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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: 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: Friedrich W. Ehlert
Publisher: Hearst Communications
ISBN:
Category : Cooking
Languages : en
Pages : 200
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Book Description
Author: Stéphane Reynaud
Publisher: Phaidon Press
ISBN: 9780714862514
Category :
Languages : en
Pages : 0
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Book Description
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: John Kinsella
Publisher: Wiley
ISBN: 9780471122371
Category : Cooking
Languages : en
Pages : 0
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Book Description
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: Friedrich W. Ehlert
Publisher:
ISBN: 9780600323754
Category : Pâtés (Cookery)
Languages : en
Pages : 192
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Book Description
Author:
Publisher:
ISBN: 9780701817985
Category : Pâtés (Cooking)
Languages : en
Pages : 192
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Book Description
Author: Brian Polcyn
Publisher: W. W. Norton & Company
ISBN: 0393634329
Category : Cooking
Languages : en
Pages : 256
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Book Description
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: Camille Fourmont
Publisher: Ten Speed Press
ISBN: 1984856693
Category : Cooking
Languages : en
Pages : 226
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Book Description
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: 9781903872093
Category : Cooking, French
Languages : en
Pages : 0
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Book Description
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.
