1,000 Foods To Eat Before You Die: A Food Lover's Life List (239 page)

Classic Indian Cooking
(Julie Sahni),
849
,
869
,
873
,
883
,
885
–87

The Classic Italian Cookbook
(Marcella Hazan),
198
,
213
,
234
,
238

Classic Pennsylvania Dutch Cooking
(Betty Groff),
567
,
618
,
620

Classic Turkish Cooking
(Ayla Algar),
486

Claudio’s Clam Bar, Greenport, NY,
605

clear soy sauce,
789

clementines,
630

Cliff’s Edge, Los Angeles,
95

Climbing the Mango Trees
(Madhur Jaffrey),
883

CLOTTED CREAM
,
7
–8

CLOUDBERRIES
,
338

Cloudberry Festival, Vuollerim, Sweden,
338

clove syrup,
514

cloves,
730
–31

Clyde Cooper’s Barbeque, Raleigh, NC,
527

Cobb, Robert,
547

COBB SALAD
,
547

Coca-Cola red-eye gravy,
574

cochon au lait,
527

cock-a-leekie soup,
35
,
41

Coco Lezzone, Florence,
164

Coco Pazzo, New York,
227

coconut,
841
–42

piña colada,
686
–87

sangkhaya,
843

tom kha gai,
845

COCONUT
,
841
–42

Coconut Festival, Kapaa, Kauai, HI,
842

Coconut Lover’s Cookbook
(Bruce Fife),
842

cod,
205

codfish cakes,
8

kokt torsk,
353

salt,
65

Cod
(Mark Kurlansky),
353

Code Noir,
538

CODFISH CAKES
,
8

coffee

Blue Mountain,
691

at Café Liégeois,
144

cardamom,
696

Colombian supremo coffee,
674
–75

espresso,
187
,
204

Ethiopian coffee,
732
–33

lammstek,
370

saffransbröd till Luciakaffet,
373
–74

Turkish,
493
–94

in Vienna,
320
–21

COFFEE IN VIENNA
,
320
–21

Colbeh, New York and environs,
453

COLCANNON AND CHAMP
,
45

cold buttermilk soup,
352

cold sour cherry soup (hideg meggyleves),
393
–94

cold spinach salad,
811

Colette,
140

Colombian Coffee Federation,
675

C
OLOMBIAN SUPREMO COFFEE
,
674
–75

COLONIAL GOOSE
,
909
–10

The Colonnade Restaurant, Altanta,
574

Color: A Natural History of the Palette
(Victoria Finlay),
265

Coltelli, Francesco Procopia dei,
192
–93,
199

Columbia Restaurant, Tampa, FL,
665

Columbus, Christopher,
323
,
392
,
627
,
655
,
661
–62

Coming Home to Sicily
(Fabrizia Lanza and Kate Winslow),
174

Commander’s Palace, New Orleans,
555

The Complete Asian Cookbook
(Charmaine Solomon),
737

The Complete Encyclopedia of French Cheese
(Pierre Androuet),
72

Complete Game and Fish Cookbook
(A. D. Livingston),
791

The Complete Middle East Cookbook
(Tess Mallos),
515

The Complete Scandinavian Cookbook
(Alice B. Johnson),
339

The Complete South African Cookbook
(Magdaleen van Wyk),
744

compote, dried fruit,
435
–36

COMPOTE DE CAILLE EN GELÉE (QUAIL IN ASPIC)
,
68

CONCH CHOWDER
,
685
–86

Conch Republic Seafood Company, Key West, FL,
686

The Conch Shack, Key West, FL,
686

“The Condemned” (Woody Allen),
36

condiments

Bar-le-Duc confiture de groseilles,
56

capers,
255
–56

chatni,
870
–71

chermoula,
698

Cumberland sauce,
12

Dijon mustard,
85
–86

dried fruit compote,
435
–36

Dundee orange marmalade,
39

Gentleman’s Relish,
13
–14

gochujang,
830
–31

guacamole,
649

hai xian jiang,
769
,
771

hilbeh,
515

horseradish,
441
–42

kimchi,
833
–34

kürbiskernöl,
323
–24

matbucha,
701
–2

mostarda di Cremona,
207
–8

mssiyar,
719
–20

salt,
