DOCSLIB.ORG

Gancel's Culinary Encyclopedia of Modern Cooking;

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Gancel's Culinary Encyclopedia of Modern Cooking; ClassT/\n5\ Book ^_3l fopiglitlli CQFXKIGHT DEPOSm «1 I CANCEL'S Culinary Encyclopedia MODERN COOKING THE MOST COMPLETE AND CONCISE GLOSSARY EVER COMPILED AND PUBLISHED Over 8,000 Recipes and 300 Articles ALIMENTARY, HYGIENIC, DIET AND HOUSEHOLD RECIPES. TABLE SERVICE : : ORDER OF SERVICE OF WINES MARKET LIST, ETC. English and Freneh Editions ^WE PRICE: $2.50 l?*^ ON SALE AT EVERY BOOK STORE x>. <k: ft.* Copyrighted, 1920 Cancel, 149 Mason St., San Francisco, Cal. \ ©C(ii576543 ' "L'animal se repait, i'homme mange; L'homme d'esprit seul sait manger." — Brillat-Savarin. "Mon art est de flatter I'appetit, votre devoir est de le regler."—Careme. "La qualite la plus indispensable du cuisinier est Texactitude; elle doit etre aussi celle du convie.— Brillat-Savarin. PREFACE The prevailing custom among the best hotels and restaurants of printing their menus in French has resulted in a continually increasing number of guests who demand of the waiter a descrip- tion of a dish before ordering it. The waiter frequently guesses, often wide of the mark, and the result is a disappointed and dissatisfied guest, or the waiter Toothers a too busy chef whose des- cription is necessarily l^rief, hurried and incom- plete. The latter way consumes a waiter's valu- able time and tries the patience of a hungry and waiting diner. , \ My aim, therefore, in compiling this bool^ has been to supply head waiters and waiters with immediate, accurate and sufficiently detailed in- formation to enable them to quickly ^furnish a patron with a satisfactory descriptioii^oi any dish /^ on the menu. - u '*'A . Chefs, managers, stewards^ #€^li|i^'iw^iters, housewives, etc., furthermore willJ:^f?<Jv5^L^tiames or recipes of many dishes not to ^^kyn^ else"^ where, and" the descriptions, tJiQUgh B:^itf, are sufficient for any one for the variation of their menus. Forty-five years of experience in the best and largest hotels and restaurants of Europe and America, as stated below, has enabled me to collect over 8,000 recipes as made by them. This '^Encyclopedia" will facilitate the work be- tween the dining-room and the kitchen, enable both to ''pull together," expedite the service, and prove generally satisfactory. That my colleagues and all interested will find therein a realization of my aims, is the sincere v/ish of Yours fraternally, J. CANCEL. MY REFERENCES Apprenticeship: Rennes, France, 1874. Forty-five years of experience as chef with the best liotels of Europe and America. These hotels include the following- Tlie AValdorf- Astoria and Shen-y's, New York; Cafe de 1« Paix, Paris; Rocher de Cancale and Bertraxid, Antwerp; Brazilian Embassy, Brussels; Press Club, Paris; Hotel Bellevue, Brussels; Grand Hotel, Paris; Continental Hotel, Ostende; Grand Hotel, Brussels; Union League Club, New York; Restaurant du Moulin Rouge, Paris; Plaza Hotel, New York; Hotel des Roches Noires, Trouville; Baron Rothschild, Vienna; Palais de I'Industrie, Paris; Kursaal, Ostende; Hotel Splendide, Paris; Belleclair, New York. For two years at Taifs Cafe, San Francisco. Present time. Chef at Family Club, San Francisco. — 4 — AVANT-PROPOS (Introduction) In presenting this culinary book to the public, I can conscientiously say that it is the most complete and up- to-date book ever prepared on the subject. A large portion of this book has been translated from mj' French book. I am noi a literary man, but I know that even with the difficulty that exists in expressing in English many of the French terms, this book will be easily understood and greatl}^ appreciated. This is the first time in history that such a wonder- ful collection of recipes has been made obtainable for general use. A careful study of the recipes and care- ful application of the directions