Abalone
Chowder
Abalone Lover' s Cookbook
Abalone
Cioppino
The Abalone Farm
Abalone
Dore
By Chef Edward Pizzuti, Zangria & Brando's,
Petaluma, CA.
Abalone
Medallions
The Abalone Farm
Abalone
Mushroom Canneloni with Braised Short Ribs,
Apples and Binger with a Sherry Syrup
By Executive Chef Gary Roth, Los Altos Country Club,
Los Altos, CA
Aceite
de Achiote
(Annatto Oil)
Agnolotti
Del Plin
from friends in Alba, Italy
Ahi
Cones
By Executive Chef James Ormsby, Plump Jack Café,
San Francisco, CA
Ahi
Tempura
By Executive Chef Gary Chu, Osake, Santa Rosa, CA
Aji
de Gallina
(Chicken in Spicy Nut Sauce)
Aji
Molido con Aceite
(Red Chili Paste)
Ajiaco
Bogotano
(Creamed Chicken and Potato Soup with Avocado and
Capers)
Alaska
King Crab Rice Paper Spring Rolls
By Alaska Seafood Marketing Institute, State of
Alaska
Albacore*
Tuna Reuben
By Victor Scargle - Go Fish,
St. Helena, CA
All
Nighter
By Master Chef Robert Sturm, Custom Foods, Chicago,
IL.
Almond
financiere with Candy Cap Mushroom Confit,
Coffee Poached Pears, Mascarpone Truffle Gelato,
and Black Tea Creme Anglaise
By Executive Chef Gary Roth, Los Altos Country Club,
Los Altos, CA
Amaretto-Filled
Strawberries Dipped in Chocolate Fondue
By Paul J. Lee -
Chef Instructor, Monterey Peninsula College; Monterey
Bay Chapter, American Culinary Federation
Ancho-Rubbed
Pork Tenderloin Medallions on Granny Smith Apple
Chip and Calvados Crème Double
By Executive Chef Chris Groves,
Three Flags Café at Monterey Marriott, Monterey,
CA
Angel
Sushi
By Executive Chef Gary Chu, Osake, Santa Rosa, CA
Annatto
Oil
(Aceite de Achiote)
Anticuchos
(Skewered Spiced Beef Heart with Chili Sauce)
Anytime
Chicken Wings with Ginger Pepper
Cedar Rock Gourmet Peppers Recipe
Apricot
Almond Chicken Salad
By Regional Chef John Mitchell, Whole Foods Market,
Monterey, CA
Apricot
and Apple Soup
Arroz
con Pato
(Braised Duck with Coriander Rice)
Arroz
Brasileiro
(Rice with Tomatoes and Onion)
Arroz
Verde
(Green Rice)
Asian
Duck Bundles with Cracklings
By Student Chef Jacob Graves, California Culinary
Academy,
San Francisco, CA
Asparagus
Soup with Asparagus Flan and Parmesan Crisp
By Executive Chef John Kane, University Club of
San Francisco
Asparagus
with Morels
By Executive Chef Jean George Vongerichten,
Jo Jo and Vong, Manhattan, NY
Autumtini
By Feastivities Events, Philadelphia
Avocado
Cream Soup
(Sopa de Aguacate)
Avocado
Sauce with Tomato and Coriander
(Guacamole)
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