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Zustand: Gut - Gebrauchs- und Lagerspuren. Außen: verschmutzt. Seiten: 272 Sprache: Französisch Produktart: Bücher

160 pages. 10.75x8.25x0.75 inches. In Stock.

Gives recipes for making cold meat or vegetable loaves which are prepared in molds, shaped pastry, or aspic

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Shows how to make forcemeats, pates, terrines, aspics, galantines, and meat pies, and discusses ingredients, utensils, and special cooking techniques

Book is in NEW condition. 0.71

Buy with confidence! Book is in acceptable condition with wear to the pages, binding, and some marks within 3.64

Measures 2.25x2.25x2.5in Gifting ready Glass Made in Canada

Chocolate is native to South America and was enjoyed by the Maya and Inca gods as well as by mere mortals. Patricia Lousada's charming little book invites us to indulge our passion for chocolate and increase our cooking repertoire with White Chocolate Terrine, Chocolate Chestnut Mousse Cake, Chocolate Rum Fondue and those sinfully-delicious conclusions to a wonderful meal, Chocolate Truffles

Offers views of the French countryside and culture and shares traditional recipes for hors d'oeuvres, soups, pates, terrines, seafood, poultry, meat, vegetables, salads, desserts, and pastries

From much-loved chef Stephane Reynaud comes an extensive collection of nose to tail recipes combining responsible eating with delicious cuisine. Stephane's recipes showcase everything from traditional dishes to more modern fare including chicken liver terrines, pig's trotters, lamb liver and balsamic sauce apple pie, oxtail with hazelnuts and curried pork cheek amongst many others. This charmingly presented book will allay your prejudices and give you the perfect introduction to the world of tripe.

A comprehensive, professional-level guide to the making ofsausages and cured meats The art of charcuterie has been practiced since the fifteenthcentury, but in recent years interest has escalated in thisartisanal specialty. Pâtés, cured meats, terrines, andgourmet sausages are staples at upscale restaurants as well ascocktail and dinner parties. Modern charcutiers have introduced newand exciting techniques and flavors for delicious (and evenhealthy) charcuterie. Written by John Kowalski and the experts atthe CIA, The Art of Charcuterie covers every aspect of thisrediscovered culinary art: curing and brining, smoking, terrines,pâtés, sausages, herbs and seasonings, sauces andrelishes, and kitchen sanitation.Features thorough explanations of tools of the trade, kitchenequipment, and ingredientsIncludes technical and nutritional explanations of all themeats used in the charcuterie kitchen and how to best preparethemHeavily illustrated with 200 full-color photographs, includingtechniques and finished itemsThe Art of Charcuterie is the ultimate companion forprofessionals and dedicated home cooks who want to master bothtraditional and contemporary techniques.

Part of the "Look and Cook" series, this book shows both beginners and more experienced cooks how to prepare different foodstuffs. Each step is illustrated and techniques demonstrated to help clarify points raised. This particular book looks at cooking with fish and includes recipes for terrines, mousses, grilled fish steaks, seafood dishes, kebabs and chowders. Anne Willan is the author of "Great Cooks and their Recipes", "French Regional Cooking" and "France Gastronomique" and is the founder of the la Varenne School in Paris.

Physical description: 266p.; ill. ; 25cm. Notes: Includes index. Translation of: La cuisine spontanée. Subject: Cooking. Cooking, French. Home economics - Cookery - Cook-books - English. Batterie de cuisine - ovens - soups - terrines - salads - entrees- fish - poultry - meat - game - vegetables - garnishes - desserts - patisserie -preparation. Other names: Campbell, Susan. Genre: Illustrated.

From much-loved chef Stephane Reynaud comes an extensive collection of nose to tail recipes combining responsible eating with delicious cuisine. Stephane's recipes showcase everything from traditional dishes to more modern fare including chicken liver terrines, pig's trotters, lamb liver and balsamic sauce apple pie, oxtail with hazelnuts and curried pork cheek amongst many others. This charmingly presented book will allay your prejudices and give you the perfect introduction to the world of tripe.

A comprehensive, professional-level guide to the making ofsausages and cured meats The art of charcuterie has been practiced since the fifteenthcentury, but in recent years interest has escalated in thisartisanal specialty. Pâtés, cured meats, terrines, andgourmet sausages are staples at upscale restaurants as well ascocktail and dinner parties. Modern charcutiers have introduced newand exciting techniques and flavors for delicious (and evenhealthy) charcuterie. Written by John Kowalski and the experts atthe CIA, The Art of Charcuterie covers every aspect of thisrediscovered culinary art: curing and brining, smoking, terrines,pâtés, sausages, herbs and seasonings, sauces andrelishes, and kitchen sanitation.Features thorough explanations of tools of the trade, kitchenequipment, and ingredientsIncludes technical and nutritional explanations of all themeats used in the charcuterie kitchen and how to best preparethemHeavily illustrated with 200 full-color photographs, includingtechniques and finished itemsThe Art of Charcuterie is the ultimate companion forprofessionals and dedicated home cooks who want to master bothtraditional and contemporary techniques.

The Culinary Institute of America's complete and contemporary guide to garde manger can help anyone master the art of cold food preparation. Combining clear, illustrated explanations of basic methods in full colour with over 400 recipes, it covers sausages, cured and smoked foods, terrines, pates, galantines, and roulades as well as sandwiches, salads, cold sauces and soups, hors d'oeuvres, appetisers, and condiments.

Every town in France has at least one charcutier, whose windows are dressed with astonishing displays of good food; pates, terrines, galantines, jambon, saucissions sec and boudins. The charcutier will also sell olives, anchovies, condiments as well as various salads of his own creation, making a visit the perfect stop to assemble picnics and impromptu meals. But the real skill of the charcutier lies in his transformation of the pig into an array of delicacies; a trade which goes back at least as far as classical Rome, when Gaul was famed for its hams. First published in 1969 but unavailable for many years, Jane Grigson's Charcuterie and French Pork Cookery is a guidebook and a recipe book. She describes every type of charcuterie available for purchase and how to make them yourself. She describes how to braise, roast, pot-roast and stew all the cuts of pork, how to make terrines, how to cure your own ham and make your own sausages.

Every town in France has at least one charcutier, whose windows are dressed with astonishing displays of good food; pates, terrines, galantines, jambon, saucissions sec and boudins. The charcutier will also sell olives, anchovies, condiments as well as various salads of his own creation, making a visit the perfect stop to assemble picnics and impromptu meals. But the real skill of the charcutier lies in his transformation of the pig into an array of delicacies; a trade which goes back at least as far as classical Rome, when Gaul was famed for its hams. First published in 1969 but unavailable for many years, Jane Grigson's Charcuterie and French Pork Cookery is a guidebook and a recipe book. She describes every type of charcuterie available for purchase and how to make them yourself. She describes how to braise, roast, pot-roast and stew all the cuts of pork, how to make terrines, how to cure your own ham and make your own sausages.

A highly visual introduction to French country cooking combines lavish photographs with easy-to-follow instructions for such recipes as Poor Man's Cassoulet, Country Terrine, and a rustic apple tart. TV tie-in.