The Good Food: A Cookbook of Soups, Stews, and Pastas
318
The Good Food: A Cookbook of Soups, Stews, and Pastas
318eBook
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Overview
What is as satisfying on a cold winter’s night as a hearty stew? Or as refreshing on a hot summer’s day as a cold soup? And who can ever resist a bowl of pasta? When it was first published in 1985, The Good Food was one of the first collections of recipes devoted to the celebration of the best-loved and most satisfying essentials of casual cuisine, and more than thirty years later, it has remained a classic in its genre.
Drawing on the diverse cooking traditions of the Americas, Italy, France, India, Morocco, and the Middle East, Daniel Halpern and Julie Strand bring together almost two hundred recipes, including not only the quintessential examples of each cuisine, but also unusual dishes that provide surprising gastronomic rewards. Spanning the globe, these staples of international cuisine include gazpacho, jambalaya, and spaghetti alla bolognese, as well as an abundance of unexpected delights, such as Coriander and Lemon Soup; Lamb Stew with Eggplant, Saffron, and Ginger; and Penne with Black Olive Purée and Ricotta.
The Good Food puts the emphasis where it belongs: on the pleasure of preparing—and eating—excellent and timeless dishes.
Product Details
| ISBN-13: | 9780062891341 |
|---|---|
| Publisher: | HarperCollins |
| Publication date: | 12/15/2023 |
| Sold by: | Barnes & Noble |
| Format: | eBook |
| Pages: | 318 |
| Sales rank: | 797,797 |
| File size: | 2 MB |
About the Author
Daniel Halpern is the president and publisher of Ecco. He is the author of nine books of poetry, including Tango and Something Shining, and the founder and long-time editor of the literary magazine Antaeus. He was born in Syracuse, New York, and lives in New York City.
Julie Strand is a retired psychologist in Seattle.
Table of Contents
Preface to the New Edition xv
Introduction xvii
Acknowledgments xix
Ingredients xxi
Soups
Chicken Stock 5
Beef Stock 6
White Fish Stock 7
Double Consommé with Mushrooms 8
Coriander and Lemon Soup 10
Cold Avgolemono Soup 11
Jellied Tomato and Orange Soup with Dill 12
Cold Cucumber and Yogurt Soup 13
Vichyssoise 14
Gazpacho Andaluz with Cornichons and Cream 16
Cold Beet and Buttermilk Soup 18
Cold Avocado Soup 19
Cold Curried Tomato Soup with Mint 20
Cold Curried Zucchini Soup 21
Cold Indian Onion Soup 22
Cold Curried Pea Soup 23
Mussel Bisque 24
Cream of Endive Soup 26
Cream of Lettuce Soup 27
Celery, Mushroom, and Lettuce Soup 28
Cream of Cucumber Soup 29
Cream of Asparagus Soup 30
Cream of Celery and Tomato Soup 32
Cream of Celery Root Soup 33
Spinach Soup with Parmesan Cheese 34
Sorrel Soup 36
Mushroom Soup 37
Cream of Carrot Soup 38
Cream of Lima Bean Soup with Marjoram 39
Cream of Broccoli Soup 40
Cream of Cauliflower Soup 41
Artichoke Soup 42
Cream of Brussels Sprouts Soup 43
Butternut Squash Soup 44
Chestnut Soup with Brandy and Cream 45
Jerusalem Artichoke Soup 46
Turnip, Potato, and Leek Soup 47
Alsatian Potato and Onion Soup 48
Potato and Escarole Soup 50
Curried Eggplant Soup 51
Curried Cream of Parsnip Soup 52
Mulligatawny 53
Red Snapper Chowder 54
Salt Cod Bouillabaisse 56
Escarole and Meatball Soup 58
Portuguese Kale and Linguica Soup 60
Minestrone 62
Harira 64
Corn Chowder 66
Borscht 67
Chickpea Soup with Tomatoes, Rosemary, and Garlic 68
Russian Cabbage and Sauerkraut Soup 70
Lentil Soup 71
White Bean and Oxtail Soup 72
Black Bean Soup 74
Split Pea Soup 75
Stews
Mediterranean Fish Stew with Saffron and Rouille 81
Paella à la Valenciana 84
Jambalaya 86
Duck, Sausage, and Okra Gumbo 88
Chicken Mole 90
Murgh Masala 92
Chicken Tagine with Prunes, Onions, and Almonds 94
Chicken with Mushrooms and Artichokes 96
Chicken with Walnuts, Shallots, and Cream 98
Coq au Vin 100
Rabbit Stew with Prunes and Mushrooms 103
Rabbit Stew with Cabbage in Mustard Sauce 106
Veal Stew with Sausage and Peppers 108
Veal Marengo 110
Chili 112
Boeuf Bourguignon 114
Saag Gosht 117
Braised Beef with Leeks, Carrots, and Celery 120
