Text| Item type | Current library | Call number | Copy number | Status | Date due | Barcode | |
|---|---|---|---|---|---|---|---|
| Standard Loan | Moylish Library Main Collection | 641.5944 BLA (Browse shelf(Opens below)) | 1 | Available | 39002100327890 |
Enhanced descriptions from Syndetics:
Bring a bit of France into your kitchen thanks to legendary, Michelin-starred chef Raymond Blanc. In this straightforward, easy-to-follow recipe book with specially commissioned photography, Raymond shows how simple, delicious and rewarding cooking the French classics can be!
'Fabulous' -- ***** Reader review
'Simple French Cookery. It does what is says on the cover!' -- ***** Reader review
'Best cookery book I own' -- ***** Reader review
'Very delicious and so very easy to follow - perfect' -- ***** Reader review
'A masterpiece' -- ***** Reader review
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In Simple French Cookery , Raymond Blanc demystifies French cuisine and demonstrates how enjoyable the simple, creative act of cookery can be.
He describes the basic techniques needed to create traditional French food, details key ingredients and demonstrates 40 simple-to-follow versions of the most well-known French dishes . With step-by-step instructions , specially commissioned colour photographs to accompany every stage from start to finish, and menu planners, all 40 recipes - covering meat and vegetarian dishes as well as sweet treats - are quick and easy to prepare and use readily available ingredients.
You are in safe hands with Raymond - his foolproof instructions guarantee excellent results every time, whether you've chosen to cook a French onion soup or a Chicken fricassée...
Why not choose:
Moules marinière
Poached asparagus with mustard
Pan-fried fillet of sea bream with ratatouille and tomato coulis
Coq au vin
Provençal rack of lamb with crushed peas
Pot-au-feu with braised pork belly
Gratin dauphinois
Stuffed tomatoes
Crème caramel
Tarte Tatin
Table of contents provided by Syndetics
- Introduction (p. 7)
- Ingredients and Equipment (p. 8)
- Starters and Soups (p. 22)
- Roquefort, walnut and chicory salad (p. 24)
- Gruyere, ham and mushroom salad with cream and mustard dressing (p. 26)
- Poached asparagus with mayonnaise (p. 28)
- Poached artichokes with mustard vinaigrette (p. 30)
- Moules mariniere (p. 32)
- Chicken liver parfait (p. 34)
- Pate de campagne (p. 36)
- Maman Blanc's vegetable and chervil soup (p. 38)
- French onion soup (p. 40)
- Watercress soup (p. 42)
- Fish, Poultry and Meat (p. 44)
- Pan-fried fillet of sea bream with ratatouille and tomato coulis (p. 46)
- Roasted monkfish with herb puree and mustard beurre blanc (p. 48)
- Pan-fried salmon fillet with sorrel sauce (p. 52)
- Chicken fricassee with vinegar and herbs (p. 54)
- Grilled marinated chicken breast with courgette ribbons (p. 56)
- Coq au vin (p. 58)
- Chicken with morel and sherry sauce (p. 62)
- Duck leg confit with flageolet beans (p. 64)
- Duck breast with sweet potatoes and cherry sauce (p. 66)
- Pot-au-feu of braised pork belly (p. 68)
- Provencal rack of lamb with crushed peas (p. 70)
- Braised lamb neck fillet with butterbeans and garlic sausage (p. 72)
- Steak 'Maman Blanc' (p. 74)
- Calf's liver with persillade (p. 76)
- Vegetable Dishes (p. 78)
- Baked pancakes with spinach, mushrooms and Gruyere (p. 80)
- Semolina and Gruyere quenelles with tomato sauce (p. 84)
- Stuffed tomatoes (p. 86)
- Petits pois a la francaise (p. 90)
- Gratin dauphinois (p. 92)
- Potato puree (p. 94)
- Desserts (p. 96)
- Cherry clafoutis (p. 98)
- Chocolate mousse (p. 100)
- Creme caramel (p. 102)
- Floating islands 'Maman Blanc' (p. 104)
- Pain perdu with warm raspberries and strawberries (p. 108)
- Lemon tart (p. 110)
- Peaches poached in white wine and citrus fruits (p. 114)
- Tarte Tatin (p. 116)
- Riz au lait (p. 118)
- Galette des rois (p. 120)
- Menus (p. 122)
- Index (p. 126)