Larousse Gastronomique: Vegetables and Salads by Robuchon Joel PDF

By Robuchon Joel

ISBN-10: 0600615790

ISBN-13: 9780600615798

This is often an crucial source of greater than six hundred vintage vegetable and salad arrangements, besides recipes for fundamentals reminiscent of sauces, dressings, pastries, butters, shares, and extra. It positive factors landmark vegetable and salad recipes, akin to Asparagus Mousse, Gratin Dauphinois, Mushroom Duxelles, and Corn Fritters. on account that its unique e-book in 1938, "Larousse Gastronomique" has withstood the try of time and development to stay the world's such a lot authoritative culinary reference ebook.

Show description

Read or Download Larousse Gastronomique: Vegetables and Salads PDF

Similar regional & international books

Osborne Media CISSP All-in-One Exam Guide - download pdf or read online

An entire, up to date revision of the best CISSP education source from the number one identify in IT safeguard certification and coaching, Shon Harris totally revised for the newest unlock of the qualified info platforms protection specialist examination, this accomplished, updated source covers all 10 CISSP examination domain names constructed through the foreign details platforms defense Certification Consortium (ISC2).

New PDF release: Bar Tartine : techniques & recipes

Wealthy in strategies and recipes epitomizing the way in which we cook dinner and consume now. Bar Tartine—co-founded by way of Tartine Bakerys Chad Robertson and Elisabeth Prueitt—is obsessed over by way of locals and viewers, critics and cooks. it's a eating place that defies categorization, yet no longer description: every little thing is made in-house and layered into terribly flavorful nutrition.

Extra info for Larousse Gastronomique: Vegetables and Salads

Example text

Sprinkle with Parmesan cheese, if desired, and cook in a preheated oven at 200°C (400°F, gas 6) for about 10 minutes. For aubergine souffles a la hongroise, add 2 tablespoons chopped onion softened in butter to the filling and season with paprika. Caponata Peel 4 aubergines (eggplants), cut into large dice and sprinkle with salt. When they have lost some of their water, wash and wipe them and fry in oil. Cut the following ingredients into very small pieces: 100 g (4 OZ, % cup) olives, a head of celery scalded in salted water, 4 desalted anchovies and 50 g (2oz, 3 tablespoons) capers.

Stone (pit) and coarsely chop 30 black (ripe) olives and add them to the cabbage puree with a stiffly whisked egg white. Mix well. Butter a charlotte mould and sprinkle with dried breadcrumbs. Pour the mixture into the mould and cook in a preheated oven at 220°C (425°F, gas 7) for about 30 minutes. 57 Chinese cabbage ala pekinoise Chinese cabbage ala pekinoise Remove the outer leaves from a Chinese cabbage and slice it into 10 cm (4 in) strips. Cut some very thin slices of ham to the same length and finely slice 5 or 6 spring onions (scallions) and their stems.

Cut a large avocado - stone (pit) removed - into thin slices; arrange the slices on the plates and sprinkle them with lemon juice. Arrange 2 fillets of trout, coarsely shredded, on each plate. Coat with the horseradish sauce. Sprinkle with a few flaked (slivered) almonds and complete with slices of gherkin. Avocado and prawn barquettes A barquette is a small boat-shaped tart made of short-crust pastry (basic pie dough) or puff pastry, baked blind and then filled with various sweet or savoury ingredients.

Download PDF sample

Larousse Gastronomique: Vegetables and Salads by Robuchon Joel

by Daniel

Rated 4.07 of 5 – based on 31 votes