BayWolf Restaurant cookbook / Michael Wild [and others] ; photography by Laurie Smith.

Includes index.

Acknowledgments -- Introduction -- January: the Wolf at the Door -- Chioggia Beet and Tangerine Salad with Celery, Walnuts, and Citrus Vinaigrette -- Warm Duck Liver Salad with Apples, Bacon, Sherry, and Dandelion -- Mushroom Barley Soup -- Braised Beef with Salsa Verde -- Steelhead Salmon with Capers, Currants, Couscous, and Cauliflower -- Cassoulet -- Chocolate Mousse-Filled Almond Cake with Creme Anglaise -- Babas au Rhum with Lime Cream and Caramelized Pineapple -- Brioche Bread Pudding with Brandied Cherry Sauce -- Tangerine and Pomegranate Sorbets -- February: Venice and Madi Gras -- Black Olive Tapenade Croutons -- Cauliflower Soup with Black Olive Tapenade Croutons -- Crab Cakes -- Grilled Artichokes with Blood Orange Vinaigrette -- Oxtail Soup -- Big Ricotta Cheese Ravioli with Rapini, Meyer Lemon, and Pine Nuts -- Black Seafood Risotto with Squid, Mussels, and Vermouth -- Choucroute Garnie -- Orange-Scented Rice Pudding with Oranges and Golden Raisin Compote -- Blood Orange and Meyer Lemon Sherbets with Lime Shortbread -- Winter Fruit Tart -- March: Spring In Lyon -- Dandelion Salad with Bacon, Egg, and Garlic Croutons -- Lamb Tongue Salad with Capers, Egg, and Mustard Vinaigrette -- Celery Root and Celery Heart Salad with Blue Cheese and Glazed Walnuts -- Braised Pork Leg with Potato and Artichoke Gratin -- Bouillabaisse with Aioli- and Roasted Red Pepper-Smeared Toasts -- Duck a l'Orange with Turnips and Their Greens -- Meyer Lemon Meringue Tart -- Profiteroles with Strawberry Ice Cream and Chocolate Sauce -- Mixed Citrus Napoleons -- Tangerine Champagne Trifle -- April: In Paris -- Baby Leek Vinaigrette with Shellfish Salad -- Spring Carrot Soup with Chioggia Beets -- Duck Liver Flan with Green Peppercorns and Marsala -- Linguine with Poached Salmon and Its Roe, Chives, and Creme Fraiche -- Short Ribs Braised in Red Wine with Spring Vegetable Ragout -- Seafood Sausage with Citrus-Braised Fennel and Blood Orange Beurre Blanc -- French Sweet Cream with Fresh Berries -- Ruby Grapefruit Sorbet and Tangerine Ice with Lime Cooler Cookies -- Meyer Lemon Pots de Creme with Vanilla Shortbread -- Paris Brest -- May: When Northern Italy Took Hold -- Smoked Mussels -- Fennel Salad -- Fava Bean Toasts -- Smoked Duck Breasts with Cherries, Nasturtiums, and Cracklings -- Braised Artichokes with Pancetta -- Braised Lamb Shoulder with Rosemary, Artichokes, and Olives -- Roast Salmon with Beet Vinaigrette -- Goat Cheese Ravioli with Asparagus, Pancetta, and Toasted Breadcrumbs -- Lemon Risotto with Peas, Parsley, Prosciutto, and Parmesan -- Almond Cake with Rhubarb Sauce and Strawberries -- Hazelnut-Raisin Biscotti -- Budini -- Cherry-Cheese Tart -- June: Wine Matters -- Grilled Apricots with Wilted Escarole, Pancetta, and Hazelnut Vinaigrette -- Goat Cheese Wrapped in Fig Leaves -- Caesar Salad -- Coq au Vin -- Duck with Red Wine Flan and Chanterelles -- Lasagna with Smoked Duck, Morels, and Peas -- Apricot Ice Cream with Almond Crisps -- Rhubarb and Almond Galette -- Nectarine and Cherry Crostata -- Mixed Summer Berry Pudding with Creme Fraiche -- July: Larry and the Love of Oranges -- Trio of