Cover -- Title -- Copyright -- Contents -- Introduction -- Ingredients We Love, Explained -- Sarah Rich -- Evan Rich -- Chapter One: Bites -- Peas & -- Courtship -- Douglas Fir Sourdough Bread with House-Cultured Butter -- Making Bread without a Stand Mixer -- Sourdough Starter -- House-Cultured Butter -- Duck Fat Madeleines with Dill and Yogurt -- Smoked Oil -- Porcini Doughnuts with Raclette Dipping Sauce -- Sardine Chips with Horseradish Crème Fraîche -- Brandade Churros -- Corn Fritters with Cilantro Chimichurri -- Olives with Preserved Lemon and Celery -- Sugar Snap Peas with Honey Mustard and Horseradish -- Sliced Tomato with Sorrel, White Chocolate, and Popped Sorghum -- Shiro Vinaigrette -- Popped Sorghum -- Asparagus with Lemon Ice and Gruyère Cheese -- Baby Broccoli with Furikake and Meyer Lemon -- Brussels Sprouts with Caesar Dressing -- Raw Carrots with Brown Butter and Honey -- The Dirty Hippie -- Beet Chips with Yogurt and Bone Marrow -- Cranberry Bean Dip with Padrón, Olive Oil, and Plancha Bread -- Plancha Bread -- Dry-Fried Sand Dabs -- Chicken Liver Mousse with Puffed Wild Rice and Puréed Cranberry -- Beef Tartare with Black Truffle and Kale Salsa Verde -- Chapter Two: Appetizers -- Dating on the Line -- Oysters -- Crushed Flower Mignonette -- Sea Lettuce and Fennel Mignonette -- Cucumber and Shallot Mignonette -- Toasted Sunchoke Mignonette -- Chicories with Date Vinaigrette and Crispy Chicken Skin -- Burrata with Summer Squash and Herb Oil -- Gypsy Pepper Soup with Avocado, Torpedo Onions, and Oregano -- Sweet Onion Soup with Pickled Plums -- Chestnut Soup with Pear and Kale -- White Chicken Stock -- Sliced Yellowtail with Crushed Peas and Saltines -- Yellowtail with Lardo, Charred Cabbage, and Oxalis -- Halibut Tartare with Melon, Cucumbers, and Parsley -- Sliced Halibut with Tokyo Turnips and Bone Marrow.

Plancha Bread with Chicken Liver, Asparagus, and Mint -- Sea Urchin Toast with Avocado, Danish Rye Bread, and Sunflower -- Roasted Cauliflower with Bone Marrow, Kumquats, and Kale -- Chapter Three: Pastas -- West Coast Bound -- Fresh Pasta Dough -- Lasagna and Cannelloni -- Tagliatelle, Pappardelle, and Richilini -- Tajarin -- Tajarin with Grilled Ramps and Trout Roe -- Richilini with Green Garlic, Squash Blossoms, and Mozzarella -- Spaghetti with Peas, Lime, Goat Cheese, and Duck Fat -- Tajarin with Yellow Corn, Chanterelles, and Douglas Fir Crème Fraîche -- Rich Table Ramen with Charred Allium and Sherry Vinegar -- Pappardelle with Clams, Duck Fat, and Bay Leaf Powder -- Tagliatelle with Uni, Meyer Lemon, and Poppy Seed Toffee -- Tagliatelle with Shrimp, Shiso, and Garlic Butter -- Spaghetti with Mussels and Bone Marrow Sofrito -- Bucatini with Puntarella and Chicken Skin -- Bucatini with Pork Sausage, Peaches, and Arugula -- Bucatini with Pork Belly, Watermelon, and Green Coriander -- Pork Jus -- Rabbit Cannelloni with Mustard -- Aged Duck Lasagna with Santa Rosa Plums and Cress -- All-Purpose Stock -- Bucatini with Aged Beef, Rémoulade, Lettuce, and Burrata -- Chapter Four: Mains -- Pop-Ups & -- Van -- Rich Table Grilled NY Strip Steaks -- How to Make Steak Taste Amazing -- Green Bean Chimichurri and Fried Shallots -- Persimmon Purée, Beef Jus, and Cacao Nibs -- Yellow Corn Aioli and Salsa Roja -- Sprouted Quinoa Cakes with Summer Squash and Chèvre -- Okonomiyaki -- Douglas Fir Pierogi with Gouda and Chicory -- Sweet Potato Pancakes with Dried Apricot Salsa Verde and Sprouted Broccoli -- Seared Scallops with Sour Cabbage, Candied Almonds, and Dill -- Trout Almondine with Sorrel and Spinach -- Sole Roasted on the Bone with Black Garlic, Black Mission Figs, and Popped Sorghum -- Black Cod with Scarlet Turnips, Dried Cherries, and Olio Nuovo.

Salmon with Green Zebra Tomatoes, Corn, and Green Figs -- Oil-Poached Salmon with Cauliflower, Pistachio, and Candied Orange Vinaigrette -- Buttermilk-Poached Chicken with Red Miso, Rutabaga, and Bacon -- Pork Schnitzel with Cucumber and Avocado Ranch -- Pork Belly with Wheatgrass, Artichokes, and Asparagus -- Grilled Pork Chops with Smoked Quince and Brussels Sprouts -- Roasted Pork Loin with Egg Rolls, Peaches, and Hot-and-Sour Broth -- Sample Menus -- Cocktail Hour -- Family Dinner -- Entertaining Friends -- Special Occasion -- Just for Two -- Best Picnic Ever -- Pasta Night -- Vegetarian Dinner Party -- Chapter Five: Desserts -- Opening Night -- Cherry Ice, Almond Milk Ice Cream, and Sorrel -- Simple Syrup -- Mixed Melon and Mint with Cucumber Sherbet -- California Creamsicle -- Green Ice with Brown Butter Ice Cream and Avocado Mousse -- Lemon Verbena Panna Cotta with Blueberry Jam and Lace Cookies -- Salted Caramel Panna Cotta with Coffee Crumble -- Coconut Panna Cotta with Coconut-Lime Streusel -- Cornmeal Upside-Down Cake with Peaches and Vanilla Ice Cream -- Pistachio Coffee Cake with Strawberries and Buttermilk Ice Cream -- Lemon Icebox "Pie" -- Caramelized Olive Oil Cake with Kiwis and Cream Cheese Ice Cream -- Salted Chocolate Sablés with Iced Milk and Mint Chocolate Cream -- Dark Chocolate Ganache with Almonds and Marshmallow Fluff -- Chapter Six: Cocktails -- Rich Table Today -- Lands End -- Evergreen Gimlet -- Persimmon Negroni -- Cherry Leaf Manhattan -- Tulum -- Big Night -- Big Night Act II -- Smokey the Pear -- Blood and Scotch -- Rich Coffee -- Acknowledgments -- Index -- About the Author -- Chronicle Ebooks.