Download or read book P t Confit Rillette Recipes from the Craft of Charcuterie written by Brian Polcyn and published by W. W. Norton & Company. This book was released on 2019-05-14 with total page 256 pages. Available in PDF, EPUB and Kindle. Book excerpt: The best-selling team behind Charcuterie and Salumi further deepens our understanding of a venerable craft. In Pâté, Confit, Rillette, Brian Polcyn and Michael Ruhlman provide a comprehensive guide to the most elegant and accessible branch of the charcuterie tradition. There is arguably nothing richer and more flavorful than a slice of pâté de foie gras, especially when it’s spread onto crusty bread. Anyone lucky enough to have been treated to a duck confit, poached and preserved in its own fat, or a pâté en croute, knows they’re impossible to resist. And yet, pâtés, confits, rillettes, and similar dishes featured in this book were developed in the pursuit of frugality. Butchers who didn’t want to waste a single piece of the animals they slaughtered could use these dishes to serve and preserve them. In so doing, they founded a tradition of culinary alchemy that transformed lowly cuts of meat into culinary gold. Polcyn and Ruhlman begin with crucial instructions about how to control temperature and select your ingredients to ensure success, and quickly move on to master recipes, offering the fundamental ratios of fat, meat, and seasoning, which will allow chefs to easily make their own variations. The recipes that follow span traditional dishes and modern inventions, featuring a succulent chicken terrine embedded with sautéed mushrooms and flecked with bright green herbs; modern rillettes of shredded salmon and whitefish; classic confits of duck and goose; and a vegetarian layered potato terrine. Pâté, Confit, Rillette is the book to reach for when a cook or chef intends to explore these timeless techniques, both the fundamentals and their nuances, and create exquisite food.
Download or read book Charcuterie and French Pork Cookery written by Jane Grigson and published by Grub Street Cookery. This book was released on 2008-11-04 with total page 335 pages. Available in PDF, EPUB and Kindle. Book excerpt: This timeless classic of French cuisine brings age-old mastery of everything pork into your kitchen, one easy-to-follow step at a time. Every town in France has at least one charcutier, whose windows are dressed with astonishing displays of delicious food: pâté, terrines, galantines, jambon, saucissons, and boudins. The charcutier will also sell olives, anchovies, and condiments, as well as various salads of his own creation, making it an essential stop when assembling picnics or 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, Jane Grigson’s classic Charcuterie and French Pork Cookery is a guide 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 cuts of pork, how to make terrines, and how to cure ham and make sausages at home.
Download or read book The Professed Cook Or the Modern Art of Cookery Pastry and Confectionary Made Plain and Easy Translated By B Glermont from the Soupers de la Cour of Menon Second Edition written by and published by . This book was released on 1769 with total page 674 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book French Household Cookery written by Frances Keyzer and published by Routledge. This book was released on 2014-06-03 with total page 117 pages. Available in PDF, EPUB and Kindle. Book excerpt: First published in 2006. Frances Keyzer was an Englishwoman who lived in Paris at the beginning of the twentieth century, when French women were reckoned to be the cleverest of cooks, and the Parisians the cleverest of all. In nineteen chapters, this book is intended to be an aid to English women, French Household Cookery begins with the elementary rules of good cooking - cleanliness, fresh ingredients and good butter - and goes on to present a hundred and thirty-seven recipes for well-loved domestic dishes that rely upon the simple methods employed in French homes, where daily meals were always as well prepared as at the most luxurious tables.
Download or read book The Lady s Own Cookery Book written by Charlotte Campbell Bury and published by BoD – Books on Demand. This book was released on 2020-07-30 with total page 418 pages. Available in PDF, EPUB and Kindle. Book excerpt: Reproduction of the original: The Lady's Own Cookery Book by Charlotte Campbell Bury
Download or read book Terrines P t s Galantines written by Time-Life Books and published by Time Life Education. This book was released on 1982 with total page 176 pages. Available in PDF, EPUB and Kindle. Book excerpt: Gives recipes for making cold meat or vegetable loaves which are prepared in molds, shaped pastry, or aspic
Download or read book Masters of American Cookery written by Mary Frances Kennedy Fisher and published by U of Nebraska Press. This book was released on 2005-01-01 with total page 444 pages. Available in PDF, EPUB and Kindle. Book excerpt: Ever since American soldiers returned home after World War II with a passion for pÛtä and escargots instead of pork and beans, our preferences have moved from cooked to raw, from canned to fresh, from bland to savory, from water to wine. And guiding us through our culinary revolution have been four of the world's finest food experts: Julia Child, Craig Claiborne, James Beard, and M. F. K. Fisher. ø In Masters of American Cookery, Betty Fussell demonstrates vividly how each of these chefs has made a unique and invaluable contribution to the American way of cooking and eating. In more than two hundred recipes?in chapters on appetizers, soups, salads, sauces, meats, poultry, fish, breads, cheeses and wines, and desserts?Fussell shares the artistry of these culinary masters. She also traces the evolution of each dish and provides insightful, often witty asides about the origins of the recipes. ø In the tradition of Waverley Root and M. F. K. Fisher herself, Fussell has combined elements of history, memoir, and the cookbook to create a food lover?s delight. As entertaining as it is instructive, Masters of American Cookery belongs on the bookshelf of anyone who cares about good food. Fussell provides a preface for this Bison Books edition.