Summer Salads (Tuna Confit Salad, Shell Bean Salad, Chopped Salad) -- Arugula and Nectarine Salad with Almonds and Purple Basil -- Provencal Vegetable Soup with Shell Beans, Tomato, and Pistou -- Grilled Swordfish Wrapped in Fig Leaves with Black Olive Tapenade -- Spaghetti with Tuna Confit, Tomatoes, and Capers -- Baked Nectarines, Blueberries, and Raspberries Topped, with Cake and Sweet Cream -- Apricot and Cherry Upside-Down Cake -- Cherry-Saffron Cake -- Hazelnut, Plum, and Blackberry Tart -- August: Peak Experience -- Tapas Plate with Tomato and Celery Salad, Salt Cod Crostini, Fresh Anchovy Toasts, and Rock Shrimp Fritters -- Shell Bean and Corn Salad with Bacon and Grilled Green Onions -- White Gazpacho with Melon, Grapes, and Almonds -- Romesco Sauce -- Braised Game Hens with Red Wine, Chickpeas, and Chocolate -- Seafood Risotto with Shrimp, Mussels, Chorizo, and Saffron -- Basque Cake -- Lavender Honey and Fig Tart with Lemon Ice Cream -- Plum and Hazlnut Upside-Down Cake -- Watermelon Ice with Mint Sorbet -- September: Double Duck -- Tomato and Avocado Salad with Cilantro Vinaigrette and Grilled Onions -- Corn and Clam Chowder -- Stuffed Squid with Shrimp and Saffron Beurre Blanc -- Duck Confit -- Pork Chops with Apples and Escarole -- Northern Halibut with French Lentils, Caperberries, and Warm Saffron-Tomato Vinaigrette -- Braised Duck Legs with Pinot Noir and Summer Succotash -- Blackberry and Fig Tart -- Brown Butter and Walnut Cake with Poached Pears and Blue Cheese -- Chocolate Puddle Cake with Creme Anglaise -- Raspberry--White Chocolate Charlotte with Raspberry Zinfandel Sauce -- October: Gizzards and Grapes -- Gizzards and Grapes -- Tuscan Minestrone with Black Kale and Chickpeas -- Little Mushrooms Tarts -- Celery Root Salad -- Fennel Salad -- Arancini -- Fennel and Mushroom Salad -- Buckwheat Fettuccine with Beets and Their Greens, Walnuts, and Creme Fraiche -- Pappardelle with Rabbit, Pancetta, and Red Wine -- Braised Chicken with Spicy Greens -- Concord Grape, Corn, and Pecan Tart with Vanilla Ice Cream and Grape Compote -- Rustic Apple Tart -- Semolina Walnut Cake with Fresh Figs and Vin Santo -- Melon Sorbet with Concord Grape Ice -- November: Piemonte on Piedmont Avenue -- Fuyu Persimmon and Arugula Salad with Pecans, Pomegranates, and Goat Cheese -- Stuffed Mussels -- Green Bean, Walnut, and Red Onion Salad -- Sauteed Swordfish with Red Wine-Anchovy Vinaigrette and Purple Broccoli -- Mixed Grill with Quail, Sausage, and Mushrooms -- Quince Tart with Apple Cider Sabayon -- Pumpkin Cheesecake with Caramel Sauce and Candied Pumpkin Seeds -- Peppermint Patties -- Grapefruit and Basil Sorbet -- December: Chef's Holiday -- Smoked Duck Salad with Endive, Hazelnuts, and Apple Vinaigrette -- Smoked Trout and Grapefruit Salad -- Lobster Salad with Mango and Basil -- Oysters on the Half Shell with Little Pork Sausages -- Beef Tenderloin with Pommes Anna and Bearnaise Sauce -- Slow-Cooked Lamb Shanks with Olives, Roasted Fennel, and Celery Root Puree -- Boudin Blanc with Cabbage, Pommes Sautees, and Mustard Sauce -- Pear and Hazelnut Tart -- Persimmon Steamed Pudding -- Chocolate Mascarpone Torte -- Grapefruit Campari Sorbet -- Index.

Machine converted from AACR2 source record.