Fish CookeryPenguin, 1975 - 423 pages Jane Grigson's book on fish cookery takes the reader through the alphabet from anchovies to zander giving recipes and historical, geographical and culinary information. The text also gives advice about the preparation and cooking of fish. |
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Page 1
... Cookery ( published as a Penguin Handbook ) was the result , exploring the wonderful range of cooked meat products on sale in even the smallest market towns . Since 1968 she has been writing cookery articles for the Observer Colour ...
... Cookery ( published as a Penguin Handbook ) was the result , exploring the wonderful range of cooked meat products on sale in even the smallest market towns . Since 1968 she has been writing cookery articles for the Observer Colour ...
Page 20
... cookery . The only alternative for frying and grilling is olive oil and occasionally lard or bacon fat . But for all sauces except mayonnaise , vinaigrette and tomato sauce , which do need olive oil , butter is essential . The best ...
... cookery . The only alternative for frying and grilling is olive oil and occasionally lard or bacon fat . But for all sauces except mayonnaise , vinaigrette and tomato sauce , which do need olive oil , butter is essential . The best ...
Page 25
... cookery , is attributed to the Marquis Louis de Béchameil , Louis XIV's Lord Steward . Certainly it bears his name . But a white sauce , based on a flour and butter roux moistened with veal stock and finished with cream , was known ...
... cookery , is attributed to the Marquis Louis de Béchameil , Louis XIV's Lord Steward . Certainly it bears his name . But a white sauce , based on a flour and butter roux moistened with veal stock and finished with cream , was known ...
Table des matières
Introduction | 9 |
CourtBouillons Sauces and Butters | 15 |
Fish Stews and Soups | 62 |
Droits d'auteur | |
8 autres sections non affichées
Expressions et termes fréquents
anchovies baked bay leaf béchamel béchamel sauce beurre beurre manié black pepper boil bones bouquet garni bread breadcrumbs brown carp caviare chopped parsley clams cloves garlic cooked cookery court-bouillon crab crawfish delicious dogfish dry white wine egg yolks fairly hot oven fillets fish flat-fish flavour French fresh fried frying garlic garnish grey mullet grill gurnard haddock halibut heat herbs hot oven mark ingredients John Dory kipper lemon juice lemon quarters lightly liquid liquor lobster mackerel mayonnaise meat melted butter milk minutes mixture monkfish mushrooms mussels mustard olive oil onion oysters parsley pastry peeled pieces pint pompano potatoes prawns recipe roes salad salmon sauce scallops sea bass sea bream serving dish shad shallot shellfish shells shrimps simmer skate skin slices smoked sole soup sprinkle squid steaks stew stir stuffing tablespoons tarragon taste teaspoon thick cream tomatoes trout tunny turbot