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An American feast : a celebration of cooking on public television

Author: Julia Child; Burton Wolf
Publisher: San Francisco : Bay Books, ©1999.
Edition/Format:   Print book : English
Summary:
A celebration of cooking on public television. Over 100 of the best recipes from public television favorites.
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Document Type: Book
All Authors / Contributors: Julia Child; Burton Wolf
ISBN: 1579595022 9781579595029 1579595200 9781579595203
OCLC Number: 41619651
Notes: "Companion to the public television feast hosted by Julia Child and Burt Wolf, with chefs Martin Yan, Lidia Matticchio Bastianich, Paul Prudhomme, Jacques Pepin, and Nathalie Dupree."
Includes index.
Description: 173 pages : color illustrations ; 25 cm
Contents: South Pacific chicken satay with satay peanut sauce / Martin Yan --
Lemony cilantro chicken drumettes / Nathalie Dupree --
Chicken spring roll with cucumber mango relish / Roy Yamaguchi --
Lobster potstickers / Martin Yan --
Mussels with tomato, celery and saffron butter / Rick Stein --
Grilled littlenecks on the half-shell / Madeleine Kamman --
Tonnato dip / Lynn Fischer --
Hummus bi tahini / Nick Stellino --
Cheese balls stuffed with olives / Efrain Martinez, Chef Ef --
Country pate / Julia Child --
Cheese-nut pate / Mollie Katzen --
Beef nachos / Barbara Pool Fenzl --
Steamed pork siu mai / Martin Yan --
Warm olives with fennel and orange / Joanne Weir --
Pansanella / John D. Folse --
Pico de gallo, primo guacamole / Stephan Pyles --
Onion fritters / Marcia Adams --
Old-fashioned spicy lemonade / Marcia Adams --
Tropical margarita, watermelon margarita / Stephan Pyles --
Risotto with wild mushrooms and truffles / Lidia Matticchio Bastianich --
Frittata with aromatic herbs / Giuliano Bugialli --
Spicy capellini / Lidia Matticchio Bastianich --
Sardinian artichoke pie / Jennifer Paterson and Clarissa Dickson Wright, Two Fat Ladies --
Three-squash soup with orzo / Mary Ann Esposito --
Corn and shrimp chowder / Vertamae Grosvenor --
Cold white gazpacho with grapes / Efrain Martinez, Chef Ef --
Margarita shrimp salad / Barbara Pool Fenzl --
Reggae salad with pork, mango, and orzo / Lynn Fischer --
Southwest salad with black beans and corn / Mollie Katzen --
Tians of lightly cured salmon and avocado with a fresh tomato and basil dressing / Rick Stein --
Tomato and herbed ricotta salata salad / Joanne Weir --
Asparagus with roasted shallot and walnut sauce / Lynn Fischer --
Green tomato fritters / John Shields --
Dried cherry salsa / Barbara Pool Fenzl --
Oven-roasted winter vegetables / Joanne Weir --
Celery root and pear puree / Todd English --
Penne au gratin / Jacques Pepin --
Vegetarian fried rice / Tommy Tang --
The stove-top Anna / Julia Child --
Sesame crusted fish / Paul Prudhomme --
Roasted spice rubbed striped bass on a bed of chickpeas with a fresh tomato salad / Todd English --
Pepper-encrusted salmon with green sauce / Caprial Pence --
Trout praline / John D. Folse --
Tuna steaks with tapenade coating / Jacques Pepin --
Red snapper fillets with shrimp, tomatoes, and zucchini / Pierre Franey --
Mahimahi with orange and cilantro / George Hirsch --
Poached salmon with noodles, fennel, and apple / Charlie Trotter --
Fillets of flounder with pancetta and beurre noisette / Rick Stein --
Fillet of sole with provencial flavors / Madeleine Kamman --
Fish tacos from Baja California / Rick Stein --
Seafood-smothered potatoes / Paul Prudhomme --
Hot and spicy calamari / Giuliano Bugialli --
Lobster with latkas / Jennifer Paterson and Clarissa Dickson Wright, Two Fat Ladies --
Crab boil / George Hirsch --
Dragon well shrimp / Martin Yan --
Daufuskie Island deviled crab / Vertamae Grosvenor --
Seared scallops with watercress and lemon relish / Joanne Weir --
Chesapeake Bay seafood stew / John Shields --
Texas gulf coast jambalaya / Stephan Pyles --
Tournedos of beef du Barry with sauteed cauliflower florets and potato miettes / Jacques Pepin --
Hamburger Brennan / Brennan's executive chef Michael Roussel --
Grilled seven-bone steak / George Hirsch --
Triple pepper steak / Martin Yan --
Flank steak with crispy polenta and roasted shallot vinaigrette / Charlie Trotter --
Tangy peach short ribs of beef / John Shields --
Beef and bell pepper stew / Nick Stellino --
Stuffed cabbage with cranberry sauce / Joan Nathan --
Braised lamb shanks with roasted shallots and dried cherries / Caprial Pence --
Lamb couscous with tomatoes / Lynn Fischer --
Rack of lamb Cote D'Azur-style / Pierre Franey --
Grilled pork medallions with watercress salad / Roy Yamaguchi --
Spice-rubbed pork tenderloin in corn husks / Barbara Pool Fenzl --
Orange-glazed baked ham with rosemary / Marcia Adams --
Duck in red wine sauce / Jennifer Paterson and Clarissa Dickson Wright, Two Fat Ladies --
Tamarind-glazed roasted chicken with apple-onion-potato puree / Charlie Trotter --
Two-hour turkey and gravy / Nathalie Dupree --
Yogurt baked chicken / Burt Wolf --
Chicken bites with sausages in a vinegar sauce / Lidia Matticchio Bastianich --
Curried chicken, sweet potatoes, and bananas wakaya / Graham Kerr --
Chocolate-nut pie / Nathalie Dupree --
Double chocolate pudding / Todd English --
Chocolate raspberry cheesecake / Debbi Fields --
Super moist carrot cake / John D. Folse --
Mango ice cream sandwich with macadamia nut cookies and tropical fruit compote / Roy Yamaguchi --
Debbi's flourless fudge brownies / Debbi Fields --
Bread pudding and whiskey sauce / Brennan's executive chef Michael Roussel --
Creamy summer berry and lemon gratin / Joanne Weir --
Blintzes with strawberries / Graham Kerr --
Roast caramelized peas / Jacques Pepin --
Caramel-dipped fruit / Jacques Torres --
Lemon blueberry pie / Madeleine Kamman --
Kris's apple crisp / Jacques Torres --
Burnt-cream custard with grand marnier / Pierre Franey --
Coconut pancakes / Madhur Jaffrey --
White corn muffins with green chilies / Veramae Grosvenor --
Irish soda bread / Mollie Katzen --
Chipotle cheese bread / Barbara Pool Fenzl --
Small light country loaves / Jacques Pepin --
Green onion cakes / Martin Yan.
Responsibility: foreword by Julia Child.

Abstract:

A celebration of cooking on public television. Over 100 of the best recipes from public television favorites.

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