Download or read book The Lady s Own Cookery Book and New Dinner table Directory written by Lady Charlotte Campbell Bury and published by . This book was released on 1844 with total page 420 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book At Elizabeth David s Table written by Elizabeth David and published by Penguin UK. This book was released on 2019-07-18 with total page 384 pages. Available in PDF, EPUB and Kindle. Book excerpt: At Elizabeth David's Table is the very best from the woman who who changed the face of British cooking. Elizabeth David introduced a dreary post-war Britain to the sun-drenched culinary delights of the Mediterranean; to foods like olive oil and pasta, artichokes and fresh herbs - foods that have become the staples of our diets today. Her recipes brought colour and life into kitchens everywhere, yet her books never contained any photographs. Now, published for the first time, is this beautiful new collection of her most inspiring, everyday recipes with full-colour photography throughout. Published to celebrate the 60th anniversary of Elizabeth's first book, At Elizabeth David's Table has twelve chapters guiding the reader from tasty soups and starters, through to meat, fish and desserts. Sections on successful bread making, as well as more extravagant dishes, ensure that this will become the cookery bible that you will turn to, time and time again. Interspersed throughout At Elizabeth David's Table are some of Elizabeth's short essays - from how to cook 'fast and fresh' using store cupboard ingredients, to evocative portraits of French and Italian markets. 'Not only did she transform the way we cooked but she is a delight to read' Express on Sunday 'Britain's most inspirational food writer' Independent 'When you read Elizabeth David, you get perfect pitch. There is an understanding and evocation of flavours, colours, scents and places that lights up the page' Guardian 'Not only did she transform the way we cooked but she is a delight to read' Express on Sunday Elizabeth David (1913-1992) is the woman who changed the face of British cooking. Having travelled widely during the Second World War, she introduced post-war Britain to the sun-drenched delights of the Mediterranean and her recipes brought new flavours and aromas into kitchens across Britain. After her classic first book Mediterranean Food followed more bestsellers, including French Country Cooking, Summer Cooking, French Provincial Cooking, Italian Food, Elizabeth David's Christmas and At Elizabeth David's Table.
Download or read book Easy P t Cookbook written by Chef Maggie Chow and published by . This book was released on 2016-03-16 with total page 168 pages. Available in PDF, EPUB and Kindle. Book excerpt: Pâté: A Delicious Spread for Any Bread. Get your copy of the best and most unique Pâté recipes from Chef Maggie Chow! Come take a journey with me into the delights of easy cooking. The point of this cookbook and all my cookbooks is to exemplify the effortless nature of cooking simply. In this book we focus on Pâté. The Easy Pâté Cookbook is a complete set of simple but very unique Pâté recipes. You will find that even though the recipes are simple, the tastes are quite amazing. So will you join me in an adventure of simple cooking? Remember these recipes are unique so be ready to try some new things. Here is a Preview of the Recipes You Will Learn: Portobello Pâté rish Pâté No Meat Pâté Cream Cheese Pecan Pâté Walnut and Cashew Pâté Much, much more! Pick up this cookbook today and get ready to make some interesting and great tasting Pâté dishes! Related Searches: Pâté cookbook, Pâté recipes, Pâté cooking, easy Pâté cookbook, Pâtés, pate recipes, pate cookbook
Download or read book P Z written by Library of Congress. Office for Subject Cataloging Policy and published by . This book was released on 1990 with total page 1644 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Professional Cooking for Canadian Chefs written by Wayne Gisslen and published by John Wiley & Sons. This book was released on 2006 with total page 1090 pages. Available in PDF, EPUB and Kindle. Book excerpt: Wayne Gisslen’s Professional Cooking for Canadian Chefs has helped train hundreds of thousands of professional chefs—with clear, in-depth instruction on the critical cooking theories and techniques successful chefs need to meet the demands of the professional kitchen. Now, with 1,200 recipes and more information than ever before, this beautifully revised and updated edition helps culinary students and aspiring chefs gain the tools and confidence they need to succeed as they build their careers in the field today.
