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These light-as-air cheese puffs are rightly called souffles, despite their unconventional sabayon-type base. They are served floating on a rich cheese cream, called a fondue after the French word for melt.
4 eggs, separated
1/2 cup dry white wine
Salt and freshly ground pepper
4 oz. Parmesan cheese, freshly grated
For the Fondue
3/4 cup heavy cream 4 oz. Gruyere or other easy-melting cheese, grated
Freshly grated Parmesan cheese
Put the egg yolks and wine in a large heatproof bowl set over a pan of gently simmering water (bain marie) and whisk them together until they reach the ribbon stage. Remove the bowl from the bain marie and whisk until the mixture is cool.
In another bowl, whisk the egg whites until stiff. Fold the whites gently but thoroughly into the egg yolk mixture and add salt and pepper to taste.
Bring the cream to the boil in a pan and stir in the Gruyere until melted and smooth. Pour into four shallow ovenproof dishes.
Using two spoons, shape the egg mixture into quenelles and float on the fondue. Sprinkle each quenelle with one-quarter of the grated Parmesan. Bake at 350 F for 10 minutes or until the souffles are puffed up and golden brown. Serve at once, sprinkled with snipped chives, with grated Parmesan cheese handed separately.
*Replace the Gruyere with blue cheese.
*Add a little rouille to the fondue.
*Add freshly chopped herbs to the fondue.
In Sweden, they have perfected the art of salting fish to produce the famous gravlax. Use unskinned salmon fillets; once cured, store wrapped in the refrigerator for up to 2 days.
1. Lay two 2 lb. salmon fillets skin-side down in a shallow glass dish. Combine 5 tbsp. sea salt, 2/3 cup sugar and 2 tsp. crushed white peppercorns and sprinkle over the fish Sprinkle I large bunch of coarsely chopped dill evenly over the salt mixture.
2. Lay the uncoated fillet, skin-side up over the other. Place foil-covered cardboard over the fillets an weight it down. Refrigerate for 3 days, turning every 12 hours until the seasoning have penetrated the flesh.
3. To serve, separate the two fillets and cut each one crosswise on the diagonal into thin slices. Fan the slices out on individual plates and serve with lemon and dill, and a mustard and dill sauce. --This text refers to an alternate Hardcover edition.
This book is a slice of heaven (pardon the pun). It has beautiful representations of meats, fish, veggies, herbs, tools and more… The quality of this book allows me to bring it... Read morePublished 24 days ago by Jeanne Majdanski
One of the best "how-to" books ever! Lots of shortcuts and cooking tips! Reads like a novel...you can't put it down!Published 1 month ago by bgreer
This book is exactly what the title reads and is just what I was looking for. Who needs another recipe. Learn the fundamentals and come up with your own.Published 6 months ago by biscitpoo
I've been cooking for a long time--it's my hobby and how I unwind. It's also the reason I need to diet constantly. Read morePublished 6 months ago by FBledsoe
Just love that book. Going to order the cookbook soon. When a recipe doesn't work I can always check with the Le Cordon Bleu's Complete Cooking Techniques. Read morePublished 7 months ago by Annette Garrett
the pictures of the food and the techniques are beautiful. You can see exactly what the finished product is suppost to look like. Read morePublished 8 months ago by denise desjardins
this book it's a must have for culinary students. it has sumary for recipes and you must be acquainted to culinary art if you want to use it. it has a lot of fotos that help you.Published 8 months ago by Damopoulos Ioannis
I bought this book for my daughter who is learning to cook on her own. The best part is that it teaches the best methods in order to bring out the best in the foods you are... Read morePublished 12 months ago by Binkiekittie
This book unlike others doesnt give you a lot of recipes, but instead a very select few. It teaches cooking techniques and the recipes are to have a base to use the techniques. Read morePublished 12 months ago by Drake