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Table for Two

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ISBN-10: 2080112589

ISBN-13: 9782080112583

Edition: 2003

Authors: Marianne Paquin, Jacques Boulay

List price: $29.95
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A romantic riverside picnic for two with tomatoes stuffed with fresh herbs and goat cheese, a candlelight dinner of oysters in crisp filo pastry, accompanied by a champagne cocktail, or chocolate truffles in a custard sauce for a cozy meal by a roaring fire... Whatever your idea of romance may be, indulging the taste buds has always gone hand in hand with indulging in love. Table for Two offers over sixty delicious recipes which are easy to prepare and guaranteed to seduce. From heart-warming soups for cold winter evenings to classic aphrodisiacs with a modern spin, and from enticing nibbles for a bedside feast to irresistible desserts for special occasions, this book offers inspiration for…    
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Book details

List price: $29.95
Copyright year: 2003
Publisher: Rizzoli International Publications, Incorporated
Publication date: 12/19/2003
Binding: Hardcover
Pages: 240
Size: 8.75" wide x 11.75" long x 0.75" tall
Weight: 2.442
Language: English

Mushroom soup with coconut
Upside-down turnip tarts with sauteed foie gras
Salad with goat cheese and dried figs
Beef-on-a-string with horseradish cream
Chicken breasts with chanterelle mushrooms and wild rice
Stuffed fillet of cod
Tagliatelli in cream with walnuts, hazelnuts, pistachios, olives, and Parma ham
Arugula salad with lentils, jabugo ham, and mustard dressing
Spiced compote of winter fruits with meringue
Chocolate truffles with custard sauce
Soup of citrus fruits flavored with vanilla
Baked apples in spiced milk
Coffee-cognac cocktail with cardamom and cinnamon
Dinner by Candlelight
Soft-boiled eggs with caviar fingers
Quick-cooked foie gras terrine with asparagus and truffles
Oysters and fresh herbs in filo pastry
Creamed prawn soup with tandoori spices
Baked scampi with bacon and basil
Scallops with ginger and lime
John Dory fillets with orange butter
Quail in Baume de Venise stuffed with arugula, apples, and currants
Pears stuffed with blue-cheese mouse
Lamb sweetbreads with a salad of fava beans
Summer-fruit cocktail in Sauterne jelly
Champagne and tangerine cream
Chocolate heart with raspberries
In the Kitchen
French toast with sauteed bacon
Eggplant papillote with goat cheese, thyme, and olives
Beef carpaccio with Parmesan cheese, olives, sun-dried tomatoes, and basil
Chicken skewers in a hot marinade with red pepper, scallion, and ginger
Spinach salad with egg, smoked duck breast, and Roquefort
Fresh tuna pizzas
Tagliatellini with sage and pancetta
Compote of tomatoes with mozzarella, tapenade, and basil
Baked red mullet, shallot butter with saffron, and fennel compote
White-wine cocktail with Perrier and lemon
Finger toasts with sardine butter, radishes, and pink peppercorns
Egg custard with lemon
Tiny coconut hearts
A Riverside Lunch
Surprise tomatoes with goat cheese and herbs
Prawn toasts with avocado
Green-and-red pasta salad with Tabasco
Tuna tartare
Salmon crepes with herbs
Piquillo peppers stuffed with cod and mozzarella
Barbecued marinated fillet of duck with snow peas
Salad of grapes, goat cheese, and pancetta
Cocktail of melon juice, vodka, and cassis
Motoko's tiny pastry hearts
Peaches in blackcurrant sauce
Lemon granitas with verbena
Orange-and-lemon cakes
Bedside Dinners
Tiny fish-roe treats
Smoked-salmon temaki with avocado and dill cream
Champagne cocktail with raspberries
Prawns with green chili pepper paste
Chicken soup with shitake mushrooms and ginger
Pasta with cepes and black truffles
Cream of avocado with arugula and Tabasco
Fresh figs, bresaola, and mascarpone
Goat-cheese surprise with cherries and poppy seeds
Tiny crab-and-asparagus custards
Creme brulee with foie gras
Pineapple with Szechuan pepper
Chocolate mousse with candied ginger
Springtime on the Terrace
Large pasta shells with pesto and shrimp
Cream of zucchini soup with tarragon
Monkfish skewers with bay leaf, olive oil, and chili powder
Three-color tapas
Salmon carpaccio with pink peppercorns
Beef salad with lemongrass
Spring-vegetable tart
Green asparagus rolled in Parma ham and Parmesan
Pork tenderloin with herb vinaigrette and baked potato puffs
Pink-grapefruit cocktail
Cheese and hazelnut puffs
Stuffed pears with red berries, pistachios, and pear liqueur
Strawberry soup with mascarpone and pink sugar