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Welcome to Eat Your Books!
If you are new here, you may want to learn a little more about how this site works. Eat Your Books has indexed recipes from leading cookbooks and magazines as well recipes from the best food websites and blogs.
Become a member and you can create your own personal ‘Bookshelf’. Imagine having a single searchable index of all your recipes – both digital and print!
The most voluptuous cauliflower from The Essential New York Times Cookbook: Classic Recipes for a New Century by Amanda Hesser
- cauliflower
- Gruyère cheese
- heavy cream
- mascarpone
- Parmesan cheese
Accompaniments: Tarte flambée; Monkfish encrusted with pistachios; Sweet-and-sour salmon in almond prune sauce; Roast quail with sage dressing; James Beard's chicken with 40 cloves of garlic; Ginger duck; Grilled leg of lamb with mustard seeds; Rib-eye steaks with peppered cranberry marmalade and Swiss chard; Pork arrosto with prunes and grappa
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.).
