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Author : Time-Life Books
Publisher :
ISBN 13 : 9781860190865
Total Pages : 144 pages
Book Rating : 4.1/5 (98 download)
Download or read book Terrines and Pâtés written by Time-Life Books and published by . This book was released on 1995 with total page 144 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author :
Publisher : Time Life Medical
ISBN 13 : 9780809460793
Total Pages : 152 pages
Book Rating : 4.4/5 (67 download)
Download or read book Fresh Ways with Terrines & Pâtés written by and published by Time Life Medical. This book was released on 1989 with total page 152 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Camille Fourmont
Publisher : Ten Speed Press
ISBN 13 : 1984856693
Total Pages : 226 pages
Book Rating : 4.9/5 (848 download)
Download or read book La Buvette written by Camille Fourmont and published by Ten Speed Press. This book was released on 2020-07-07 with total page 226 pages. Available in PDF, EPUB and Kindle. Book excerpt: The owner of a beloved Paris wine shop, bar, and café shares the secrets of effortless French entertaining in this lushly photographed guide featuring 50 recipes for simple, grazing-style food. “Camille shows us that keeping it simple, trying new wines, and making food that’s direct is all we need for a great experience.”—Andrew Tarlow, owner of The Marlow Collective Inspired by the stylish, intimate, and laid-back vibes of La Buvette—a tiny wine shop that doubles as a bar and café—in Paris’s 11th Arrondissement, this guide to wine, food, and Parisian lifestyle unlocks the secrets to achieving that coveted je ne sais quoi style of entertaining, along with revealing the best of the City of Light. La Buvette’s owner, Camille Fourmont, offers a look into the wine notes she uses to stock her shop and the incredible recipes she prepares in the shop's miniscule “kitchen” space. She also introduces some of Paris’s best wine and food makers in intimate portraits. Included are fifty recipes for easy and delicious snacks and full meals perfect for impromptu grazing-style entertaining—with plenty of wine—such as Camille’s “famous” Giant Beans with Citrus Zest; Pickled Egg with Furikake; Canned Sardines and Burnt Lemon; Baguette, Butter, and White Peach and Verbena Jam; and Crème Caramel. With tips on selecting wine and sourcing antique kitchenware, recreating the charm and ease of Parisian-style entertaining has never been so enjoyable. Whether you are traveling to Paris or bringing a piece of the City of Light into your home, you’ll learn how to drink, eat, and shop like a true Parisian.
Author : Franck Pontais
Publisher : Food Creation
ISBN 13 : 9781903872093
Total Pages : 0 pages
Book Rating : 4.8/5 (72 download)
Download or read book Terrines and Verrines written by Franck Pontais and published by Food Creation. This book was released on 2008-09 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Franck is re-interpreting and challenging the tradition of terrines, and introducing verrines, the little-known art form of presenting layered food in glasses to the U.K.
Author : Stéphane Reynaud
Publisher : Phaidon Press
ISBN 13 : 9780714862514
Total Pages : 0 pages
Book Rating : 4.8/5 (625 download)
Download or read book Terrine written by Stéphane Reynaud and published by Phaidon Press. This book was released on 2011-08 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Terrine presents a selection of recipes that bring together Stéphane Reynaud's passion for rural French cooking and his enthusiasm for modern cuisine. the book offers some well-loved favourites as well as some more surprising dishes that reflect contemporary tastes. Illustrated with beautiful photographs and providing a broad range of recipes, from meat to fish and vegetables, and even desserts.
