squab (Squab with Piquillo Peppers, Marconna Almonds, Fennel, and Medjool Date Sauce)
124-26
Squab with Piquillo Peppers, Marconna Almonds, Fennel, and Medjool Date Sauce
44
St. Clair, Diane
87
St. Peter's fish (St. Peter's Fish with Black Truffle Mousse, White Asparagus, and Mousseline)
85-87
St. Peter's Fish with Black Truffle Mousse, White Asparagus, and Mousseline
34
Sterilization
256-57
Stocks: Lamb
30
Storage
208-9
Strawberries, Silverado Trail, Compressed, Andante Dairy Acapella, and Sicilian Pistachio Sable
202, 203
Streusel
97
Sturgeon (Columbia River Wild Sturgeon Confit a la Minute, Herb Spaetzle, Heirloom Beets, Dill 'Mousse,' and Borscht Sauce)
228
Summer berry consommé (Napa Valley Summer Berry Consommé with Chaput St. Mauré du Manoir Sorbet and White Balsamic Foam)
56
Sunchokes (Globe Artichokes, Sunchokes, Crosnes, Meyer Lemon Suprémes, Castelvetrano Olives, and Trappitu Extra Virgin Olive Oil (Artichauts en Vierge))
268
Sweet Base Syrup
48
Sweet Corn Soup with Summer Succotash and Pork Belly Dumplings
48-49
Sweet Corn, with Summer Succotash and Pork Belly Dumplings
218-19, 220-21
Sweet Garden Carrot Cake, Cream Cheese Icing, Candied Walnut Crunch, Black Raisin Coulis, Carrot Buttons, Indonesian Cinnamon Ice Cream, and Gelée de Carotte et sa Poudre
60
Sweet Onion (Salad of New-Crop Onions, Pickled Ramps, and Sauce Soubise)
74
Tagliatelle' of Cuttlefish and Hawaiian Heart of Peach Palm, White Nectarine, Sweet Pepper Confetti, and Vinaigrette a l'Encre de Seiche
33-35
Temperature: and bacteria
2, 3, 4-5, 6-7, 13, 14, 35
Temperature: control of
33, 35
Temperature: danger zone of
35
Temperature: ice bath
33-35
Temperature: safety issues
34
Temperature: sterilization
144-45
Tenderloin of Nature-Fed Veal, Artichokes, Barigoule, Caramelized Garlic, Picholine Olives, Tomato 'Marmalade', and Barigoule Emulsion
3, 29, 31
Time
35
Time safety issues
39
Tips
266
Tomato(es): Cherry, Roasted
80
Tomato(es): Marmalade
263
Tomato(es): Powder
180
Tongue (Corned Beef Tongue Pain Perdu, Watercress Leaves, Horseradish Mousse, and Oven- Roasted Tomatoes)
102, 104-05
Torchon of Monkfish Liver with Green Apple Jelly and Ossetra Caviar
144
Transglutaminase, types of
175
Tripe (Tripe Oreganata, Amando Manni Extra Virgin Olive Oil, and Herbed Bread Crumbs)
175
Tripe Oreganata, Amando Manni Extra Virgin Olive Oil, and Herbed Bread Crumbs
14-15
Troisgros, Jean
13
Trotter, Charlie
173, 174
Truffle(s), black: and Serrano Ham Salad
63
Truffle(s), black: crescents
63
Truffle(s), black: rings
173, 174
Truffle(s), black: Sauce
106
Tuna (Olive-Oil-Poached Bluefin Tuna, Jacobsen's Farm Tomatoes en Vierge, Toasted Pine Nuts, Niçoise Olives, and Basil Seeds)
182
Turnips (Confit of Calf's Heart, Toasted Pecans, Baby Turnips, Bing Cherries, and Cherry-WoodAged Balsamic Vinegar)
182-83, 185
Turnips, Baby, Confit of Calf's Heart, Toasted Pecans, Bing Cherries, and Cherry-WoodAged Balsamic Vinegar
13, 14, 30, 33
Vacuum-packed foods
250
Vanilla ice cream (Vanilla, Chocolate, and Cashew Ice Cream with Banana Anglaise, Chocolate Crémeux, Waffle Tuile, and Gastrique de Cepa Viejo ('Ice Cream Sandwich'))
197
Vanilla powder, how to make
250-53
Vanilla, Chocolate, and Cashew Ice Cream with Banana Anglaise, Chocolate Crémeux, Waffle Tuile, and Gastrique de Cepa Viejo ('Ice Cream Sandwich')
29
Vaporization
182-83, 185
Variety meats: Confit of Calf's Heart, Toasted Pecans, Baby Turnips, Bing Cherries, and Cherry-WoodAged Balsamic Vinegar
171
Variety meats: cooking of
142
Veal (Blanquette de Veau)
173
Veal cheeks (Braised Veal Cheeks, Puree of Yukon Gold Potatoes, Serrano Ham, and Black Truffles (Veal Cheeks Zingara))
178
Veal kidney (Fricassee of Veal Kidney with Black Trumpet Mushrooms, Salsify, Brussels Sprouts, and Curry-Infused Veal Sauce)
144
Veal tenderloin (Tenderloin of Nature-Fed Veal, Artichokes, Barigoule, Caramelized Garlic, Picholine Olives, Tomato 'Marmalade', and Barigoule Emulsion)
52
Vegetables (Globe Artichokes á la Barigoule, Spring Garlic, Flat-Leaf Parsley, and Shaved Serrano Ham)
55-57
Vegetables (Globe Artichokes, Sunchokes, Crosnes, Meyer Lemon Suprémes, Castelvetrano Olives, and Trappitu Extra Virgin Olive Oil (Artichauts en Vierge))
21, 268
Vegetables: big-pot blanching
269
Vegetables: Brunoise
64-65
Vegetables: Caramelized Fennel, Marcona Almonds, Navel Orange Confit, Caraway Seeds, and Fennel Puree
8, 23, 27, 43
Vegetables: cooking of
43
Vegetables: flavors of
160-61
Vegetables: Garden, Medallions of Elysian Fields Farm Lamb Saddle, and Bagna Cauda Sauce
10
Vegetables: glazing
68
Vegetables: Gratin of Salsify, Black Trumpet Duxelles, and Preserved Meyer Lemon Glaçage
43
Vegetables: green
27
Vegetables: hard root
62-63
Vegetables: Musquée de Provence, Roasted Brussels Sprouts, King Trumpet Mushrooms, and Black Truffle Syrup
69
Vegetables: Soft-Boiled Hen Egg with Green Asparagus, Crème Fraiche aux Fine Herbes, and Butter-Fried Croutons
260
Vegetables: Stock
66-67
Vegetables: White Asparagus with Field Rhubarb and Black Truffle Coulis
15
Vilgrain, Stanislas
250, 252
Waffle Tulles
215, 216
Walnuts, Candied
45, 47
Watermelon, Compressed, and Hayden Mango 'Yolk' ('Steak Tartare')
242, 243
White Chocolate Snowflakes
210, 246-47, 249
White Sesame Nougatine with Sesame Oil Sable, Plums, Golden Gooseberries, and Jasmine Rice Sherbet
14
Wimpy's
130
Wolfe, Brent
234, 235, 236
Yogurt Cream
189
Ziebold, Hilary
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