Designed as a reference for professional and amateur chefs alike, this volume describes the preparation of sauces, stocks and other accompaniments such as chutneys and relishes. It contains over 600 sauce recipes and 50 menus of accompanying dishes.
An encyclopedia of soup recipes, including hundreds of recipes for clear soups, thick soups, chilled soups, and regional/international soups. Recipes include oxtail consommé, lentil soup Russian style, oyster soup, and Turkish potato soup.
The Professional Garde Manger Garde manger-the art of preparing, presenting, and decorating cold food for buffets and banquets-is one of the most demanding, artistic, and exciting specialties in the culinary arena. Luscious cold soups, amazing hors d'oeuvres, sumptuous salads, tantalizing timbales, and savory pastries are only a few of the garde ...
The art of creating enticing and delectable hors d'oeuvres, like most other art forms, is both steeped in ancient and venerable traditions and constantly revitalized through the creativity and innovation of contemporary artists. In its broadest definition, the term hors d'oeuvre-outside the main piece-expands to include antipasti, pasta, hot and ...
Praise for More Edible Art "More Edible Art is the book we've been missing. The art of garnishing seems to have faded in recent decades, whereas in the time of Escoffier, many dishes were named by their garnishes. We must thank Chef Larousse for reviving this art. His book is fully comprehensive and contains beautiful photographs, with many ideas ...
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