Cookbook

Buvette: The Pleasure of Good Food

Name: Buvette: The Pleasure of Good Food
Author: Jody Williams, Mario Batali

Jody Williams, Mario Batali

Publisher: Grand Central Life & Style

Edition: 2014

147

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All Recipes (147)

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Oeufs Brouilles

Page 5

Duck Eggs with Brown Butter and Sage

Page 9

Ramps and Eggs

Page 10

Poached Eggs over Scafata

Page 13

Omelette

Page 14

Oeufs a la Coque with Savory Toasts

Page 17

Uova Sode with Seasoned Salt

Page 19

Fritatta with Zucchini and Squash Blossoms

Page 20

Uova al Forno

Page 23

Asparagus Milanese

Page 25

Piperade

Page 26

Crepes

⭐ 5.0 · 1 review · Page 28

Breton Galette/Buckwheat Crepe

Page 30

Crepes with Lemon, Butter and Sugar

Page 30

Crepes with Nutella

Page 30

Crepe Ribbons with Apples Walnuts and Cinnamon

Page 31

Brioche a Tete & Bombolini

Page 32

Whole Wheat Scones with Currants

Page 36

Carrot Spoon Bread

Page 37

Ricotta Fritters

Page 38

Orange & Campari Marmalade

Page 40

Beurre Compose

Page 41

Buttermilk Waffles

Page 42

Toasted Oatmeal

Page 44

Yogurt Parfaits

Page 47

Poached Winter Fruits

Page 48

Summer Fruit Salad

Page 50

Classic 1930 Bloody Marys

Page 52

Green Tomato Bloody Marys

Page 53

Cold-Pressed Coffee

Page 60

Staff Masala Chai

Page 61

Croque Forestier

Page 69

Croque Madame

Page 69

Croque Monsieur

Page 69

Schiacciata Dough

Page 70

Schiaccata Bianca

Page 72

Schiacciata Occhio di Bue

Page 72

Fruit Focaccia

Page 73

Tarte Flambe

Page 73

Celery Root Remoulade

Page 75

Pinzimonio

Page 76

Pan Bagnat

Page 78

Roast Chicken Salad and Haricots Verts with Mustard Vinaigrette

Page 80

Fava Bean Salad

Page 83

Heirloom Tomato Salad with Cucumbers and Bread

Page 84

Shaved Brussels Sprouts with Pecorino and Walnuts

Page 85

Endive and Radicchio Salad with Pears, Pomegranates, Walnuts and Roquefort

Page 86

Zucchini and Pecorino with Mint

Page 87

Mushrooms, Shaved Celery and Parmigiano Reggiano

Page 88

Carottes Rapees and Coriander Vinaigrette

Page 89

Yellow Wax Beans with Basil Pesto

Page 90

Warm Potatoes with Anchovies

Page 92

Old-Fashioned Lemonade

Page 94

Bibonade

Page 95

Raw Artichoke Salad

Page 97

Steamed Artichokes

Page 98

Fried Artichokes

Page 101

Carciofi alla Romana

Page 102

Soupe au Pistou

Page 104

Winter Legume Soup

Page 106

Baked Figs

Page 112

Fruit in Parchment Paper

Page 113

Pesto di Parma

Page 114

Breakfast Radishes with Bagna Cauda

Page 124

Ciambottini

Page 127

Gougeres with Gruyere, Mustard and Rosemary

Page 128

Rosemary Potato Chips

Page 131

Marinated Olives with Orange Zest and Red Chili

Page 133

Apple and Cheese Fricos

Page 134

Butter and Anchovy Tartinettes

Page 136

Walnut Pesto Tartinettes

Page 136

Pomodorini Crostini

Page 137

Oxtail Marmalade

Page 138

Duck Confit

Page 140

Chicken Liver Mousse

Page 142

Aspic

Page 143

Salmon Rillettes

Page 144

Pate de Campagne

Page 147

Bee's Knees

Page 150

Classic Manhattan

Page 150

Negroni

Page 150

Perfect Martini

Page 150

Pimm's Cup

Page 150

Vin Brule

Page 154

Leeks in Vinaigrette

Page 164

Vichy Carrots

Page 167

Radicchio with Pine Nuts, Currants and Aged Balsamic

Page 168

Slow-Roasted Fenneel in Bitter Orange Vinaigrette

Page 170

Beets with Almonds and Horseradish Creme Fraiiche

Page 172

Salsify Sweet and Sour

Page 175

Lentils with Kalle and Shallots

Page 176

Ratatouille

Page 179

Grilled Escarole

Page 180

Cauliflower Gratin

Page 181

Tartiflette

Page 182

Potato Pancakes

Page 184

Aligot

Page 185

Pommes Vigneron

Page 186

Risotto with Meyer Lemon

Page 187

Risotto with Apples, Sage and Fontina

Page 189

Risotto Sotto Bosco

Page 191

Steak Tarare

Page 192

Meatballs

Page 194

Hachis Parmenntier

Page 196

Choucroute Garni

Page 198

choucroute garnie

⭐ 4.0 · 1 review · Page 198

Roasted Heirloom Apples Filled with Pork Sausage

Page 201

Poulet Roti

Page 202

Cassoulet

Page 204

Coq au Vin

Page 206

Rabbit a la Moutarde

Page 208

Grilled Oysters with Shallots

Page 211

Scallops with Brown Butter and Capers

Page 212

Grilled Sardines with Salmoriglio

Page 214

Brandade de Morue

Page 217

Pesce con Patate

Page 218

Lobster Americaine en Croute

Page 220

Mussels Provencal

Page 225

Flourless Chocolate Cake

Page 232

Chocolat Chaud

Page 233

Mousse au Chocolat

Page 234

Chocolate and Grappa Truffles

Page 235

Almond Toffee

Page 237

Chocolate Dipped Figs and Gooseberries

Page 238

Madeleines

Page 240

Tarte Tatin

Page 243

Peaches Roasted in Amaretto

Page 245

Roasted Pears

Page 246

Espresso Granita

Page 249

Fior di Latte

Page 250

Creme Fraiche

Page 258

Vinaigrette

Page 258

Basil Pesto

Page 260

Herbes de Provence

Page 261

Pate Spice

Page 261

Pickled Horseradish

Page 263

Pickles

Page 263

Aioli

Page 264

Mayonnaise

Page 264

Sauce Gribiche

Page 264

Clarified Butter

Page 265

Rouille

Page 265

Homemade Tomato Concentrate

Page 266

Tomato Confit

Page 266

Seasoned Salts

Page 268

Bechamel

Page 269

Tomato Sauce

Page 269