Intro -- Praise -- Title Page -- Foreword -- Introduction -- Part 1: - The Basics -- Chapter One - PARTY IN YOUR PANTRY -- BALSAMIC VINEGAR -- BROTH OR STOCK -- CAPERS -- CHEESE -- CHIPOTLE CHILES IN ADOBO SAUCE -- CITRUS FRUITS -- CRÈME FRAÎCHE -- DIJON MUSTARD -- DRIED FRUIT -- DRIED MUSHROOMS -- FLAVORED OILS AND VINEGARS -- GARLIC -- HERBS, FRESH -- NUTS -- OLIVE OIL -- OLIVE OR VEGETABLE OIL SPRAY -- OLIVES -- ONIONS -- PASTA, DRIED -- PEPPERS, ROASTED AND JARRED -- PUFF PASTRY, FROZEN -- RICE -- SALT -- SEAFOOD, FROZEN -- SUN-DRIED TOMATOES -- WINE (FOR COOKING) -- Chapter Two - TIPS FOR ROOKIE COOKS AND LAZY GOURMETS -- READ THE RECIPE -- DON'T STRESS OVER QUANTITIES -- DON'T STRESS OVER INGREDIENTS -- FRESH VERSUS FROZEN -- HOW TO HEAT OIL (OR BUTTER) -- HOW TO COOK PASTA -- SALT DOESN'T JUST ADD SALTINESS -- HOW TO COOK MEAT -- AVOID STICKY SITUATIONS -- PURÉE AWAY YOUR CARES -- FORGOT TO SOFTEN YOUR BUTTER? -- GET THE MOST ZESTINESS FROM YOUR CITRUS -- ASK YOUR BUTCHER TO DO YOUR WORK FOR YOU -- KEEP YOUR KNIVES SHARP -- TRIMMING ASPARAGUS -- MAKE LEFTOVERS EASY TO USE -- MAKE MEAT SLICING EASIER -- EGG SEPARATING MADE EASY -- KEEP YOUR APPLIANCES WITHIN REACH -- CHOPPING, SLICING, DICING, AND MORE -- POTS AND PANS -- NONREACTIVE PANS -- Chapter Three - THE LAZY GOURMET TOOLKIT -- CERAMIC RAMEKINS -- COOKING TIMER -- IMMERSION BLENDER (AKA HAND-HELD BLENDER) -- GARLIC PRESS -- MICROPLANE GRATER -- FOOD PROCESSOR -- HIGH-QUALITY KNIVES -- KITCHEN SHEARS -- Part 2: - The Recipes -- Chapter Four - SNACKS AND STARTERS -- Basil Leaf and Goat Cheese Wraps -- Orange-Spiced Pecans -- Spicy Pickled Carrots -- Spicy Szechuan-Style Pickled Vegetables -- Warm Spicy Olives with Almonds and Kumquats -- Savory Blue Cheese Shortbread -- Manchego-Stuffed Dates -- Cheese Crisps -- Endive Spoons with Apples and Aged Gouda -- Rosemary-Cheddar Crostini.

Slow-Roasted Tomatoes -- Raita -- Spicy Feta Spread -- Olive and Sun-Dried Tomato Tapenade -- White Bean Spread with Parmesan and Mint -- Artichokes with Lemon-Tahini Dip -- Baked Brie with Dried Cranberries and Pistachios -- Roasted Potato Slices with Chipotle-Lime Sour Cream -- Scallop Ceviche with Papaya and Chiles -- Soy-Ginger Cured Salmon -- Crisped Salami and Mostarda Canapé -- Magical Asiago-Fig Bread -- Chapter Five - SALADS -- Pear, Escarole, and Blue Cheese Salad -- Raw Asparagus and Mâche Salad with Citrus Vinaigrette -- Roasted Beet and Arugula Salad -- Salad of Bitter Greens with Asiago -- Raw Mushroom Salad -- Heirloom Tomato Salad with Feta, Chives, and Pine Nuts -- Artichoke and Endive Panzanella -- Avocado, Jicama, and Apple Salad -- Watermelon, Feta, and Mint Salad -- Fig, Mint, and Pistachio Salad -- Warm Jerusalem Artichoke Salad -- Chilled Soba Noodle Salad with Shrimp, Avocado, and Grapefruit in Wasabi-Lime Vinaigrette -- Chapter Six - SOUPS -- Caramelized Onion Soup with Parmesan Lace -- Asian Yellow Gazpacho with Spicy Cilantro Pesto -- White Gazpacho -- Garlic Soup with Asparagus and Poached Eggs -- Spring Leek, Pea, and Lettuce Soup -- Cilantro-Spinach Soup with Crunchy Croutons -- Roasted Cauliflower Soup with Truffle Oil -- Roasted Tomato-Curry Soup -- Parsnip and Apple Soup -- Cod and Chickpea Soup with Garlic Aioli -- Chapter Seven - SANDWICHES -- Radish and Watercress Tea Sandwiches -- Smoked Herring Smörgås -- Roasted Vegetable Sandwich with St. André Triple Cream Cheese -- Portobello Mushroom Sandwiches -- Bombay-Style Vegetable Sandwiches -- Herbed Tuna Salad Sandwiches with Apples and Almonds -- Olive and Sun-Dried Tomato Tapenade Sandwich -- Prosciutto and Taleggio Sandwich with Lemon-Raisin Salsa -- Prosciutto, Asparagus, and Fried Egg Sandwich -- BLT with Wasabi Mayonnaise.

