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INDEX
Abizanda, Chef Antonio, 82
Adams, Chef Marla, 27
Adria, Chef Ferran, 39
Agnes & Muriel's, 68
Almond Tart, Cherry, 46
Angel Food Cake with Sherbert and Lavender
Cream, 28
Antica Posta, 85
Apple Crisp, 45
Apple Galette, Warm, 56–57
Aria, 18
Arroz Con Leche, 75
Atlanta Grill, 62, 92
Babette's Cafe, 27, 46
Balbierer, Chef Christian, 58
Ballesteros family, 31
Banana Peanut Butter Cream Pie, 49
Banana Pudding with Toasted Cinnamon
Walnuts, 68
Beard, James, 45
Le Bernardin, 56, 79
Bertholier, Chef Arnaud, 71
Betti, Chef Alessandro, 85
Betti, Marco, 85
Bistro VG, 21
Blais, Chef Richard, 10, 39
Blueberry Caramel, 90–91
Blueberry Port Reduction, 54
Bluepointe, 72
Boca Negra Cake, 40–41
Bouquet Garni, 75
Bourbon Ice Cream, 14
Brachetti d'Aqui Syrup, 40–41
Brasserie le Coze, 56
Buckhead, 62, 67, 71, 79, 82, 85
Burnt Honey and Gorgonzola Ice Milk, 89
Cake(s)
Angel Food, 28
Boca Negra, 40–41
Coca-Cola, 35
Coffee, Sour Cream Pecan, 9, 39
Gooey Toffee, 32–33
Lemon Poppyseed, 27
Rum “Sopped” Coconut, 36
Tres Leches, 31
Camerino, Chef Taria, 22
Caramel
Blueberry, 90–91
El Ray Milk Chocolate, 22
Sauce, 17
Carver, Chef Sharon, 35
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Carver, Robert, 35
Carver's Country Kitchen, 35
Cheesecake Scented with English Stilton, Port
Reduction Blueberries and Rosemary Tuile,
54–55
Cheesecake, Sweet Grass, 76
Chef Camarino's El Ray Milk Chocolate Caramel
with Hawaiian Black Lava Salt, 22
Cherry Almond Tart, 46
Cheshire Bridge Road, 60
Chocolate
Caramel, El Ray Milk, 22
Fritters, Molten, 19
Mousse, White, 40–41
Sauce, 17
Chocolate Pink Café, 58
Cobbler(s)
Apple Crisp, 45
Warm Peach, 62–63
Coca-Cola Cake, 35
Coconut
Cake, Rum “Sopped,” 36
Ice Box Pie, 60
Pudding, 72
Coffee Cake, Sour Cream Pecan, 9, 39
Colonnade, e, 60
Cookie Crust, 52
Coulis, Raspberry, 28
Country Fried Pecan-Crusted Peach Ice Cream
with Drunken Peaches and Blueberry
Caramel, 90–91
le Coze, Gilbert & Maguy, 56
Cream
Ginger Whipped, 51
Lavender, 28
Pastry, 71
Vanilla, 49
Crème Brûlée, Mango, 79
Crème Brûlée, Toasted Pistachio, 67
Crisp, Apple, 45
Crust
Cookie, 52
Dried Fruit and Nut, 54
Graham Cracker, 58
Pecan, for Fried Ice Cream, 90–91
Polenta, 76
Tart Shell, 49
Cuerno, 75
Custard, Key Lime, 58–59
Custard, Toasted Pistachio Crème Brûlée, 67
DeGeneres, Ellen, 46
Dining Room, 9, 10, 62, 71
Doty, Shaun, 17
Doughnuts
Fried Oreos with Bourbon Ice Cream, 14
Molten Chocolate Fritters, 19
Zeppoles, Ricotta, San Gennaro Style, 17
Dull, Henrietta, 10
Dupree, Nathalie, 9
East Atlanta Village, 14
Ecco, 89
El Ray Milk Chocolate Caramel with Hawaiian
Black Lava Salt, 22
Ferrell, John, 52
5 Seasons Brewing Company, 76, 90
Four Seasons, 54
Frangipan, 56–57
French American Brasserie, 56
Fried Oreos with Bourbon Ice Cream, 14
Fritters, Molten Chocolate, 19
Frosting, Coca-Cola, 35
Fry, Chef William “Ford,” 36
Galette, Warm Apple, 56–57
“Gallery of Regrettable Food” (Lileks), 68
Gelato, Peach Bellini, 92
Gelato Tartufo, Zabaglione, 82
Georgia Muscadine Trio, 68
Gerstenecker, Chef Robert, 54
Ginger Whipped Cream, 51
Glenwood Atlanta, e, 14
Gooey Toffee Cake with Jack Daniel's Ice Cream,
32–33
Gorgonzola Ice Milk, Burnt Honey and, 89
Graham Cracker Crust, 58
Graham Crackers, 18–19
La Grotta, 82
Hawaiian Black Lava Salt, 22
High Museum, 28
Hill, Chef Jason, 51
Holberg, Chef Bennett, 62
Home Restaurant and Bar, 9, 39
Honey, Burnt, and Gorgonzola Ice Milk, 89
Howell Station, 35
Ice cream
Bourbon, 14
Jack Daniel's, 32–33
Lemongrass Sherbert, 28
Muscadine, 71
Peach, Country Fried Pecan-Crusted, 90–91
Pecan, Toasted, 32–33
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Pina Colada Sorbet, 72
