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2006028401 contributor B10439725.
2006028401 contributor B10439726.
2006028401 created "2007.".
2006028401 date "2007".
2006028401 date "2007.".
2006028401 dateCopyrighted "2007.".
2006028401 description "First courses -- Chicken stock, brown stock, and demi-glace -- Cooking with water -- Onion soup gratinée -- Clam chowder and small oatmeal breads -- Potage parmentier -- Gaudes -- Cold country omelet -- Melon and prosciutto -- Tortilla pizzas -- Oysters Rockefeller -- Clam fritters -- Snails in artichoke bottoms -- Frog legs with garlic and parsley -- Codfish brandade with mollet eggs and mouillettes -- Fried whitebait with fried parsley -- Smoked trout and scrambled eggs -- My merguez with pork and grilled tortilla bread -- Truffle and pistachio sausage with buttered fingerling potatoes -- Knockwurst with warm potato salad -- Parfait of rosé mushrooms with sherry-truffle sauce -- Pâté of foie gras with rose hip jam -- Headcheese Jean-Victor with ravigote sauce -- Saucisson of pork tenderloin -- The legacy of nouvelle cuisine -- Main courses -- Linguine with basil and walnut pesto -- Pasta with mussels and shrimp -- Fusilli with poutargue -- Fettuccine with chicken livers -- Codfish with black butter -- Lobster soufflé -- Steamed lobster with herb sauce, lobster bisque, corn, and fingerling potatoes -- Roast chicken with boiled potatoes and Boston lettuce salad -- Fried chicken Southern-style with corn and corn bread sticks -- Chicken with morel sauce and rice -- Chicken with rice -- Rice galette -- Chicken liver timbale with tomato-olive sauce -- On cocktails and wine -- Roasted squab with pea-and-lettuce stew -- Sautéed duck with sweet potatoes and kohlrabi -- Roast rabbit with mustard crust -- Pork and beans stew -- Bean soup -- Pork roast with pig's feet, rutabaga, and chestnuts -- Tripe with polenta and spicy tomato sauce -- Tripe gras-double lyonnaise -- Tripe tablier de sapeur -- Crispy sweetbreads -- Pot-au- feu -- Beef soup -- Beef salad -- Grilled spicy leg of lamb -- Veal roast with shiitakes in tarragon cream sauce -- Corn beef with potatoes, onions, and cabbage -- Corned beef hash with eggs -- Grilled rib-eye steak with tarragon butter and haricots verts with shallots -- Beef stew in red wine sauce -- The food critic -- Side dishes -- Fromage fort -- Tapenade -- Tangy herb mayonnaise -- Salade santé -- Dandelion salad -- Tomato and zucchini salad -- Red cabbage salad with anchöiade dressing -- Asparagus with hazelnut sauce and croutons -- Cauliflower gratin -- Zucchini flower fritters -- Marinated summer mushrooms -- Gratin dauphinois -- Mashed potatoes -- Golden hill potatoes -- Risotto with tomato brouillade -- Gratin of pasta -- Home cooking versus restaurant cooking -- Desserts and other sweets -- Berry potpourri -- Pannequets (crêpes) with strawberry-rhubarb nectar -- Crêpes with trout caviar -- Apple tart with hazelnut frangipane -- Chocolate tartlets with candied grapefruit peel -- Bugnes -- Cannelé -- Caramels -- Caramel custard -- Cheesecake with peach and blueberry sauce -- Pound cake -- Peach jam -- Cheese, fruit, and nut platter -- Apricot and raspberry pâte de fruits -- The most frequently asked questions in cooking classes.".
2006028401 extent "271 p. :".
2006028401 identifier "1584795719".
2006028401 identifier "9781584795711".
2006028401 identifier 2006028401.html.
2006028401 issued "2007".
2006028401 issued "2007.".
2006028401 language "eng".
2006028401 publisher "New York : Stewart, Tabori & Chang,".
2006028401 subject "641.5944 22".
2006028401 subject "Cooking, French.".
2006028401 subject "TX719 .P4575 2007".
2006028401 tableOfContents "First courses -- Chicken stock, brown stock, and demi-glace -- Cooking with water -- Onion soup gratinée -- Clam chowder and small oatmeal breads -- Potage parmentier -- Gaudes -- Cold country omelet -- Melon and prosciutto -- Tortilla pizzas -- Oysters Rockefeller -- Clam fritters -- Snails in artichoke bottoms -- Frog legs with garlic and parsley -- Codfish brandade with mollet eggs and mouillettes -- Fried whitebait with fried parsley -- Smoked trout and scrambled eggs -- My merguez with pork and grilled tortilla bread -- Truffle and pistachio sausage with buttered fingerling potatoes -- Knockwurst with warm potato salad -- Parfait of rosé mushrooms with sherry-truffle sauce -- Pâté of foie gras with rose hip jam -- Headcheese Jean-Victor with ravigote sauce -- Saucisson of pork tenderloin -- The legacy of nouvelle cuisine -- Main courses -- Linguine with basil and walnut pesto -- Pasta with mussels and shrimp -- Fusilli with poutargue -- Fettuccine with chicken livers -- Codfish with black butter -- Lobster soufflé -- Steamed lobster with herb sauce, lobster bisque, corn, and fingerling potatoes -- Roast chicken with boiled potatoes and Boston lettuce salad -- Fried chicken Southern-style with corn and corn bread sticks -- Chicken with morel sauce and rice -- Chicken with rice -- Rice galette -- Chicken liver timbale with tomato-olive sauce -- On cocktails and wine -- Roasted squab with pea-and-lettuce stew -- Sautéed duck with sweet potatoes and kohlrabi -- Roast rabbit with mustard crust -- Pork and beans stew -- Bean soup -- Pork roast with pig's feet, rutabaga, and chestnuts -- Tripe with polenta and spicy tomato sauce -- Tripe gras-double lyonnaise -- Tripe tablier de sapeur -- Crispy sweetbreads -- Pot-au- feu -- Beef soup -- Beef salad -- Grilled spicy leg of lamb -- Veal roast with shiitakes in tarragon cream sauce -- Corn beef with potatoes, onions, and cabbage -- Corned beef hash with eggs -- Grilled rib-eye steak with tarragon butter and haricots verts with shallots -- Beef stew in red wine sauce -- The food critic -- Side dishes -- Fromage fort -- Tapenade -- Tangy herb mayonnaise -- Salade santé -- Dandelion salad -- Tomato and zucchini salad -- Red cabbage salad with anchöiade dressing -- Asparagus with hazelnut sauce and croutons -- Cauliflower gratin -- Zucchini flower fritters -- Marinated summer mushrooms -- Gratin dauphinois -- Mashed potatoes -- Golden hill potatoes -- Risotto with tomato brouillade -- Gratin of pasta -- Home cooking versus restaurant cooking -- Desserts and other sweets -- Berry potpourri -- Pannequets (crêpes) with strawberry-rhubarb nectar -- Crêpes with trout caviar -- Apple tart with hazelnut frangipane -- Chocolate tartlets with candied grapefruit peel -- Bugnes -- Cannelé -- Caramels -- Caramel custard -- Cheesecake with peach and blueberry sauce -- Pound cake -- Peach jam -- Cheese, fruit, and nut platter -- Apricot and raspberry pâte de fruits -- The most frequently asked questions in cooking classes.".
2006028401 title "Chez Jacques : traditions and rituals of a cook : with 100 recipes / Jacques Pépin ; photographs by Tom Hopkins.".
2006028401 type "text".