Intro -- Title Page -- Contents -- Introduction -- 1 -- Retro Caesar Salad (with Pasteurized Eggs) -- Veal Milanese with Warm Fingerling Potato Salad -- Champagne Peach and Mint Soup -- Champagne Brie Fondue -- Salad of Tender Greens with Mascarpone-Chive Dumplings and Candied Walnuts with Champagne Vinaigrette -- Duck Confit with Three-Bean Cassoulet -- Peanut Butter and Jelly Donut Sandwiches -- 2 -- Veal Saltimbocca -- Good Tidings Salad with Balsamic Thyme Vinaigrette -- Sea Scallop Sandwiches in a Crisp Potato Crust with Citrus Jus -- Everybody Loves Scalloped Potatoes -- Mesquite Beef Medallions with Tomato Demi-glace over Cheddar Grits -- Lamb Tenderloin over Rice with Sauce Robért -- Salad of Seasonal Greens and Fresh Herbs with Orange-Shallot Vinaigrette -- Endive with Granny Smith Apples, Smoked Bacon, and Creamy Cheddar Dressing -- Asparagus "Benedict" with Hollandaise -- Savory Shrimp and Celery Cream Tart with Lime Aioli -- Boneless Buttermilk-Marinated Fried Chicken -- Asiago-Stuffed Chicken Cacciatore -- 3 -- Artichoke Hearts Stuffed with Crab Salad -- Pommes Frites with Chipotle Aioli -- Seared Tuna with Hummus on Crostini -- Welsh Rarebit -- Lobster Brie Quesadilla -- Cheese Fritters with Sauce Tomate -- Island-Style Bay Scallops Ceviche -- Walnut Wontons with Goat Cheese over Apples -- Swedish Meatballs in a Bag -- 4 -- Photographic Insert -- Cauliflower Soup with Maine Lobster and Herb-Lemon Oil -- Fresh Pea Soup -- Lime-Cured Shrimp and Roasted Corn Chowder -- Roasted Elephant Garlic Soup with Warm "Salad" of Fennel and Cumin-Scented Eggplant Drizzled with Fennel Emulsion -- Black Bean and Mocha Chocolate Soup -- Roasted Parsnip and Vanilla Chocolate Soup -- Shrimp and Melon Gazpacho -- Saffron Mussel Soup -- Unbeatable Bouillabaisse -- Veal Blanquette -- Beef Carbonnade.

Salmon Fillets over Whipped Potatoes with White Wine Sauce -- Pork Chops with Asian Diable Sauce, Parsnip Puree, and Potato Galettes -- Basic Beurre Blanc Sauce -- Mahimahi with Orange Beurre Blanc Sauce -- Béchamel Sauce -- Velouté Sauce -- Braised Drumsticks with Potato Gnocchi and White Onion Sauce -- Mornay Sauce -- Broccoli with Mornay Sauce -- 5 -- Veal Chops with Honey-Roasted Figs, Caramelized Onion-Potato Puree, and Port Wine Sauce -- Veal Scaloppine and Lemon Confit over Warm Salade Niçoise with Potato Puree -- Grilled Skirt Steak with Roast Corn Haricot Salad -- Chicken Marsala with Garlic-Scented Red Bliss Potato Salad -- Citrus-Braised Chicken Breast with Sweet Roasted Garlic and Savory Artichoke Tart -- Pork Medallions with Goat Cheese and Apple Cinnamon Raisin Compote -- Sun-dried Tomato Pesto-Crusted Chicken Breast over Creamy Polenta with Cave-Aged Cheddar and Pineapple-Mango Demi-glace -- Roasted Cornish Game Hen with Sweet Potato Gnocchi -- Shredded Roast Beef au Jus over Crostini with Horseradish Cream -- Porcini-Dusted Pork Chops with Cremini Mushrooms and Golden Raisins over Horseradish-Scented Potatoes -- Garlic and Herb Pesto-Crusted Lamb Chops -- Roasted Chicken Thighs with Black Cherry Chutney and Sweet Potato Cakes -- Thyme-Roasted Pork Chops with White Wine Reduction, Crisp BBQ Wontons, and Roasted Root Vegetables -- Blue Cheese Filet Mignon with Turnips, Parsnips, and Potatoes Anna -- Lamb Racks with Peach-Mint Polenta and Rosemary Reduction -- Venison Potatoes Brandade -- 6 -- Wasabi Honey-Crusted Black Cod and Green Apple-Red Cabbage Slaw with Curry Oil -- Citrus-Braised Lobster Tails over Savory Corn "Cake" -- Crispy Crab and Smoked Salmon Cakes with Baby Arugula and Mango Aioli -- Tuna with Portobello Mushrooms and Ruby Port Reduction over Citrus Rice.

Herb-Steamed Halibut Fillet with Rock Shrimp Sauce, Braised Greens, Plum Tomatoes, and Chive Essence -- Ocean Perch over Herbed Couscous with Baby Bok Choy and Lemon Horseradish Sauce -- Pan-Seared Salmon and Lemon Confit over Sage Ratatouille -- Thyme-Roasted Sea Bass with Shrimp Fritters, Sweet Corn, and Roasted Garlic Essence -- Seared Sea Scallops with Shelling Bean Salad -- Sea Scallops over Leeks with Mango Curry Chocolate Sauce -- Pan-Seared Scallops with Saffron Broth and Tomato Relish -- Olive and Sun-dried Tomato-Stuffed Black Bass over Braised Potatoes with Tomato Broth -- Lobster Napa Cabbage Wraps -- 7 -- Smoked Salmon Pillows with Black Beans and Yogurt Sauce -- Linguine Serrano with Tequila, Red, Green, and Yellow Bell Peppers, and Sautéed Shrimp -- Porcini Mushrooms with Potato Gnocchi, Truffle Olive Oil, and Mushroom Sauce -- Chicken and Shrimp Jambalaya -- Spaghetti and Smoked Salmon Carbonara with Caramelized Lemon -- Chicken Stroganoff with Fried Heirloom Tomatoes -- 8 -- Cauliflower Huevos Salad -- Brussels Sprouts with Dijon Mustard Sauce -- Ginger Vichy Carrots -- Sour Cream Mashed Potatoes with Tomato Caper Chutney -- Ragout of Brussels Sprouts, Roasted Shallots, Navy Beans, and Tiny Carrots -- Braised Asian Pear with Roquefort and Sweet Port Wine Dressing -- Allium Tossed Salad -- Louisiana Caviar -- Sprouts, Squash, and 'Shrooms with White Wine and Hoisin Sauce -- Pineapple and Artichoke Pasta with Pine Nuts -- 9 -- Simple Salmon Wellington -- Chicken Pot Pie -- Sweet and Savory Crepes -- Windy City Stovetop Pizza -- Curry Brandade Pizza -- Zucchini and Red Onion Quiche -- Cornish Pasties -- 10 -- Caramel Bananas with Chocolate Espresso -- Layered Tropical Fruits with Chamomile Frozen Yogurt -- Almond Rochers -- Brioche Figgy Pudding with Eggnog Ice Cream -- Pecan Bourbon Pralines -- Chocolate Friands -- Cranberry Clafoutis.

Lemon Cream Tartes -- Zucchini and Orange Marmalade Tea Cakes -- Candy Cane Shortbread in a Bento Christmas Box -- Nut Bread Pudding with Date Compote and Cardamom Ice Cream -- Coda -- Acknowledgments -- Searchable Terms -- About the Authors -- Other Books by Robert Irvine with Brian O'Reilly -- Credits -- Copyright -- About the Publisher.