Have you ever read a recipe that called for artichokes and wondered just how to trim them, or wanted to learn the proper way to use a pastry bag? While most cookbooks provide home cooks with only recipes, The Tante Marie's Cooking School Cookbook provides recipes and detailed cooking techniques -- it's like going to cooking school without ever leaving your home. With more than 250 delicious yet approachable recipes and countless techniques, The Tante Marie's Cooking School Cookbook enables readers to become familiar with the basics of cooking and then encourages them to improvise. Because the…mehr
Have you ever read a recipe that called for artichokes and wondered just how to trim them, or wanted to learn the proper way to use a pastry bag? While most cookbooks provide home cooks with only recipes, The Tante Marie's Cooking School Cookbook provides recipes and detailed cooking techniques -- it's like going to cooking school without ever leaving your home. With more than 250 delicious yet approachable recipes and countless techniques, The Tante Marie's Cooking School Cookbook enables readers to become familiar with the basics of cooking and then encourages them to improvise. Because the recipes have been tested in the San Francisco kitchens of Tante Marie's by hundreds of students, home cooks can be assured that they are virtually foolproof. Having guided thousands of students through the world of French cooking for the past thirty years, renowned cooking teacher Mary Risley is well aware of common mistakes made in the kitchen. Risley troubleshoots a multitude of problem areas for cooks (such as what to do if your soup is too thick, or not thick enough), allowing home cooks to avoid common pitfalls. With variations provided for many dishes and instructions on how to cook without recipes, more advanced home cooks can start to create dishes on their own. From delicious hors d'oeuvres like Fava Bean Crostini with Pecorino and Miniature Shrimp Quiches and Asparagus-Fontina Pizza with Truffle Oil, to enticing entrees like Roast Chicken with New Potatoes and Olives, Halibut Baked with Warm Shallot Compote, and Herbed Rack of Lamb with Béarnaise Sauce, Risley presents an impressive array of French-inspired recipes for contemporary American tastes. Classic recipes are updated with modern twists in dishes such as Fresh Pea Soup with Cilantro and Meyer Lemon Crème Brûlée. Delectable dessert recipes include Grand Marnier Soufflé, Gingerbread Napoleon with Poached Pears and Caramel Sauce, Compote of Fresh Berries with Lemon Verbena Ice Cream, and classic Tiramisù. Additional chapters on first courses, soups, salads, pasta and risotto, fish and shellfish, vegetables, breads, cookies, chocolates, cakes, and pastries offer the home cook a recipe for every occasion. Risley also provides in-depth discussions on ingredients such as cheese, chocolate, truffles, and planned leftovers. A section of Suggested Seasonal Menus as well as a chapter of foundation recipes for accomplished cooks complete this wonderful volume. Illustrated with gorgeous black-and-white drawings, The Tante Marie's Cooking School Cookbook will become the cookbook you can't live without. It's the next best thing to having a cooking instructor cook right beside you.Hinweis: Dieser Artikel kann nur an eine deutsche Lieferadresse ausgeliefert werden.