121
–22

seroendeng,
852

soy sauce,
788
–89

sriracha sauce,
844

taklia,
713

Vegemite,
907

wasabi,
825
–26

XO sauce,
794

zhoug,
515
–16

Conditori & Cafe H. C. Andersen, Copenhagen,
362

Confiserie Albert Meier, Zug, Switzerland,
336

CONGEE
,
757

Congee Village, New York,
753
,
757
,
760
,
764
,
777
,
781
,
783
,
793

Congee Wong, Toronto,
757

Connaught, London,
2

conserve, black radish and onion,
465
–66

The Cook, the Thief, His Wife, and Her Lover
,
9

cookies

Afghan biscuits,
908

ANZAC biscuits,
892

benne wafers,
528

Destrooper’s gemberkoekjes,
146
–47

French,
80
–82

hirvensarvet,
363

kab el ghzal,
717

Oreos,
605
–6

schenkele, or cuisses des dames,
334

Toll House chocolate chip cookies,
632
–33

Weihnachtsgebäck,
315
–17

Cooking
(James Peterson),
806

Cooking Classics: Dim Sum
(Ng Lip Kah),
751

Cooking in Spain
(Janet Mendel Searl),
258
,
268

Cooking Jewish
(Judy Bart Kancigor),
455

Cooking Korean Food with Maangchi
(Maangchi),
832

The Cooking of Germany
(Nika Standen Hazelton),
282
,
283
,
288
,
301
,
306

The Cooking of India
(Santha Rama Rau),
868
,
876
,
882

The Cooking of Japan
(Rafael Steinberg),
815

The Cooking of Scandinavia
(Dale Brown),
372

The Cooking of Vienna’s Empire
(Joseph Wechsberg),
325
,
329

Cooking the Australian Way
(Elizabeth Germaine),
896
,
901
,
902
,
907
,
910
,
912

Cooking the West African Way
(Bertha Vining Montgomery and Constance Nabwire),
726
–29

Cooking Up a Storm
(Marcelle Bienvenu and Judy Walker),
602

Cooking with Flowers
(Miche Bacher),
34

Cooking Without Borders
(Anita Lo and Charlotte Druckman),
279
,
790

Copley, Esther,
21
–22

Coppelia, New York,
649
,
678

COQ AU VIN
,
82
–83

coquilles St-Jacques,
75

corn

arepas,
659
–60

choclo,
679

on the cob,
549
–50

corn fritters,
547
–49

cornbread,
548
,
550
–51

popcorn,
613
–14

CORN FRITTERS
,
547
–49

CORN ON THE COB
,
549
–50

CORNBREAD
,
550
–51

corned beef,
456

CORNED BEEF AND CABBAGE
,
45
–46

corned duck with frozen horseradish cream (krydret and med flødepeberrodssauce),
355
–56

Corner Bistro, New York,
576

CORNISH PASTIES
,
9
–10

Cornish Pasty Co., Tempe, AZ,
10

cornmeal

polenta,
226

polenta pound cake,
227
–28

Corsan, Trevor,
594

Corte Sconta, Venice,
191
,
198
,
238
,
239
,
269

Costata, New York,
167

cottage pie,
24

cottechino,
184

coulibiac de saumon,
410

The Country Cooking of France
(Anne Willan),
97
,
119
,
123

The Country Cooking of Ireland
(Colman Andrews),
40
,
45
,
48

COUNTRY HAM WITH COCA-COLA RED-EYE GRAVY
,
574

Cours Saleya markets, Nice,
110
,
115

COUSCOUS
,
698
–99

Couscous and Other Good Food from Morocco (Paula Wolfert),
703
,
718
,
723

Covarrubias, Miguel,
850

Cox, Richard,
10

COX’S ORANGE PIPPIN
,
10

Coyote Café
(Mark Miller),
665

CRAB CAKES
,
551
–52

crab(s)

blue,
620
–21

crab cakes,
551
–52

da zha xie,
758
–59

soft-shell,
620
–21

stone,
625
–26

Cracker Jacks,
613

crackers

biscuits,
4
–5

senbei,
813
–14

Cracking the Coconut
(Su-Mei Yu),
220
,
655
,
737
,
789
,
841
–43,
849
,
856
,
860
,
861