Académique Documents
Professionnel Documents
Culture Documents
ISBN 978-0-307-46532-0
Printed in China
10 9 8 7 6 5 4 3 2 1
First Edition
INTRODUCTION 10
COMMON TERMS 12
DESSERTS 316
Serve this no-cook soup straight from the blender when it is still frothy,
or well chilled during warmer months. Bright, lemony sorrel makes a
nice garnish. If you are unable to find pencil-thin asparagus, trim thicker
stalks with a vegetable peeler or paring knife.
shredded brussels
sprouts salad SERVES 4
Although more commonly cooked, brussels sprouts, Swiss chard, and kale
also make delicious raw salads, as long as they’re thinly sliced. This salad—
which combines two of the vegetables—serves as a particularly nice fall or
winter first course, when it’s hard to find flavorful leaf lettuces.
1 tablespoon whole-
grain mustard
3 tablespoons fresh lemon
1 Stir together mustard, lemon juice, ¾ teaspoon salt, and the
maple syrup; whisk in oil until emulsified.
RECI P ES : SALADS
marinated beet salad SERVES 4
You can vary this recipe by using half olive oil and half walnut oil and
topping the beets with toasted walnuts. For the most visually appealing
presentation, use a mixture of beets such as Chioggia, golden, and red.