for same is all that is necessary to produce the results that have become famous. One word about the transformation of the ancient to the modern cooking. The application of fire for cook- ing purposes dates from the time or betv/een the time of the Anthropophagi and the Aryan race when men drank the blood of animals, ate the intestines and roasted the carcass. It is difficult to precise at just what epoch man used fire for cooking. It is historically known that civilization and culinary luxuries existed with the Greeks to a high degree of perfection and were greatly superior to our modern cooking; also the Greeks were advanced eighteen centuries before the Italians, Germans, Russians and Gauls in the art of cooking. The French are universally known as the best culinary artists. It is always with a dinner that we celebrate three phases in life, namely: birth, marri- age and death. Certain authors claim that the kitchen is a temple and the range an altar. Unfortunately, all kitchens are not temples, and in my long experience in hotels and restaurants I certainly have come across a great many obstacles. A model kitchen is yet to be made. The architect or proprietor does not wish to consult with competent culinary people. Of course, I speak for certain houses. When one sees the magnificent and gorgeous hotels and restaurants and then visits the kitchens, which are mostly situated in basements, obscure and badly venti- lated, it must be realized how an hygienic installation is necessary. There are a few modern hotels and restaurants who have commenced to reconstruct the kitchens, but it will take a long time to establish an hygienic one. An hygienic kitchen should conform to the necessities of the work. When you see the cooks come out of the basement kitchens, pale and very often rheumatic, it is no wonder that they are so, considering that they have been shut up in such an atmosphere, forced to inhale the gas from the range and the fumes generating in the cook- ing utensils. Pressed by the headwaiter and others for two or three consecutive hours to "hurry up," these men return to their homes tired out. Give to these men sanitary, hygienic, well lighted and ventilated kitchens. Such would be an act of humanity as well as a public necessity. The walls of the kitchens should be made of enameled bricks and the floors of concrete. The range, as much as possible in the center, surrounded by an iron grat- ing, sprinkled with sawdust, a ventilator and aspiring apparatus to aspire the heat and steam that escapes. The tables and shelves should be made of steel, to facili- tate their cleaning. All of the table service should be kept in the heating oven. All the cooking utensils should be in bi-metal, copper or aluminum. Enameled utensils should never be used, and should be strictly prohibited, as there is great danger of pieces of enamel breaking and mixing with the food, which causes ap- pendicitis and other serious diseases. AUTHOR. — 6 — HORS-D'OEUVRE DIFFERENT VARIETIES OF RELISHES Many relishes are served for Entrees The ancient Greeks and Romans considered relishes a great delicacy, so it is nothing new in the modern cooking of today. There are two different kinds of relishes, hot and cold, and should be served before the soup, principally the cold ones, as the hot relishes are sometimes served as small entrees. But if the hot relishes are desired, one should be careful not to serve the same as any other dish already composing the menu. There are a great many varieties of hot and cold rel- ishes, and they should be made very fancy to excite the appetite. Cold relishes such as oysters, caviar, olives, radishes, celery and sardines should be kept on ice or in a cool place and served only a few seconds before eating. Relishes, Shrimps RELISHES (Hors-d'OEuvre) Abbreviations: H., Hot; C, Cold; Gar., Garnished; Jul., Julienne. Aceto, C. Vegetable and fruit pickled