The Dancing Gourmet: Recipes to Keep You on Your ToesWinner 2002 Gourmand World Cookbook Award for Best Photography/Illustration! Professional ballerina and Le Cordon Bleu chef Linda Hymes marries the culinary and performing arts with over 100 easy to prepare recipes. Clear and concise step-by-step instructions create casual yet elegant meals that rely on healthy ingredients and vibrant spices. This unique book is a must for every cookbook lover! |
Contents
The Dancing | 7 |
Starting at the Barre Appetizers and Small Plates | 13 |
Pas de Soupe | 31 |
Salads Not Just Rabbit Food | 47 |
Theres No Meat on us Vegetarian and Meatless Dishes | 71 |
Center Stage Entrées | 89 |
Desserts from The Land of the Sweets | 117 |
Glossary | 146 |
Conversion Chart and Substitutions | 154 |
Common terms and phrases
½ cup ½ teaspoon ¼ cup baking sheet ballet banana bay leaf beans bell pepper biscotti black pepper boil bowl broth butter carrots cheese chicken chile chocolate chopped fresh cilantro cloves cloves garlic coconut milk cooking spray coriander cream cucumber cup fresh cup water dancers dish dough dressing egg whites eggplant finely chopped flour food processor freshly ground freshly ground black freshly ground pepper garlic garnish ginger gravlax green grilled ground black pepper ingredients lemon juice Let cool low-fat medium heat medium-high heat mushrooms noodles oil cooking spray olive oil onion orange parsley peeled pepper to taste phyllo potatoes powder Preheat oven recipe Remove from heat rice salad salt and freshly sauce sauté scallions Season with salt seeds shredded shrimp simmer soup soy sauce spinach spoon Sprinkle Stir tablespoon olive oil tablespoons tagine teaspoon salt thinly sliced tomato vegetable oil vinegar Whisk white pepper yoghurt