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The Entrees: Remembered Favorites from the Past: Recipes from Legendary Chefs and Restaurants

De (autor) George Lang Fotografii de Eric Boman
Notă GoodReads:
en Limba Engleză Carte Hardback – October 2010

Celebrating a lost era of elegant dining, this beautiful volume is evocative of other times and worlds, with recipes updated for today’s palate. With recipes of glamorous bygone main courses, and packed with culinary history, this lavish cookbook features delicious and sometimes exotic favorites from around the world. Conjuring up the heyday of Hollywood is the classic Brown Derby Cobb Salad. From New York’s Gilded Age comes Delmonico’s Roast Crown of Pork. The old-world elegance of Paris and London is evoked with decadent creations such as Le Grand Vefour’s spectacular Coulibiac of Salmon and Robert Carrier’s Beef Wellington. The seventy-five recipes have been adapted for the home cook and updated for the modern palate. Featured are dishes for meats, poultry and game, fish and shellfish, salads, and hearty vegetarian plates. The Entrées is illustrated with still lifes of these spectacular gastronomic creations that evoke the essence of old-time splendor.

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Specificații

ISBN-13: 9780847833924
ISBN-10: 0847833925
Pagini: 192
Ilustrații: 30 COLOR ILLUSTRATIONS
Dimensiuni: 238 x 285 x 23 mm
Greutate: 1.33 kg
Editura: RIZZOLI INTL PUBN

Notă biografică

Food writer and editor Gail Monaghan is the author of "Lost Desserts" and "Perfect Picnics for All Seasons." Eric Boman is a photographer and writer for magazines such as "Vogue" and "The World of Interiors." Restaurateur George Lang has written several books, including his autobiography "Nobody Knows the Truffles I've Seen."


Cuprins

Foreword by George Lang
Introduction


Fish and Shellfish
Diamond Jim Brady’s Sole Marguery
Bass à la Dugléré
Roast Cod à la Dugléré with Tomato and Caper Vinaigrette
Fredy Girardet’s Skate Wing with Mustard Butter and Dill
Le Grand Véfour’s Coulibiac of Salmon Colette
Jeremiah Tower’s Paillard of Tuna with Avocado, Lime, and Cilantro
Restaurant Dodin-Bouffant’s Sautéed Soft-shell Crabs with Sauce Choron and Cucumber-Hazelnut slaw
Louis Fauchère’s Lobster Newburg
Charleston Receipts’ Frogmore stew
Fisherman’s Wharf Cioppino
Fredy Girardet’s Monkfish and Salmon Stew with Green Peas, Fava Beans, and Saffron
Vedat Basaran’s Stuffed Squid
The Brown Derby’s Seafood Pot Pie
Wallis Simpson’s Shrimp and Corn Pie
Gene Hovis’s Shad Roe Soufflé

Chicken, Duck, Guinea Hen, Pheasant, Turkey, and Rabbit
Café Anglais’s Chicken à la Portugaise
Il Convento’s Pugliese Roast Chicken with Caper and Pecorino Stuffing
Richard Olney’s Coq au Vin
The Russian Tea Room’s Chicken Kiev
Chicken Country Captain
Chicken à la King
Alain Senderens’s Duck à l’Apicius
Roast Duck with Raspberry Sauce
Alice B. Toklas’s Duck à l’Orange
Chez Allard’s Roast Guinea hen with Lentils and Bacon
Jane Grigson’s Pheasant with Apples, Cream, and Calvados
Gold and Fizdale’s Turkey Fillets
Turkey Scaloppini
Turkey Tonnato
El Verdugal’s Braised Rabbit with Prunes, Fennel, and Orange

Beef, Veal, Lamb, and Pork
Robert Carrier’s Beef Wellington
Delmonico’s Steak and Potatoes
Perino’s Steak Diane
The Grand European’s Beef Stroganoff
Luchow’s Hash à la Lübeck with Anchovy-Caper Sauce
Napoleon Bonaparte’s Veal Marengo
Jack Savenor’s Leg of Lamb with Mustard and Ginger Coating
Julia Child’s Navarin of Lamb
Craig Claiborne’s Braised Lamb with Basil and Garlic Stuffing
Hafida’s Lamb Tagine with Saffron, Dates, Olives, and Cilantro
The Russian Tea Room’s Luli Kebabs
Charles Ranhofer’s Crown Roast of Pork with Sausage Stuffing and Glazed Onions
Monsieur Dodin-Bouffant’s Pot-au-feu
Apicius’s Cassoulet

Omelettes, Main Course Salads, Pasta, and Polenta
Auguste Escoffier’s Old-fashioned Omelettes
Omelette à la Menagère
Sorrel Omelette
Omelette Lorraine
Chicken Liver Omelette
Richard Olney’s Warm Seafood Salad with Saffron and Curry
Wallis Simpson’s Prince of Wales Salad
The Brown Derby’s Cobb Salad
Robinson Family and Camille Glenn’s Mixed Bean Salad with Ham and Smoky Bacon
Restaurant Dodin-Bouffant’s Lamb Salad with Flageolets and Two Purées
Teresa Buongiorno’s Favas and Chicory with Peppers and Sweet Onion Salad
Pellegrino Artusi’s Spinach and Polenta Pasticcio
Pellegrino Artusi’s Mushroom and Veal Pasticcio
Craig Claiborne’s Chicken Tetrazzini
Bomba La Habana with Chicken and Potatoes

Acknowledgments
Bibliography
Index