Contents ACKNOWLEDGMENTS INTRODUCTION How to Cook Recommended List of Equipment Methods of Cooking Kinds of Sauces In Summary HORS D'OEUVRES Marinated Olives Roasted Almonds Goat's Cheese Platter with Sun-Dried Tomatoes and Basil Portobello Mushroom Sandwich with Grilled Red Onions and Fresh Mozzarella Fava Bean Crostini with Pecorino White Bean Crostini with Wilted Greens Charred Eggplant Dip with Pita Triangles Homemade Flour Tortillas with Avocado Salsa Roasted Red Pepper Focaccia Asparagus-Fontina Pizza with Truffle Oil Wild Mushroom Pizza with Ricotta Cooked Vegetable Platter with Shrimp and Aïoli Hot Goat's Cheese Canapés Parmesan Cheese Twists Pepper-Gruyère Cheese Puffs (Petites Gougères) Miniature Shrimp Quiches Mushroom Turnovers Spinach Triangles Caviar in Beggar's Purses FIRST COURSES Fresh Salmon Tartare Fresh Salmon Carpaccio Potato Cakes with Smoked Salmon and Crème Fraîche Antipasti Platter of Eggplant-Zucchini Sauté, Cauliflower with Salsa Verde, and Red Bell Peppers with Anchovies Mushrooms Filled with Garlic Butter Asparagus Maltaise Whole Artichoke Filled with Roasted Garlic Soufflé Vegetable Mélange of Leeks, Artichokes, and Shiitakes Heirloom Tomato Galettes Grilled Vegetable Tart Classic Onion Tart (Tarte à l'Oignon) Mussels Ravigote Mussels with Mashed Potatoes Gratinée Scallops in Beurre Blanc with Julienne of Carrots and Zucchini French Potato Salad with Bacon Vinaigrette on Arugula Potato Galettes with Smoked Mackerel and Mesclun Salad Creamy Polenta with Red Bell Peppers and Winter Greens Pesto-Filled Polenta Roulade with Fresh Tomato Sauce Molded Vegetable Risotto with Porcini Sauce Herb Crêpes with Goat's Cheese Soufflé and Mesclun Salad SOUPS Fresh Corn Soup with Basil Butter Fresh Pea Soup with Cilantro Cream of Beet Soup with Cucumbers and Goat's Cheese Roasted Eggplant Soup with Tomato pardPotato-Garlic Soup with Croutons Butternut Squash Soup Yellow Gazpacho French Onion Soup Gratinée Wild Mushroom Soup Cream of Artichoke and Hazelnut Soup Cream of Root Vegetable Soup with Black Truffles Spring Vegetable Soup with Pecorino Winter Vegetable Soup with Prosciutto Pacific Coast Bouillabaisse New England Seafood Chowder Cabbage and Potato Soup with Duck Confit (Garbure) Country Soup of White Beans and Sausage SALADS Asparagus Salad with Fava Bean Sauce Artichoke and Goat's Cheese Salad Fig, Mozzarella, and Mizuna Salad with Basil Pear, Gorgonzola, and Walnut Salad Pear, Persimmon, and Pomegranate Salad with Pecans Avocado and Grapefruit Salad Celery Root, Endive, and Watercress Salad Classic Caesar Salad Salade Niçoise Panzanella (Tuscan Bread Salad) with Tuna Fattoush (Middle Eastern Bread Salad with Feta) Mexican Chicken Salad Bistro Salad (with Country Bacon, Garlic Croutons, and Soft-Cooked Egg) Warm Red Cabbage Salad with Smoked Chicken and Walnuts Warm Farro Salad with Prosciutto Warm Chicken Liver Salad with Cherry Tomatoes and Arugula Warm French Lentil and Sausage Salad PASTA AND RISOTTO Toasted Pastini with Artichokes and Hazelnuts Garganelle with Asparagus and Morels Orecchiette with Butternut Squash and Red Russian Kale Penne with Swiss Chard and Toasted Bread Crumbs Penne with Roasted Eggplant, Tomatoes, and Smoked Mozzarella Fettuccine with Smoked Salmon and Asparagus Pappardelle with Wild Mushrooms and Truffle Oil Spaghetti with Pesto, Potatoes, and Green Beans Linguine with Roasted Peppers and Sausage Fettuccine with Spring Vegetables (Pasta Primavera) Fettuccine with Seafood (Mussels, Shrimp, and Scallops) Mezzaluna of Winter Squash with Brown Butter and Sage Cappellacci of Herb Ricotta, Soft Egg, and Parmesan Risotto with Spring Vegetables (Risotto Primavera) Seafood Risotto (with Clams, Shrimp, and Scallops) Sweet Potato Risotto with Arugula and Fresh Mozzarella Wild Mushroom Risotto with Hazelnuts FISH AND SHELLFISH Roasted Whole Fish with Brown Butter Vinaigrette Halibut Baked with Warm Shallot Compote Grilled Sea Bass with a Choice of Sauces Fillet of Salmon with Summer Vegetables and Citrus Oil Pan-Fried Fish with Ginger, Lime, and Cilantro Sauce Classic Fish and Chips Paupiettes of Sole with Shrimp Sauce Cold Poached Salmon with Sauce Verte Salmon in Parchment with Beurre Blanc Salmon in Pastry with Fresh Sorrel Sauce Grilled Salmon and Thai Salsa with Basmati Rice Sautéed Swordfish with Pickled Tomatoes and Couscous Paella CHICKEN, DUCK, AND RABBIT Roast Chicken with Beans, Bacon, and Spinach Roast Chicken with New Potatoes and Olives Roast Chicken with Spring Vegetables and Butter Sauce Sauté of Chicken with Shallots Sauté of Chicken with Red Wine Vinegar (Poulet au Vinaigre) Chicken Pot Pie with Artichokes and Shiitakes Chicken in Red Wine with Onions and Mushrooms (Coq au Vin Rouge) Chicken Olney (with Zucchini and Ricotta) Crispy Chicken Breasts and Wild Mushrooms with Mashed Potatoes Chicken Kiev with Melon Seed Pasta Pilaf Stir-Fried Chicken and Ginger-Peanut Sauce with Mixed Grain Pilaf Chicken Sauté and Preserved Lemons and Olives with Spicy Rice Magret of Duck in Cassis Sauce Braised Duck Legs with Lentils Rabbit Dijonnaise Rabbit Stew Woodland Style with Baked Cheese Polenta Cassoulet of White Beans, Sausage, and Duck Confit PORK, VEAL, LAMB, AND BEEF Pork Tenderloins with Onion Compote Medallions of Pork with Apple Chutney Sauce Roast Pork with Dried Apricots and Prunes Veal Chops with Morels Veal Ragoût with Olives and Homemade Spaetzle Osso Buco with Risotto Milanese Medallions of Lamb with Spring Vegetables Herbed Rack of Lamb with Béarnaise Sauce Boned Leg of Lamb with Orange-Herb Stuffing Spring Lamb Stew (Navarin Printanier) Lamb Shanks Braised with White Beans Grilled Skirt Steak with Roasted Potatoes and Salsa Verde Pan-Fried Fillet of Beef with Red Wine Sauce and Truffle Butter Fillet of Beef Braised with Mushrooms Beef in Red Wine with Onions and Mushrooms (Boeuf Bourguignon) Braised Short Ribs with Horseradish Mashed Potatoes California Choucroute Garnie VEGETABLES Butternut Squash with Pecans Hashed Brussels Sprouts with Brown Butter and Capers Julienne of Autumn Vegetables Roasted Winter Vegetables Grilled Winter Endive and Radicchio Buttered Green Beans Celery Root with Lemon Spinach with Walnuts Peas Cooked with Lettuce and Onions Vegetables Printanier Glazed Onions Glazed Carrots Tomatoes Filled with Creamed Spinach Celery Root and Potato Puree Carrot and Rutabaga Puree Spinach Timbale Root Vegetable Gratin Ratatouille Niçoise California Succotash Vegetable Charlotte Garlic Potatoes Potato Gratin Mashed Potato Gratin with Truffle Oil Squash, Pepper, and Hominy Stew Curried Eggplant and Chickpeas Seven Vegetables with Spiced Couscous Black-eyed Pea Stew Served in a Pumpkin Black Bean Chili Grilled Vegetable Brochettes and Tofu with Brown Rice Pilaf DESSERTS Strawberry Granita Strawberry Fool Green Apple Sorbet with Calvados Blueberries in Lemon Mousse Oranges with Strawberry Sauce Plum Sorbet in Tulipes Compote of Fresh Berries with Lemon Verbena Ice Cream Gratin of Fresh Berries Summer Pudding Meyer Lemon Crème Brûlée Peaches with Champagne Sabayon