in vinegar. Achards, C. Macedoine of vegetables, pickled in mustard. — 7 CANCEL'S CULINARY ENCYCLOPEDIA AgnoHti, C. Small patties of noodle paste with divers meat. (Ravioli style.) Agoursis, C. Dill pickles. Aiguillette, C. Sticks of puff paste, gar. with divers stuffing. Ailumette, C. Match sticks of puff paste with divers stuffing or w. cheese. Ambigu, C. Rich buffet of fancy assorted meat. Amandes, C. Almonds, peeled, dried, gummed, salted, brovrned in oven. Americain C. Sweet mixed pickles in bottle. Anchoyade, C. Anchovies puree and toast with sliced onions and hard egg basted with olive oil. Anchois, C. Anchovies Canape or medallion shaped, in - salad, or served with divers stuffing. Anguille, C. Eel in jelly. Pie or smoked. Antipasti, C. Italian relishes, pickled fish (in can). Artichokes, C. or H. Raw with pepper sauce or salad, , bottom cooked garnished divers style. Hot, garnished with divers puree or salad. Greek style, C, scalded pickled w. oil, vinegar, w. Jul., celery, carrots, spices. Aspic, C. All meat, chicken, game, fish, in decorated mould, with jelly. Attereaw, H. Oysters, chicken, sweetbreads, cooked on skewer, enveloped Villeroy sauce, breaded English style, fried, divers sauce. Barquettes, H. and C. Small boat of paste, gar. with caviar puree, salad, etc. Beets, C. Pickled, sliced, in dice, salad, etc. Beignets, H. Fritters, of fish, meat, vegetables, dipped in batter, fried. Beurrecks, H. Turkish relishes, croquettes of cottage cheese cigar shape enveloped in noodle paste, breaded English style, fried. Blinis, H. Small buckwheat cakes, made with yeast, served with caviar. Boeuf fume, C. Smoked beef cornet-shaped or sliced. Bondons, C. Cylindrical mould, filled with forcemeat, poached. Divers sauce. Bonne-Bouche, C. Cream puff filled with puree of foie- gras mixed w. whipped cream. RELISHES Bouchees, H. and C. Small patties, round, square, oval, filled with divers puree, or salpicon. (See under head- ing of Bouchees.) Boudin, H.
Load more

Recommended publications
  • National World War I Museum 2008 Accessions to the Collections Doran L
    NATIONAL WORLD WAR I MUSEUM 2008 ACCESSIONS TO THE COLLECTIONS DORAN L. CART, CURATOR JONATHAN CASEY, MUSEUM ARCHIVIST All accessions are donations unless otherwise noted. An accession is defined as something added to the permanent collections of the National World War I Museum. Each accession represents a separate “transaction” between donor (or seller) and the Museum. An accession can consist of one item or hundreds of items. Format = museum accession number + donor + brief description. For reasons of privacy, the city and state of the donor are not included here. For further information, contact [email protected] or [email protected] . ________________________________________________________________________ 2008.1 – Carl Shadd. • Machine rifle (Chauchat fusil-mitrailleur), French, M1915 CSRG (Chauchat- Sutter-Ribeyrolles and Gladiator); made at the Gladiator bicycle factory; serial number 138351; 8mm Lebel cartridge; bipod; canvas strap; flash hider (standard after January 1917); with half moon magazine; • Magazine carrier, French; wooden box with hinged lid, no straps; contains two half moon magazines; • Tool kit for the Chauchat, French; M1907; canvas and leather folding carrier; tools include: stuck case extractor, oil and kerosene cans, cleaning rod, metal screwdriver, tension spring tool, cleaning patch holder, Hotchkiss cartridge extractor; anti-aircraft firing sight. 2008.2 – Robert H. Rafferty. From the service of Cpl. John J. Rafferty, 1 Co 164th Depot Brigade: Notebook with class notes; • Christmas cards; • Photos; • Photo postcard. 2008.3 – Fred Perry. From the service of John M. Figgins USN, served aboard USS Utah : Diary; • Oversize photo of Utah ’s officers and crew on ship. 2008.4 – Leslie Ann Sutherland. From the service of 1 st Lieutenant George Vaughan Seibold, U.S.
