The Epicurean Cookbook Volume 1

Fish

1. Monkfish à la Joëlle
2. Monkfish with Girolles
3. Monkfish Blanquette
4. Salt Cod
5. Sea Bream and Citrus Fruits with a Salt Crust
6. Roast Sea Bass with Soy Sauce and Ginger
7. Sea Bass Cooked in Salt
8. Hot Smoked Trout with Fennel, Peas, and Ricotta
9. Lobster in a Vegetable Minestrone
10. Razor Clams with Saffron Mayonnaise
11. Clams and Beans with Summer Garlic and Vermouth
12. White Haricot Beans with Clams
13. Spaghetti with Clams and Tomato
14. Cuttlefish Stew
15. Spaghetti with Squid, Peas, and Chilli
16. Grilled Baby Octopus with Lentils and Oregano
17. Classic Fish Soup with Rouille and Croutons
18. Fish Soup de l’Île d’Yeu

Meat

1. Roast Pork with Mustard and Honey
2. Roasted Pork Belly with Fennel Seeds
3. Pigs’ Cheeks with Apple and CiderCider-Brined Pork Chop
4. Pickled Pork Tongue, Poached Egg, and Watercress
5. Sausage Casserole with Saffron
6. Lentils à la Joëlle
7. Lentils, Sausages, Rocket, and Pecorino
8. Sausages with Summer Vegetables
9. Baby Broad Beans with Chorizo
10. Polenta with Sausage
11. Beef en Croûte à la Grecque
12. Steak Panzanella
13. Beef Tartare
14. Cured Beef with Rocket and Parmesan
15. Brunch Hash
16. Beef Cheeks with Prunes and Anise
17. Slow-Cooked Beef Shin with French Beans
18. Grilled Flank of Steak
19. Filet Mignon with Girolles
20. Daube with Sage
21. Daube Provençal
22. Braised Oxtail with Saffron Risotto and Orange Gremolata
23. Braised Ox-Cheek Pie
24. Anticuchos
25. Ox Tongue with Sauce Gribiche
26. Poached Tongue with White Beans, Garlic, and Parsley
27. Veal in Lemon
28. Ossobucco
29. Veal Marengo
30. Grilled Veal Marinated in Rose Garlic, Rosemary, and Lemon
31. Roast Veal in Lard and Baby Potatoes
32. Roman-Style Tripe
33. Leg of Lamb in Maple Syrup
34. Lamb Tagine with Squash and Chickpeas
35. Six-Hour Spiced Lamb with 40 Cloves of Garlic
36. Loin of Lamb with Lavender
37. Roast Belly of Lamb with Chickpeas and Rosemary
38. Spring Lamb with Green Beans, Peas, Confit Onion & Garlic, Grilled Lettuce, and Salsa Verde
39. Slow-Cooked Shoulder of Lamb with Fennel, Anchovies, and Olives
40. Lamb in Salt
41. Lamb’s Liver in Vinegar
42. Lamb’s Kidneys in Sherry
43. Roast Kid Goat (or Baby Lamb) with Anchovies, Rosemary, and Lemon

Poultry

1. Chicken Stuffed with Garlic
2. Parmesan and Lemon Chicken
3. Golden-Braised Chicken Thighs with Girolles, Sherry, and Chickpeas
4. Chicken with Chickpeas
5. Poached Spring Chicken
6. Coq au Vin de Bourgogne
7. Grilled Spatchcocked Chicken & Green Sauce
8. Chicken in Cider
9. Chicken in Vinegar
10. Roast Chicken with Braised Chicory, Sherry, Oranges, and Raisins
11. Roast Poussins with Blood Orange and Coriander Seeds
12. Seared Poussin with Three Mustards and Mushrooms
13. Guinea Fowl Capon with Cranberries
14. Guinea Fowl in Port
15. Quails in Jacket Potatoes à la Moutarde
16. Zinger Quail
17. Duck with Apple
18. Confit of Duck
19. Confit of Duck with Lentils
20. Fillets of Roasted Duckling in Spiced Honey
21. Magrets de Canard in a Mango and Sherry Vinegar Sauce
22. Magrets de Canard with Spinach and Orange
23. Magrets de Canard with a Fricassee of Turnips and Chestnuts
24. Pigeon, Parsnip, and PorciniPie

