Eggs and Cheese – The Good Cook Techniques and Recipes Series By The Editors of Time-Life Books
Requirements: PDF Reader, 220MB
Overview: A culinary partnership / a guide to egg quality / the art of making a fresh cheese / a guide to soft cheeses / a guide to hard cheeses / a lexicon of European cheeses
WHOLE-EGG COOKERY
The basic methods / fast cooking in shallow fat / deep frying: high heat for crisped whites / boiling for shelling / poaching: cooking by immersion / baking: coping with all-round heat
WHOLE-EGG PRESENTATIONS
From the elementary to the elaborate / a repertoire of basic sauces / garnishes that furnish body & flavour / an appetising array of cases / assemblages: combinations without limit / stuffing and dressing hard-boiled eggs / integral sauces that counteract dryness / croquettes: crisp yet moist / a glistening coating of aspic
SCRAMBLED EGGS AND OMELETTES
Enticing possibilities from beaten eggs / an unhurried approach to scrambling / extensions of an elemental technique / rolled omelettes: masterpieces in a moment / finishing with a filling / separating yolks and whites for a soufflé effect / flat omelettes, thick and thin / a filled sandwich finished in the oven / improvising gratins
CHEESE COOKERY
A diversity of savoury dishes / baking moulded custards / contrasting layers fused in the oven / a choice of pastry cases / a classic cheese soufflé / wrapping a filling in flavour / twice-cooked soufflés enriched with cream / fondues: molten and mellow / surprise parcels with savoury centres / putting leftovers to good use
ANTHOLOGY OF RECIPES
Whole eggs / beaten eggs / cheese / standard preparations
RECIPE INDEX
Genre: Non-Fiction, Cooking
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