TY  - BOOK
AU  - Wild,Michael
TI  - BayWolf Restaurant cookbook
SN  - 1580082602
AV  - TX715.2.C34 B39 2001
U1  - 641.59794 21
PY  - 2001///]
CY  - Berkeley
PB  - Ten Speed Press
KW  - BayWolf Restaurant
KW  - Cooking, American
KW  - California style
KW  - International cooking
N1  - 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
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