Chapter Eight - SMALL PLATES AND MAIN DISHES -- Baked Tilapia with Lemon-Raisin Salsa -- Meyer Lemon and Asparagus Tart -- Lazy Cheese Soufflés -- Apple, Blue Cheese, and Walnut Tarts -- Savory Pumpkin and Sage Flan -- Creamy Baked Scallops with Capers -- Smoked Trout Brandade -- Spicy Crab Cakes -- Prawns in Romesco Sauce -- Pasta with Asparagus, Leeks, and Chèvre -- Gemelli with Roasted Cauliflower, Tomatoes, and Crispy Breadcrumbs -- Pasta with Butternut Squash and Crispy Fried Sage Leaves -- Roasted Salmon with Garlic Confit -- Moroccan Chickpea Stew with Charmoula -- Lemon-Herb Salt-Baked Trout -- Black Cod en Papillote with Fennel, Baby Spinach, and Olives -- Mussels Steamed in Spicy Fennel and Saffron Broth -- Top Sirloin with Charmoula on a Bed of Arugula -- Seared Sea Scallops with Mint and Pea Purée -- Chicken with Lemon and Olives -- Pomegranate-Roasted Chicken with Figs and Ginger -- Chicken with Coconut Milk, Chiles, and Basil -- Spicy Chicken Mole -- Moroccan-Spiced Cornish Game Hens with Lemon and Mint -- Lamb Burgers with Feta Cheese and Charmoula -- Duck Legs in Port Reduction -- Five-Spice Roast Pork -- Pistachio-Crusted Roast Leg of Lamb with Spiced Yogurt-Cilantro Sauce -- Steak au Poivre -- Chapter Nine - SIDES -- Caramelized Fennel -- Butter-Braised Radishes -- Curried Sweet Peppers -- Roasted Asparagus with Lemon Vinaigrette -- Broccoli Rabe Sautéed with Garlic and Hot Pepper -- Roasted Vegetables with Balsamic Syrup -- Crispy Baked Rosemary Potatoes -- Shredded Brussels Sprouts with Horseradish Cream -- Cauliflower and Goat Cheese Mash -- Spiced Chard with Quinoa and Currants -- Farro with Peas and Radishes -- Quinoa Pilaf with Brussels Sprouts and Carrots -- Baked Polenta with Mascarpone and Corn -- Cumin-Raisin Couscous -- Coconut Rice -- Rice, Barley, Lentil, and Mushroom Pilaf.

Chapter Ten - CONDIMENTS, SAUCES, AND EXTRAS -- Balsamic Syrup -- Lemon Vinaigrette -- Balsamic Vinaigrette -- Sherry-Shallot Vinaigrette -- Wasabi-Lime Vinaigrette -- Compound Butters -- Lemon-Raisin Salsa -- Charmoula -- Lemon-Tahini Dip -- Spiced Yogurt-Cilantro Sauce -- Fig and Onion Jam -- Plum and Currant Mostarda -- Crispy Fried Sage Leaves -- Parmesan Lace -- Roasted Garlic -- Homemade Croutons -- Raspberry Coulis -- Bittersweet Chocolate Drizzle -- Chapter Eleven - DESSERTS -- Sweet Peach Crostini -- Lemon-Lavender Butter Cookies -- Chocolate-Dipped Ginger Shortbread Cookies -- Lime Dream Ice Cream -- Pink Peppercorn Ice Cream -- Crème Fraîche and Buttermilk Ice Cream -- Pignoli Amaretti -- Pistachio Ice Cream with Strawberries and Balsamic Syrup -- Poached Pears with Bittersweet Chocolate Drizzle -- Cherry Clafoutis -- Ricotta with Figs, Almonds, and Honey -- Lazy Chocolate "Mousse" -- Chocolate Indulgence with Raspberry Coulis -- Chocolate Ricotta Turnovers -- Miniature Flourless Chocolate Cakes -- Orange Crème Fraîche Cake with Bittersweet Chocolate Drizzle -- Bananas Bread Pudding Foster -- Acknowledgements -- ABOUT THE AUTHORS -- MEASUREMENT CONVERSION CHARTS -- INDEX -- TO OUR READERS -- Copyright Page.