Author : Maybelle Iribe
Publisher :
ISBN 13 : 9780801557811
Total Pages : 168 pages
Book Rating : 4.5/5 (578 download)
Download or read book Pâtés for Kings and Commoners written by Maybelle Iribe and published by . This book was released on 1977 with total page 168 pages. Available in PDF, EPUB and Kindle. Book excerpt: "The pâté truly is a wonderful and versatile creation. When we refer to pâté, we are definitely not thinking of the common chicken liver spread that immediately comes to mind, nor of pâté de foie gras, that ultimate French luxury (although we do include a recipe for it). Instead, we mean the whole glorious gamut of lusty and delicious concoctions filling the windows of the charcuteries (shops selling pâtés and the different specialties made from the pig) in every corner of France. This book is going to try to teach you, step by simple step, how to make many different kinds of real French pâtés, with a nod to their English and American cousins. In addition, we will show you how to eat them with gusto and make them an important part of your menu planning. Believe us, if you can make a meat loaf, the great American standby, you can certainly make any of our pâtés. We hope you will come to love this rather unknown and heretofore little appreciated culinary art form, and use our recipes; they were gathered during the many years we lived in France and then adapted for today's kitchens."--
Author : Cathy Barrow
Publisher : W. W. Norton & Company
ISBN 13 : 0393245861
Total Pages : 687 pages
Book Rating : 4.3/5 (932 download)
Download or read book Mrs. Wheelbarrow's Practical Pantry: Recipes and Techniques for Year-Round Preserving written by Cathy Barrow and published by W. W. Norton & Company. This book was released on 2014-11-03 with total page 687 pages. Available in PDF, EPUB and Kindle. Book excerpt: 2015 IACP Award Winner, Best Single Subject Cookbook A householder's guide to canning through the seasons. In Mrs. Wheelbarrow's Practical Pantry, food preserving expert Cathy Barrow presents a beautiful collection of essential preserving techniques for turning the fleeting abundance of the farmers’ market into a well-stocked pantry full of canned fruits and vegetables, jams, stocks, soups, and more. As Cathy writes in her introduction, “A walk through the weekend farmers’ market is a chance not only to shop for the week ahead but also to plan for the winter months.” From the strawberries and blueberries of late spring to the peaches, tomatoes, and butter beans of early fall, Mrs. Wheelbarrow’s Practical Pantry shows you how to create a fresh, delectable, and lasting pantry—a grocery store in your own home. Beyond the core techniques of water-bath canning, advanced techniques for pressure canning, salt-curing meats and fish, smoking, and even air-curing pancetta are broken down into easy-to-digest, confidence-building instructions. Under Cathy’s affable direction, you’ll discover that homemade cream cheese and Camembert are within the grasp of the weekday cook—and the same goes for smoked salmon, home canned black beans, and preserved and cured duck confit. In addition to canning techniques, Practical Pantry includes 36 bonus recipes using what’s been preserved: rugelach filled with apricot preserves, tomato soup from canned crushed tomatoes, arugula and bresaola salad with Parmigiano-Reggiano and hazelnuts, brined pork chops with garlicky bok choy. Tips for choosing the best produce at the right time of season and finding the right equipment for your canning and cooking needs—along with troubleshooting tips to ensure safe preserving—will keep your kitchen vibrant from spring to fall. Whether your food comes by the crate, the bushel, or the canvas bag, just a few of Cathy’s recipes are enough to furnish your own practical pantry, one that will provide nourishment and delight all year round. Canning and preserving is not just about the convenience of a pantry filled with peaches, dill pickles, and currant jelly, nor is it the simple joy of making a meal from the jars on the shelf—creating a practical pantry is about cultivating a thoughtful connection with your local community, about knowing exactly where your food comes from and what it can become.
Author : Hank Shaw
Publisher : Rodale Books
ISBN 13 : 1609614011
Total Pages : 338 pages
Book Rating : 4.6/5 (96 download)
Download or read book Hunt, Gather, Cook written by Hank Shaw and published by Rodale Books. This book was released on 2011-05-24 with total page 338 pages. Available in PDF, EPUB and Kindle. Book excerpt: If there is a frontier beyond organic, local, and seasonal, beyond farmers' markets and sustainably raised meat, it surely includes hunting, fishing, and foraging your own food. A lifelong angler and forager who became a hunter late in life, Hank Shaw has chronicled his passion for hunting and gathering in his widely read blog, Hunter Angler Gardener Cook, which has developed an avid following among outdoor people and foodies alike. Hank is dedicated to finding a place on the table for the myriad overlooked and underutilized wild foods that are there for the taking—if you know how to get them. In Hunt, Gather, Cook, he shares his experiences both in the field and the kitchen, as well as his extensive knowledge of North America's edible flora and fauna. With the fresh, clever prose that brings so many readers to his blog, Hank provides a user-friendly, food-oriented introduction to tracking down everything from sassafras to striped bass to snowshoe hares. He then provides innovative ways to prepare wild foods that go far beyond typical campfire cuisine: homemade root beer, cured wild boar loin, boneless tempura shad, Sardinian hare stew—even pasta made with handmade acorn flour. For anyone ready to take a more active role in determining what they feed themselves and their families, Hunt, Gather, Cook offers an entertaining and delicious introduction to harvesting the bounty of wild foods to be found in every part of the country.
