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Author: Time-Life Books
Publisher: Time Life Education
ISBN: 9780809429257
Category : Cooking
Languages : en
Pages : 176
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Book Description
Gives recipes for making cold meat or vegetable loaves which are prepared in molds, shaped pastry, or aspic
Author: Time-Life Books
Publisher: Time Life Education
ISBN: 9780809429257
Category : Cooking
Languages : en
Pages : 176
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Book Description
Gives recipes for making cold meat or vegetable loaves which are prepared in molds, shaped pastry, or aspic
Author:
Publisher: Time Life Medical
ISBN: 9780809429264
Category : Galantines
Languages : en
Pages : 176
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Book Description
Presents the illustrated methodology of making terrines, pates, galantines, and aspics, with 85 pages of recipes.
Author:
Publisher:
ISBN: 9780705406062
Category : Galantines
Languages : en
Pages : 184
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Book Description
Author: The Culinary Institute of America (CIA)
Publisher: John Wiley & Sons
ISBN: 0470587806
Category : Cooking
Languages : en
Pages : 730
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Book Description
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: Jacques Brevery
Publisher: CRC Press
ISBN: 1466559853
Category : Technology & Engineering
Languages : en
Pages : 291
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Book Description
Charcuterie, the art of transforming pork meats into various preparations as an array of dishes, has traditionally held a very important place in gastronomy. An art that demands serious attention by the chef, its success depends not only on the execution but also on the presentation. Chef's Guide to Charcuterie demonstrates how to transform lesser
Author: Friedrich W. Ehlert
Publisher: Hearst Communications
ISBN:
Category : Cooking
Languages : en
Pages : 200
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Book Description
Author:
Publisher:
ISBN: 9780701817985
Category : Pâtés (Cooking)
Languages : en
Pages : 192
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Book Description
Author: Fiona Smith
Publisher:
ISBN: 9781845973872
Category : Pâtés (Cooking)
Languages : en
Pages : 0
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Book Description
From stylish appetizers and entrees to simple snacks for parties or picnics, there is a pate or terrine to suit every taste and every occasion. They're easy to prepare and packed with flavour. In this varied and imaginative collection of recipes, Fiona Smith gives these traditional favourites a lighter, modern twist. Pates and terrines made with Vegetables are terrific. Try the spicy Lentil, Carrot, and Cilantro Pate or the colourful Piquant Goat Cheese and Grilled Red Pepper Terrine--perfect for a picnic. The Fish and Shellfish chapter includes simple ideas, such as Smoked Mackerel and Preserved Lemon Pate, as well as more elaborate recipes like Pressed Salmon and Leek Terrine. Chicken Liver Pate is a classic Poulltry recipe and features here alongside modern addions such as Turkey, Caper, and Chile Pate. Many traditional pates and terrines are made with Meat and Game, such as Duck Terrine and Pate Maison, but there are also more exotic recipes like Spiced Duck Rillettes with Sumac crisps or Prosciutto and Pumpkin Terrine with Celeriac Salad.*An inspiring collection of traditional and modern recipes for pates, terrines, savory mousses, and more.*Includes a chapter of Accompaniments, such as Melba Toasts, Nut Wafers, and Sweet and Sour Pickled Onions.*Smooth photography by Peter Cassidy.
Author: Jane Grigson
Publisher: Grub Street Cookery
ISBN: 1908117931
Category : Cooking
Languages : en
Pages : 335
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Book Description
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.
Author: Friedrich W. Ehlert
Publisher:
ISBN: 9780600323754
Category : Pâtés (Cookery)
Languages : en
Pages : 192
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Book Description
