The French Chef CookbookKnopf Doubleday Publishing Group, 1968 - 424 pages The beloved icon and author of best-selling classic Mastering the Art of French Cooking presents an array of delectable French recipes that first made her a household name. Originally debuted on her first public television show, here are 119 traditional French recipes, tested and perfected for home cooks to enjoy—from Mayonnaise to Bouillabaisse, crepes to steaks, and delicious vegetables to delectable desserts. America’s first lady of food continues to profoundly shaped the way we cook, the way we eat, and the way we see food. |
Table des matières
NUMBER | 3 |
24 | 39 |
26 | 45 |
28 | 51 |
30 | 58 |
33 | 67 |
Vegetable Adventures | 82 |
Puff Pastry | 86 |
Fish Dinner for Four in Half an Hour | 242 |
French Veal Stew | 246 |
Improvisation | 250 |
The Empresss Rice | 253 |
Coquilles SaintJacques | 257 |
More About Steaks | 260 |
To Poach a Salmon | 264 |
Invitation to Lunch | 268 |
More About Puff Pastry | 89 |
Fish Mousselines | 93 |
Cake for Company | 96 |
Artichokes from Top to Bottom | 99 |
Elegance with Eggs | 102 |
Bavarian CreamCold Soufflé | 106 |
The Case for Salmon | 109 |
Lest We Forget Broccoli and Cauliflower | 112 |
Veal for a King | 116 |
The Soup Show | 119 |
Flaming Soufflé | 122 |
Small Roast Birds | 124 |
Boeuf à la Mode | 127 |
Timbales | 130 |
Fish Fillets Sylvestre | 134 |
Babas au Rhum | 137 |
Chicken Dinner for Four in Half an Hour | 141 |
Rognons Sautés et Flambés | 144 |
Lobster Buffet | 147 |
The Mushroom Show | 149 |
Veal or Pork Dinner for Four in Half an Hour | 153 |
Broiled Chicken Plain and Saucy | 156 |
Lamb Stew Is French Too | 160 |
Introducing Charlotte Malakoff | 163 |
Hot Turkey Ballottine | 166 |
Cold Turkey Galantine | 169 |
Le Marquis au Chocolat | 173 |
Vegetables for the Birds | 177 |
French Tarts Apple Style | 180 |
Feasting on the Remains | 184 |
The French Jelly Roll | 188 |
Bûche de Noël | 192 |
Beef Gets Stewed Two Ways | 195 |
Ham Dinner for Four in Half an Hour | 199 |
Croissants | 203 |
Chocolate Soufflé | 207 |
FourinHand Chicken | 210 |
Brioches | 214 |
Veal Prince Orloff | 217 |
Great Beginnings | 221 |
Strawberry Tarts | 225 |
The Shrimp Show | 228 |
Salad Fixings | 232 |
The Noncollapsible Cheese Soufflé | 235 |
Quiches | 238 |
Boeuf BourguignonBeef in Red Wine | 271 |
Your Own French Onion Soup | 275 |
Hollandaise and Béarnaise | 278 |
Chicken en Cocotte | 281 |
35 | 282 |
Queen of ShebaReine de Saba | 285 |
To Poach Sole Fillets | 289 |
Chop Dinner for Four in Half an Hour | 293 |
Filet of Beef Wellington | 296 |
Apple Charlotte | 301 |
More Great Beginnings | 304 |
Roast Suckling Pig | 307 |
More About Potatoes | 311 |
Steak Dinner for Four in Half an Hour | 315 |
The Endive Show | 319 |
Saddle of Lamb | 324 |
NapoleonsMillefeuilles | 328 |
Paëlla à lAméricaine | 333 |
First Course | 336 |
Main Course | 339 |
Meringue Dessert | 343 |
Soups | 348 |
Quenelles | 351 |
Génoise Cake | 355 |
The New Year Croquembouche | 359 |
Petits Fours | 363 |
The Mayonnaise Show | 367 |
Swordfish Dinner for Four in Half an Hour | 371 |
Ossobuco | 375 |
Brains and Sweetbreads | 378 |
Asparagus from Tip to Butt | 382 |
Operation Chicken | 386 |
To Poach a Chicken | 389 |
Mousses Bombes and Parfaits | 393 |
Bourride and Aïoli | 397 |
To Poach an Egg | 401 |
Roast Leg of Lamb | 405 |
Lobster Thermidor | 409 |
Speaking of Tongues | 413 |
Pipérade for Lunch | 416 |
Turban of Sole | 421 |
Index | 425 |
38 | 428 |
Droits d'auteur | |