    [Show full text]
  • Meat Purchasing Guide Eighth Edition March 2019
    Now contains over 700 beef, veal, lamb, mutton and pork cuts Meat purchasing guide Eighth edition March 2019 1 Contents How to use this guide 3 Quality and consistency for Link to the Cutting the meat industry Specifications on our website 4 Beef & Lamb: Higher standards, Please quote this code better returns and product name when you place your order 5 Red Tractor farm assurance or search online pigs scheme Beef 6 Beef carcase classification Each section is 7 Beef index colour-coded for 9 Beef cuts easy use Veal 50 Veal index 51 Veal cuts Product description and useful hints Lamb 66 Lamb carcase classification 67 Lamb index 68 Lamb cuts Mutton 92 Mutton index 92 Mutton cuts Pork 96 Pig carcase classification 97 Pork index Cutting specifications 99 Pork cuts Our website contains our entire range The information in this booklet was compiled by Dick van Leeuwen. of step-by-step cutting specifications that your supplier can use. Visit ahdb.org.uk/mpg 2 Quality and consistency for the meat industry Meeting the demands of the meat buyer Dick van Leeuwen Lifestyle changes and the increasing Born in Holland, Dick van Leeuwen did his training at the widely acclaimed demand from the discerning consumer Utrecht School of butchery and he is now acknowledged as a leading have led to tremendous changes and authority in butchery skills and meat processing. pressures on the red meat industry in Dick has worked in retail outlets, processing plants and at the Meat and terms of product integrity and Livestock Commission, where he developed many new products and consistency.
    [Show full text]
  • Bob Was a Shoo-Shoo
    NEW ORLEANS NOSTALGIA Remembering New Orleans History, Culture and Traditions By Ned Hémard Bob Was a Shoo-Shoo Every boy that grew up in New Orleans (at least in my age group) that managed to get himself into the least bit of mischief knows that the local expression for a firecracker that doesn’t go off is a “shoo-shoo”. It means a dud, something that may have started off hot, but ended in a fizzle. It just didn’t live up to its expectations. It could also be used to describe other things that didn’t deliver the desired wallop, such as an over-promoted “hot date” or even a tropical storm that (fortunately) wasn’t as damaging as its forecast. Back in 1968, I thought for a moment that I was that “dud” date, but was informed by the young lady I was escorting that she had called me something entirely different. “Chou chou” (pronounced exactly like shoo-shoo) was a reduplicative French term of endearment, meaning “my little cabbage”. Being a “petite” healthy leafy vegetable was somehow a lot better than being a non-performing firecracker. At least I wasn’t the only one. In 2009 the Daily Mail reported on a “hugely embarrassing video” in which Carla Bruni called Nicolas Sarkozy my ‘chou chou’ and “caused a sensation across France”. Bruni and Sarkozy: no “shoo-shoo” here The glamourous former model turned pop singer planted a passionate kiss on the French President and then whispered “‘Bon courage, chou chou’, which means ‘Be brave, my little darling’.” The paper explained, “A ‘chou’ is a cabbage in French, though when used twice in a row becomes a term of affection between young lovers meaning ‘little darling’.” I even noticed in the recent French movie “Populaire” that the male lead called his rapid-typing secretary and love interest “chou”, which somehow became “pumpkin” in the subtitles.
    [Show full text]
  • I Halaman Sampul
    Halaman Sampul i Halaman Francis MODUL PENGOLAHAN MAKANAN KONTINENTAL Gozali, S.Pd., M.Pd ii Kata Pengantar Puji syukur kami panjatkan kehadirat Allah Tuhan Yang Maha Esa karena dapat terselesaikannya modul Pengolahan Makanan Kontinental untuk mahasiswa program studi tata boga. Modul ini bertujuan untuk membantu mahasiswa dalam memahami berbagai makanan koninental. Kami berharap bahwa modul ini juga dapat menambah referensi bagi mahasiswa program studi tata boga. Dalam modul ini memuat tentang uraian materi-materi yang berkaitan dengan pengolahan makanan koninental mulai dari appetizer, soup dan maincourse. Selain itu untuk memudahkan pemahaman juga terdapat rangkuman. Kami juga menyisipkan video-video pembelajaran terkait dengan materi tentang pengolahan makanan kontinental. Kami berusaha menyusun modul pengolahan makanan continental ini sesuai dengan kebutuhan mahasiswa dan dosen sehingga dapat terjadi kegiatan belajar mengajar yang lebih komunikatif dan optimal. Akhirnya, kami mengucapkan terimakasih kepada semua pihak yang telah membantu dalam penyusunan modul ini, semoga dapat memberikan andil dalam kemajuan mahasiswa untuk mempelajari makanan kontinental. Kami menyadari bahwa masih banyak kekurangan dalam penyusunan modul ini. Untuk itu, kritik dan saran bagi kesempurnaan modul ini sangat kami harapkan. Semoga modul ini dapat memberikan manfaat bagi pembentukan ketrampilan mahasiswa program studi tata boga. Balikpapan, 10 November 2020 Penulis iii Daftar Isi Halaman Sampul i Halaman Francis ii Kata Pengantar iii Daftar Isi iv Peta Kedudukan Modul Vi Glosarium vii I. PENDAHULUAN A. Standar Kompetensi 1 B. Deskripsi 2 C. Waktu 3 D. Prasyarat 3 E. Petunjuk Penggunaan Modul 3 F. Tujuan Akhir 4 G. Penguasaan Standar Kompetensi 4 II. PEMBELAJARAN A. Pembelajaran 1 Kaldu dan Saus 5 B. Pembelajaran 2 Appetizer 37 C.
