French
epub |eng | 2010-10-25 | Author:Alexander Lobrano [Lobrano, Alexander]
Consider the segue of our lunch by Christophe Moret, Ducasse élève extraordinaire. After the fish course, I had a ris de veau à la ménagère (cooked as a housewife would, ...
( Category:
General
March 17,2016 )
epub |eng | | Author:Edouard De Pomiane [Edouard de Pomiane]
BOILED TROUT You must buy live trout. Put a little saucepan containing a teacupful of vinegar on the gas. Let it boil. Put the receptacle in which you are going ...
( Category:
French
February 29,2016 )
epub |eng | | Author:Robert M. Parker
2000 89 The 2000 may be the finest wine this estate has produced. Its dense purple color is accompanied by aromas of figs, blackberries, and cherries, low acidity, a voluptuous ...
( Category:
Wine
February 2,2016 )
epub |eng | 2015-07-16 | Author:Davis, Hillary [Davis, Hillary]
Prep Preheat oven to 450° F (230° C). Coarsely crack the peppercorns in the mortar and pestle or put them in a plastic bag and hit them with the back ...
( Category:
Kitchenware
January 31,2016 )
epub |eng | 2013-10-16 | Author:Valette, Murielle
CHEF’S ADVICE The croquembouche will not keep for more than half a day in the fridge. After this time, the caramel will start to melt and weaken the structure, and ...
( Category:
French
January 6,2016 )
epub |eng | | Author:Katrina Meynink
To make the ricotta gnudi, gently mix the ricotta, parmesan, flour and egg yolk together in a bowl. Season well with salt and pepper and roll into thumbnail-size balls. Sprinkle ...
( Category:
French
December 27,2015 )
epub |eng | 2012-09-04 | Author:Hubert Keller
Notes ♣ If you make this dish with halibut fillets or steaks instead of cheeks, increase the cooking time to about 3 minutes per side. Do not overcook; halibut can ...
( Category:
French
December 27,2015 )
epub |eng | 2011-10-10 | Author:David McMillan [McMillan, David]
2 tablespoons smoked paprika 2 tablespoons garlic powder 2 tablespoons Colman’s dry mustard 2 tablespoons pepper ½ teaspoon ground bay leaf 4 racks baby back ribs, about 1½ pounds (680 ...
( Category:
Meats
December 22,2015 )
epub, pdf |eng | | Author:Anne Willan
THE WINE HARVEST: GRAPE EXPECTATIONS “The vendange is the most important time of the year for us,” says veteran Chablis vintner Michel Colbois. “The wine harvest is the culmination of ...
( Category:
French
December 21,2015 )
epub |eng | 2011-12-22 | Author:Daniel Galmiche
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 ...
( Category:
French
December 10,2015 )
epub |eng | 2013-10-14 | Author:Boulud, Daniel & Bigar, Sylvie [Boulud, Daniel & Bigar, Sylvie]
( Category:
French
December 3,2015 )
epub |eng | 2014-06-24 | Author:Eric Ripert [Ripert, Eric]
YELLOWTAIL SNAPPER WITH COUSCOUS AND SPICED VEGETABLE SAUCE Makes 4 servings Eric: Couscous, the real kind from Morocco, with all the different meats and vegetables in it, inspired this dish. ...
( Category:
French
November 3,2015 )
epub |eng | 2014-04-21 | Author:Zanotti, Fanny [Zanotti, Fanny]
RICOTTA & HONEY DOUGHNUTS You can call them doughnuts or fritters, but to me, these will always be beignets (pronounced ‘bay-nee-yeah’). They are made from a simple pâte à choux ...
( Category:
French
October 26,2015 )
epub |eng | 2014-10-21 | Author:Dorie Greenspan [Greenspan, Dorie]
FOR THE CREAM PUFFS ½ cup (68 grams) all-purpose flour 1½ tablespoons unsweetened cocoa powder ⅓ cup (80 ml) water ¼ cup (60 ml) whole milk ½ stick (4 tablespoons; ...
( Category:
French
July 25,2015 )
mobi, epub |eng | 2012-09-22 | Author:Ellise Pierce
1. Preheat the oven to 375°F/190°C and line the bottom of an 11-inch/28 cm tart pan with parchment paper (I do this even with my nonstick tart pans). 2. Make ...
( Category:
French
July 1,2015 )
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