Rhubarb-Strawberry Compote with Lattice Lemon Curd Soufflé Dried Apricot Soufflé Grand Marnier Soufflé Caramel Ice Cream Cappuccino Brûlée Cold Lemon Soufflé Hazelnut Praline Bavarian Cream (Bavarois) Espresso-Chocolate Truffle Ice Cream Chocolate Pudding Cake Raspberry-Chocolate Crème Brûlée Tiramisù Bread Pudding with Dried Apricots and Cherries Dried Fruit Compote with Cardamom Pound Cake Gingerbread Napoleon with Poached Pears and Caramel Sauce CAKES AND PASTRIES Fresh Cherry Open Tarts Fresh Apricot Tart Fresh Fig and Plum Tart Upside-Down Caramelized Apple Tart (Tarte Tatin) Lemon Tarts (Tartes aux Citrons) Caramelized Almond Tart Tropical Fruit Tart Caramelized Walnut Tart Pastry Ring Filled with Praline and Strawberries (Gâteau Paris-Brest) Rectangular Tart Filled with Peaches and Blackberries Raspberry Vacherin Hazelnut Dacquoise Almond Génoise with Fresh Fruit and Raspberry Sauce Torta Regina with Chocolate and Caramel Sauces Queen of Macadamia Torte Nut Meringue Layered with Praline, Coffee, and Ganache (Gâteau Marjolaine) BREADS, COOKIES, AND CHOCOLATES Traditional Scones Cornsticks Breadsticks Zamboni Whole Grain Breakfast Bread Walnut Bread Ginger Spice Cookies Cornmeal-Raisin Biscotti Raspberry- or Lemon-Filled Cookies Florentines Raspberry Truffles Chocolate Pecan Toffee PANTRY Fish Stock Light Chicken Stock Dark Veal Stock Vegetable Stock Smoked Salmon Smoked Chicken Duck Confit Pork Sausages Fresh Pasta Puff Pastry (Pâte Feuilletée) Fresh Peach Jam Strawberry-Rhubarb Conserve Spicy Apple Chutney Spicy Cranberry Chutney Candied Orange Peel Preserved Lemons SUGGESTED SEASONAL MENUS INDEX METRIC EQUIVALENCIES
Contents ACKNOWLEDGMENTS INTRODUCTION How to Cook Recommended List of Equipment Methods of Cooking Kinds of Sauces In Summary HORS D'OEUVRES Marinated Olives Roasted Almonds Goat's Cheese Platter with Sun-Dried Tomatoes and Basil Portobello Mushroom Sandwich with Grilled Red Onions and Fresh Mozzarella Fava Bean Crostini with Pecorino White Bean Crostini with Wilted Greens Charred Eggplant Dip with Pita Triangles Homemade Flour Tortillas with Avocado Salsa Roasted Red Pepper Focaccia Asparagus-Fontina Pizza with Truffle Oil Wild Mushroom Pizza with Ricotta Cooked Vegetable Platter with Shrimp and Aïoli Hot Goat's Cheese Canapés Parmesan Cheese Twists Pepper-Gruyère Cheese Puffs (Petites Gougères) Miniature Shrimp Quiches Mushroom Turnovers Spinach Triangles Caviar in Beggar's Purses FIRST COURSES Fresh Salmon Tartare Fresh Salmon Carpaccio Potato Cakes with Smoked Salmon and Crème Fraîche Antipasti Platter of Eggplant-Zucchini Sauté, Cauliflower with Salsa Verde, and Red Bell Peppers with Anchovies Mushrooms Filled with Garlic Butter Asparagus Maltaise Whole Artichoke Filled with Roasted Garlic Soufflé Vegetable Mélange of Leeks, Artichokes, and Shiitakes Heirloom Tomato Galettes Grilled Vegetable Tart Classic Onion Tart (Tarte à l'Oignon) Mussels Ravigote Mussels with Mashed Potatoes Gratinée Scallops in Beurre Blanc with Julienne of Carrots and Zucchini French Potato Salad with Bacon Vinaigrette on Arugula Potato Galettes with Smoked Mackerel and Mesclun Salad Creamy Polenta with Red Bell Peppers and Winter Greens Pesto-Filled Polenta Roulade with Fresh Tomato Sauce Molded Vegetable Risotto with Porcini Sauce Herb Crêpes with Goat's Cheese Soufflé and Mesclun Salad SOUPS Fresh Corn Soup with Basil Butter Fresh Pea Soup with Cilantro Cream of Beet Soup with Cucumbers and Goat's Cheese