Bouchon by Keller, Thomas -- Read -- Imperial Library of Trantor

Index

Cover Page Introduction 1 First Impressions

Premiéres Impressions Hors D’oeuvres The Importance of Hors D’œuvres variés Charcuterie and Terrines The Importance of Potted Foods The Raw Bar The Importance of the Raw Bar

2 Anytime

À Toute Heure Soups The Importance of Onion Soup Salads The Importance of the Vinaigrette The Bouchon Quiches The Importance of Custard Sandwiches

3 First Courses

Entrées Fish and Shellfish The Bistro Birds and Meats The Importance of the Pig

4 Main Courses

Plats De Résistance Gnocchi Fish and Shellfish The Importance of Brown Butter Birds and Meats The Importance of Slow Cooking Accompaniments The Importance of Glazing

5 Desserts

Desserts Custards The Importance of the Egg Tarts and Cakes Ice Creams and Sorbets Puffs, Crêpes, Cookies, and Fruit The Importance of Pâte à Choux

Basic Preparations and Techniques Epilogue Sources Acknowledgments Index About the Author Copyright Page

Chief Librarian: Las Zenow <zenow@riseup.net>
Fork the source code from gitlab.