000			07924cam a22004214i 4500
005			20211104203525.0
008			010209s2001 caua 001 0 eng d
010			_a 2001000926
011			_aBIB MATCHES WORLDCAT
020			_a1580082602
020			_a9781580082600
035			_a(ATU)b11051917
035			_a(DLC) 2001000926
035			_a(OCoLC)45917010
040			_aDLC _beng _erda _dATU
042			_apcc
043			_an-us-ca
050	0	0	_aTX715.2.C34 _bB39 2001
082	0	0	_a641.59794 _221
100	1		_aWild, Michael, _d1940- _eauthor. _9424555
245	1	0	_aBayWolf Restaurant cookbook / _cMichael Wild [and others] ; photography by Laurie Smith.
264		1	_aBerkeley : _bTen Speed Press, _c[2001]
264		4	_c©2001
300			_axvi, 239 pages : _billustrations (some colour) ; _c27 cm
336			_atext _btxt _2rdacontent
337			_aunmediated _bn _2rdamedia
338			_avolume _bnc _2rdacarrier
500			_aIncludes index.
505	0	0	_tAcknowledgments -- _tIntroduction -- _tJanuary: the Wolf at the Door -- _tChioggia Beet and Tangerine Salad with Celery, Walnuts, and Citrus Vinaigrette -- _tWarm Duck Liver Salad with Apples, Bacon, Sherry, and Dandelion -- _tMushroom Barley Soup -- _tBraised Beef with Salsa Verde -- _tSteelhead Salmon with Capers, Currants, Couscous, and Cauliflower -- _tCassoulet -- _tChocolate Mousse-Filled Almond Cake with Creme Anglaise -- _tBabas au Rhum with Lime Cream and Caramelized Pineapple -- _tBrioche Bread Pudding with Brandied Cherry Sauce -- _tTangerine and Pomegranate Sorbets -- _tFebruary: Venice and Madi Gras -- _tBlack Olive Tapenade Croutons -- _tCauliflower Soup with Black Olive Tapenade Croutons -- _tCrab Cakes -- _tGrilled Artichokes with Blood Orange Vinaigrette -- _tOxtail Soup -- _tBig Ricotta Cheese Ravioli with Rapini, Meyer Lemon, and Pine Nuts -- _tBlack Seafood Risotto with Squid, Mussels, and Vermouth -- _tChoucroute Garnie -- _tOrange-Scented Rice Pudding with Oranges and Golden Raisin Compote -- _tBlood Orange and Meyer Lemon Sherbets with Lime Shortbread -- _tWinter Fruit Tart -- _tMarch: Spring In Lyon -- _tDandelion Salad with Bacon, Egg, and Garlic Croutons -- _tLamb Tongue Salad with Capers, Egg, and Mustard Vinaigrette -- _tCelery Root and Celery Heart Salad with Blue Cheese and Glazed Walnuts -- _tBraised Pork Leg with Potato and Artichoke Gratin -- _tBouillabaisse with Aioli- and Roasted Red Pepper-Smeared Toasts -- _tDuck a l'Orange with Turnips and Their Greens -- _tMeyer Lemon Meringue Tart -- _tProfiteroles with Strawberry Ice Cream and Chocolate Sauce -- _tMixed Citrus Napoleons -- _tTangerine Champagne Trifle -- _tApril: In Paris -- _tBaby Leek Vinaigrette with Shellfish Salad -- _tSpring Carrot Soup with Chioggia Beets -- _tDuck Liver Flan with Green Peppercorns and Marsala -- _tLinguine with Poached Salmon and Its Roe, Chives, and Creme Fraiche -- _tShort Ribs Braised in Red Wine with Spring Vegetable Ragout -- _tSeafood Sausage with Citrus-Braised Fennel and Blood Orange Beurre Blanc -- _tFrench Sweet Cream with Fresh Berries -- _tRuby Grapefruit Sorbet and Tangerine Ice with Lime Cooler Cookies -- _tMeyer Lemon Pots de Creme with Vanilla Shortbread -- _tParis Brest -- _tMay: When Northern Italy Took Hold -- _tSmoked Mussels -- _tFennel Salad -- _tFava Bean Toasts -- _tSmoked Duck Breasts with Cherries, Nasturtiums, and Cracklings -- _tBraised Artichokes with Pancetta -- _tBraised Lamb Shoulder with Rosemary, Artichokes, and Olives -- _tRoast Salmon with Beet Vinaigrette -- _tGoat Cheese Ravioli with Asparagus, Pancetta, and Toasted Breadcrumbs -- _tLemon Risotto with Peas, Parsley, Prosciutto, and Parmesan -- _tAlmond Cake with Rhubarb Sauce and Strawberries -- _tHazelnut-Raisin Biscotti -- _tBudini -- _tCherry-Cheese Tart -- _tJune: Wine Matters -- _tGrilled Apricots with Wilted Escarole, Pancetta, and Hazelnut Vinaigrette -- _tGoat Cheese Wrapped in Fig Leaves -- _tCaesar Salad -- _tCoq au Vin -- _tDuck with Red Wine Flan and Chanterelles -- _tLasagna with Smoked Duck, Morels, and Peas -- _tApricot Ice Cream with Almond Crisps -- _tRhubarb and Almond Galette -- _tNectarine