Roasted Eggplant Soup with Tomato pardPotato-Garlic Soup with Croutons Butternut Squash Soup Yellow Gazpacho French Onion Soup Gratinée Wild Mushroom Soup Cream of Artichoke and Hazelnut Soup Cream of Root Vegetable Soup with Black Truffles Spring Vegetable Soup with Pecorino Winter Vegetable Soup with Prosciutto Pacific Coast Bouillabaisse New England Seafood Chowder Cabbage and Potato Soup with Duck Confit (Garbure) Country Soup of White Beans and Sausage SALADS Asparagus Salad with Fava Bean Sauce Artichoke and Goat's Cheese Salad Fig, Mozzarella, and Mizuna Salad with Basil Pear, Gorgonzola, and Walnut Salad Pear, Persimmon, and Pomegranate Salad with Pecans Avocado and Grapefruit Salad Celery Root, Endive, and Watercress Salad Classic Caesar Salad Salade Niçoise Panzanella (Tuscan Bread Salad) with Tuna Fattoush (Middle Eastern Bread Salad with Feta) Mexican Chicken Salad Bistro Salad (with Country Bacon, Garlic Croutons, and Soft-Cooked Egg) Warm Red Cabbage Salad with Smoked Chicken and Walnuts Warm Farro Salad with Prosciutto Warm Chicken Liver Salad with Cherry Tomatoes and Arugula Warm French Lentil and Sausage Salad PASTA AND RISOTTO Toasted Pastini with Artichokes and Hazelnuts Garganelle with Asparagus and Morels Orecchiette with Butternut Squash and Red Russian Kale Penne with Swiss Chard and Toasted Bread Crumbs Penne with Roasted Eggplant, Tomatoes, and Smoked Mozzarella Fettuccine with Smoked Salmon and Asparagus Pappardelle with Wild Mushrooms and Truffle Oil Spaghetti with Pesto, Potatoes, and Green Beans Linguine with Roasted Peppers and Sausage Fettuccine with Spring Vegetables (Pasta Primavera) Fettuccine with Seafood (Mussels, Shrimp, and Scallops) Mezzaluna of Winter Squash with Brown Butter and Sage Cappellacci of Herb Ricotta, Soft Egg, and Parmesan Risotto with Spring Vegetables (Risotto Primavera) Seafood Risotto (with Clams, Shrimp, and Scallops) Sweet Potato Risotto with Arugula and Fresh Mozzarella Wild Mushroom Risotto with Hazelnuts FISH AND SHELLFISH Roasted Whole Fish with Brown Butter Vinaigrette Halibut Baked with Warm Shallot Compote Grilled Sea Bass with a Choice of Sauces Fillet of Salmon with Summer Vegetables and Citrus Oil Pan-Fried Fish with Ginger, Lime, and Cilantro Sauce Classic Fish and Chips Paupiettes of Sole with Shrimp Sauce Cold Poached Salmon with Sauce Verte Salmon in Parchment with Beurre Blanc Salmon in Pastry with Fresh Sorrel Sauce Grilled Salmon and Thai Salsa with Basmati Rice Sautéed Swordfish with Pickled Tomatoes and Couscous Paella CHICKEN, DUCK, AND RABBIT Roast Chicken with Beans, Bacon, and Spinach Roast Chicken with New Potatoes and Olives Roast Chicken with Spring Vegetables and Butter Sauce Sauté of Chicken with Shallots Sauté of Chicken with Red Wine Vinegar (Poulet au Vinaigre) Chicken Pot Pie with Artichokes and Shiitakes Chicken in Red Wine with Onions and Mushrooms (Coq au Vin Rouge) Chicken Olney (with Zucchini and Ricotta) Crispy Chicken Breasts and Wild Mushrooms with Mashed Potatoes Chicken Kiev with Melon Seed Pasta Pilaf Stir-Fried Chicken and Ginger-Peanut Sauce with Mixed Grain Pilaf Chicken Sauté and Preserved Lemons and Olives with Spicy Rice Magret of Duck in Cassis Sauce Braised Duck Legs with Lentils Rabbit Dijonnaise Rabbit Stew Woodland Style with Baked Cheese Polenta Cassoulet of White Beans, Sausage, and Duck Confit PORK, VEAL, LAMB, AND BEEF Pork Tenderloins with Onion Compote Medallions of Pork with Apple Chutney Sauce