Author : David Lebovitz
Publisher : Ten Speed Press
ISBN 13 : 1607742683
Total Pages : 354 pages
Book Rating : 4.6/5 (77 download)
Download or read book My Paris Kitchen written by David Lebovitz and published by Ten Speed Press. This book was released on 2014-04-08 with total page 354 pages. Available in PDF, EPUB and Kindle. Book excerpt: A collection of stories and 100 sweet and savory French-inspired recipes from popular food blogger David Lebovitz, reflecting the way Parisians eat today and featuring lush photography taken around Paris and in David's Parisian kitchen. In 2004, David Lebovitz packed up his most treasured cookbooks, a well-worn cast-iron skillet, and his laptop and moved to Paris. In that time, the culinary culture of France has shifted as a new generation of chefs and home cooks—most notably in Paris—incorporates ingredients and techniques from around the world into traditional French dishes. In My Paris Kitchen, David remasters the classics, introduces lesser-known fare, and presents 100 sweet and savory recipes that reflect the way modern Parisians eat today. You’ll find Soupe à l’oignon, Cassoulet, Coq au vin, and Croque-monsieur, as well as Smoky barbecue-style pork, Lamb shank tagine, Dukkah-roasted cauliflower, Salt cod fritters with tartar sauce, and Wheat berry salad with radicchio, root vegetables, and pomegranate. And of course, there’s dessert: Warm chocolate cake with salted butter caramel sauce, Duck fat cookies, Bay leaf poundcake with orange glaze, French cheesecake...and the list goes on. David also shares stories told with his trademark wit and humor, and lush photography taken on location around Paris and in David’s kitchen reveals the quirks, trials, beauty, and joys of life in the culinary capital of the world.
Author : Brian Polcyn
Publisher : W. W. Norton & Company
ISBN 13 : 0393634329
Total Pages : 256 pages
Book Rating : 4.3/5 (936 download)
Download or read book Pâté, 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.
Author : Taylor Boetticher
Publisher : Ten Speed Press
ISBN 13 : 1607743442
Total Pages : 308 pages
Book Rating : 4.6/5 (77 download)
Download or read book In The Charcuterie written by Taylor Boetticher and published by Ten Speed Press. This book was released on 2013-09-17 with total page 308 pages. Available in PDF, EPUB and Kindle. Book excerpt: A definitive resource for the modern meat lover, with 125 recipes and fully-illustrated step-by-step instructions for making brined, smoked, cured, skewered, braised, rolled, tied, and stuffed meats at home; plus a guide to sourcing, butchering, and cooking with the finest cuts. The tradition of preserving meats is one of the oldest of all the food arts. Nevertheless, the craft charcuterie movement has captured the modern imagination, with scores of charcuteries opening across the country in recent years, and none is so well-loved and highly regarded as the San Francisco Bay Area’s Fatted Calf. In this much-anticipated debut cookbook, Fatted Calf co-owners and founders Taylor Boetticher and Toponia Miller present an unprecedented array of meaty goods, with recipes for salumi, pâtés, roasts, sausages, confits, and everything in between. A must-have for the meat-loving home cook, DIY-types in search of a new pantry project, and professionals looking to broaden their repertoire, In the Charcuterie boasts more than 125 recipes and fully-illustrated instructions for making brined, smoked, cured, skewered, braised, rolled, tied, and stuffed meats at home, plus a primer on whole animal butchery. Take your meat cooking to the next level: Start with a whole hog middle, stuff it with a piquant array of herbs and spices, then roll it, tie it, and roast it for a ridiculously succulent, gloriously porky take on porchetta called The Cuban. Or, brandy your own prunes at home to stuff a decadent, caul fat–lined Duck Terrine. If it’s sausage you crave, follow Boetticher and Miller’s step-by-step instructions for grinding, casing, linking, looping, and smoking your own homemade Hot Links or Kolbász. With its impeccably tested recipes and lush, full-color photography, this instructive and inspiring tome is destined to become the go-to reference on charcuterie—and a treasure for anyone fascinated by the art of cooking with and preserving meat.
