Eggs & Cheese (The Good Cook Techniques & Recipes)

by Time-Life Books

Book Overview

No Synopsis Available.

• Format: Hardcover
• Language: English
• ISBN: 0809428938
• ISBN13: 9780809428939
• Release Date: January 1980
• Publisher: Time-Life Books
• Length: 176 Pages
• Weight: 1.95 lbs.

Customer Reviews

Contents and comment

Exceptional step-by-step photographic instructions. 176ppQuite the best series of instructional and informative cookery books I've yet come across. So far I've found Wine; Beverages; Preserving; Snacks & canapés; Cakes; Eggs & cheese; Grains, pasta & pulses; Beef & veal; Pork.CONTENTSINTRODUCTIONA culinary partnership / a guide to egg quality / the art of making a fresh cheese / a guide to soft cheeses / a guide to hard cheeses / a lexicon of European cheesesWHOLE-EGG COOKERYThe basic methods / fast cooking in shallow fat / deep frying: high heat for crisped whites / boiling for shelling / poaching: cooking by immersion / baking: coping with all-round heatWHOLE-EGG PRESENTATIONSFrom the elementary to the elaborate / a repertoire of basic sauces / garnishes that furnish body & flavour / an appetising array of cases / assemblages: combinations without limit / stuffing and dressing hard-boiled eggs / integral sauces that counteract dryness / croquettes: crisp yet moist / a glistening coating of aspicSCRAMBLED EGGS AND OMELETTESEnticing possibilities from beaten eggs / an unhurried approach to scrambling / extensions of an elemental technique / rolled omelettes: masterpieces in a moment / finishing with a filling / separating yolks and whites for a soufflé effect / flat omelettes, thick and thin / a filled sandwich finished in the oven / improvising gratinsCHEESE COOKERYA diversity of savoury dishes / baking moulded custards / contrasting layers fused in the oven / a choice of pastry cases / a classic cheese soufflé / wrapping a filling in flavour / twice-cooked soufflés enriched with cream / fondues: molten and mellow / surprise parcels with savoury centres / putting leftovers to good useANTHOLOGY OF RECIPESWhole eggs / beaten eggs / cheese / standard preparationsRECIPE INDEXGENERAL INDEXGLOSSARY