The Tante Marie's Cooking School Cookbook: More Than 250 Recipes for the Passionate Home CookHave you ever read a recipe that called for artichokes and wondered just how to trim them, or wanted to learn the proper way to use a pastry bag? While most cookbooks provide home cooks with only recipes, The Tante Marie's Cooking School Cookbook provides recipes and detailed cooking techniques -- it's like going to cooking school without ever leaving your home. With more than 250 delicious yet approachable recipes and countless techniques, The Tante Marie's Cooking School Cookbook enables readers to become familiar with the basics of cooking and then encourages them to improvise. Because the recipes have been tested in the San Francisco kitchens of Tante Marie's by hundreds of students, home cooks can be assured that they are virtually foolproof. Having guided thousands of students through the world of French cooking for the past thirty years, renowned cooking teacher Mary Risley is well aware of common mistakes made in the kitchen. Risley troubleshoots a multitude of problem areas for cooks (such as what to do if your soup is too thick, or not thick enough), allowing home cooks to avoid common pitfalls. With variations provided for many dishes and instructions on how to cook without recipes, more advanced home cooks can start to create dishes on their own. From delicious hors d'oeuvres like Fava Bean Crostini with Pecorino and Miniature Shrimp Quiches and Asparagus-Fontina Pizza with Truffle Oil, to enticing entrees like Roast Chicken with New Potatoes and Olives, Halibut Baked with Warm Shallot Compote, and Herbed Rack of Lamb with Béarnaise Sauce, Risley presents an impressive array of French-inspired recipes for contemporary American tastes. Classic recipes are updated with modern twists in dishes such as Fresh Pea Soup with Cilantro and Meyer Lemon Crème Brûlée. Delectable dessert recipes include Grand Marnier Soufflé, Gingerbread Napoleon with Poached Pears and Caramel Sauce, Compote of Fresh Berries with Lemon Verbena Ice Cream, and classic Tiramisù. Additional chapters on first courses, soups, salads, pasta and risotto, fish and shellfish, vegetables, breads, cookies, chocolates, cakes, and pastries offer the home cook a recipe for every occasion. Risley also provides in-depth discussions on ingredients such as cheese, chocolate, truffles, and planned leftovers. A section of Suggested Seasonal Menus as well as a chapter of foundation recipes for accomplished cooks complete this wonderful volume. Illustrated with gorgeous black-and-white drawings, The Tante Marie's Cooking School Cookbook will become the cookbook you can't live without. It's the next best thing to having a cooking instructor cook right beside you. |
Contents
FIRST COURSES | 47 |
50 | 83 |
Heirloom Tomato Galettes | 89 |
Spring Vegetable Soup with Pecorino | 95 |
SALADS | 103 |
Sweet Potato Risotto withArugula | 149 |
Scallops in Beurre Blanc with Julienne | 155 |
Grilled Sea Bass | 189 |
AND CHOCOLATES | 355 |
Fresh Peach | 386 |
Vegetables and Citrus | 392 |
INTRODUCTION | 395 |
with Bacon Vinaigrette on Arugula | 397 |
| 399 | |
| 400 | |
| 402 | |
Braised Duck Legs with Lentils | 208 |
Pork Tenderloins | 222 |
Veal Ragout with Olives | 256 |
tents | 262 |
French Potato Salad | 285 |
CAKES AND PASTRIES | 325 |
Other editions - View all
The Tante Marie's Cooking School Cookbook: More Than 250 Recipes for the ... Mary S. Risley No preview available - 2010 |
The Tante Marie's Cooking School Cookbook: More Than 250 Recipes for the ... Mary S. Risley No preview available - 2003 |
Common terms and phrases
1/2 teaspoon Add salt bay leaf beans bell pepper black pepper boil bones bottom bouquet garni bowl brown butter cake caramel carrots cheese chicken stock chocolate Coarse salt Freshly coarsely chopped COOKING SCHOOL COOKBOOK cup sugar deglaze dessert dish dough duck egg whites egg yolks finely chopped fish flavor flour fork Freshly ground Freshly ground black garlic garlic cloves ground black pepper inch knife lemon juice lightly liquid MARIE'S COOKING SCHOOL meat medium-high heat medium-size meringue mixture moderately high heat mushrooms olive oil onion parsley pasta pastry peeled pepper to taste pieces plate pork potatoes pound prosciutto recipe remove rice risotto roast salad salmon salt and pepper salt Freshly ground sauce saucepan sauté pan SERVES shallots simmer skin slices souffle soup spoon sprinkle stirring tablespoons tablespoons butter TANTE MARIE'S COOKING tart teaspoon teaspoon salt tomatoes V2 cup veal vegetables vinaigrette vinegar warm whisk white wine