epub |eng | | Author:Tovar Cerulli

One week in late October when Cath was out of town, I thawed a hunk of moose steak, a gift from a local hunter. My first attempt at cooking and ...

epub |ukr | 2005-03-20 | Author:Jennifer McLagan [McLagan, Jennifer]

1. Place the cold stock in a large saucepan and heat it just until it liquefies. Remove the saucepan from the heat. 2. Place the leek, carrot, and parsley in ...

epub |eng | 2013-03-25 | Author:Peter Kaminsky

Paella with Chicken and Bacon Serves 6 Paella is one of those dishes, like pizza, that everyone seems to like. Go ahead and mention paella to a friend; we’re willing ...

epub |eng | 2012-08-20 | Author:Scott Leysath [Leysath, Scott]

MARINADE makes 11⁄2 cups, enough to marinate 2 to 3 pounds of meat (4 to 6 servings) 1⁄3 cup onion, chopped 3 cloves garlic 2 tablespoons fresh rosemary leaves 1⁄2 ...

epub |eng | 1996-03-25 | Author:Matt Kelly

Hamburgers Long considered a mainstay of backyard barbecuing, the lowly hamburger can become a work of art in the right hands. The key to good hamburgers, as with steaks, is ...

epub |eng | 2010-03-25 | Author:Wilbur F. Eastman

SMOKED DRIED BEEF The curing procedure for dried beef is the same as that used for corned beef, except that you may add an extra pound of sugar for each ...

epub |eng | 2013-01-31 | Author:Marianski, Stanley [Marianski, Stanley]

Photo 19.4 Dry blood powder. Photo 19.5 Mixing dry blood with water. Photo 19.6 Adding blood to buckwheat groats. Photo 19.7 Frozen blood. Photo 19.8 Partially frozen blood is ground ...

epub, pdf, azw3, mobi |eng | | Author:Ryan Farr

LOIN/BELLY SECTION, FRENCHED LAMB RACK, STEP 4: Peel off the sinew from the tip of the rib. LOIN/BELLY SECTION, FRENCHED LAMB RACK, STEP 5: It’s very important to peel the ...

mobi, pdf |eng | 0101-01-01 | Author:Galmiche, Daniel [Galmiche, Daniel]

Les Poissons et Les Fruits de Mer FISH & SHELLFISH If you were to wander the coastal cities of France, you would stumble upon brasseries with some spectacular seafood. At ...

mobi, epub, pdf |eng | 2010-03-11 | Author:Mark Schatzker

CHAPTER FIVE JAPAN The Japanese are famous for their acutely overdeveloped sense of specialization. They are the world’s foremost perfectionists, even more so than Germans, and it took me all ...

mobi, epub, pdf |eng | 2010-01-02 | Author:Victoria Wise

Pudding 2 tablespoons butter 1 cup thinly sliced leeks, white and light green parts ⅓ cup chopped dried pear halves, preferably unsulfured ¼ cup water 3 large eggs 2 cups ...

mobi |eng | 2000-10-01 | Author:Christopher Schlesinger; John Willoughby

4. When the stew is almost done, cook the capers: In a medium sauté pan, melt the butter over medium heat. Add the capers and cook, stirring occasionally, until crisp, ...

mobi |eng | 2005-11-21 | Author:Michael Ruhlman; Brian Polcyn; Thomas Keller

1. Combine all the ingredients except the stock and wine and toss to mix thoroughly. 2. Grind the mixture through the small die into a bowl die set in ice ...

mobi, epub, pdf |eng | 2005-10-13 | Author:Jennifer McLagan

1. Place the cold stock in a large saucepan and heat it just until it liquefies. Remove the saucepan from the heat. 2. Place the leek, carrot, and parsley in ...

mobi, epub, pdf |eng | 2010-01-02 | Author:Heather Lauer

6 slices sourdough bread, crust removed and cubed ½ pound Velveeta cheese, cubed 3 large eggs, beaten 2 cups milk ½ teaspoon dry mustard Pinch of salt Pinch of pepper ...