[French Cooking 01] • Mastering the Art of French Cooking, Volume 1 by Child, Julia -- Read -- Imperial Library of Trantor

Index

Cover Other Books by This Author Title Page Copyright Dedication Introduction to the Anniversary Edition Foreword to the 1983 Edition Foreword Acknowledgments Contents Illustrations Kitchen Equipment Definitions Ingredients Measures Temperatures Cutting Wines Chapter I – Soups Chapter II – Sauces

White Sauces Brown Sauces Tomato Sauces The Hollandaise Family The Mayonnaise Family Vinaigrettes Hot Butter Sauces Cold Flavored Butters List of Miscellaneous Sauces Stocks and Aspics

Chapter III — Eggs

Poached Eggs Shirred Eggs Eggs in Ramekins Scrambled Eggs Omelettes

Chapter IV — Entrées and Luncheon Dishes

Pie Dough and Pastry Shells Quiches, Tarts, and Gratins Soufflés and Timbales Pâte à Choux, Puffs, Gnocchi, and Quenelles Crěpes Cocktail Appetizers

Chapter V — Fish

Fish Filets Poached in White Wine Two Recipes from Provence Two Famous Lobster Dishes Mussels List of Other Fish Dishes

Chapter VI — Poultry

Roast Chicken Casserole-roasted Chicken Sautéed Chicken Fricasseed Chicken Broiled Chicken Chicken Breasts Duck Goose

Chapter VII — Meat

Beef Lamb and Mutton Veal Pork Ham Cassoulet Liver Sweetbreads Brains Kidneys

Chapter VIII — Vegetables

Green Vegetables Carrots, Onions, and Turnips Lettuce, Celery, Endive, and Leeks The Cabbage Family Cucumbers Eggplant Tomatoes Mushrooms Chestnuts Potatoes Rice

Chapter IX — Cold Buffet

Cold Vegetables Composed Salads Aspics Molded Mousses Pâtés and Terrines List of Other Cold Dishes

Chapter X — Desserts and Cakes

Fundamentals Sweet Sauces and Fillings Custards, Mousses, and Molded Desserts Sweet Soufflés Fruit Desserts Tarts Crěpes Clafoutis Babas and Savarins Ladyfingers Cakes

Index A Note About the Authors

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