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| 자료 유형: | 인터넷 자료 |
|---|---|
| 문서 형식: | 책, 인터넷 자원 |
| 모든 저자 / 참여자: |
Jacques Pépin; Tom Hopkins |
| ISBN: | 1584795719 9781584795711 |
| OCLC 번호: | 71241917 |
| 메모: | Includes index. |
| 설명: | 271 p. : ill. (chiefly col.) ; 27 x 29 cm. |
| 내용: | First courses -- Chicken stock, brown stock, and demi-glace -- Cooking with water -- Onion soup gratinée -- Clam chowder and small oatmeal breads -- Potage parmentier -- Gaudes -- Cold country omelet -- Melon and prosciutto -- Tortilla pizzas -- Oysters Rockefeller -- Clam fritters -- Snails in artichoke bottoms -- Frog legs with garlic and parsley -- Codfish brandade with mollet eggs and mouillettes -- Fried whitebait with fried parsley -- Smoked trout and scrambled eggs -- My merguez with pork and grilled tortilla bread -- Truffle and pistachio sausage with buttered fingerling potatoes -- Knockwurst with warm potato salad -- Parfait of rosé mushrooms with sherry-truffle sauce -- Pâté of foie gras with rose hip jam -- Headcheese Jean-Victor with ravigote sauce -- Saucisson of pork tenderloin -- The legacy of nouvelle cuisine -- Main courses -- Linguine with basil and walnut pesto -- Pasta with mussels and shrimp -- Fusilli with poutargue -- Fettuccine with chicken livers -- Codfish with black butter -- Lobster soufflé -- Steamed lobster with herb sauce, lobster bisque, corn, and fingerling potatoes -- Roast chicken with boiled potatoes and Boston lettuce salad -- Fried chicken Southern-style with corn and corn bread sticks -- Chicken with morel sauce and rice -- Chicken with rice -- Rice galette -- Chicken liver timbale with tomato-olive sauce -- On cocktails and wine -- Roasted squab with pea-and-lettuce stew -- Sautéed duck with sweet potatoes and kohlrabi -- Roast rabbit with mustard crust -- Pork and beans stew -- Bean soup -- Pork roast with pig's feet, rutabaga, and chestnuts -- Tripe with polenta and spicy tomato sauce -- Tripe gras-double lyonnaise -- Tripe tablier de sapeur -- Crispy sweetbreads -- Pot-au- feu -- Beef soup -- Beef salad -- Grilled spicy leg of lamb -- Veal roast with shiitakes in tarragon cream sauce -- Corn beef with potatoes, onions, and cabbage -- Corned beef hash with eggs -- Grilled rib-eye steak with tarragon butter and haricots verts with shallots -- Beef stew in red wine sauce -- The food critic -- Side dishes -- Fromage fort -- Tapenade -- Tangy herb mayonnaise -- Salade santé -- Dandelion salad -- Tomato and zucchini salad -- Red cabbage salad with anchöiade dressing -- Asparagus with hazelnut sauce and croutons -- Cauliflower gratin -- Zucchini flower fritters -- Marinated summer mushrooms -- Gratin dauphinois -- Mashed potatoes -- Golden hill potatoes -- Risotto with tomato brouillade -- Gratin of pasta -- Home cooking versus restaurant cooking -- Desserts and other sweets -- Berry potpourri -- Pannequets (crêpes) with strawberry-rhubarb nectar -- Crêpes with trout caviar -- Apple tart with hazelnut frangipane -- Chocolate tartlets with candied grapefruit peel -- Bugnes -- Cannelé -- Caramels -- Caramel custard -- Cheesecake with peach and blueberry sauce -- Pound cake -- Peach jam -- Cheese, fruit, and nut platter -- Apricot and raspberry pâte de fruits -- The most frequently asked questions in cooking classes. |
| 책임: | Jacques Pépin ; photographs by Tom Hopkins. |
| 더 많은 정보: |
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