The Escoffier Cookbook: and Guide to the Fine Art of Cookery for Connoisseurs, Chefs, EpicuresClarkson Potter/Ten Speed, 13 nov 1941 - 944 pagina's An American translation of the definitive Guide Culinaire, the Escoffier Cookbook includes weights, measurements, quantities, and terms according to American usage. Features 2,973 recipes. |
Inhoudsopgave
THE LEADING WARM SAUCES | 15 |
THE SMALL COMPOUND SAUCES | 24 |
COLD SAUCES AND COMPOUND BUTTERS | 48 |
MARINADES | 64 |
ELEMENTARY PREPARATIONS | 70 |
THE VARIOUS GARNISHES FOR SOUPS | 88 |
LEADING CULINARY OPERATIONS | 98 |
Recipes and Methods of Procedure | 137 |
ROASTS AND SALADS | 628 |
VEGETABLES AND STARCHY FOODS | 648 |
APPETIZERS AND SNACKS | 707 |
DESSERTS AND SWEETS | 716 |
ICES | 823 |
DRINKS AND REFRESHMENTS | 856 |
SNAILS MUSSELS SCALLOPS | 870 |
| 887 | |
Overige edities - Alles bekijken
The Escoffier Cookbook: and Guide to the Fine Art of Cookery for ... Auguste Escoffier Geen voorbeeld beschikbaar - 1941 |
The Escoffier Cook Book: A Guide to the Fine Art of Cookery Auguste Escoffier Geen voorbeeld beschikbaar - 1941 |
Veelvoorkomende woorden en zinsdelen
Allemande sauce aspic bacon bain-marie Bavarian cream Béchamel sauce beef boiling braised breast brown carrots chaud-froid chervil chicken chopped parsley cocotte cold consommé cooked cooking-liquor cool court-bouillon cover crayfish cream cut into dice dish drain eggs fillets of sole finish flavored foie gras forcemeat four oz fresh fried fumet garnish gently glaze gratin grilled jelly juice julienne l'anglaise latter layer lemon lobster meat melted butter minutes mixed moisten Mornay sauce mousse mousseline mushrooms napkin Oeufs one-half oz one-half pint one-quarter pint onions oven parsley peeled pepper pieces pinch poached potatoes Poularde preparation PUDDING pullet purée quantity quart quenelles recipes rice roast round Salade salpicon salt SAUCE Sauce saucepan Sauté season serve sieve slices of truffle soufflé soup sprinkle stewed sugar suprêmes surround syrup tablespoons tartlet thick thin three oz timbale tomatoes tournedos truffle veal vegetables velouté white wine