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The Master Cooking Course

The Master Cooking Course

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Description for THE MASTER COOKING COURSE: A STEP-BY-STEP ILLUSTRATED GUIDE TO THE PREPARATION OF FOUR GOURMET MEALS by Craig Claiborne & Pierre Franey:

THE MASTER COOKING COURSE is the simplest and clearest presentation available of master cooking skills in book form. Every recipe that appears in the four gourmet meals has been selected to feature an important and basic cooking technique. Using sequential photos, the authors detail all the skills that make the difference between the amateur and the creative chef, and will allow a cook to execute any recipe perfectly time and time again. These marvelous lessons bring professional haute cuisine cooking within the reach of every home.

Menu One: Mousse de Poisson (fish mousse), Sauce Bonne Femme (a cream and mushroom sauce), Poulet Portugaise (chicken with vegetables), Riz au Beurre (buttered rice), Salade de Laitue (lettuce salade), and Meringues Glacees (meringues with ice cream).

Menu Two: Creme Crecy (cream of carrot soup), Escalopes de Veau a l'Anglasie (breaded veal scallopini) or Escaloped de Veau Viennoise (breaded veal scallopini with anchovies, capers and eggs), Pommes au Gratin (potatoes in a cream and cheese sauce), Salade d'Endives et Betteraves (beet and endive salad), and Granite de Fruits au Cassis (berry ice cream cassis).

Menu Three: Palourdes Farcies (stuffed clams), Steak au Poivre (steak with crushed peppercorns), Pommes Sautees (sauteed potatoes), Salade Mimosa (tossed green salad with sieved egg), and Mousse au Chocolat (chocolate mousse).

Menu Four: Asperges Vinaigrette (asparagus with vinaigrette sauce), Saumon Poche (poached salmon), Sauce Hollandaise or Mayonnaise, Pommes Persillees (parsleyed potatoes), Concombres a l'Aneth (sauteed cucumbers with dill) or Salade de Concombres a la Suedoise (Swedish cucumber salad), and Tarte aux Pommes (French apple tart). Book also includes decorator touches, as well.

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