and Cherry Crostata -- _tMixed Summer Berry Pudding with Creme Fraiche -- _tJuly: Larry and the Love of Oranges -- _tTrio of Summer Salads (Tuna Confit Salad, Shell Bean Salad, Chopped Salad) -- _tArugula and Nectarine Salad with Almonds and Purple Basil -- _tProvencal Vegetable Soup with Shell Beans, Tomato, and Pistou -- _tGrilled Swordfish Wrapped in Fig Leaves with Black Olive Tapenade -- _tSpaghetti with Tuna Confit, Tomatoes, and Capers -- _tBaked Nectarines, Blueberries, and Raspberries Topped, with Cake and Sweet Cream -- _tApricot and Cherry Upside-Down Cake -- _tCherry-Saffron Cake -- _tHazelnut, Plum, and Blackberry Tart -- _tAugust: Peak Experience -- _tTapas Plate with Tomato and Celery Salad, Salt Cod Crostini, Fresh Anchovy Toasts, and Rock Shrimp Fritters -- _tShell Bean and Corn Salad with Bacon and Grilled Green Onions -- _tWhite Gazpacho with Melon, Grapes, and Almonds -- _tRomesco Sauce -- _tBraised Game Hens with Red Wine, Chickpeas, and Chocolate -- _tSeafood Risotto with Shrimp, Mussels, Chorizo, and Saffron -- _tBasque Cake -- _tLavender Honey and Fig Tart with Lemon Ice Cream -- _tPlum and Hazlnut Upside-Down Cake -- _tWatermelon Ice with Mint Sorbet -- _tSeptember: Double Duck -- _tTomato and Avocado Salad with Cilantro Vinaigrette and Grilled Onions -- _tCorn and Clam Chowder -- _tStuffed Squid with Shrimp and Saffron Beurre Blanc -- _tDuck Confit -- _tPork Chops with Apples and Escarole -- _tNorthern Halibut with French Lentils, Caperberries, and Warm Saffron-Tomato Vinaigrette -- _tBraised Duck Legs with Pinot Noir and Summer Succotash -- _tBlackberry and Fig Tart -- _tBrown Butter and Walnut Cake with Poached Pears and Blue Cheese -- _tChocolate Puddle Cake with Creme Anglaise -- _tRaspberry--White Chocolate Charlotte with Raspberry Zinfandel Sauce -- _tOctober: Gizzards and Grapes -- _tGizzards and Grapes -- _tTuscan Minestrone with Black Kale and Chickpeas -- _tLittle Mushrooms Tarts -- _tCelery Root Salad -- _tFennel Salad -- _tArancini -- _tFennel and Mushroom Salad -- _tBuckwheat Fettuccine with Beets and Their Greens, Walnuts, and Creme Fraiche -- _tPappardelle with Rabbit, Pancetta, and Red Wine -- _tBraised Chicken with Spicy Greens -- _tConcord Grape, Corn, and Pecan Tart with Vanilla Ice Cream and Grape Compote -- _tRustic Apple Tart -- _tSemolina Walnut Cake with Fresh Figs and Vin Santo -- _tMelon Sorbet with Concord Grape Ice -- _tNovember: Piemonte on Piedmont Avenue -- _tFuyu Persimmon and Arugula Salad with Pecans, Pomegranates, and Goat Cheese -- _tStuffed Mussels -- _tGreen Bean, Walnut, and Red Onion Salad -- _tSauteed Swordfish with Red Wine-Anchovy Vinaigrette and Purple Broccoli -- _tMixed Grill with Quail, Sausage, and Mushrooms -- _tQuince Tart with Apple Cider Sabayon -- _tPumpkin Cheesecake with Caramel Sauce and Candied Pumpkin Seeds -- _tPeppermint Patties -- _tGrapefruit and Basil Sorbet -- _tDecember: Chef's Holiday -- _tSmoked Duck Salad with Endive, Hazelnuts, and Apple Vinaigrette -- _tSmoked Trout and Grapefruit Salad -- _tLobster Salad with Mango and Basil -- _tOysters on the Half Shell with Little Pork Sausages -- _tBeef Tenderloin with Pommes Anna and Bearnaise Sauce -- _tSlow-Cooked Lamb Shanks with Olives, Roasted Fennel, and Celery Root Puree -- _tBoudin Blanc with Cabbage, Pommes Sautees, and Mustard Sauce -- _tPear and Hazelnut Tart -- _tPersimmon Steamed Pudding -- _tChocolate Mascarpone Torte -- _tGrapefruit Campari Sorbet -- _tIndex.
588			_aMachine converted from AACR2 source record.
610	2	0	_aBayWolf Restaurant _9479687
650		0	_aCooking, American _xCalifornia style _9316044
650		0	_aInternational cooking _9316074
907			_a.b11051917 _b22-08-17 _c27-10-15
998			_a(2)b _a(2)c _b06-04-16 _cm _da _feng _gcau _h0
945			_a641.59794 BAY _g1 _iA321922B _j0 _lcmain _o- _p$95.50 _q- _r- _s- _t0 _u1 _v0 _w0 _x0 _y.i12319120 _z29-10-15
942			_cB
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