Anton Mosimann is quoted to the effect that there have been no new recipes for at least 2000 years. His enormous library of ancient and modern cookery books, housed at his school, might well have led him to that conclusion.
If this is indeed the case, then I am absolved from plagiarism; likewise, these eclectic recipes of mine are public property. Feel free.
Mafia Lasagne : A dish you can’t refuse (Mary Whiting) You won’t have tasted a lasagne quite like this: it’s an exceptional dish, made for festivals and celebrations, so serve it with a flourish.
Talking Turkey My solution was to roast the turkey all night at a low temperature, breast down, on an adjustable V-angled wire rack, with a loose covering of foil.
Caponata alla Siciliana An Italian ratatouille that cuts a few capers.
Tomatade Tapenade with sun-dried tomatoes
L’aiguillette de canard au citron Lemon duck breasts
Celerie-rave remoulade Celery root mayonnaise
Comfort Food In 70 years I've progressed from peanut butter to peanut sauce!
Barbecue - the real thing! Slow-cooked and succulent from an oven, southern style—not burnt to a cinder over a hot flame.
Cajun Chicken And Sausage Gumbo No shortcuts! Prepare to spend the day at it and be glad you did.
A Surfeit of Marrows A quick, easy, cheap and delicious soup.
Whiting on Cod: One Old Salt to Another Brandade de Morue, true and false.
Fisherman's Pie Mine is sort of like Shepherd's Pie, but with crab.
Chicken with forty cloves of garlic My recipe is based on that of the Provencal authority Jean-Noel Escudier, but with the fat and the messiness reduced.