Game

1. Legs of Rabbit in Parcels with Espelette Pepper and Lemongrass
2. Confit of Rabbit in Broth
3. Braised Rabbit Served with Ribbon Carrots, Fondant Potatoes, and Sautéed Kale
4. Fricassee of Rabbit in Red Wine
5. Stew of Rabbit Saddle
6. Fillets of Rabbit in Breadcrumbs with Hazelnuts
7. Mediterranean Rabbit
8. Rabbit Moutarde à la Crème
9. Boar Stew
10. Noisette of Hind and Pears in Spiced Wine
11. Hind Steak with Chutney of Red Berries
12. Hind Steak in Cream
13. Venison in a Sauce Grand Veneur
14. Venison Steaks with Pears
15. Pot Roast Pheasant with Bacon and Artichokes
16. Grilled, Marinated Partridge with Kale
17. Roast Partridge, Prune, Chestnut, and Bitter Leaf Salad
18. Traditional Roast Grouse

Vegetable

1. Garlic in Olive Oil
2. Confit of Garlic with Oil and Rosemary
3. Fricassee of Chard and Tomatoes
4. Cornichons and Onions in Vinegar
5. Confit of Lemon
6. Veg à la Tata Joëlle
7. Garlic Soup
8. Squash Soup
9. Sautéed Courgettes with Basil
10. Braised Chicory or Turnips
11. Stuffed Courgette Flowers

Pasta & Rice

1. Gnocchi à la Romaine (à la Mémé Léo)
2. Creamy Risotto with Girolle Mushrooms
3. Risotto with Morels
4. Risotto with Peas and Greens
5. Risotto with Lemon
6. Spaghetti with Garlic, Oil, and Chilli

Fungi

1. Drying Mushrooms
2. Sanguins Fried with Parsley
3. Plat Forestière
4. Raclette Forestière
5. Polenta with Mushrooms

Potato

1. Gratin Dauphinois with Fennel
2. Roast Potatoes
3. Potato with Black Pudding
4. Potatoes Sautéed in Garlic

Desserts

1. Tiramisu
2. Venetian Zabaglione Cake
3. Carrot Cake
4. Lemon Verbena Drizzle Cake
5. Easter Trifle

Eggs & Dairy

1. Eggs with Truffle Cream and Ham
2. Omelette with Truffles
3. Claude Monet’s Omelette aux Fines Herbes
4. Arancini Eggs

Beverages

1. Medronho Liqueur (Strawberry Tree Fruit Liqueur)
2. Tarragon Liqueur
3. Orange or Lemon Liqueur
4. Aniseed Liqueur
5. Sloe Liqueur
6. Verbena Liqueur
7. Pear Liqueur
8. Nettle Ale
9. Blackberry Wine
10. Orange Wine
11. Spiced Wine
12. Walnut Wine

Other

1. Summer Salt
2. Salt for Fish
3. Marjoram Oil
4. Oil with the Fragrance of the South
5. Spicy Oil with Fragrance of Fennel
6. Hazelnut Oil with Tarragon
7. Lemon Thyme Olive Oil
8. Olive Oil with Rosemary and Shallots
9. Vinegar with Lemon Tarragon and Juniper
10. Homemade Stock
11. Chicken Stock
12. Giblet Gravy
13. Terrine of Fruits de Mer
14. Potted Pork with Juniper and Thyme, with a Marmalade of Apples, Raisins, and Shallots
15. Guinea Fowl Terrine with Porcini Mushrooms
16. Homemade Wholegrain Mustard
17. Chilli Pesto Garlic Bread

The Epicurean Cookbook Volume 2

Pork

1. Toulouse Sausage à la Paul
2. Cassoulet
3. Pork Cutlets with Lentils
4. Crispy Belly Pork
5. Petit Salé with Lentils
6. Stew of Pork Cheeks and Sage
7. Breast of Roast Pork with Chicory, Parsnips, Thyme, and Honey
8. Loin of Pork with Caramelised Apples and Cider

Lamb

1. Lamb Cutlets à la Champvallon
2. Leg of Lamb en Croute with Thyme and Olives, in a Grilled Pepper Sauce
3. Leg of a Saltmarsh Lamb
4. Lamb with Arleux Garlic

Veal

1. Veal Kidneys in Pinot Noir
2. Veal Orloff
3. Veal Flank with New Vegetables
4. Paupiettesin Beer
5. Sauté of Veal with Lemon
6. Knuckle of Veal Braised in Lemon
7. Veal Cutlets à la Provençale
8. Blanquetteof Veal with Oyster Mushrooms
9. Breast of Veal in Madeira
10. Garlic and Rosemary Escalopes of Veal

