Mary S. Risley

The Tante Marie's Cooking School Cookbook (eBook, ePUB)

More Than 250 Recipes for the Passionate Home Cook

• Format: ePub

Produktbeschreibung

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.

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Produktdetails

• Verlag: Simon + Schuster LLC
• Seitenzahl: 432
• Erscheinungstermin: 29. September 2009
• Englisch
• ISBN-13: 9781439142219
• Artikelnr.: 37886500

Autorenporträt

Mary Risley is founder and owner of Tante Marie's Cooking School in San Francisco, California. Inspired by Julia Child, Mary established her school in 1979, after teaching cooking to friends in her apartment for many years. Mary currently oversees the school's operations and travels frequently, giving cooking demonstrations throughout the U.S. and Canada. A regular contributor to Bon Appetit, Mary also writes for Saveur and The San Francisco Chronicle.

Inhaltsangabe

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