From the delectable Pluot Bruschetta (cover), and Heirloom Tomato Tart Tatin, a savory play on a French favorite, to a fragrant Lamb and Apricot Tajine with Ras el Hanout; from Pomegranate, Persimmon Forbidden Rice and the show-stopping Fig Leaf Roasted Salmon with Fig-Fennel Relish, to the humble Eton Mess, an English classic, Les Fruits: Savory and Sweet Recipes from the Market Table highlights the versatility of fruit as the main event- forever redefining savory appetizers, salads, main courses, and, naturally, sweet desserts. Grouped by key ingredient and accompanied by stunning full-page…mehr
From the delectable Pluot Bruschetta (cover), and Heirloom Tomato Tart Tatin, a savory play on a French favorite, to a fragrant Lamb and Apricot Tajine with Ras el Hanout; from Pomegranate, Persimmon Forbidden Rice and the show-stopping Fig Leaf Roasted Salmon with Fig-Fennel Relish, to the humble Eton Mess, an English classic, Les Fruits: Savory and Sweet Recipes from the Market Table highlights the versatility of fruit as the main event- forever redefining savory appetizers, salads, main courses, and, naturally, sweet desserts. Grouped by key ingredient and accompanied by stunning full-page photos, engaging anecdotes and approachable recipes, Les Fruits showcases seasonal fruit in every course, and for every season. In Les Fruits, author Pascale Beale takes inspiration from, among other things: an Alpine hike during a summer family reunion; the generosity of neighbors who shared from their abundant gardens; a Salvador Dali painting; the irresistible bounty found at the local farmers markets; and more, all delightfully intertwined with indelible childhood memories of cooking with her French grandmother and their shared obsession of searching for the perfect piece of fruit. Highlighting the tastes, colors and textures of twenty different fruits, Pascale has created nearly 100 recipes, brimming with glorious colors, innovative ingredients, and savory and sweet surprises. Her passion for great food, seasonal ingredients and unexpected flavor combinations, along with her sense of style and ease, make this, her seventh book, a must-have for experienced and aspiring cooks alike. Wildly colorful, thoroughly engaging and with spectacular dishes that both satisfy and impress, Les Fruits is as luscious, compelling and welcome as the first ripe peach of summer.Hinweis: Dieser Artikel kann nur an eine deutsche Lieferadresse ausgeliefert werden.
Surrounded by a family passionate about food, wine and the arts, Pascale Beale grew up in England and France where she was trained in classical French culinary techniques by her grandmother, and in classic Provençal cooking by her mother. With a deep-rooted love for cooking at an early age, and later encouraged and inspired by her friendships with Julia Child, Michel Richard and Alain Giraud, she founded Pascale's Kitchen in 1999, a Santa Barbara, California-based cooking school solely devoted to the fusion arts of California-Mediterranean cuisine. In addition to being a highly sought-after guest chef at events throughout California, and a favorite presenter and lecturer at wineries in Santa Barbara and Santa Ynez Valley, Pascale is a regular contributor to Edible Santa Barbara magazine and has been published in Food and Home, Santa Barbara Magazine, 805 Living, Carpinteria Magazine, Coastal View News, and Santa Barbara Seasons. Pascale is author of the highly acclaimed Les Fruits: Savory and Sweet Recipes from the Market Table, and the four-volume Mediterranean-influenced cookbook series, A Menu for All Seasons: Spring, Summer, Autumn, and Winter . Salade: Recipes From the Market Table is her sixth book. Ms. Beale also publishes The Market Table, a farm-to-table blog located at pascaleskitchen.com, a foodie's favorite website where her many book titles, select housewares, and gourmet food products are available. She lives with her family in Santa Barbara, CA. Karen Steinwachs is the winemaker at Buttonwood Farm Winery & Vineyard where she crafts wines that enhance all types of food, stimulate conversation and bring people together around a table. A long-time devotee of the Santa Barbara lifestyle, she resides in California's Santa Ynez Valley.
