With The Pleasure is All Mine , anyone can enjoy a Steak au Poivre with Frites, Three-Cheese Ravioli, Coconut Fish Curry with Homemade Naan Bread, or a Wild Blueberry Free-Form Tart without the expense and hassle of restaurants or fussy dinner guests. The 100 uncomplicated, exquisite recipes in this collection are simple to prepare and require no fancy equipment. With just a skillet, bowl, knife, and a few perfect ingredients, Pirret makes great solo dining effortless-and she offers inspired wine and cocktail pairings, too, to make dinner complete. Edgy and bursting with personality, The Pleasure is All Mine is also filled with a wealth of devilishly entertaining stories based on her experiences living in New York, Los Angeles, Paris, and London.
Author(s): Suzanne Pirret
Publisher: William Morrow Cookbooks
Year: 2009
Language: English
Pages: 256
Title Page......Page 3
Dedication Page......Page 4
Contents......Page 5
Introduction......Page 13
The Sick Handshake......Page 21
Best Steak au Poivre with Frites......Page 28
Best Mac ’n’ Cheese......Page 31
Best Braised Lamb Shank......Page 32
Best Chicken Pot Pie......Page 34
Best Duck Confit......Page 37
Best Crab Cakes......Page 40
Best Pork Chops and Applesauce......Page 42
Best Fish & Chips......Page 44
The Cruel Revenge of General Tsao......Page 47
General Tsao’s Chicken......Page 50
Cold Sesame Noodles......Page 52
Crispy Duck with Warm Fresh Plum Sauce......Page 53
Coconut Fish Curry......Page 55
Home-Style Yellow Split Peas......Page 56
Homemade Naan Bread......Page 57
Jasmin’s Pad Thai......Page 59
Tom Yum Kung Soup......Page 62
Grilled Lamb Chops with Lemongrass......Page 63
Pizza Margherita (not Domino’s)......Page 65
Fried Chicken with Buttermilk Biscuits (not KFC’s)......Page 68
Quarter Pounder with Fries (not McDonald’s)......Page 71
Dinner Guests......Page 73
Three-Cheese Ravioli with Shaved White Truffles......Page 80
Roasted Lobster......Page 82
Pan-Seared Wagyu Steak......Page 85
Sea Urchin Risotto......Page 86
Croque Monsieur with Smoked Salmon and Caviar......Page 88
Escalope of Foie Gras with Wild Mushrooms and Aged Balsamic......Page 90
“You Wanna Know How I Got These Scars?”......Page 93
Calamar Relleno con Setas y Vegetales......Page 98
Clips de Cogollos con Mango......Page 100
Ristretto Di Piselli con Gnocchetti Di Pane all’Uva e Fresco Di Capra......Page 104
Soft-Shell Crabs with Lima Bean Salad, Grilled Bacon, and Cornbread......Page 107
Grilled Peaches with Amaretto......Page 110
On Grazing......Page 111
Wild Sea Bream Seviche......Page 117
Sea Scallops with Seaweed Butter......Page 118
Bacalao Croquettes with Aioli......Page 120
Carpaccio of Beef, Pecorino, and Black Olives......Page 122
Wild Mushrooms on Grilled Ciabatta with Garlic Lemon Aioli......Page 123
Pissaladière......Page 124
Zucchini Fritters with Dill......Page 126
Yellowtail Sashimi with Green Apple and Yuzu Dipping Sauce......Page 127
Grilled Sardine Panzanella......Page 128
Vietnamese Summer Rolls......Page 130
Frisée with Manchego Cheese, Roasted Marcona Almonds, and Quince Dressing......Page 132
Basquian Lemon Shrimp......Page 133
Suzie Manners’s Guide to Modern Etiquette......Page 135
Homemade Parker House Rolls......Page 140
Classic Winter Vegetable Soup......Page 142
Pasta alla Bottarga......Page 144
Tagliatelle with Black Truffles......Page 146
Grilled Spatchcocked Spiced Quail......Page 148
Cazuela de Arroz Langoustines......Page 150
Three Ways......Page 152
A Big Ol’ Burger......Page 154
Brunch: Why?......Page 157
Blueberry Pancakes......Page 161
Scrambled Eggs......Page 162
Home-Cured Gravlax with Bagels and Cream Cheese......Page 164
Fried Duck Egg with Guanciale and Toast......Page 166
Frittata con delle Erbe......Page 167
Warm Beignets......Page 168
BLT on Toasted Brioche with Garlic Aioli......Page 170
Sixties Granola......Page 171
Waste Management......Page 173
One Big Profiterole......Page 178
Crêpes Suzette......Page 180
Fresh Pineapple Tarte Tatin......Page 182
Cake......Page 184
Lemon-Lime Gelato......Page 185
Warm Banana Toffee Mille-Feuille......Page 186
Apple Turnover......Page 188
“There-is-no-way-in-hell-I-am-waiting-in-line-for-two-hours” Cupcakes......Page 190
Pignoli Biscotti......Page 191
Butterscotch Panna Cotta with Roasted Macadamia Nut Praline......Page 192
Wild Blueberry Tart......Page 194
Affogato......Page 196
An Homage to Willy Wonka......Page 197
Warm Chocolate Fondant......Page 201
Peanut Butter Cups......Page 203
A Brownie......Page 204
Melt-in-Your-Mouth Chocolate Cookies......Page 206
Valrhona Chocolate Truffles......Page 207
Chocolate Ice Cream Float......Page 211
Bread and Chocolate......Page 212
Ménage à Deux......Page 213
Duck Rillette......Page 217
Foie Gras Stuffing......Page 218
Bacalao with Fresh Orange and Black Olives......Page 219
Duck Fat......Page 220
Steamed Fish......Page 221
Pasta Con Guanciale e Prezzemolo......Page 222
Seven Uses For Extra Mascarpone or Crème Fraîche......Page 223
Salsa Verde......Page 224
A Mojito......Page 225
The Toby Cecchini......Page 226
Your Bare-Bones Cupboard......Page 227
On Drinking Alone......Page 231
Sources......Page 237
Acknowledgments......Page 241
Index......Page 243
About the Author......Page 252
Credits......Page 253
Copyright Notice......Page 254
About the Publisher......Page 255