Download or read book The Constance Spry Cookery Book written by Constance Spry and published by Grub Street Publishers. This book was released on 2014-01-19 with total page 1127 pages. Available in PDF, EPUB and Kindle. Book excerpt: One of the all-time great cookbooks receives a lavish update and remains an essential resource and inspiration for cooks of all levels. One of the greatest cookbooks of all time, The Constance Spry Cookery Book remains an essential kitchen bible: astonishingly informative, supremely practical, and constantly at-hand for countless home cooks and future top chefs for over fifty years. With over a thousand pages filled with recipes, cooking history, and miraculous tips, this indispensable resource has now been updated and elegantly redesigned with specially commissioned how-to line drawings. Cooks of every level will find invaluable information on kitchen processes, soups and sauces, vegetables, meat, poultry, game, cold dishes, and pastry making. This timeless treasure is “a monument to ‘civilised living’ . . . If you can’t find a recipe for something anywhere else, it will be in Constance Spry” (The Guardian). “Cookery is vast, detailed, and lovely. The purpose of the book was to take the knowledge of culinary professionals and write it in a form that British housewives could understand and use. It was, and it remains, the British cookery [and cooking] bible.” —Cooking by the Book
Download or read book Raw Food Made Easy for 1 or 2 People written by Jennifer Cornbleet and published by Book Publishing Company. This book was released on 2013-03-14 with total page 605 pages. Available in PDF, EPUB and Kindle. Book excerpt: All-new Revised Edition of Jennifer's best-selling classic. Getting 5 servings of fruits and vegetables a day has never been so delicious and easy. Well-known Bay Area cooking instructor, Jennifer Cornbleet, shares her favorite no-cook recipes in quantities ideal for one or two people. With essential time-saving tips and techniques, plus Jennifer's clear instructions, you don't have to toil in the kitchen in order to enjoy nutritious, delicious raw food. * Choose from over 100 foolproof recipes, along with lunch and dinner menu plans. * Enjoy easy recipes that call for common ingredients and basic equipment. * Learn how to avoid health-busters like white sugar, white flour, and trans-fats. * Convert traditional recipes into nutritious treats made from all-natural ingredients. In the Revised Edition: * More than 50 additional recipes. * New chapters on Green Smoothies and Raw On the Go. * Expanded sections on Advance Preparation and Easy Snacks. * Calorie and nutritional information with each recipe.
Download or read book French Holiday Cookery written by Liz Garnett and published by Lulu.com. This book was released on 2012-06-29 with total page 59 pages. Available in PDF, EPUB and Kindle. Book excerpt: Over 60 simple recipes for a self catering holidayto France.Recipes require no more than two rings to create delicious meals using ingredients readily available in France. All ingredients are translated into French and there is a glossary of produce to make negotiating the markets and supermarkets easy.Liz Garnett is a travel photographer specialisingin France. Since 1994 she has been regularly visiting France including living in Northern France for two years. Her photographs have been published in books and magazines internationally.
Download or read book Fearless Cooking for Crowds written by Michele Evans and published by Crown. This book was released on 2011-09-14 with total page 428 pages. Available in PDF, EPUB and Kindle. Book excerpt: Michele Evans knows there is nothing so satisfying to a hostess as a happy, well-fed crowd. She also knows that even the most confident cook might easily be intimidated by the idea of cooking for more than a handful of guests. The thought of a buffet dinner for sixteen can bring visions of pots bubbling out of control or a menu of tired standbys such as roast beef and three-bean salad. With Fearless Cooking for Crowds, all that is changed. Evans has created more than three hundred foolproof recipes specially developed for entertaining groups of eight to fifty. Whether you are planning a formal dinner for eight or a buffet brunch for fifty, you will find delicious, unusual, uncomplicated recipes for every course from hors d’oeuvres to quick and easy desserts. Michele Evans believes that cooking for fifty is not ten times more difficult than cooking for five. The secret is organization, organization, organization—from invitations and menu planning to working with large quantities of food. You will never again feel frantic trying to multiply your favorite dish for six for a crowd of 24. Evans has designed perfect recipes for groups of 8, 12, 16, 24, 36, and 50. There are accompanying charts on cooking large amounts of pasta and rice and detailed instructions for assembling a recipe for a large crowd, a seemingly daunting chore. Evans also never forgets that beautiful, delicious cooking for crowds need not be expensive. The luscious recipes for casual or elegant meals, include: Indonesian Pork and Pineapple Ragout with Peanut Sauce for 8; Boneless Breast Coq au Vin for 12; Mixed Berry Crepes with Cassis Sauce for 12; Potato Salad with Fresh Pesto Dressing for 16; Brussels Sprouts with Red Pepper Butter for 24; Grilled Chicken and Vegetables Kebabs for 36; Ricotta, Mushroom, and Sun-Dried Tomato Strudel for 50. Fearless Cooking for Crowds acknowledges America’s growing appreciation for large-scale entertaining, and with every recipe shows how exciting, original, and delicious cooking for crowds can be.
Download or read book Library of Congress Subject Headings written by Library of Congress and published by . This book was released on 2012 with total page 1608 pages. Available in PDF, EPUB and Kindle. Book excerpt:
