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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Expressions et termes fréquents
30 minutes arrange baking baking dish beat beef blend boil bones bottom bouillon bowl bread bring brown cake casserole cheese chicken chilled chocolate chopped cold water cooking cover cream crêpes decorate dish dough drain egg whites egg yolks fish flavor flour fold French fresh green half heat heavy herbs inches knife layer leaves lightly liquid meat melted minced minutes mixing bowl mixture mold mushrooms onions orange parsley peeled pieces platter pork potatoes Preheat oven prepared rapidly ready recipe refrigerate Remove Remove from heat rice roasting roll salt and pepper sauce saucepan sautéed scallions season serving shells Show side simmer skillet skin sliced slowly softened soup spoon sprinkle steaks stir strips sugar tablespoon taste Tb butter tender thick tomatoes toss turn veal vegetables warm whip wine