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The gourmet cookbook : more than 1000 recipes

Author: Ruth Reichl
Publisher: Princeton, N.J. : Recording for the Blind & Dyslexic, 2006.
Edition/Format:   Audiobook on CD : CD audio : English
Summary:
This [book] spans a vast range of cultures and cuisines. With it, you can go back to the time when Beef Wellington ruled the table or prepare something as contemporary as Crispy Artichoke "Flowers" with Salsa Verde. And whether you're cooking a simple supper for two or throwing a cocktail party for fifty, you'll make every dish with more flavor and more flair using The Gourmet Cookbook. It includes: 102 hors  Read more...
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Details

Material Type: Audio book, etc.
Document Type: Sound Recording
All Authors / Contributors: Ruth Reichl
OCLC Number: 58805906
Notes: Originally published: Boston : Houghton Mifflin, ©2004.
Description: 1 audio disc : digital, mono ; 4 3/4 in.
Contents: Hors d'oeuvres and first courses --
Soups --
Salads --
Sandwiches and pizzas --
Pasta, noodles, and dumplings --
Grains and beans --
Fish and shellfish --
Poultry --
Beef, veal, pork, and lamb --
Vegetables --
Breads and crackers --
Breakfast and brunch --
Cookies, bars, and confections --
Cakes --
Pies, tarts, and pastries --
Fruit desserts --
Puddings, custards, mousses, and soufflés --
Frozen desserts and sweet sauces --
Sauces and salsas --
Relishes, chutneys, pickles, and preserves --
Basics.
Responsibility: edited by Ruth Reichl.

Abstract:

This [book] spans a vast range of cultures and cuisines. With it, you can go back to the time when Beef Wellington ruled the table or prepare something as contemporary as Crispy Artichoke "Flowers" with Salsa Verde. And whether you're cooking a simple supper for two or throwing a cocktail party for fifty, you'll make every dish with more flavor and more flair using The Gourmet Cookbook. It includes: 102 hors d'oeuvres, dips, chips, pt́e;s, and first courses; exciting vegetable dishes, more than 120 in all, using everything from artichokes to yuca; versatile recipes for every available kind of seafood, with many suggested substitutes; hundreds of simple but exceptional dinners; festive dishes for every occasion, including a perfect roast turkey with stuffings, the ultimate standing rib roast, and even a gorgeous (but easy) wedding cake; definitive versions of all the classics, from Chicken Kiev to Crm̈e Brl︣e;e and from Bouillabaisse to Pad Thai; more than 50 pastas and risottos, from quick everyday meals to party dishes; scores of soups, salads, breakfast dishes, and sandwiches, including the editors' all-time favorite pizza; a wealth of sauces and salsas, to transform ordinary meals into spectacular ones; more than 300 desserts: cookies, pies, tarts, pastries, buckles, crumbles, ice creams, puddings, mousses, and cakes galore.-Dust jacket.

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