The art of simple food notes, lessons, and recipes from a delicious revolution
Record details
- ISBN: 9780307885586 (electronic bk.)
- ISBN: 0307885585 (electronic bk.)
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Physical Description:
electronic resource
remote
1 online resource (ix, 405 p.) : ill. - Publisher: New York : Clarkson Potter, 2007.
Content descriptions
General Note: | Subtitle from cover. Includes index. |
Formatted Contents Note: | Starting from scratch : lessons & foundation recipes -- Getting started -- What to cook? -- Four essential sauces -- Salads -- Bread -- Broth and soup -- Beans, dried and fresh -- Pasta and polenta -- Rice -- Into the oven -- Out of the frying pan -- Slow cooking -- Simmering -- Over the coals -- Omelets and souffles -- Tarts, savory and sweet -- Fruit desserts -- Custard and ice cream -- Cookies and cake -- II: At the table : recipes for cooking every day -- A little something ... -- Sauces -- Salads -- Soup -- Pasta -- Breads and grains -- Eggs and cheese -- Vegetables -- Fish and shellfish -- Poultry -- Meat -- Dessert. |
System Details Note: | Requires OverDrive Media Console |
Source of Description Note: | Description based on print version record. |
Search for related items by subject
Subject: | Quick and easy cooking Cooking, American Food preferences |
Genre: | EBOOK. Electronic books. |