Bibliography for: "Crisp veal sweetbread medallions with forest mushrooms - Serves 6 - Recipe"

Stefano Zimei "Crisp veal sweetbread medallions with forest mushrooms - Serves 6 - Recipe". Art Culinaire. FindArticles.com. 03 Dec, 2009. http://findarticles.com/p/articles/mi_m0JAW/is_2002_Spring/ai_85592486/

Art Culinaire

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Articles in Spring, 2002 issue of Art Culinaire

• Keeping up with the Joneses - Industry Spotlight - The Chef's Garden specialty farm
• Sarabeth Levine: Sarabeth's — New York, NY - Brief Article
• Uncovered; "The qualities of an exceptional cook are akin to those of a successful tightrope walker: An abiding passion for the task, courage to go out on a limb and an impeccable sense of balance"
  by Bryan Miller
• Chilean sea bass with tomato fondue, braised garlic, and lemon sauce - Serves 6 - Recipe
  by Gregory Short
• Black Bass with verjus and green olive sauce - Serves 6 - Recipe
  by David Feau
• Chilled carrot soup with pickled mango and coconut milk forth - Serves 6 - Recipe
  by Daniel Patterson
• Potato and brussels sprouts tart with horseradish-creme fraiche emulsion - Serves 6 - Recipe
  by Charlie Trotter
• Brioche Terrine stuffed with spinach and feta cheese - Serves 8 - Recipe
  by Sarabeth Levine
• Steamed yellowtail with pearl onions and parsley vinaigrette - Serves 6 - Recipe
  by Michael Anthony
• Green harvest - wine making history
• Iranian sevruga caviar with avocado puree and beet tartare - Serves 6 - Recipe
  by Daniel Patterson
• Piquillo peppers stuffed with a fennel and orange salad - Serves 6 - Recipe
  by Norman Van Aken
• Mise en place - Editorial
• Geoff Gardner: Sel de la Terre — Boston, MA - Brief Article
• Raspberry bread pudding with creme anglaise - Serves 6 - Recipe
  by Sarabeth Levine
• Carpaccio of cantaloupe gelee with creme fraiche panna cotta and greek basil - Serves 12 - Recipe
  by Gregory Short
• Baby artichokes braised in verjus, rosemary, and garlic - Serves 6 - Recipe
  by David Feau
• Escarole and kohlrabi salad with truffles and argan oil - Serves 6 - Recipe
  by Daniel Patterson
• Rosel - cocktails - Brief Article
• Spring beans with a brown butter-almond puree and curry emulsion - Serves 6 - Recipe
  by Charlie Trotter
• Brioche stuffed napa cabbage with chicken consomme - Serves 6 - Recipe
  by Geoff Gardner
• Stuffed rabbit loin with vidalia onion and watercress puree - Serves 6 - Recipe
  by Michael Anthony
• Soft-Shell crabs with watermelon and arugula salad - Serve 6 - Recipe
  by Stefano Zimei
• Norman Van Aken: Norman's Coral Gables, FL - Brief Article
• Raw flaxseed tostadas with mashed legumes and cilantro-sour orange verde - Serves 6 - Recipe
  by Norman Van Aken
• Hominy stuffed bell peppers with huitlacoche and arugula sauce - Serves 6 - Brief Article - Recipe
  by Charlie Trotter
• Brioche and cornbread stuffing with fresh herbs and shiitake mushrooms - Serves 8 - Recipe
  by Sarabeth Levine
• Roasted rabbit with spring vegetables and couscous - Serves 6 - Recipe
  by Gregory Short
• David Feau - Brief Article
• Spanish Mackerel roulade peached in extra virgin olive oil - Serves 2 - Recipe
  by Daniel Patterson
• Faux rice nori-maki rolls with white soy sauce - Serves 6 - Recipe
  by Norman Van Aken
• High hopes - Back to Basics - making brioche bread
• Brioche and cornmeal fried shrimp - Serves 6 - Recipe
  by Sarabeth Levine
• New Zealand venison and red onion marmalade with a spring bean ragout - Serves 6 - Recipe
  by Gregory Short
• Gratin of Baby Swiss chard poached in perigord verius - Serves 6 - Recipe
  by David Feau
• Heirloom tomato salad with basil sorbet - Serves 6 - Recipe
  by Daniel Patterson
• Vertical fork satays with passion fruit-mirin vinaigrette - Serves 6 - Recipe
  by Norman Van Aken
• Charlie Trotter - profile of well-know Chicago chef - Brief Article
• Coq au vin blanc with brioche hearts - Serves 6 - Recipe
  by Geoff Gardner
• Diver Scallops with butternut squash puree and wasabi tobiko - Serves 6
  by Michael Anthony
• Crisp veal sweetbread medallions with forest mushrooms - Serves 6 - Recipe
  by Stefano Zimei
• Seared quail with verjus-butter sauce - Serves 6 - Recipe
  by David Feau
• Chanterelle remoulade with hazelnut mayonnaise and herb salad - Serves 6 - Recipe
  by Daniel Patterson
• Heirloom tomato terrine with red bell pepper sauce and eggplant puree - Serves 8 - Brief Article - Recipe
  by Charlie Trotter
• Semolina brioche bread pudding with blueberry preserves and bourbon milk jam - Serves 6 - Recipe
  by Geoff Gardner
• Braised lamb shoulder with cranberry beans and soybeans - Serves 6 - Recipe
  by Michael Anthony
• Seared sea bass with cauliflower puree and roasted baby beets - Serves 6 - Recipe
  by Stefano Zimei
• Daniel [Patterson]: Restaurant Elisabeth Daniel San Francisco, California - Brief Article
• Raw banana split with cherimoya sorbet and spiced carob sauce - Serves 6 - Recipe
  by Norman Van Aken
• Ragout of carrots, red pearl onions, and black eyed peas with a corn puree - Serves 6 - Recipe
  by Charlie Trotter
• Brioche mille-feuille with pear chutney and Poire William mousseline - Serves 6 - Recipe
  by Geoff Gardner
• Smoked Salmon Belly with avocado-yogurt puree and pickled watermelon - Serves 6 - Recipe
  by Michael Anthony
• Fried rock shrimp and ahi tuna tartare with mizuma salad - Serves 6 - Recipe
  by Stefano Zimei
• Poached Dover Sole with white verjus sauce - Serves 6 - Recipe
  by David Feau
• Tomato bisque with coconut snow and Hawaiian black sea salt - Serves 6 - Recipe
  by Norman Van Aken
• Charantais melon soup with pickled breakfast radishes and melon blossoms - Serves 6 - Brief Article - Recipe
  by Charlie Trotter
• Creme caramel custard with chocolate savarin and white chocolate ice cream - Serves 6 - Recipe
  by Geoff Gardner
• Poached Shrimp and jicama salad in a lobster saffron broth - Serves 6 - Recipe
  by Michael Anthony
• Seared Halibut with celeriac puree, green apple ragout, and radish salad - Serves 6 - Recipe
  by Stefano Zimei
• Living large: To take what there is, and use it, without waiting forever in vain for the preconceived—to dig deep into the actual and get something out of that—this doubtless is the right way to live." - raw foods
  by Henry James
• Corn water Martini with pickled baby corn - Serves 6 - Recipe
  by Norman Van Aken