epub |eng | 2014-07-28 | Author:Hillary Davis

3 to 4 teaspoons (20 to 30 g) all-purpose flour 4 medium russet potatoes, quartered coarse sea salt and coarsely ground black pepper, plus more to garnish 4 tablespoons (60 ...

epub, mobi, pdf |eng | 2008-01-02 | Author:Virginia Willis & Ellen Silverman [Willis, Virginia & Silverman, Ellen]

$20,000 RICE PILAF Before I attended culinary school, my attempts at preparing rice were absolutely disastrous. Most often the final results were more like gloppy oatmeal, at best. The pilaf ...

epub, mobi, pdf |eng | 2011-05-01 | Author:Richard Grausman [Grausman, Richard]

NOTE Zucchini skin is sweet when it is very fresh, but can turn bitter when it’s older. While trimming the stem, I cut off and taste a piece of the ...

epub, mobi, pdf |eng | 2007-01-02 | Author:Kathleen Flinn [Flinn, Kathleen]

Spaghetti Bolognaise de Sharon SHARON’S BOLOGNESE SAUCE FOR SPAGHETTI Serves six to eight My classmate Sharon learned this in an Italian class she took in Israel. Very lean hamburger works ...

mobi, epub, azw3, pdf |eng | 1976-01-02 | Author:Raymond A. Sokolov [Sokolov, Raymond A.]

OEUFS POCHES A LA PERIGOURDINE (Poached Eggs à la Périgourdine) Why, you are asking, does this man waste his precious truffles on poached eggs? Not without reason, is the answer. ...

mobi |eng | 2013-01-10 | Author:Khoo, Rachel [Khoo, Rachel]

Preparation time: 30 minutes Resting time: 4 hours–overnight Cooking time: 1 hour Choucroute garnie * * * Alsatian pork, crackling, and sausages with a “speedy” sauerkraut A winter warmer from ...

mobi, epub | | | Author:Patricia Wells

THE SECRET: This dish offers a beautiful balance of sweet and acid. The shallots and vinegar, as well as the touch of caramel, are essential to creating a dish full ...

mobi, epub |eng | 2010-09-01 | Author:Kieran Scott

jake “Dude, Ally Ryan looks hot again tonight,” Trevor said as we walked into the dining room. There was one huge table running the length of the vast room, with ...

epub |eng | 2014-04-07 | Author:David Lebovitz [Lebovitz, David]

VARIATION Chicken Potpie with Biscuits Drop biscuits save a lot of time (and fuss), since they don’t need to be rolled out. The dough will be rather wet, so I ...

epub |eng | 2013-03-27 | Author:Hillary Davis

Niçoise Zucchini Tian Le Tian de Courgette à la Niçoise Originally painted a deep, warm orange, my house had weathered to a gentle shade of coral by the time I ...

epub, mobi |eng | 2011-03-31 | Author:Corine Gantz [Gantz, Corine]

Mark shut down his laptop, ordered a scotch from the flight attendant, and removed the godamned suffocating cashmere turtleneck he and Lola had picked up at Fred Segal’s just a ...

epub |eng | 2013-06-24 | Author:Kathe Lison [Lison, Kathe]

BUT REBLOCHON IS only one sort of fromage to be found in Annecy. The city so overflows with cheese generally that even the local Monoprix (France’s answer to Target) carries ...

epub |eng | 2012-03-25 | Author:Rachel Khoo

Preparation time: 30 minutes Resting time: 4 hours–overnight Cooking time: 1 hour Choucroute garnie * * * Alsatian pork, crackling, and sausages with a “speedy” sauerkraut A winter warmer from ...

epub, mobi |eng | 2012-04-02 | Author:Julia Child [Child, Julia]

TIMING NOTE With your brioche dough made the day before, and your sausage or meat mixture ready for pre-cooking, you should count on 2½ to 3½ hours from the time ...

epub |eng | 2011-10-05 | Author:Julia Child [Child, Julia]

1 cup good brown stock or canned beef bouillon 1 Tb arrowroot or cornstarch blended with 2 Tb Madeira Optional: 1 diced canned truffle and juice from the can When ...