Inhaltsangabe
Foreword 10 Introduction 12 Essential Utensils 14 Apples Apple, Fennel and Watermelon Radish Salad 18 Apple "Bird's Nest” Salad 21 Apple and Date Pork Tenderloin Roulade with Braised Kale 23 Roasted Duck with Apples, Parsnips and Leeks 24 Apple Galette 27 Spiced Apple and Pear Strudel 28 Apple and Almond Crumble 31 Apricots Kale Chip and Apricot Salad 34 Warm Wild Greens and Stone Fruit Salad 37 Lamb Shank and Apricot Tajine 38 Roasted Cornish Hens with Apricots 41 Apricot and Frangipane Tart 42 Roasted Spiced Apricots and Raspberries in Parchment 45 Apricot Mousse with Nectarines and Blueberries 46 Berries Arugula, Mint and Berry Salad 50 Strawberry and Red Leaf Lettuce Salad 52 Endives and Blueberry Salad 54 Strawberry and Citrus Salad 57 Mixed Berries and Homemade Granola with Greek Yogurt 59 Sablés aux Framboises 60 Standup Strawberry Tart 63 Eton Mess 64 Cherries Cherries and Baby Tomatoes with Lemon Basil and Mint 68 Arugula, Watercress and Cherry Salad 71 Cherry, Pea Shoots and Pea Sauté 72 Cherries with Roasted Golden and Red Beets 75 Seared Tuna with Cherry Relish 76 Cherry and Blueberry Tart 79 Cherry Crisps 80 Roasted Cherries and Early Season Peaches with Mint Cream 83 Figs Fig, Goat Cheese and Microgreen Salad 86 Grilled Fig and Tomato Salad 89 Prosciutto, Fig, Olive and La Tur Platter with Caramelized Onions 90 Lemon Roasted Chicken with Fresh Fig Chutney on Baguettes 93 Fig Leaf Roasted Salmon with Fig-Fennel Relish 94 Figs Poached in Spicy Ginger Syrup 97 Fig and Lemon Verbena Pots de Crème 98 Fig Tart 100 Lemons & Limes Herbed Lemon Rice with Romanesco Broccoli 104 Grilled Asparagus with Meyer Lemons 107 Smoked Salmon Salad with Meyer Lemon 108 Grilled Shrimp with Black Rice and Snap Peas 111 Roasted White Fish with Lemons, Herb Pesto and Braised Spring Vegetables 113 Clay Pot Chicken with Almonds, Dates and Lemons 114 Lemon Lime Quatre-Quart 116 Lemon Mousse with Shortbread Squares 119 Lemon-Lime Tart with Citrus Crust 120 Oranges Citrus Salad with Avocado Vinaigrette 124 Duck à l'Orange with Watercress 127 Citrus Chicken Tajine with Apricots and Golden Raisins 128 "Hedgehog” Orange and Lemon Salmon 131 Marmalade Black Cod with Chanterelles and Bok Choy 133 Crêpes à l'Orange 134 Citrus Salad with Lemon-Lavender Syrup 137 Blood Orange Caramel Creams 138 Peaches & Nectarines Peach, Nectarine and Burrata Salad 142 Lola Rosa Lemon Basil Salad 145 Mediterranean Salad 146 Peachy Pink Salmon Rice 149 Nectarine Herb Tabouleh 151 Nutty Peaches 152 Caramelized Nectarines with a Lemon Syllabub 154 Le Thoronet Peach and Nectarine Phyllo Purses 157 Pears Grilled Pear and Roasted Kale Salad 160 Pear Crostini with Arugula and Soft Cheese 163 Pear, Fennel and Smoked Trout Salad 164 Pear, Endives and Roasted Brussels Sprouts Salad 167 Poached Forelle Pears with Lemongrass and Cardamom 168 Roasted Pears 171 Pear Clafoutis 172 Persimmons & Pomegranates Persimmon and Arugula Salad 177 Persimmon, Orange and Red Onion Salad 178 Roasted Kale, Grilled Persimmon and Beet Salad 180 Meyer Lemon, Persimmon and Microgreen Salad 183 Wild Mushroom and Persimmon Ragout 185 Pomegranate and Persimmon Forbidden Rice 186 Baked Persimmons 188 Pomegranate, Pear and Grape Verrines 190 Pear and Pomegranate Pavlova 193 Plums & Pluots Pluot Bruschetta 196 Tomato, Plum and Pluot Salad 199 Plum, Pluot and Ahi Ceviche 200 Fig and Pluot Salad 203 Seared Duck Salad with Plum Glaze 204 Rack of Lamb with Za'atar, Warm Plums and Arugula 207 Plum Ice Cream 209 Plum Soufflé Cake 211 Tomatoes Heirloom Tomato Gazpacho 214 Tomato Peach Tartare 217 Tomato Basil Salad 218 Zucchini and Tomato Tart 221 Roasted Stuffed Tomatoes with Herbed Quinoa 223 Roasted Branzino with Ratatouille 224 Crumble de Tomates 227 Heirloom Tomato Tarte Tatin 229 Chilled Tomato and Strawberry Soup 230 Suppliers & Sources 232 Weights & Measures 233 Index 234 Acknowledgments 240