    [Show full text]
  • Mushroom Basics by Dan Gill, Ethno-Gastronomist
    Mushroom Basics By Dan Gill, Ethno-Gastronomist Photos compliments of “Wildman” Steve Brill http://www.wildmanstevebrill.com The Good White Morel Morchella deliciosa I was working in the woods on a fine spring day several years ago, when I thought I smelled mushrooms. Looking around the mixed hardwood stand dominated by Tulip Poplars, I noticed a lot of Sweetgum balls. When I looked closer, I realized that many were actually morel mushrooms in camouflage. Once my eyes and brain adapted to the difference, I realized that I was surrounded by a stealthy delicacy, some six inches high. I ran for some brown paper bags and picked several pounds. Though I have found edible mushrooms in every month of the year, the season really begins, at least psychologically, in early spring with the emergence of morels, or “merkles” as they are known by many mushroomers. Start looking around apple blossom time when wild asparagus and May Apples are up and oak leaves are the size of squirrel’s ears, or about mid April. Morels are sometimes found in unusual places, such as mulch piles and lawns (especially near elm trees), but they often inhabit old apple orchards, Tulip Poplar stands and burned over woodlands. If you find more than you can use right away, call me – I will even help you pick them! Otherwise dry them. Morel flavor actually intensifies with drying. There are many excellent edibles, besides morels, that grow in abundance throughout Virginia and are easily identified, once you know what to look for. The differences and points of distinction are characteristic and quite obvious: Is the cap of a certain color, texture or feel? Does it have gills, pores or spikes underneath? What color are the gills and spore print? Does it grow on the ground or on trees, in the woods or on lawns? Once you have seen, touched, smelled and tasted a specific mushroom, it is like telling the difference between an apple and a tomato.
    [Show full text]
  • CONGR.ESSION AL RECORD-HOUSE. }Lay 31, Bill 2104 Th::Tt We Had up a Few Days Ago, the Purpose of Which 1\Ir
    .7234 CONGR.ESSION AL RECORD-HOUSE. }lAY 31, bill 2104 th::tt we had up a few days ago, the purpose of which 1\Ir. 1\IADDEN. Then let us amenu it so that it will say so. i to increa e the salaries of the boiler inspectors. If there is 1\fr. GARRET'".r of Tennessee. For the time being I make a not to be any oppo ition to that bill, it bus been on the calendar point of order on the re olution. for many months, and the department is very much desirous Mr. MADDEN. I do not think the point of order is well taken· to have the legislation enacted. I think the resolution simply asks for facts. It does not ask fo~ 1\Ir. SMOOT. I will say to the Senator from Mississippi that an opinion. It a ks for information which ought to be in I received in thi morning's mail a number of communications pos e sion of the department to which the re olution i ad­ upon the que tion of steamboat inspectors. I have not yet had dresseti. time to reati them, anti I want the bill to go over at least until The SPE..i.KER. What does the gentleman say about this I can exnmiue the letters which I have already received. language: l\Ir. V .A.RDAMAN. I am not going to urge the consideration That the Interstate Commerce Commi sion be requested to report to of the measure at this time, but it is very necessary that it shall the House the number of men in the s ervice of the commission liaWe to be passed.
