The Little French Cookbook
Published on 23. March 2016
192 pages
978-1-952533-54-9 (ISBN)
Description
The Little French Cookbook features over 80 recipes that reflect the delights of France's culinary landscape: delicate hors d'oeuvres, diverse seafood offerings, hearty meat and poultry dishes, and delicate pastries and desserts. These are recipes that capture the essence, variety and rich heritage of regional French cooking at its best.
More details
Language
English
Place of publication
Sydney
Australia
File size
86,09 MB
ISBN-13
978-1-952533-54-9 (9781952533549)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Content
- Intro
- Cover
- Title
- Contents
- Introduction
- Chapter 1: Soups
- Provençale Fish Soup with Garlic Mayonnaise
- Crab Bisque
- Garlic Soup
- French Onion Soup
- Leek and Potato Soup
- Chicken Consommé
- Chapter 2: Hors d'Oeuvres
- Provençale Stuffed Vegetables
- Food Journey: Bread
- Smoked Trout Gougère
- Millefeuille of Leeks and Poached Eggs
- Onion and Anchovy Tart
- Snails with Garlic Butter
- Celeriac Remoulade
- Oysters Mornay
- Chapter 3: Eggs and Cheese
- Zucchini Soufflé
- Basque Omelette
- Fresh Cheese with Herbs
- Blue Cheese Quiche
- Baked Eggs
- Pan-fried Ham and Cheese Sandwich
- Food Journey: Cheese
- Cheese and Leek Pie
- Bacon Quiche
- Ham, Mushroom and Cheese Crêpes
- Chapter 4: Pâtés and Terrines
- Vegetable Terrine with Herb Sauce
- Pork Rillettes
- Duck Rillettes
- Country-style Terrine
- Chicken Liver Pâté
- Salmon Terrine
- Chapter 5: Seafood
- Scallops Mornay
- Crab Soufflés
- Normandy Fish Stew
- Lobster Thermidor
- Food Journey: From the Sea
- Mussels with White Wine and Cream Sauce
- Grilled Sardines
- Mediterranean Fish Soup
- Chapter 6: Poultry, Meat and Game
- Tarragon Chicken
- Casserole of Beans with Mixed Meats
- Beef Braised in Red Wine
- Duck à L'Orange
- Roast Veal Stuffed with Ham and Spinach
- Chicken with Forty Cloves of Garlic
- Venison Casserole
- Beef Carbonnade
- Food Journey: Charcuterie
- Duck Breasts with Cassis and Raspberries
- Chicken with Calvados
- Sauerkraut with Mixed Pork Products
- Pork Noisettes with Prunes
- Lamb Stew with Spring Vegetables
- Creamy Veal Stew
- Kidneys Turbigo
- Rabbit Fricassée
- Food Journey: Wine
- Beef Stewed in Red Wine
- Duck Confit
- Roast Leg of Lamb with Spring Vegetables
- Chicken Chasseur
- Salt Pork with Lentils
- Beef Fillet in Pastry
- Veal Paupiettes
- Chapter 7: Vegetables
- Vegetable Timbales
- Stuffed Green Cabbage
- Peas with Onion and Lettuce
- Creamy Scalloped Potatoes
- Boulangère Potatoes
- Glazed Carrots with Parsley
- Mediterranean Vegetable Stew
- Chapter 8: Desserts and Baking
- Raspberry Soufflé
- Basque Tart
- Madeleines
- Cherry Clafoutis
- Almond Pastry
- Tarte Tatin
- Food Journey: Pâtisserie
- Paris-Brest
- Floating Island
- Chocolate Soufflés
- Tuiles
- Apple Tart
- Pear and Almond Tart
- Basics
- Bread Dough
- Brioche
- Crêpes
- Tart Pastry
- Sweet Pastry
- Choux Pastry
- Puff Pastry
- Vinaigrette
- Mayonnaise
- Béchamel Sauce
- Velvety Sauce
- Rich Custard Sauce
- Pastry Cream
- Glossary
- Index
- Copyright
