Cover -- Title Page -- Dedication -- Contents -- FOREWORD -- INTRODUCTION -- SPECIAL INGREDIENTS: A NOTE ABOUT USING THIS BOOK -- CHAPTER ONE HOUSE PARTIES -- BEET SALAD -- GRILLED ASPARAGUS -- MANCHEGO CHEESE FRITTERS -- KOREAN CRUDITÉS PLATTER -- KIMCHEE STRUDEL -- CRAB CAKES -- SRIRACHA AIOLI -- KOREAN BOUILLABAISSE -- JAPANESE DASHI -- VIETNAMESE-STYLE ST. LOUIS RIBS -- PICKLED SUMMER VEGETABLE SALAD -- CHINESE SAUSAGE AND SCALLION CORN BREAD -- FRESH PASTA DOUGH -- BUTTERNUT SQUASH AGNOLOTTI -- RAVIOLI -- LAMB RAGU -- PORK AND CHIVE DUMPLINGS -- DUMPLING DIPPING SAUCE -- VEGETABLE DUMPLINGS -- VEGETABLE DUMPLING DIPPING SAUCE -- FLOURLESS CHOCOLATE CAKE -- CHAPTER TWO THE CARPENTER & THE COOK -- "TONKATSU" SWEETBREAD SALAD -- LONG BEAN SALAD -- MUSSELS -- BROILED WHOLE SARDINES -- WATERMELON SALAD -- KIMCHEE-PICKLED WATERMELON RIND -- SUMMER SALAD -- BRUSSELS SPROUTS CAESAR SALAD -- FRIED GREEN TOMATOES -- GNOCCHI -- FRENCH LENTIL AND SHREDDED DUCK SALAD -- DUCK CONFIT -- SEARED PEKIN DUCK BREAST -- KOREAN-STYLE STEAK AND EGGS -- ROAST CHICKEN -- SOY-BRAISED SHORT RIBS -- GRILLED MARINATED SHRIMP -- "GREEN EGGS AND HAM" RISOTTO -- BUTTERMILK PANNA COTTA -- CHOCOLATE BREAD PUDDING -- ESSAY BUILDING THE GOOD FORK -- CHAPTER THREE LESSONS -- FRIED OYSTER PO' BOYS -- SPRING PEA CROQUETTES -- THE GOOD FORK BURGER -- TEMPURA SWEET ONION RINGS -- APPLE-BRAISED BERKSHIRE PORK SHOULDER -- QUICK PASTA -- ARCTIC CHAR WITH WHITE SOY VINAIGRETTE -- QUINOA-STUFFED SQUID -- SALT-BROILED MACKEREL -- TROUT -- SAUTÉED SKATE -- MISO CARAMEL ICE CREAM -- DOUBLE-CHOCOLATE CUSTARD TART -- FLAN-IMPOSSIBLE CAKE -- ESSAY PATTY GENTRY, EARLY GIRL FARM -- FARM SALAD VINAIGRETTE -- CHAPTER FOUR AFTER THE STORM -- SHRIMP AND GRITS -- BUTTERMILK FRIED CHICKEN -- HOUSEMADE YOGURT -- CRÈME FRAÎCHE BISCUITS -- CHILAQUILES -- LAMB OSSO BUCO -- PAN-SEARED COD AND SQUID.

SAUTÉED SWISS CHARD -- ROASTED JAPANESE EGGPLANTS -- WILD STRIPED BASS -- BARBECUED RIBS -- SAVORY BREAD PUDDING -- PORK CHOPS -- BRAISED BERKSHIRE PORK BELLY -- PASTA -- WILD BOAR SHANKS -- PORK SHOYU RAMEN -- MISO RAMEN -- CHAPTER FIVE SON MAT AND INSA -- BANCHAN FOR THE TABLE -- KOREAN POTATO SALAD -- EGGPLANT -- SOYBEAN SPROUT SALAD -- GREEN SQUASH STIR-FRY WITH SHRIMP PASTE -- DRIED RADISH -- STEWED BEANS -- SOY-BRAISED BEEF -- MIXED RICE -- KIMCHEE -- SCALLION PANCAKES -- MUNG BEAN PANCAKES -- VEGETABLE FRITTERS -- KIMCHEE STEW -- FERMENTED SOYBEAN PASTE SOUP -- SILKEN TOFU STEW -- MASTER KOREAN DASHI -- SEAWEED SOUP -- BIBIMBAP -- GRILLED SIRLOIN -- STIR-FRIED SQUID -- SPICY BEEF SOUP -- STIR-FRIED SWEET POTATO NOODLES -- ACKNOWLEDGMENTS -- INDEX OF SEARCHABLE TERMS -- Copyright Page.