The French Cook: Soufflés PDF Download

Author: Greg Patent
Publisher: Gibbs Smith
ISBN: 1423636139
Category : Cooking
Languages : en
Pages : 224

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Book Description
The James Beard Award-winning author and baker shares the secret to baking perfectly airy and light soufflés with technique tips and a variety of recipes. One of the most decadent dishes in French cuisine, soufflés are also famously intimidating for the home cook. In this comprehensive soufflé cookbook, consummate baker Greg Patent takes readers from soufflé basics—such as a lesson on beating egg whites, and a review of sauce bases—to creating a wide array of soufflés: hot and cold, savory and sweet, molded and unmolded, as well as specialty show-off dishes, all following basic French culinary techniques. Savory recipes include Leek and Pancetta, Fennel, Salmon and cheese soufflés. Sweet recipes begin with some classic hot renditions of Chocolate, Vanilla Bean, Fresh Strawberry, and Grand Marnier Soufflé, then move into scrumptious cold recipes of Passion Fruit, Ste. Germaine Lime, Almond and Praline Soufflé Floating Islands

Author: Hedda Gioia Dowd
Publisher: Pelican Publishing Company, Inc.
ISBN: 9781589808560
Category : Cooking
Languages : en
Pages : 302

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Book Description
The owners of Rise No. 1 restaurant share their take on cooking and entertaining in this beautifully photographed book. Recipes for souffl‚s, salads, soups, seafoods, tarts, and more illustrate their dedication to food and tradition. Anecdotes and ideas for entertaining round out this charming volume.

Author: Myra Waldo
Publisher: Courier Corporation
ISBN: 0486264165
Category : Cooking
Languages : en
Pages : 258

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Book Description
"What a good book to own!" — Library Journal. A simple, down-to-earth approach to mastery of the soufflé, with recipes for 192 dessert and main-dish soufflés, including low-calorie and cold soufflés. Index.

Author: Anna Ramsey
Publisher: Interactive Media Licensing
ISBN:
Category : Cooking
Languages : en
Pages : 30

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Book Description
Discover a wide range of delicious and simple to cook souffle recipes inside my new souffle recipe book, Souffle Cookbook: A Selection of Delicious & Easy Souffle Recipes. A must-read book for anyone wanting to discover new souffle recipes or for those who want to explore the world of simple to prepare, easy to cook and tasty souffle dishes. Inside my new souffle cookbook, you will discover: Delicious Souffle Recipes. A selection of delicious and flavorful souffle. From easy to prepare appetizer dishes to flavorful international souffle entrees. Sides and dessert souffles, you'll find a wide variety of delicious souffle recipes inside. Detailed Preparation & Cooking Instructions. Because preparing souffle does not have to be difficult, all of the souffle recipes contained inside my souffle cookbook are so simple to follow and easy to cook a complete newcomer to cooking souffles could have a meal on the table without any issues. Quick & Easy Souffle Recipes. Many of the recipes contained inside this souffle cookbook can be ready in under 30 minutes from fridge to table, simply follow the recipes and have the perfect souffle dish ready in next to no time with perfectly flavorful results each and every time. Download my souffle cookbook right now and access the full range of delicious and easy souffle recipes contained inside and begin experiencing flavorful, perfectly cooked and delicious souffle's like never before.

Author: Anne Willan
Publisher: St. Martin's Press
ISBN: 1466837020
Category : Biography & Autobiography
Languages : en
Pages : 321

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Book Description
Anne Willan demystified classic French culinary technique for regular people who love food. Her legendary La Varenne Cooking School-in its original location in Paris and later in its longtime home in Burgundy-trained chefs, food writers and home cooks. Under Willan's cheerful, no-nonsense instruction, anyone could learn to truss a chicken, make a bernaise, or loft a soufflé. In One Soufflé at a Time, Willan tells her story and the story of the food-world greats-including Julia Child, James Beard, Simone Beck, Craig Claiborne, Richard Olney, and others-who changed how the world eats and who made cooking fun. She writes about how a sturdy English girl from Yorkshire made it not only to the stove, but to France, and how she overcame the exceptionally closed male world of French cuisine to found and run her school. Willan's story is warm and rich, funny and fragrant with the smells of the country cooking of France. It's also full of the creative culinary ferment of the 1970s-a decade when herbs came back to life and freshness took over, when the seeds of our modern day obsession with food and ingredients were sown. Tens of thousands of students have learned from Willan, not just at La Varenne, but through her large, ambitious Look & Cook book series and twenty-six-part PBS program. Now One Soufflé at a Time --which features fifty of her favorite recipes, from Coquille St. Jacques to Chocolate Snowball--brings Willan's own story of her life to the center of the banquet table.