    [Show full text]
  • Pisco Y Nazca Doral Lunch Menu
    ... ... ··············································································· ·:··.. .·•. ..... .. ···· : . ·.·. P I S C O v N A Z C A · ..· CEVICHE GASTROBAR miami spice ° 28 LUNCH FIRST select 1 CAUSA CROCANTE panko shrimp, whipped potato, rocoto aioli CEVICHE CREMOSO fsh, shrimp, creamy leche de tigre, sweet potato, ají limo TOSTONES pulled pork, avocado, salsa criolla, ají amarillo mojo PAPAS A LA HUANCAINA Idaho potatoes, huancaina sauce, boiled egg, botija olives served cold EMPANADAS DE AJí de gallina chicken stew, rocoto pepper aioli, ají amarillo SECOND select 1 ANTICUCHO DE POLLO platter grilled chicken skewers, anticuchera sauce, arroz con choclo, side salad POLLO SALTADO wok-seared chicken, soy and oyster sauce, onions, tomato wedges, arroz con choclo, fries RESACA burger 8 oz. ground beef, rocoto aioli, queso fresco, sweet plantains, ají panca jam, shoestring potatoes, served on a Kaiser roll add fried egg 1.5 TALLARín SALTADO chicken stir-fry, soy and oyster sauce, onions, tomato, ginger, linguini CHICHARRÓN DE PESCADO fried fsh, spicy Asian sauce, arroz chaufa blanco CHAUFA DE MARISCOS shrimp, calamari, chifa fried rice DESSERTS select 1 FLAN ‘crema volteada’ Peruvian style fan, grilled pineapple, quinoa tuile Alfajores 6 Traditional Peruvian cookies flled with dulce de leche SUSPIRO .. dulce de leche custard, meringue, passion fruit glaze . .. .. .. ~ . ·.... ..... ................................................................................. traditional inspired dishes ' spicy ..... .. ... Items subject to
    [Show full text]
  • Tongue by Jennifer Mclagan from Odd Bits: How to Cook
    Tongue By Jennifer McLagan from Odd Bits: How to Cook the Rest of the Animal How to Choose: The world of tongues is vast. Duck tongues, popular in Asian cuisines, are tiny and have a small bone that makes them fiddly. In this section, I limit myself to beef, veal, lamb, and pork tongues; if you have access to game animals, don’t hesitate to use their tongues in these recipes. The bigger the tongue, the coarser its texture, so I prefer tongues around 31/3 pounds /1.5 kg or less, as their texture is finer. While veal tongues are the most prized, beef, lamb, and pork tongues are all worth eating. Tongues can be bought fresh, frozen, brined, and sometimes smoked. Often your only choice will be a frozen one, especially with beef or veal tongue. The color of a tongue can vary from pink with a gray cast to almost all gray. Sometimes the skin of the tongue is quite mottled, often with odd dark spots. The color and the dark patches are no indication of quality; they are just a result of the animal’s breed. Tongues have a thick, bumpy skin, and often there is fat and gristle still attached at the base of the tongue, none of which is very appealing and all of which is easily removed after the tongue is poached. Besides availability, taste and size will influence your choice. Veal and lamb tongues are the mildest in taste, followed by beef and pork tongue. Pork tongue often comes with the head, and I prefer it in headcheese rather than by itself.
