Read The Essential James Beard Cookbook Online
Authors: James Beard
Fish Stock
Goujonettes in Beer Batter
Goujonettes of Sole
Gravlax
Pâté of Pike and Salmon
Risotto Villa d’Este (Risotto with Smoked Salmon)
Roasted Sweet Peppers with Anchovies
in Salade Niçoise
Salmon and Sour Cream Roll
Salmon Tartare
Salt Cod with Aïoli
Sardines with Mint
Sautéed Fish Steaks
Sautéed Marinated Fish (Escabèche)
Sautéed Trout
Sautéed Trout Amandine
Sautéed Trout with Herb Butter
Seviche
Shad Roe Poached in Butter
Sole Poached in Vermouth
in Solianka (Russian-Pacific Northwest Fish Stew)
Spaghettini with Spinach-Anchovy Sauce
Spaghetti with Raisin and Pine Nut Sauce with Anchovies
Striped Bass Tartare
Sturgeon Tartare
Swordfish-Olive Pasta
Tuna Tartare
Veal with Tuna Sauce, Yogurt, and Mayonnaise
Vitello Tonnato (Veal with Tuna Sauce)
Walnut-Breaded Sole
White Bean and Tuna Salad
Whole Broiled Fish
Five-Day Plum Pudding
Flan
Flemish Pot Roast
flour:
all-purpose flour
in Barbara Kafka’s Buckwheat Noodles
in Basic Egg Pasta
in Basic White Bread
graham flour
in Hard Rolls
hard-wheat flour
in Homemade Whole-Wheat Bread
in Irish Whole-Wheat Soda Bread
in John Beard’s Sautéed Chicken
measurement of
in 1-2-3-4 Cake
soft-wheat flour
in Sweetbreads Panné
in Swiss Steak
in Whole-Wheat Bran Muffins
in Yeast Griddle Cakes
in Yeast Pancakes
Four-Day Vegetable Soup
Freezer Pesto
French Chocolate Cake
French Fried Onion Rings
French Fried Parsnips
French Seventy-Five
fritters:
Apple Fritters
Apricot Fritters
Fruit Fritters
Pear Fritters
Pineapple Fritters
Soufflé Fritters (Beignets Soufflés)
Vegetable Fritters
frostings:
for Bride’s Cake
for Glenna McGinnis’ Lane Cake
fruits, fruit dishes
Apple Charlotte
Apple Fritters
Apple Pie
Apple Tapioca
Apricot Fritters
Avgolemono (Egg-Lemon Soup)
Avocado, Onion, and Grapefruit Salad
Avocado Pasta with Cream
Baked Spareribs with Sauerkraut, Apples, and Potatoes
Blueberry Deep-Dish Pie
Braised Lemon Chicken
in Bride’s Cake
Broiled Grapefruit
The Coach House Quince Tart
Don Farmer’s Fresh Apple Cake
Drunken Watermelon
Five-Day Plum Pudding
Fresh Pear Cake
Fresh Pears and Cheese
Frozen Lemon Mousse
Fruit Fritters
Fruit Pound Cake
in Glenna McGinnis’ Lane Cake
Horseradish Applesauce
Hot Fruit Compote
Ice-Tray Apricot Ice Cream
Lemon Meringue Bars
Lentil Soup with Chard and Lemon
in Mantequilla de Pobre (Poor Man’s Butter)
Melon with Port
in Mrs. Maynard’s Cinnamon Rolls
in 1-2-3-4 Cake
Pear and Chocolate Tart
Pear Fritters
Pears Condé
Pear Tarte Tatin
Persian Lamb with Rhubarb
Pickled Lemons
Pineapple Fritters
Raisin and Chestnut Ice Cream
Raisin Bread
Raspberry Sauce
Rhubarb Fool
Rich Strawberry Shortcake
Roast Duck with Oranges
Roast Holiday Goose with Apple and Prune Stuffing
Sautéed Pheasant with Calvados and Apples
Sauté of Quail with White Grapes
Simple Strawberry Tart
Spaghetti with Raisin and Pine Nut Sauce
