Customer Reviews

GRAND DIPLOME COOKING COURSE Volume 13

5 star:		(2)
4 star:		(0)
3 star:		(0)
2 star:		(0)
1 star:		(0)

 

 

Hardcover

Publisher: Robert B. Clarke; 1972 edition (1972)

Language: English

ISBN: 0839360339

A Danbury Press Book

141 Pages

The Grand Diplome Cooking Course covers: Roasting, boiling and steaming; boning, cutting up and carving poultry; pot roasting; frying; broiling; sauteing; casserole cooking; how to make pates and terrines; stewing; braising and marinating; preparing and carving meat; slow and spit roasting; preparing and cooking game; advanced entrees; sausages, rechauffees, dealing with variety meats; making galantines and chaudfroids.

Making stock, soup, basic brown, white, butter - and sweet - sauces; cooking with milk, rice chocolate, nuts, cheese, pasta dried vegetables and wine.

Cooking with eggs; making omelets, roulades, hot and cold souffles, waffles, crepes and pancakes.

Dealing with fruit and vegetables, seasonal salads, side salads; appetizers and hors d'oeuvre; poaching fruit; making savory molds, cleared and uncleared gelatins and aspics; preserving jam, jellies, pickles and relishes; homemade vinegars; and using herbs and spices.

Shellfish; rich fish and white fish - elementary and advanced dishes.

Making pastry - flaky, pie, rough puff and choux; flans, pies, cakes both plain and festive; French and other Continental patisseries and gateaux; English cakes; home-baked bread, biscuits, meringues, sponge cakes, cookies and coffee cakes; petit fours; homemade candies; making sherbet and ice cream, frappes, granites and iced desserts.

Special occasion menus; menu-planning and catering for parties of all sizes, all ages from a teenage celebration to a Golden Wedding buffet; planning vacation cooking and foreign foods for summer, Russian cooking; Italian cooking; German cooking; English regional dishes; Scandinavian cooking; Jewish cooking; Mexican; Middle Eastern, Japanese and Chinese cooking; Indian and Pakistani dishes, tropical cooking and French haute cuisine.

All recipes have been tested either at the Cordon Bleu Cookery School in London or in our U.S. test kitchens.

Note: all recipe quantities in this book serve 4 people unless otherwise stated.

Hundreds of Full-Color Photographs

The Grand Diplome Cooking Course covers: Roasting, boiling and steaming; boning, cutting up and carving poultry; pot roasting; frying; broiling; sauteing; casserole cooking; how to make pates and terrines; stewing; braising and marinating; preparing and carving meat; slow and spit roasting; preparing and cooking game; advanced entrees; sausages, rechauffees, dealing with variety meats; making galantines and chaudfroids.

Making stock, soup, basic brown, white, butter - and sweet - sauces; cooking with milk, rice chocolate, nuts, cheese, pasta dried vegetables and wine.

Cooking with eggs; making omelets, roulades, hot and cold souffles, waffles, crepes and pancakes.

Dealing with fruit and vegetables, seasonal salads, side salads; appetizers and hors d'oeuvre; poaching fruit; making savory molds, cleared and uncleared gelatins and aspics; preserving jam, jellies, pickles and relishes; homemade vinegars; and using herbs and spices.

Shellfish; rich fish and white fish - elementary and advanced dishes.

Making pastry - flaky, pie, rough puff and choux; flans, pies, cakes both plain and festive; French and other Continental patisseries and gateaux; English cakes; home-baked bread, biscuits, meringues, sponge cakes, cookies and coffee cakes; petit fours; homemade candies; making sherbet and ice cream, frappes, granites and iced desserts.

Special occasion menus; menu-planning and catering for parties of all sizes, all ages from a teenage celebration to a Golden Wedding buffet; planning vacation cooking and foreign foods for summer, Russian cooking; Italian cooking; German cooking; English regional dishes; Scandinavian cooking; Jewish cooking; Mexican; Middle Eastern, Japanese and Chinese cooking; Indian and Pakistani dishes, tropical cooking and French haute cuisine.

All recipes have been tested either at the Cordon Bleu Cookery School in London or in our U.S. test kitchens.

Note: all recipe quantities in this book serve 4 people unless otherwise stated.
Hundreds of Full-Color Photographs
ISBN: 0839360339
Publisher: Robert B. Clarke; 1972 edition
Language: English