Author: Tasha Tudor
Publisher: Little, Brown
ISBN: 0316093114
Category : Cooking
Languages : en
Pages : 170

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Book Description
Tasha Tudor, beloved children's book author and illustrator, has at last written her long-awaited cookbook. In words and the enchanting watercolors for which she is renowned, she shares the recipes she has gathered over a lifetime - some that have been passed down for generations and some that she created specially for her children and grandchildren. These traditional recipes recall an old-fashioned New England lifestyle and summon up Tasha Tudor's own warm family memories, which she shares here with her readers. Tasha Tudor's recipe collection includes summery picnic salads, hearty winter soups, and breakfast treats like Great-Grandmother Tudor's Cornbread, Blueberry Coffee Cake, and Butterscotch Rolls. Her main dishes - Roast Chicken with tarragon and sage, vegetable-laden Beef Stew, and Salmon served with homegrown peas - are the prelude to her irresistibly rich desserts, including a luscious dark chocolate torte and English Toffee Bars. At Tasha Tudor's Corgi Cottage, Christmas celebrations are the high point of the year, filled with the kind of food and wholesome fun that harks back to an earlier time. Her recipes bring family and friends together to make her well-known gingerbread Christmas tree ornaments (which have been displayed on the White House tree), and such seasonal favorites as thumb cookies and pulled taffy for wrapping as gifts or for putting in paper cornucopias to hang on the tree. All of these authentic, tried-and-true recipes are presented for the first time with some fifty original watercolor and pen-and-ink drawings in this beguiling keepsake kitchen companion.

Author: Brad Hoskinson
Publisher: Brad Hoskinson
ISBN:
Category : Cooking
Languages : en
Pages : 50

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Book Description
Do you want to master the art of soufflé making? With the Souffle Cookbook, you can learn the principles of this classic French dish with easy-to-follow recipes. This cookbook is perfect for both beginners and experts alike. Inside, you'll find delicious recipes that showcase traditional flavors as well as modern twists on this elegant dessert. Make your souffle dreams come true! Get the Souffle Cookbook right now and start making delectable souffles this weekend - no tedious or intimidating work required. Don't wait - put that easy-to-follow cookbook in your kitchen today!

Author: Asli Perker
Publisher: Saqi
ISBN: 1846591457
Category : Fiction
Languages : en
Pages : 208

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Book Description
Three troubled lives, one cookbook: a recipe for self-discovery . . . Lilia wakes up one morning to discover that her marriage is not what it seemed. Marc cannot face his empty apartment after the loss of his beloved. Ferda struggles with the demands of family life, but all she wants is to follow her passion: to cook with freedom for the people she truly loves. In this sweeping story, taking in the streets and markets of New York, Paris and Istanbul, courage and desire begin to stir through three very different people. 'A modern Turkish writer with the subtle, steady gaze of Balzac. With quiet brilliance, Asli Perker shows how couples and families from Paris to the Philippines cope with sudden catastrophic loss. And at the heart of the book, balancing loss, there is always food: warming, adding flavour, expressing love and celebration.' Maggie Gee OBE

Author: Claire Ptak
Publisher: Ten Speed Press
ISBN: 1607746727
Category : Cooking
Languages : en
Pages : 274

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Book Description
A design-forward cookbook for sweet and savory baked goods from London's popular Violet Bakery that focuses on quality ingredients, seasonality, and taste (as opposed to science) as the keys to creating satisfying, delightful homemade pastries, tarts, sweets, and more. Violet is a jewel box of a cake shop and café in Hackney, east London. The baking is done with simple ingredients including whole grain flours, less refined sugars, and the natural sweetness and nuanced hues of seasonal fruits. Everything is made in an open kitchen for people to see. Famed for its exquisite baked goods, Violet has become a destination. Owner Claire Ptak uses her Californian sensibility to create recipes that are both nourishing and indulgent. With a careful eye to taste and using the purest ingredients, she has created the most flavorful iterations of classic cakes, as well as new treats for modern palates. Over 100 recipes include nourishing breakfasts, midday snacks, desserts to share, fruit preserves, and stylish celebration cakes. This book is about making baking worth it: simple to cook and satisfying to eat.

Author: Judith Jones
Publisher: Knopf
ISBN: 030795787X
Category : Cooking
Languages : en
Pages : 289

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Book Description
From the legendary editor of some of the world’s greatest cooks—including Julia Child and James Beard—a passionate and practical book about the joys of cooking for one. Here, in convincing fashion, Judith Jones demonstrates that cooking for yourself presents unparalleled possibilities for both pleasure and experimentation: you can utilize whatever ingredients appeal, using farmers’ markets and specialty shops to enrich your palate and improve your health; you can feel free to fail, since a meal for one doesn’t have to be perfect; and you can use leftovers to innovate—in the course of a week, the remains of beef bourguignon might be reimagined as a ragù, pork tenderloin may become a stir-fry, a cup or two of wild rice produces both a refreshing pilaf and a rich pancake, and red snapper can be reinvented as a summery salad. It’s a fulfilling and immensely economical process, one perfectly suited for our times—although, as Jones points out, cooking for one also means we can occasionally indulge ourselves in a favorite treat. Throughout, Jones is both our instructor and our mentor, suggesting basic recipes—such as tomato sauce, preserved lemons, pesto, and homemade stock—that all cooks should have on hand; teaching us how to improvise using an ingenious strategy of building meals through the week; and supplying us with a lifetime’s worth of tips and shortcuts. From Child’s advice for buying fresh meat to Beard’s challenge to beginning crêpe-makers and Lidia Bastianich’s tips for cooking perfectly sauced pasta, Jones’s book presents a wealth of acquired knowledge from our finest cooks. The Pleasures of Cooking for One is a vibrant, wise celebration of food and enjoying our own company from one of our most treasured cooking experts.