Carbonnade à la Flamande 122
Braised Short Ribs with Onions, Mustard, and White Wine 124
Beef Stroganoff 126
Braised Beef Shanks with Pine Nuts and Golden Raisins 128
Picadillo 130
Shepherd's Pie 132
Bobotie 134
Keema with Peas 136
Moussaka 138
Eggplant and Ground Lamb in Yogurt 140
Lamb Tagine with Lemons and Olives 142
Lamb Stew with Eggplant, Saffron, and Ginger 144
Lamb Stew with Rosemary and Capers 146
Lamb in Dilled Sour Cream Sauce 147
Lamb Shanks with White Beans 148
Lamb, Sausage, and White Bean Stew 150
Bigos 152
Pozole 154
Black Bean and Four-Sausage Casserole 156
Cotechino and Lentils 158
Ham Hocks and Lima Beans 159
Choucroute Garnie 160
Goulash 162
Pork Stew with Dried Mushrooms and Juniper Berries 164
Winter Pork and Fruit Ragout 166
Pastas
Fresh Pasta 174
Penne alla Puttanesca 176
Penne all' Arrabbiata 177
Bucatini all' Amatriciana 178
Spaghetti with Olive Oil, Garlic, and Parsley 179
Fettuccine with Cream, Parmesan, and Parsley 180
Fettuccine with Peas, Grated Zest of Lemon, Nutmeg, and Cream 181
Linguine with Gorgonzola Sauce 182
Fettuccine al Pesto with Walnuts 183
Spaghettini with Walnuts and Marjoram 184
Linguine with Onions and Cream 185
Spaghetti alia Carbonara 186
Ravioli with Dried Mushrooms and Cream 188
Ravioli with Anchovies, Garlic, and Cream 189
Fettuccine with Fresh and Dried Mushrooms, Chicken, and Cream 190
Penne with Black Olive Purée and Ricotta 192
Fusilli with Asparagus, Parsley, and Cream 193
Fettuccine with Prosciutto, Asparagus, and Cream 194
Fusilli with Asparagus, Tomatoes, and Eggs 196
Fettuccine with Prosciutto, Mushrooms, and Peas 197
Conchiglie with Spinach, Basil, and Ricotta 198
Penne with Broccoli, Bacon, and Anchovies 200
Fusilli with Zucchini, Bacon, and Cream 201
Penne with Cauliflower, Garlic, and Oil 202
Bucatini with Escarole, Anchovies, and Cream 204
Fusilli with Carrots, Prosciutto, and Cream 205
Linguine Primavera 206
Fettuccelle with Scallops and Cream 208
Cold Fusilli with Scallops, Olives, and Roasted Red Peppers 209
Cold Tagliatelle with Poached Salmon in Creamy Vinaigrette 210
Linguine with White Clam Sauce 212
Linguine with Mussels, Tomatoes, and Cream 214
Spaghetti with Mussels, Tomatoes, and Bacon 216
Spaghetti with Tuna Fish, Anchovies, and Capers 218
Penne with Sausage, Mushrooms, and Cream 220
Pappardelle with Chicken Livers and Mushrooms 222
Spaghetti alla Bolognese with Mushrooms 224
Baked Penne with Eggplant, Two Cheeses, and Salami 226
Baked Linguine with Salt Cod, Garlic, and Cream 228
Lasagne with Sausage, Spinach, Ricotta, and Tomato 230
Lasagne with Chicken, Artichokes, and Mushrooms 232
Fusilli with Red Caviar, Fennel, and Cream 235
Baked Fusilli with Cheese, Parsley, and Scallions 236
Chicken with Fusilli, Tomatoes, and Rosemary 237
Braised Beef with Penne, Dried Mushrooms, and Marjoram 239
Risotto with Four Cheeses 241
Risotto Milanese 242
Risotto with Fresh and Dried Mushrooms 244
Risotto with Sausage and Cream 246
Risotto with Radicchio 247
Risotto with Sweetbreads and Brown Butter 248
Risotto with Smoked Salmon 250
Risotto with Asparagus 251
Accompaniments
Spiced Beef 256
Cold Lamb Salad 257
Salade Lyonnaise 258
Mixed Salad with Blackberries, Walnuts, and Gorgonzola Dressing 259
Goat Cheese and Spinach Salad with Warm Vinaigrette 260
Bibb, Watercress, Red Pepper, and Endive Salad with Egg Lemon Dressing 261
Arugula, Mushroom, Grated Zucchini, and Carrot Salad with Balsamic Vinaigrette 262
Bibb, Watercress, Walnut, Olive, and Gruyére Salad with Creamy Walnut Dressing 263
Boston Lettuce, Orange, and Avocado Salad with Curried Lemon Dressing 264
Celery, Mushroom, and Emmenthaler Salad 265
Red Cabbage Salad with Curried Vinaigrette 266
Cucumber and Red Onion Salad 267
Potato Salad 268
Rice Salad 269
Panzanella 270
Tabbouleh 271
Caponata 272
Eggplant Salad 274
Pipérade 275
Roasted Red Peppers and Anchovies 276
Cucumber, Green Pepper, and Yogurt Salad 277
Cucumber Raita 278
Eggplant Raita 279
Aromatic Rice 280
Apple and Pear Chutney 281
Nectarine Chutney 282
Tomato Chutney 283
Hummus 284
Baba Ghanouj 285
Tapenade 286
Crostini 287
Bistro Appetizer 288
Index 289