To Die For: 100 Food Experiences to Have Before You Die

Front Cover
Allen & Unwin, 2006 - Cooking - 205 pages
In this celebration of food and eating, Stephen Downes leads readers through the 100 food experiences that they must have before they die, based on his own culinary encounters, and his astonishing food knowledge and expertise.
 

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Contents

Fried avocado
111
Steamed barramundi preferably selfcaught
112
Fresh homemade pasta
114
Woktossed okra
116
Mâche
118
Fresh sardines
119
Coral trout versus red emperor
121
Fresh wokked calamari
122

Breakfast at the Hotel Saigon Morin
26
Fruitbat stew
28
Steak tartare
29
Deepfried minicrabs
31
Andouillette at Chartier
33
Cassoulet from Castelnaudary
34
Herrings in oil at the Grand Colbert
36
Foie gras in Bordeaux
38
Cod at Casa Labra
41
Joel Robuchons mashed potato
43
Pettavel pigeon
44
Tims snow eggs
46
Zuni chicken
48
Vincisgrassia simple lasagne
49
Poached egg and truffled polenta
51
Philippe Mouchels chickenliver gateau
52
Open lasagne of artichoke and gorgonzola
54
Fricassee of the pig
56
Fish sandwich from a pitching Bosphorus fishing boat
58
Doubleboiled milk and fish maw
60
Rois pickled roasted pork loin
61
A Buenos Aires parrilla
63
Museo del Jamón
64
La Lunas pasta marinara
65
Pho
67
Babkas Mongolian veal
70
Sea cucumber and sharks lips braised in carrot oil
71
Peking duck
73
Way Kees oyster pancakes
75
Fenixs coconut noodles and chilli pork belly salad
76
Chaca at La Vong
78
EATING IN 039 Homecooked cray
82
Marinated lamb cutlets cooked over a real barbecue
84
Properly cooked chips
87
Asparagus with a vinaigrette
90
My plum jam
92
A proper vinaigrette
93
A proper mayonnaise
96
A proper hollandaise sauce
98
Steamed mussels
99
A great brown sauce
101
A proper beurre blanc
104
Joint of veal roasted over aromatic vegetables
106
Red mullet
107
Minutesold salad from the garden
109
Abalone various ways
123
Fried eggplant
126
Eggs benedict
127
WORTH THE EFFORT
131
Judy of Sorrentos vanilla slice
132
Poached stuffed poussins
134
Warm salad of bacon batons and wild rocket
136
Jacques Maximins grandmothers rabbit terrine
138
Steak and kidney steamed suet pudding
140
Lambs fry with a balsamicbasil reduction
141
Brussels sprouts with nutmeg and cream
143
Roast leg of lamb with stewed beans
145
Vichyssoise with seafood stock
147
Quails steamed in gin
149
PierreYves brochettes of blackbirds and thrushes
151
Fresh green peas
153
Veal blanquette
155
Coq au vin
157
A boiled egg
160
Bisected baked scampi
163
Gratin dauphinois
164
Dominiques crème caramel
167
Brents pavlova
168
Mrs Weinigers chicken soup
171
Peters flaky pastry
173
Karens Christmas pudding
175
Fresh pork sausages
177
PERFECT
181
Murray River pink salt
182
A homegrown tomato
183
Freshly opened Pacific oyster
185
Proper chocolate
187
Japanese rice crackers at a shinkansen station
188
Minutesold sashimi carved from your own catch
190
Caviar
192
Fresh lychee
194
Rawmilk cheeses
195
A ripe mangothe fourth half
198
Charcuterie
200
Lady in pink
202
Raw fugu fish
204
ACKNOWLEDGEMENTS 206
BIBLIOGRAPHY 207
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About the author (2006)

Stephen Downes is the author of ADAGIO FOR A SIMPLE CLARINET, a narrative that involved musicology, biography, memoir, Nazi history and an interview with Mozart. A writer and journalist who wanted to be a concert pianist, he has collected for decades live performances by some of the world s greatest pianists, including Sviatoslav Richter, Daniel Barrenboim, and Julius Katchen. He has a significant collection of piano recordings. He is the author of several books, including BLACKIE, the story of a pet cat s treatment for a brain tumour and his unfortunate demise, which was met with considerable sales and now translated into three languages.

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