    [Show full text]
  • Chapter – 3 SAUCES Sauces Are Liquids Or Semi Liquid Mixtures. A
    Chapter – 3 SAUCES Sauces are liquids or semi liquid mixtures. A keen sense of smell, delicate sense of taste, a light, strong hand for the blending, all contribute to the perfect sauce. Long ago, Grimande de la Royere, philosopher and gastronomer wrote: “the sauce is to culinary art, what grammar is to language.” A perfect sauce has a colorful appearance, is glowing in its rich smoothness, its texture is that of velvet, and it has a natural flavor and complements the food it accompanies, rather than mask its taste. It provides moisture, color and shine to food. Importance of sauces in food preparation 1. Enhances flavor. 2. Some sauces help in digestion, example mint sauce and apple sauce with roast pork. 3. It gives moistness to the food, white sauce adds creaminess to firm and dry food. 4. Adds color to food, hollandaise sauce served on vegetables adds color. 5. Served as an accompaniment, sometimes gives a contrast taste to another food, example cranberry sauce with roast pork. 6. Sometimes gives name to the dish, example Madeira wine when added to brown sauce, it is called sauce Madeira. 7. Enhances nutritional value of the dish. 8. Dresses and compliments food that need some additional quality and makes the food more palatable, example Chaufroid sauce is used to coat various food items, and gives a god appearance. 9. Gives tartness and contrasts or balances a bland food, example Devil sauce served with eggs give appealing tartness. 3.1 Classification and uses of Sauces Sauces Basic/Mother Butter Dessert Miscellaneous Proprietary Hot Cold Shrimp Chocolate Apple Worcestershire Anchovy Melba Mint Chilly Garlic Custard Horseradish Soya Béchamel Mayonnaise Colbert Tabasco Veloute 8 to 8 Espagnole Hollandaise (warm) Tomato 3.2 Composition of Sauces 1.
    [Show full text]
  • Botika Menu Dinner 01 16 19.Pdf
    Chifa CHINESE (CANTONESE)-PERUVIAN • nikkei JAPANESE-PERUVIAN • cebichE QUINTESSENTIAL PERUVIAN DISH COMPOSED WITH FRESH SEAFOOD QUICKLY MARINATED IN A LECHE DE TIGRE WOK & GRILL ANtOJOS Sushi• WOK• GRILL• Cebicheria Small Plates YUQUITAS Yucca fries, trio of house made sauces 8 leche detigre FLAVORS AND INFLUENCES FROM ASIA AND SOUTH AMERICA BY CHEF GERONIMO LOPEZ POTSTICKERS Pork and cabbage panseared dumplings, miso, black tea & sake broth, spicy mustard 11 BOTIKA EMPANADAS Andean-style empanadas, today’s fi lling, creamy “capchi” sauce 12 the spine of peruvian cebiche, A MIXTURE OF lime juice, aji rocoto, garlic , celery andginger garlic,celery thespineofperuviancebiche,AMIXTUREOFlimejuice,ajirocoto, SUSHI & CEBICHE CHARRED BEETS Avocado, quinoa, goat cheese, thai basil, citrus, pickled aji chilies 13 SUSHI NIKKEI STEAMED BUNS Braised pork belly & chicharron, turmeric pickled jicama, cucumber, radish, hoisin sauce 13 SASHIMI & NIGIRI Selection of two: Ahi Tuna, Wild Isles Salmon, Hamachi, “Skye” steel head trout, Broiled eel, daily catch Half Dozen 17 CHARRED SEASONAL VEGETABLES Charcoal oven roasted seasonal vegetables, quinoa, “ajvar”, goat cheese 15 DRAGON ROLL Tempura shrimp, avocado, crispy kanikama salad, rocoto aioli 15 CRAB SALAD TOSTONES Aji Amarillo & citrus dressed crab salad, avocado, tobiko 15 CEBICHE ROLL Salmon, mango & avocado salad, topped with marinated “tiradito”, toasted sesame 17 COMPARTIR For the Table BOTIKA FEATURE Ask your server about today’s selection 17 SPICY EGGPLANT NOODLES Grilled tofu, bok choy, ginger-garlic stir-fry, fresh herbs, cashews 19 cebiche LOMO SALTADO 6oz. Stir-fried beef tenderloin, fries, rice, sunny side egg, sweet plantain puree, “siyao”, pickled aji 25 CEBICHE “MOCHE” Fresh catch, passion fruit- aji rocoto “leche de tigre”, sweet potato, red onion, choclo, chiftles 16 JALEA Assorted lightly fried seafood, salsa criolla, avocado, charred lime, tostones 26 CEBICHE MIXTO Bay scallops, shrimp, crispy fried calamari, beet & grapefruit “leche de tigre”, SHORT RIB NOODLES 8oz.