Beef

1. Tournedos Rossini
2. Cote de Boeuf with Chunky Chips and Chateaubriand Sauce
3. Bourguignon of Beef Cheeks
4. Fillet of Beef en Croute, with Poppy seeds, Mushrooms, and Persillade
5. Fillet of Beef with Wild Mushrooms and Truffle
6. Daube of Bull

Poultry

1. Poule au Pot
2. Young, Fatted Chicken with Forest Mushrooms
3. Chicken Stewed in Beer with Apples
4. Blanquette of Chicken in Riesling
5. Chicken in Hay
6. Fricassee of Young Guineafowl
7. Guineafowl Terrine with Maquis Herbs
8. Guineafowl with Saffron Cream
9. Guineafowl with Mushrooms, Smoked Bacon, and Baby Onions
10. Guineafowl in Mustard

Game

1. Quail with Lemon
2. Pigeon with Crayfish
3. Braised Partridges with Lard and Cabbage
4. Lentil Salad with Smoked Magret
5. Pan-fried Duck with Braised Chicory
6. Goose Stew with Red Wine
7. Gascon Garbure
8. Saddle of Hare with Foie Gras
9. Hare Terrine
10. Rabbit Stew with Calvados
11. Garlic Rabbit
12. Rabbit with Herbs
13. Venison au Bourgogne
14. Leg of Venison à la Provençale
15. Venison with Wild Mushrooms
16. Leg of Roast Venison
17. Roast Venison
18. Fillet of Young Wild Boar with Pears
19. Wild Boar Stew with Juniper
20. Daube of Wild Boar

Seafood

1. Barbecued Scallops with Hazelnut Butter
2. Scallops, Shrimps, and White Wine
3. Clam Casserole
4. Chilli Crab with Asian Scented Rice
5. Grilled Squid
6. Niçoise Crayfish
7. Octopus à la Paul
8. John Dory with Beurre Noisette and White Asparagus
9. Grilled Red Mullet with Rosemary
10. Carp Tart
11. Monkfish Cheeks à la Paul
12. Monkfish à la Franchise
13. Pot-au-Feu de Poissons
14. Provençal Fish Stew
15. Fisherman’s Soup
16. Blanquetteof Conger
17. Lamprey à la Bordelaise
18. Roast Eel

Other

1. Potatoes à la Paul
2. Stir fry of Chanterelles in Persillade
3. Parmentier of Ceps
4. Risotto with Ceps and Truffles
5. Artichoke, Pea, and Lemon Risotto
6. Grilled Chicory with Maroilles
7. Carpaccio of Fennel with Orange
8. Cornichons Maison
9. Beer Bread
10. Béarnaise Sauce
11. Sauce Bordelaise
12. Shallot Butter
13. Beurre Blanc
14. Sabayon

