Holly Herrick - The French Cook : Soups and Stews read book FB2, DOC
9781423635765 English 1423635760 Anyone who likes to cook French will find this a must-have for her/his culinary library. Following a brief discussion of equipment needed for making soups and stews, Herrick teaches aboutthe six basic stocks. Then come the luscious recipes for classic French soupsthis pistou, onion, cheese with croutons, vegetable, salt cod and potato, roasted tomato, and lentil. There are recipes for delicate consomm�s as well as a plethora of creamy soupscorn, mushroom, chestnut, oyster, and fresh pea. Rounding out the selection are hearty stewsBeef Bourguignon, Cassoulet, Pot Roast, and Fruity Curried Lamb Stew. Not to be missed are the delightful cold soupsvichychoisse with asparagus, cantaloupe, and cold red pepper. All are prepared in classic French style but with Ms. Herrick's creative twists on familiar French offerings. In The French Cook: Sauces, food writer Holly Herrick offers home cooks a step-by-step guide to classicFrench (or French-inspired) sauces. Aram Bakshian Jr., The Wall Street Journal Ms. Herrick, an award-winning pastry chef herself, is the ideal docent for this classic gallery of French desserts, and her recipes, for even the most complicated items, are concise and clear. Aram Bakshian Jr., The Wall Street Journal, Holly Herrick loves France and French cooking. And in this cookbook (her third in The French Cook series), she jumps into bowl after bowl of glorious French soups with inspired abandon and a generous dose of classical technique. Le Cordon Bleu trained chef and former resident of France focuses on the nuances and techniques for expertly layered flavors. Beginning with stocks, she continues with cold soups, classic soups and stews, creamy soups, and consommes in ensuing chapters, each one as delicious as the next.
9781423635765 English 1423635760 Anyone who likes to cook French will find this a must-have for her/his culinary library. Following a brief discussion of equipment needed for making soups and stews, Herrick teaches aboutthe six basic stocks. Then come the luscious recipes for classic French soupsthis pistou, onion, cheese with croutons, vegetable, salt cod and potato, roasted tomato, and lentil. There are recipes for delicate consomm�s as well as a plethora of creamy soupscorn, mushroom, chestnut, oyster, and fresh pea. Rounding out the selection are hearty stewsBeef Bourguignon, Cassoulet, Pot Roast, and Fruity Curried Lamb Stew. Not to be missed are the delightful cold soupsvichychoisse with asparagus, cantaloupe, and cold red pepper. All are prepared in classic French style but with Ms. Herrick's creative twists on familiar French offerings. In The French Cook: Sauces, food writer Holly Herrick offers home cooks a step-by-step guide to classicFrench (or French-inspired) sauces. Aram Bakshian Jr., The Wall Street Journal Ms. Herrick, an award-winning pastry chef herself, is the ideal docent for this classic gallery of French desserts, and her recipes, for even the most complicated items, are concise and clear. Aram Bakshian Jr., The Wall Street Journal, Holly Herrick loves France and French cooking. And in this cookbook (her third in The French Cook series), she jumps into bowl after bowl of glorious French soups with inspired abandon and a generous dose of classical technique. Le Cordon Bleu trained chef and former resident of France focuses on the nuances and techniques for expertly layered flavors. Beginning with stocks, she continues with cold soups, classic soups and stews, creamy soups, and consommes in ensuing chapters, each one as delicious as the next.