Foreword 10 Introduction 12 Essential Utensils 14 Apples Apple, Fennel and Watermelon Radish Salad 18 Apple "Bird's Nest” Salad 21 Apple and Date Pork Tenderloin Roulade with Braised Kale 23 Roasted Duck with Apples, Parsnips and Leeks 24 Apple Galette 27 Spiced Apple and Pear Strudel 28 Apple and Almond Crumble 31 Apricots Kale Chip and Apricot Salad 34 Warm Wild Greens and Stone Fruit Salad 37 Lamb Shank and Apricot Tajine 38 Roasted Cornish Hens with Apricots 41 Apricot and Frangipane Tart 42 Roasted Spiced Apricots and Raspberries in Parchment 45 Apricot Mousse with Nectarines and Blueberries 46 Berries Arugula, Mint and Berry Salad 50 Strawberry and Red Leaf Lettuce Salad 52 Endives and Blueberry Salad 54 Strawberry and Citrus Salad 57 Mixed Berries and Homemade Granola with Greek Yogurt 59 Sablés aux Framboises 60 Standup Strawberry Tart 63 Eton Mess 64 Cherries Cherries and Baby Tomatoes with Lemon Basil and Mint 68 Arugula, Watercress and Cherry Salad 71 Cherry, Pea Shoots and Pea Sauté 72 Cherries with Roasted Golden and Red Beets 75 Seared Tuna with Cherry Relish 76 Cherry and Blueberry Tart 79 Cherry Crisps 80 Roasted Cherries and Early Season Peaches with Mint Cream 83 Figs Fig, Goat Cheese and Microgreen Salad 86 Grilled Fig and Tomato Salad 89 Prosciutto, Fig, Olive and La Tur Platter with Caramelized Onions 90 Lemon Roasted Chicken with Fresh Fig Chutney on Baguettes 93 Fig Leaf Roasted Salmon with Fig-Fennel Relish 94 Figs Poached in Spicy Ginger Syrup 97 Fig and Lemon Verbena Pots de Crème 98 Fig Tart 100 Lemons & Limes Herbed Lemon Rice with Romanesco Broccoli 104 Grilled Asparagus with Meyer Lemons 107 Smoked Salmon Salad with Meyer Lemon 108 Grilled Shrimp with Black Rice and Snap Peas 111 Roasted White Fish with Lemons, Herb Pesto and Braised Spring Vegetables 113 Clay Pot Chicken with Almonds, Dates and Lemons 114 Lemon Lime Quatre-Quart 116 Lemon Mousse with Shortbread Squares 119 Lemon-Lime Tart with Citrus Crust 120 Oranges Citrus Salad with Avocado Vinaigrette 124 Duck à l'Orange with Watercress 127 Citrus Chicken Tajine with Apricots and Golden Raisins 128 "Hedgehog” Orange and Lemon Salmon 131 Marmalade Black Cod with Chanterelles and Bok Choy 133 Crêpes à l'Orange 134 Citrus Salad with Lemon-Lavender Syrup 137 Blood Orange Caramel Creams 138 Peaches & Nectarines Peach, Nectarine and Burrata Salad 142 Lola Rosa Lemon Basil Salad 145 Mediterranean Salad 146 Peachy Pink Salmon Rice 149 Nectarine Herb Tabouleh 151 Nutty Peaches 152 Caramelized Nectarines with a Lemon Syllabub 154 Le Thoronet Peach and Nectarine Phyllo Purses 157 Pears Grilled Pear and Roasted Kale Salad 160 Pear Crostini with Arugula and Soft Cheese 163 Pear, Fennel and Smoked Trout Salad 164 Pear, Endives and Roasted Brussels Sprouts Salad 167 Poached Forelle Pears with Lemongrass and Cardamom 168 Roasted Pears 171 Pear Clafoutis 172 Persimmons & Pomegranates Persimmon and Arugula Salad 177 Persimmon, Orange and Red Onion Salad 178 Roasted Kale, Grilled Persimmon and Beet Salad 180 Meyer Lemon, Persimmon and Microgreen Salad 183 Wild Mushroom and Persimmon Ragout 185 Pomegranate and Persimmon Forbidden Rice 186 Baked Persimmons 188 Pomegranate, Pear and Grape Verrines 190 Pear and Pomegranate Pavlova 193 Plums & Pluots Pluot Bruschetta 196 Tomato, Plum and Pluot Salad 199 Plum, Pluot and Ahi Ceviche 200 Fig and Pluot Salad 203 Seared Duck Salad with Plum Glaze 204 Rack of Lamb with Za'atar, Warm Plums and Arugula 207 Plum Ice Cream 209 Plum Soufflé Cake 211 Tomatoes Heirloom Tomato Gazpacho 214 Tomato Peach Tartare 217 Tomato Basil Salad 218 Zucchini and Tomato Tart 221 Roasted Stuffed Tomatoes with Herbed Quinoa 223 Roasted Branzino with Ratatouille 224 Crumble de Tomates 227 Heirloom Tomato Tarte Tatin 229 Chilled Tomato and Strawberry Soup 230 Suppliers & Sources 232 Weights & Measures 233 Index 234 Acknowledgments 240
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