Fresh from France: vegetable creations
The first in a cookbook series by Faye Levy featuring creative trends in French cooking emphasizes the freshness, lightness and elegance of vegetable cooking, and her imaginative touches complement the structure of French cuisine. 8 pages of color photographs.
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VEGETABLE TIMBALES TERRINES MOUSSES
Beet Timbales Asparagus Timbales with Hollandaise Sauce Car
and Artichoke Salad Rice Salad with Peas and Peppers Rice Salad
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30 minutes adjust seasoning artichokes asparagus baking dish bay leaf beans bell pepper boiling salted water bouquet garni bowl broccoli brown butter over low carrots cauliflower celery cheese cover crepes cup heavy cream day in refrigerator dough Drain egg yolks eggplant flavor florets food processor Freshly grated nutmeg freshly ground pepper garlic garnish green Gruyere cheese heat to low heavy cream heavy saucepan high heat inch knife large saucepan leeks lightly low heat medium heat medium-size saucepan melt butter mixture mushrooms nutmeg olive oil parsley pasta pastry peas peeled pepper to taste pieces pilaf pinch of salt potatoes pound Preheat oven puree ramekins Reduce heat Remove from heat rice rinse room temperature salad Salt and freshly salt and pepper sauce saucepan saucepan of boiling saute shallots simmer skillet slices souffle soup spinach spoon Sprinkle tablespoons butter tart Taste and adjust teaspoon thyme timbales tomatoes uncovered veloute vinaigrette zucchini