Roast Pork with Dried Apricots and Prunes Veal Chops with Morels Veal Ragoût with Olives and Homemade Spaetzle Osso Buco with Risotto Milanese Medallions of Lamb with Spring Vegetables Herbed Rack of Lamb with Béarnaise Sauce Boned Leg of Lamb with Orange-Herb Stuffing Spring Lamb Stew (Navarin Printanier) Lamb Shanks Braised with White Beans Grilled Skirt Steak with Roasted Potatoes and Salsa Verde Pan-Fried Fillet of Beef with Red Wine Sauce and Truffle Butter Fillet of Beef Braised with Mushrooms Beef in Red Wine with Onions and Mushrooms (Boeuf Bourguignon) Braised Short Ribs with Horseradish Mashed Potatoes California Choucroute Garnie VEGETABLES Butternut Squash with Pecans Hashed Brussels Sprouts with Brown Butter and Capers Julienne of Autumn Vegetables Roasted Winter Vegetables Grilled Winter Endive and Radicchio Buttered Green Beans Celery Root with Lemon Spinach with Walnuts Peas Cooked with Lettuce and Onions Vegetables Printanier Glazed Onions Glazed Carrots Tomatoes Filled with Creamed Spinach Celery Root and Potato Puree Carrot and Rutabaga Puree Spinach Timbale Root Vegetable Gratin Ratatouille Niçoise California Succotash Vegetable Charlotte Garlic Potatoes Potato Gratin Mashed Potato Gratin with Truffle Oil Squash, Pepper, and Hominy Stew Curried Eggplant and Chickpeas Seven Vegetables with Spiced Couscous Black-eyed Pea Stew Served in a Pumpkin Black Bean Chili Grilled Vegetable Brochettes and Tofu with Brown Rice Pilaf DESSERTS Strawberry Granita Strawberry Fool Green Apple Sorbet with Calvados Blueberries in Lemon Mousse Oranges with Strawberry Sauce Plum Sorbet in Tulipes Compote of Fresh Berries with Lemon Verbena Ice Cream Gratin of Fresh Berries Summer Pudding Meyer Lemon Crème Brûlée Peaches with Champagne Sabayon Rhubarb-Strawberry Compote with Lattice Lemon Curd Soufflé Dried Apricot Soufflé Grand Marnier Soufflé Caramel Ice Cream Cappuccino Brûlée Cold Lemon Soufflé Hazelnut Praline Bavarian Cream (Bavarois) Espresso-Chocolate Truffle Ice Cream Chocolate Pudding Cake Raspberry-Chocolate Crème Brûlée Tiramisù Bread Pudding with Dried Apricots and Cherries Dried Fruit Compote with Cardamom Pound Cake Gingerbread Napoleon with Poached Pears and Caramel Sauce CAKES AND PASTRIES Fresh Cherry Open Tarts Fresh Apricot Tart Fresh Fig and Plum Tart Upside-Down Caramelized Apple Tart (Tarte Tatin) Lemon Tarts (Tartes aux Citrons) Caramelized Almond Tart Tropical Fruit Tart Caramelized Walnut Tart Pastry Ring Filled with Praline and Strawberries (Gâteau Paris-Brest) Rectangular Tart Filled with Peaches and Blackberries Raspberry Vacherin Hazelnut Dacquoise Almond Génoise with Fresh Fruit and Raspberry Sauce Torta Regina with Chocolate and Caramel Sauces Queen of Macadamia Torte Nut Meringue Layered with Praline, Coffee, and Ganache (Gâteau Marjolaine) BREADS, COOKIES, AND CHOCOLATES Traditional Scones Cornsticks Breadsticks Zamboni Whole Grain Breakfast Bread Walnut Bread Ginger Spice Cookies Cornmeal-Raisin Biscotti Raspberry- or Lemon-Filled Cookies Florentines Raspberry Truffles Chocolate Pecan Toffee PANTRY Fish Stock Light Chicken Stock Dark Veal Stock Vegetable Stock Smoked Salmon Smoked Chicken Duck Confit Pork Sausages Fresh Pasta Puff Pastry (Pâte Feuilletée) Fresh Peach Jam Strawberry-Rhubarb Conserve Spicy Apple Chutney Spicy Cranberry Chutney Candied Orange Peel Preserved Lemons SUGGESTED SEASONAL MENUS INDEX METRIC EQUIVALENCIES
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