Others

1. Fish Court-Bouillon
2. Luxembourgish Potatoes
3. Zesty Figatellu
4. Trout in Newspaper
5. Beef and Mushroom Pie
6. Chicken Soup à la Cécile
7. Sauce Moutarde à l’Ancienne
8. Saltimbocca à la Romaine
9. Pigeon Pâté
10. Veal Chops
11. Roast Veal
12. Veal Grillades
13. Rabbit with Lardons
14. Crayfish à la Provençale
15. Soup au Pistou
16. Ox Tripe à la Provençale
17. Tip for Rice and Pasta
18. Brunch à la Paul
19. Bread à la Provençale
20. French Toast à la Apicius
21. Fried Squirrel With Wild Rice
22. Autumnal Chicken
23. Tabascite
24. Chicken With Grapes
25. Pork in Masala
26. Roasted Butternut Squash
27. Steak and Eggs
28. Hare à la Royale
29. Thrushes à la Anglaise
30. Autumnal Turkey
31. Courgette Pesto
32. Roasted Boar
33. Black Chicken
34. Loin of Pork
35. Braised Oxtail
36. Duck Gizzards
37. Gregson Roasties
38. Salade Landaise
39. Pieds de Porc à la Lyonnaise
40. Oxtail Terrine
41. Ris de Veau aux Morilles à la Crème
42. Crayfish Gratin
43. Turbot à la Paul
44. Tête et Langue de Veau, Sauce Gribiche
45. Canard au Sang
46. Salmon Parmentier
47. Heart Salad
48. Smoked Pork Side
49. Omelette of Wild Mushrooms
50. Foie de Veau
51. Polenta with Lardons and Courgettes
52. Sole in Vermouth
53. Pieds de Porc à la Lyonnaise
54. Oxtail Terrine
55. Omelette of Wild Mushrooms
56. Heart Salad
57. Gregson Roasties
58. Foie de Veau
59. Crayfish Gratin
60. Canard au Sang
61. Black Chicken
62. Figatellu Omelette
63. Barbajuan
64. Zucchini, Potato, Lemon, and Olive Oil
65. Yuzu Polenta Cakes
66. Vinegar
67. Vin de Noix
68. Vin de Figue
69. Uova in Trippa alla Romana
70. Tomato Pie
71. Tomato and Harissa Butter Beans
72. Tiramisu
73. Tartes aux Prunes
74. Tarte à la Menthe Fraiche
75. Stockfish à la Niçoise
76. Sole Meunière
77. Slow-Roast Pork Shoulder with Fennel-Seed Crackling
78. Sauce Voronoff
79. Risi e Bisi
80. Ravioli
81. Ratafia de Raisin
82. Raspberry Tiramisu
83. Rack of Squirrel
84. Pumpkin, Bean, and Chestnut Soup
85. Poultry
86. Pommes Dauphines
87. Pomme de Terre en Ravioles
88. Pollo alla Toscana
89. Pickled Figs
90. Pheasant and Barley Broth
91. Peas, Clams, Scallops, Chilli, Cream
92. Nettle, Sorrel, and Wild Garlic Soup
93. Liqueur de Mélisse
94. Linguini with Asparagus, Wild Garlic, and Mint
95. Harissa Roast Pumpkin with Tahini Sauce
96. Ham Hock and Roast Squash Soup
97. Grives aux Canapé
98. Gooseberry Syllabub
99. Gooseberry Pie
100. Garlic, Fennel, and Thyme Cassoulet
101. Fish Soup
102. Fennel Gratin
103. Fennel baked with White Wine
104. Fabada de Prendes
105. Clams with Chorizo
106. Clafoutis
107. Chilli Plum Jam
108. Chicken with Grapes, Cider, and Cream
109. Brown Lentil and Chard Soup
110. Bourguignon of Beef Cheeks
111. Bones, Beans, Bits, and Bobs
112. Bitter Orange Jam
113. Beans with Chorizo and Bacon
114. Barbecued Rolled Lamb
115. Bagna Càuda
116. Algerian Cassoulet Merguez and Beans
117. Aebleflaesk
118. Marmite Risotto with Tomato and Crispy Chilli Butter
119. Potatoes with Chorizo
120. Pork belly sandwiches with apple and fennel slaw
121. Scouse
122. Pumpkin Soup
123. Caldo Verde
124. Hot Spinach Dip
125. Bûche Pomme, Calvados, et Chocolat Blanc
126. Pintade à la crème de cidre, pomme caramélisée et morilles
127. A flummadiddle fry-up
128. Risotto with radicchio and gorgonzola
129. Blood orange and Rhubarb Meringue Pie
130. Braised goat with rosemary and potatoes
131. Gigot de chevreau à la Bordelaise
132. Gigot de chevreau à la Silicienne
133. Civet de chevreau
134. Chevreau à la Boulangère
135. Chevreau aux pruneaux d’Agen
136. Marsala (aperitif)
137. Mandarine (aperitif)
138. Provençale chicken casserole with new-season garlic
139. Gnocchi with green peas
140. Tomato Leaf Pesto
141. Nettle tortilla
142. Green Tomato Chutney
143. Spiced Wild Boar Tagine with Cherries and Pistachios
144. Tomato Galette with Basil Chilli Drizzle
145. Tagliolini with clams, courgettes, parsley, and garlic
146. Coppa, fig and gorgonzola tarts
147. Fennel, potato, squash, and sage bake
148. Civet de sanglier
149. Le lapin au pineau
150. Rustic pheasant, bay, savoy cabbage and bacon pie
151. Red Chilli Bomba
152. Ale-braised shoulder of lamb
153. Camarones a la diabla
154. Pasta puttanesca
155. Portuguese punched potatoes
156. Cockles, cider, creme fraiche
157. Lamb Ragout with Beans
158. Chermoula fish
159. Haunch of Deer
160. Haunch of Wild Boar en Daube
161. Bean Stew
162. Fennel Gratin with Anchovies
163. Coq au riesling
164. Roast Duck, Danish-style