Semifreddo al Torrone, 85
Sweet Tea, 9, 39
Zabaglione Gelato Tartufo, 82
Ice Milk, Burnt Honey and Gorgonzola, 89
Ice, Raspberry, with Fresh Berries and Pisco Syrup,
86
Inman Park, 17
Jack Daniel's Ice Cream, 32–33
JCT Kitchen & Bar, 36
Jeffries, Chef David, 54
Key Lime Custard, Graham Cracker Crust, 58–59
King, Chef Kathryn, 18
Kinjo, Alex, 79
Kinjo, Chris, 79
Klaskala, Chef Gary, 18
Lavender Cream, 28
Lemon Poppyseed Cake, 27
Lemongrass Sherbert, 28
Lileks, James, 68
Lupo, Margaret, 52
Madeleines, 62
Mango Crème Brûlée, 79
Marsala, about, 82
Marshmallows, 18–19
Mary Mac's Tea Room, 9, 52
Matsuoka, Chef Lisa, 79
McKinsey, Mary “Mac,” 52
Mennie, Chef Gary, 67
Meringue, 49, 58, 86
MF Buckhead, 79
Molten Chocolate Fritters, 19
Moorish Fruit, 75
Mousse, White Chocolate, 40–41
Muscadine, 9, 10, 71
New Southern Cooking (Dupree), 9
Oreos, Fried, with Bourbon Ice Cream, 14
Park 75 at the Four Seasons, 54
Park 75 Signature Cheesecake Scented with
English Stilton, Port Reduction Blueberries,
54–55
Pastry Cream, 71
Peach
Bellini Gelato, 92
Cobbler, Warm, 62–63
Ice Cream, 90–91
Peanut Butter Cream Pie, Banana, 49
Peanut Butter Pie, 9, 52
Pecan
Coffee Cake, Sour Cream, 9, 39
Crusted Peach Ice Cream, 90–91
Ice Cream, Toasted, 32–33
Pie with Ginger Whipped Cream, 51
Piano, Renzo, 28
Pie(s)
Banana Peanut Butter Cream, 49
Coconut Ice Box, 60
Peanut Butter, 9, 52
Pecan, with Ginger Whipped Cream, 51
Piña Colada Sorbet, 72
Pineapple, Poached, 72
Pisco Syrup, 86
Pistachio Crème Brûlée, Toasted, 67
Polenta Crust, 76
Poppyseed Cake, Lemon, 27
Pudding
Banana, 68
Coconut, 72
Tropical ai Parfait, 72–73
Pura Vida, 86
Raspberry Coulis, 28
Raspberry Ice with Fresh Berries and Pisco Syrup,
86
Raspberry Puree, 21
Rathbun, Chef Kent, 32
Rathbun, Kevin, 32
Rathbun's, 32
Reese, Krista, 10
Ricotta Zeppoles, San Gennaro Style, 17
Ritz-Carlton Dining Room, 9, 10, 62, 71
Roswell, 21
Rum “Sopped” Coconut Cake, 36
Salt, Hawaiian Black Lava, 22
San Gennaro Style Ricotta Zeppoles, 17
Santiago, Chef Hector, 86
Sauce
Blueberry Port Reduction, 54
Brachetti d'Aqui Syrup, 40–41
Caramel, 17
Chocolate, 17
Pisco Syrup, 86
Raspberry, 21, 28
Toffee, 32–33
Sedgwick, Christopher, 21
Sedgwick, Michele, 21
Semifreddo al Torrone, 85
Shaun's Restaurant, 17
Shay, Janice, 9
Sherbert, Lemongrass, 28
S'mores, 18–19
Sorbet, Muscadine, 71
Sorbet, Pina Colada, 72
Soufflé, Muscadine, 71
Sour Cream Pecan Coffee Cake, 9, 39
Southern Cooking (Dull), 10
Southern cuisine, evolution of, 9, 10
Stern, Jane & Michael, 52
Stern, Michael, 52
Sweet Grass Cheesecake, 76
Sweet Tea Ice Cream, 9, 39
Syrup, Brachetti d’Aqui, 40–41
Syrup, Pisco, 86
Table 1280, 28
Taqueria Los Hermanos, 10, 31
Tart
Cherry Almond, 46
Key Lime Custard, 58–59
Shell, 49
Warm Apple Galette, 56–57
Taurus, 67
Toasted Pistachio Crème Brûlée, 67
Toffee Cake, Gooey, 32–33
“Top Chef,” 39
Top Flr, 22
Torrone, Semifreddo al, 85
Tres Leches Cake, 31
Trio of Muscadine, 9
Tropical ai Parfait, 72–73
Tucker, 31
Tuile, 54, 56, 72
Tuohy, Chef Michael, 40
Van Gogh's, 21
Vanilla Cream, 49
Vergez, Fabrice, 56
Voltaire, 92
Walnuts, Toasted Cinnamon, 68
Warm Apple Galette, 56–57
Warm Peach Cobbler, 62–63
Whipped Cream, Ginger, 51
White Chocolate Mousse, 40–41
Wisteria, 51
Woodfire Grill, 40, 45
Zabaglione Gelato Tartufo, 82
Zeppoles, Ricotta, San Gennaro Style, 17
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My thanks to Janice Shay and Deborah Whitlaw
Llewellyn, whose experience and sharp eyes
helped shape this book. I also appreciate the
support and encouragement of my friends and
colleagues, including, especially, Susan Percy,
editor of Georgia Trend magazine.
—K.R.