Cooking

Mes Confitures

Mes Confitures

Author: Christine Ferber

Publisher: MSU Press

ISBN: 0870136291

Category: Cooking

Page: 287

View: 791

An internationally known master patisserie opens her personal recipe book, sharing jams that rely on seasonal fruits, traditional techniques, and their emphasis on simplicity and freshness. 32 color photos.

Madame Boniface

Madame Boniface

Author: Paul Lacome

Publisher:

ISBN: STANFORD:36105038209578

Category:

Page: 63

View: 577

An Oral System of Teaching Living Languages

An Oral System of Teaching Living Languages

Author: John Manesca

Publisher:

ISBN: HARVARD:HN6EAY

Category:

Page: 528

View: 745

An Oral System of Teaching Living Languages

An Oral System of Teaching Living Languages

Author: Jean Manesca

Publisher:

ISBN: HARVARD:HN6EB1

Category:

Page: 534

View: 406

Les ëuvres Choisies de George Sand. The Selected Works of George Sand

Les ëuvres Choisies de George Sand. The Selected Works of George Sand

Author: George Sand

Publisher: Library of Alexandria

ISBN: 9781465527363

Category:

Page:

View: 526

French language

French Grammar ...

French Grammar ...

Author: T. C. de Laporte

Publisher:

ISBN: HARVARD:32044102851862

Category: French language

Page: 607

View: 467

French language

A French Grammer

A French Grammer

Author: Théodore Charles comte de Laporte

Publisher:

ISBN: NYPL:33433082311501

Category: French language

Page: 607

View: 372

Cooking

Saving the Season

Saving the Season

Author: Kevin West

Publisher: Knopf

ISBN: 9780307957689

Category: Cooking

Page: 544

View: 251

The ultimate canning guide for cooks—from the novice to the professional—and the only book you need to save (and savor) the season throughout the entire year "Gardening history, 18th-century American painters, poems, and practical information; it's a rich book. And unlike other books on preserving, West gives recipes that will goad you to make easy preserves.” —The Atlantic Strawberry jam. Pickled beets. Homegrown tomatoes. These are the tastes of Kevin West’s Southern childhood, and they are the tastes that inspired him to “save the season,” as he traveled from the citrus groves of Southern California to the cranberry bogs of Massachusetts and everywhere in between, chronicling America’s rich preserving traditions. Here, West presents his findings: 220 recipes for sweet and savory jams, pickles, cordials, cocktails, candies, and more—from Classic Apricot Jam to Green Tomato Chutney; from Pickled Asparagus with Tarragon and Green Garlic to Scotch Marmalade. Includes 300 full-color photographs.

French orthoëpy; or, The certain guide to an accurate French pronunciation

French orthoëpy; or, The certain guide to an accurate French pronunciation

Author: Joseph D. Gaillard

Publisher:

ISBN: OXFORD:600093480

Category:

Page:

View: 724

Cooking

Mrs. Wheelbarrow's Practical Pantry: Recipes and Techniques for Year-Round Preserving

Mrs. Wheelbarrow's Practical Pantry: Recipes and Techniques for Year-Round Preserving

Author: Cathy Barrow

Publisher: W. W. Norton & Company

ISBN: 9780393245868

Category: Cooking

Page: 432

View: 359

2015 IACP Award Winner A householder's guide to canning through the seasons. In Mrs. Wheelbarrow's Practical Pantry, food preserving expert Cathy Barrow presents a beautiful collection of essential preserving techniques for turning the fleeting abundance of the farmers’ market into a well-stocked pantry full of canned fruits and vegetables, jams, stocks, soups, and more. As Cathy writes in her introduction, “A walk through the weekend farmers’ market is a chance not only to shop for the week ahead but also to plan for the winter months.” From the strawberries and blueberries of late spring to the peaches, tomatoes, and butter beans of early fall, Mrs. Wheelbarrow’s Practical Pantry shows you how to create a fresh, delectable, and lasting pantry—a grocery store in your own home. Beyond the core techniques of water-bath canning, advanced techniques for pressure canning, salt-curing meats and fish, smoking, and even air-curing pancetta are broken down into easy-to-digest, confidence-building instructions. Under Cathy’s affable direction, you’ll discover that homemade cream cheese and Camembert are within the grasp of the weekday cook—and the same goes for smoked salmon, home canned black beans, and preserved and cured duck confit. In addition to canning techniques, Practical Pantry includes 36 bonus recipes using what’s been preserved: rugelach filled with apricot preserves, tomato soup from canned crushed tomatoes, arugula and bresaola salad with Parmigiano-Reggiano and hazelnuts, brined pork chops with garlicky bok choy. Tips for choosing the best produce at the right time of season and finding the right equipment for your canning and cooking needs—along with troubleshooting tips to ensure safe preserving—will keep your kitchen vibrant from spring to fall. Whether your food comes by the crate, the bushel, or the canvas bag, just a few of Cathy’s recipes are enough to furnish your own practical pantry, one that will provide nourishment and delight all year round. Canning and preserving is not just about the convenience of a pantry filled with peaches, dill pickles, and currant jelly, nor is it the simple joy of making a meal from the jars on the shelf—creating a practical pantry is about cultivating a thoughtful connection with your local community, about knowing exactly where your food comes from and what it can become.
Cooking

Bread

Bread

Author: Jeffrey Hamelman

Publisher: John Wiley & Sons

ISBN: 9781119689591

Category: Cooking

Page: 528

View: 258

When Bread was first published in 2004, it received the Julia Child Award for best First Book from the International Association of Culinary Professionals and became an instant classic. Hailed as a “masterwork of bread baking literature,” Jeffrey Hamelman’s Bread features over 130 detailed, step-by-step formulas for dozens of versatile rye- and wheat-based sourdough breads, numerous breads made with yeasted pre-ferments, simple straight dough loaves, and dozens of variations. In addition, an International Contributors section is included, which highlights unique specialties by esteemed bakers from five continents. In this third edition of Bread, professional bakers, home bakers, and baking students will discover a diverse collection of flavors, tastes, and textures, hundreds of drawings that vividly illustrate techniques, and evocative photographs of finished and decorative breads.