Cooking with Les Dames d'Escoffier: At Home with the Women Who Shape the Way We Eat and Drink Review
I've done the best cooking of my life since I got COOKING WITH LES DAMES D'ESCOFFIER. With this cookbook you invite LES DAMES, women everyone should know, into your kitchen. You begin with their favorite recipes chosen out of an abundant melting pot of great recipes. Then as you cook, they are "tapping you on your shoulder" with just those tips you need to make the recipe turn out great--from the "dip and sweep" method of measuring flour to the perfect finishing touches to make your dish look divine--a garnish of sauteed spinach, a drizzle of olive oil, or a glaze of rose water and confectioners' sugar. With the detailed directions for these obviously thoroughly tested recipes, what looks complicated is amazingly easy, and downright enjoyable in the doing and in the dining. The sidebars with cooking lore as well as shopping and serving advice from LES DAMES add to your culinary experience. If you're like me, you'll leave your kitchen eager to return to try something new or to make again your new favorite. And, this cookbook, a new favorite gift to give my friends, with its inviting layout and beautiful photographs--and did I mention the flavorful content?
Cooking with Les Dames d'Escoffier: At Home with the Women Who Shape the Way We Eat and Drink Overview
What if you could invite Alice Waters, M. F. K. Fisher, and Marcella Hazan into your kitchen as you make dinner? Imagine Julia Child looking over your shoulder as you prepare Julia's Lobster Newberg, or Gina Batali giving you her prized recipe for Batali Family Stuffed Artichokes?
Les Dames d'Escoffier International (LDEI) is the premier association of female culinary professionals, started in 1973 in response to the all-male Les Amis d'Escoffier. In the organization's first national cookbook, the Dames share their most essential dishes--the ones they cook at home for family and friends. Here are such delights as Lidia Bastianich's hearth-warming Pork Rib Guazzetto, Susan Feniger's Roasted Black Cod with Horseradish Coulis and Farmers' Carrots, Anne Willan's elegant Twice-Baked Spinach Soufflés, and Alice Medrich's Bittersweet Soufflés with Nibby Cream.
More than 125 recipes provide the range from appetizers to salads and soups, main courses (including vegetarian options) and sides to baking and desserts. Cooking with Les Dames d'Escoffier also offers up a wonderfully eclectic and informed array of foodie sidebars: the lowdown on screw-cap wines, how boxed phyllo dough can be a lifesaver, how to pair beverages and food, new ways to enjoy caviar, favorite kitchen tools, how to perfectly turn out a cake from its pan, and much more.
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*** Product Information and Prices Stored: Aug 18, 2010 21:20:10
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