The French Chef CookbookBantam Books, 1971 - 467 pages America's best-loved culinary expert brings together her most "magnifique" French recipes in a lavish new trade edition of her classic cookbook. The featured recipes are slightly simplified versions of the classic ones in Child's "Mastering the Art of French Cooking." of photos. Copyright © Libri GmbH. All rights reserved. |
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Table des matières
Subject Guide | xxi |
Notes on Wine | xxix |
A Note on the Importance of Flour Measuring | xxxii |
Droits d'auteur | |
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1½ cups 30 minutes artichokes aspic baking dish baste bay leaf beat beef blend boiling water bottom bouillon Braised brown cake casserole chicken chilled chocolate chopped cognac cold water cooking oil cornstarch cover crêpes decorate dessert dough drain duck egg whites egg yolks eggplant fish flavor flour fresh garlic granulated sugar heavy cream herbs jelly knife layer lemon juice liquid lobster meat melted butter mixing bowl mixture mold mushrooms onions orange parsley pastry pâté peeled platter pork potatoes Preheat oven puff pastry quarts ramekins recipe refrigerate Remove from heat rice roasting salad salt and pepper sauce saucepan sautéed scallops serving dish shallots or scallions side simmer skillet sliced slowly soufflé soup spoon sprinkle steaks stir Swiss cheese tablespoon tarragon Tb butter Tb softened butter tender thick tomatoes toss tsp salt unmold veal vegetables vermouth waxed paper wine wire whip zucchini