Author : The Culinary Institute of America (CIA)
Publisher : John Wiley & Sons
ISBN 13 : 0470587806
Total Pages : 730 pages
Book Rating : 4.4/5 (75 download)
Download or read book Garde Manger written by The Culinary Institute of America (CIA) and published by John Wiley & Sons. This book was released on 2012-04-16 with total page 730 pages. Available in PDF, EPUB and Kindle. Book excerpt: The leading guide to the professional kitchen's cold food station, now fully revised and updated Garde Manger: The Art and Craft of the Cold Kitchen has been the market's leading textbook for culinary students and a key reference for professional chefs since its original publication in 1999. This new edition improves on the last with the most up-to-date recipes, plating techniques, and flavor profiles being used in the field today. New information on topics like artisanal cheeses, contemporary styles of pickles and vinegars, and contemporary cooking methods has been added to reflect the most current industry trends. And the fourth edition includes hundreds of all-new photographs by award-winning photographer Ben Fink, as well as approximately 450 recipes, more than 100 of which are all-new to this edition. Knowledge of garde manger is an essential part of every culinary student's training, and many of the world's most celebrated chefs started in garde manger as apprentices or cooks. The art of garde manger includes a broad base of culinary skills, from basic cold food preparations to roasting, poaching, simmering, and sautéing meats, fish, poultry, vegetables, and legumes. This comprehensive guide includes detailed information on cold sauces and soups; salads; sandwiches; cured and smoked foods; sausages; terrines, pâtes, galantines, and roulades; cheese; appetizers and hors d'oeuvre; condiments, crackers, and pickles; and buffet development and presentation.
Author : John Currence
Publisher : Andrews Mcmeel+ORM
ISBN 13 : 1449447139
Total Pages : 291 pages
Book Rating : 4.4/5 (494 download)
Download or read book Pickles, Pigs & Whiskey written by John Currence and published by Andrews Mcmeel+ORM. This book was released on 2013-10-01 with total page 291 pages. Available in PDF, EPUB and Kindle. Book excerpt: The James Beard Award-winning chef shares stories of Southern life and recipes from his renowned Mississippi restaurants in this illustrated cookbook. In this irreverent yet serious look at contemporary Southern food, Chef John Currence shares 130 recipes organized by 10 different techniques, such as Simmering, Slathering, Pickling, and Smoking, just to name a few. Then John spices things up with colorful stories of his upbringing in New Orleans, his time living in Europe, and more—plus insightful reflections on today’s Southern culinary landscape. Pickles, Pigs & Whiskey features John’s one-of-a-kind recipes for Pickled Sweet Potatoes, Whole Grain Guinness Mustard, Deep South “Ramen” with a Fried Poached Egg, Rabbit Cacciatore, Smoked Endive, Fire-Roasted Cauliflower, and Kitchen Sink Cookie Ice Cream Sandwiches. Each recipe is paired with a song and the complete playlist can be downloaded at spotify.com. The book also features more than 100 color photographs by Angie Mosier.
Author : John Kinsella
Publisher : Wiley
ISBN 13 : 9780471122371
Total Pages : 0 pages
Book Rating : 4.1/5 (223 download)
Download or read book Professional Charcuterie written by John Kinsella and published by Wiley. This book was released on 1996-04-13 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: The complete, contemporary guide to preparing sausages, cured andsmoked meats, pâtés and terrines, and cured and smokedfish of the highest quality Centuries of skill and imagination have earned charcuterie arevered place in the world of gastronomy, and ProfessionalCharcuterie honors that proud tradition. This working manual andtreasury of recipes covers the selection and assembly ofingredients, the most effective use of equipment, and theindispensable basics of food safety. Incorporating a wide varietyof meats, seafood, fowl, and game, its range of over 200 enticing,culinary classroom-tested recipes includes all the classics ofcharcuterie, as well as exceptional contemporary favorites.Step-by-step instructions for smoking and curing are clearlypresented, as well as illustrated procedures for preparing andstuffing sausages. Designed for professionals and culinary students as well as homecooks, Professional Charcuterie allows readers to produce superiorproducts upon the very first effort, and to develop their skills toeven higher levels.