    [Show full text]
  • Brew Pub PIZZA Steaks Dinner Selections Our Specialties PASTA
    To-Go Charges May Apply. Open Daily • Craft Brewery • Brewery Tours We are Kid Friendly till 9pm Every Night Ask Brew pub PIZZA About Dinner Selections It takes a little longer for the perfect pizza! Pitchers Served 5–9 p.m. Comes with veggie of the day; choice of taco soup, soup of the day, Add a house or Caesar salad for $3.99 of Beer or salad; and choice of mashed potatoes, French fries, tots, or baked potato. ULTIMATE PEPPERONI BABY BACK RIBS Cheese topped with a generous layer of Smoked in-house! Ask for our list of sauces. spicy pepperoni. $17.99/lrg $13.99/med Served with corn on the cob and beans. = Full Rack $24.99 or 1/2 Rack $17.99 COMBINATION Pairs Great Cheese, pepperoni, sausage, Canadian bacon, olives, Lemon Pepper Grilled Halibut With onions, mushrooms, and tomatoes. $21.99/lrg $14.99/med Fresh-cut halibut grilled to perfection. $26.99 Farm City Cheese Steak Ask for Blackened or Cajun style. Smoked prime rib, onions, bell peppers, mushrooms, cream Helmsman Platter IPA sauce, and Provolone cheese. 21.99/lrg 14.99/med Coconut shrimp and two pieces of Nookie’s Special hand-dipped beer-battered fresh halibut. $24.99 Pesto, Provolone cheese, chicken, and IPA Round Up to an Admiral Platter by adding steamer clams. fresh tomato. $21.99/lrg $14.99/med Upgrade with avocado. Fresh SALMON Taco pizza Fresh salmon fillet. $24.99 Cheese, taco meat, beans, olives, and jalapeños. Topped Coconut Shrimp with lettuce, tomatoes, and chips. $21.99/lrg $14.99/med Hand-crusted coconut shrimp served with Smokehouse BBQ Chicken (add pineapple $2.00) tartar sauce and cocktail sauce.
    [Show full text]
  • Regional Books Catalog
    2013 REGIONAL BOOKS CATALOG WAYNE STATE UNIVERSITY PRESS WAYNE STATE UNIVERSITY PRESS 2013 REGIONAL BOOKS CATALOG TABLE OF CONTENTS Art and Architecture . 3–8 Michigan and Regional History . 9–13 Upper Peninsula . 14–15 Great Lakes and Maritime History . 16–17 Military History . 18–20 Detroit History . 21–24 Detroit People . 25–27 Detroit Sports History . 28 Detroit Arts and Culture . 29–30 Automotive History . 31–34 Young Readers . 35–36 Poetry and Literature . 37–45 Ecology and the Environment . 46–48 Index . 49–54 Sales Information . 55–56 Ordering Information . Inside back cover E-BOOKS Many of our books are available as e-books! You can find our titles for sale with these vendors: Amazon.com • Apple iBooks • kobo • Nook by Barnes & Noble Google ebooks • EBSCO Publishing • Ebrary • Project Muse e This symbol denotes books in this catalog that are also published in electronic format. GREAT LAKES BOOKS SERIES ADVISORY BOARD Charles K. Hyde, Editor Joe Grimm Dennis Moore Wayne State University Bloomfield Hills, Michigan Consulate General of Canada Jeffrey Abt Richard H. Harms Erik Nordberg Wayne State University Calvin College Michigan Technological University Fredric C. Bohm Laurie Harris Deborah Smith Pollard Michigan State University Pleasant Ridge, Michigan University of Michigan–Dearborn Sandra Sageser Clark Thomas Klug Michael O. Smith Michigan Historical Center Marygrove College Wayne State University Brian Leigh Dunnigan Philip P. Mason, Editor Joseph M. Turrini University of Michigan Prescott, Arizona and Eagle Harbor, Michigan Wayne State University De Witt Dykes Susan Larsen Arthur M. Woodford Oakland University Detroit Institute of Arts Harsens Island, Michigan ON THE COVER Biking from Midtown to the eastern district (photo by Sandra Yu).
    [Show full text]