Spaghetti with Raisin and Pine Nut Sauce with Anchovies
Spaghetti with Raisin and Pine Nut Sauce with Dried Figs
Strawberries Romanov
Strawberry Fool
Sugared Oranges
Tapioca with Apples and Pears
Veal Scallops with Lemon
game birds, game bird dishes
Duck Glazed with Curry and Honey
Roast Duckling au Poivre
Roast Duck with Oranges
Roasted Stuffed Wild Duck
Roast Holiday Goose with Apple and Prune Stuffing
Roast Stuffed Cornish Game Hens
Sautéed Pheasant with Calvados and Apples
Sauté of Quail with White Grapes
Shirred Eggs with Duck Livers and Madeira
Southern-French-Style Wild Duck
Garbure Basquaise
garlic:
Chicken with Forty Cloves of Garlic
Garlic Butter
Garlic Soup
Green Beans with Garlic and Pine Nuts
Light Tomato Sauce with Garlic
Mussels Marinière with Garlic
Poached Chicken with Garlic
Skordalia (Greek Garlic Sauce)
Turkey with Garlic and Black Pepper
garnishes:
for Cold Ham Mousse
for Crown Roast of Pork
for Sautéed Marinated Fish (Escabèche)
gin:
in The Martini
in Tom Collins
in White Satin
ginger:
Chinese Ginger and Pork Balls
Ginger and Macadamia Nut Ice Cream
in Gingerbread
Ginger Soufflé
Winter Squash with Pecans and Ginger
Gino’s Macaroons
Girdle Scones
glazes, glazed dishes:
for Don Farmer’s Fresh Apple Cake
Duck Glazed with Curry and Honey
for French Chocolate Cake
Glazed Ham
Glazed Turnips
for Hard Rolls
for Pear and Chocolate Tart
Glenna McGinnis’ Lane Cake
gnocchi
goat cheese:
in Chèvre-Tomato Sauce Spaghetti
in Pasta con Quattro Formaggi
goose
grains, grain dishes
Barbara Kafka’s Buckwheat Noodles
Barley with Mushrooms
Buckwheat Blini
Bulghur Pilaf
Kasha
Lamb Couscous with Sauce Piquante
Tabbouleh
See also
rice; whole-wheat breads
Grammie Hamblet’s Deviled Crab
Grand Aïoli, Le
Grand Marnier:
in Frozen Zabaglione
Grand Marnier Soufflé
in Strawberries Romanov
grapefruits:
Avocado, Onion, and Grapefruit Salad
Broiled Grapefruit
grapes:
Chicken Salad with Celery and Grapes
Sauté of Quail with White Grapes
Gravlax
Greased Pig Salad
green beans:
about
Cold Green Beans with Walnut Oil
Green Beans with Dilled Vinaigrette
Green Beans with Fresh Herbs
Green Beans with Garlic and Pine Nuts
Green Beans with Mustard-Flavored Mayonnaise
Green Beans with Shallots and Greek Olives
Green Beans with Sweet Onion Rings
Green Beans with Toasted Almonds
Quick-Boiled Green Beans
Green Mayonnaise
Green Noodles Bolognese
green peppers:
Corn with Green Pepper Butter
Corn with Onion and Green Pepper
Stuffed Green Peppers
Green Salad, Vintner’s Style
Gremolata
griddle cakes
Gruyère cheese:
Gruyère Soup
in Pasta con Quattro Formaggi
Shirred Eggs with Gruyère Cheese
halibut:
Broiled Marinated Halibut Steaks
in Sautéed Fish Steaks
ham
Cold Ham Mousse
in Garbure Basquaise
Glazed Ham
Ham and Pickle Spread
Ham Quiche
Marbleized Fresh Ham
Shirred Eggs with Ham
in Stuffed Breast of Veal
White Beans with Ham and Sausage
hamburgers