Author : James Peterson
Publisher : Ten Speed Press
ISBN 13 : 1607744538
Total Pages : 338 pages
Book Rating : 4.6/5 (77 download)
Download or read book Meat written by James Peterson and published by Ten Speed Press. This book was released on 2012-05-30 with total page 338 pages. Available in PDF, EPUB and Kindle. Book excerpt: Meat: A Kitchen Education is award-winning author James Peterson’s guide for carnivores, with more than 175 recipes and 550 photographs that offer a full range of meat and poultry cuts and preparation techniques, presented with Peterson’s unassuming yet authoritative style. Instruction begins with an informative summary of meat cooking methods: sautéing, broiling, roasting, braising, poaching, frying, stir-frying, grilling, smoking, and barbecuing. Then, chapter by chapter, Peterson demonstrates classic preparations for every type of meat available from the butcher: chicken, turkey, duck, quail, pheasant, squab, goose, guinea hen, rabbit, hare, venison, pork, beef, veal, lamb, and goat. Along the way, he shares his secrets for perfect pan sauces, gravies, and jus. Peterson completes the book with a selection of homemade sausages, pâtés, terrines, and broths that are the base of so many dishes. His trademark step-by-step photographs provide incomparable visual guidance for working with the complex structure and musculature of meats and illustrate all the basic prep techniques—from trussing a whole chicken to breaking down a whole lamb. Whether you’re planning a quick turkey cutlet dinner, Sunday pot roast supper, casual hamburger cookout, or holiday prime rib feast, you’ll find it in Meat along with: Roast Chicken with Ricotta and Sage; Coq au Vin; Duck Confit and Warm Lentil Salad; Long-Braised Rabbit Stew; Baby Back Ribs with Hoisin and Brown Sugar; Sauerbraten; Hanger Steak with Mushrooms and Red Wine; Oxtail Stew with Grapes; Osso Buco with Fennel and Leeks; Veal Kidneys with Juniper Sauce; Lamb Tagine with Raisins, Almonds, and Saffron; Terrine of Foie Gras; and more. No matter the level of your culinary skills or your degree of kitchen confidence, the recipes and guidance in Meat will help you create scores of satisfying meals to delight your family and friends. This comprehensive volume will inspire you to fire up the stove, oven, or grill and master the art of cooking meat. Winner – 2011 James Beard Cookbook Award – Single Subject Category
Author : Nigella Lawson
Publisher : Hachette Books
ISBN 13 : 1401306020
Total Pages : 609 pages
Book Rating : 4.4/5 (13 download)
Download or read book Nigella Express written by Nigella Lawson and published by Hachette Books. This book was released on 2013-06-25 with total page 609 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Domestic Goddess is back -- and this time it's instant. Nigella and her style of cooking have earned a special place in our lives, symbolizing all that is best, most pleasurable, most hands-on, and least fussy about good food. But that doesn't mean she wants us to spend hours in the kitchen, slaving over a hot stove. Featuring fabulous fast foods, ingenious shortcuts, terrific time-saving ideas, effortless entertaining tips, and simple, scrumptious meals, Nigella Express is her solution to eating well when time is short. Here are mouthwatering meals, quick to prepare and easy to follow, that you can conjure up after a day in the office or on a busy weekend for family or unexpected guests. This is food you can make as you hit the kitchen running, with vital advice on how to keep your pantry stocked and your freezer and fridge stacked. When time is precious, you can't spend hours shopping, so you need to make life easier by being prepared. Not that these recipes are basic -- though they are always simple -- but it's important to make every ingredient earn its place, minimizing effort by maximizing taste. Here too is great food that can be prepared quickly but cooked slowly in the oven, leaving you time to have a bath, a drink, talk to friends, or help the children with their homework--minimum stress for maximum enjoyment . . . Nigella Express features a new generation of fast food--never basic, never dull, always doable, quick, and delicious. Featuring recipes seen on Food Network's Nigella Express series.
Author :
Publisher :
ISBN 13 :
Total Pages : 176 pages
Book Rating : 4.:/5 (169 download)
Download or read book Terrines, Pâtés & Galantines written by and published by . This book was released on 1985 with total page 176 pages. Available in PDF, EPUB and Kindle. Book excerpt:
