Glorious French Food : A Fresh Approach to the Classics by James Peterson - gebrauchtes Buch

EAN (ISBN-13): 9780471442769
ISBN (ISBN-10): 0471442763
Gebundene Ausgabe
Taschenbuch
Erscheinungsjahr: 2002
Herausgeber: Houghton Mifflin Harcourt
784 Seiten
Gewicht: 2,409 kg
Sprache: eng/Englisch

Buch in der Datenbank seit 2007-05-23T08:56:52+02:00 (Berlin)
Detailseite zuletzt geändert am 2024-04-20T22:30:21+02:00 (Berlin)
ISBN/EAN: 0471442763

ISBN - alternative Schreibweisen:
0-471-44276-3, 978-0-471-44276-9
Alternative Schreibweisen und verwandte Suchbegriffe:
Autor des Buches: james peterson, houghton mifflin harcourt
Titel des Buches: food, fresh, classic french, classics please, glorious, gene

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Daten vom Verlag:

Autor/in: James Peterson
Titel: Glorious French Food - A Fresh Approach to the Classics
Verlag: John Wiley & Sons
Erscheinungsjahr: 2002-09-27
Gewicht: 2,381 kg
Sprache: Englisch
39,90 € (DE)
Not available (reason unspecified)

BB; GB; Hardcover, Softcover / Ratgeber/Essen, Trinken/Allgemeine Kochbücher, Grundkochbücher; Kochen und Rezepte allgemein; Frankreich /Kochbuch; Frankreich /Kochbuch

Preface. Acknowledgments. Read This First. Assorted Vegetable Salads / Crudités. Green Salads / Slades Vertes. Composed Salads / Salade Composeés. Assorted Cooked Vegetables, Hard-Boiled Eggs, and Salt Cod with Garlic Mayonnaise / Grand Aioli. Country-Style Pork Pâté / Terrine de Campagne. Ham and Parsley Terrine / Jambon Persillé. Poached Eggs with Red Wine Sauce / Oeufs en Meurette. Omelets / Omelettes. Cheese Soufflé / Soufflé au Fromage. Cheese Fondue / Fondue de Fromage. Traditional Bacon and Cheese Quiche / Quiche Lorraine. Niçoise Onion, Olive, and Anchovy Tart / Pissaladière. Cold Leek and Potato Soup / Vichyssoise. French Onion Soup / Soupe à l'Oignon. Oxtail Soup / Potage de Queue de Boeuf. Chicken Consommé with Shredded Crèpes / Consommé Célestine. French Country Vegetable Soup with Basil and Garlic Paste / Soupe au Pistou. Mediterranean Fish Soup / Bouillabaisse. Oysters / Huîtres. Steamed Mussels with White Wine, Shallots, and Parsley / Moules à la Marinière. Sea Scallops Poached in Vegetable Broth / Coquilles Saint-Jacques à la Nage. Sole with Hot Butter and Lemon / Sole Meunière. Sole Braied with Shallots and White Wine / Sole Bercy. Mediterranean Sea Bass Grilled with Fennel / Loup de Mer Grillé au Fenouil. Lobster with Tomato and Cognac Sauce / Homard à l'Américaine. Roast Chicken / Poulet Rôti. Rooster in Red Wine Sauce / Coq au Vin. Duck Á L'Orange / Caneton à l'Orange. Fricassee of Young Rabbit with Pearl Onions, Bacon, and Mushrooms / Lapereau en Gibelotte. Veal Stew with Cream and Mushrooms / Blanquette de Veau. French-Style Pot Roast / Boeuf à la Mode. Beef Stew with Pearl Onions, Mushrooms, and Bacon / Boeuf à la Bourguignonne. Farmhouse-style Poached Beef with Vegetables / Pot-au-feu. Baked Bean and Duck Casserole / Cassoulet. Steak with Red Wine Sauce / Entrecôte à la Bordelaise. Pork Noisettes with Prunes / Noisettes de Porc aux Pruneaux. Roast Rack of Lamb with Parsley and Garlic Crust / Carré d'Agneau Persillé). Sauerkraut with Sausages, Bacon, and Pork Shoulders / Choucroute Garnie à l'Alsacienne. Veal Kidneys with Mushrooms, Mustard, and Port / Rognons de Veau aux Champignons, à la Moutarde et au Porto. Glazed Sliced Carrots / Carottes à la Vichy. Baked Creamed Potato Gratin / Gratin Dauphinois. Provençal Vegetable Stew / Ratatouille. Baked Whole Truffles / Les Truffes sous la Cendre. Apple Tart / Tarte aux Pommes. Chocolate Mousse / Mousse au Chocolat. Caramel-Glazed Cream Custard / Crème Brûlée). Hot Crêpes with Orange Butter Sauce / Crêpes Suzette. Floating Islands / Iles Flottantes. Strawberry Preserves Confiture de Fraises. Cookies and Candies / Petits-Fours Secs. Sources. Index.