Format: Trade Paperback
Dimensions: 8.5 × 6.2 × 4.4 in
Published: March 28, 2006
Publisher: Crown Publishing Group
The following ISBNs are associated with this title:
ISBN - 10: 0307336034
ISBN - 13: 9780307336033
About the Book
For the first time, all 2,500 recipes from "Larousse Gastronomique" are available in a handsome, convenient, four-book boxed set. of full-color photos.
Read from the Book
Braised leg of lamb with spring onions Calculate the cooking time for a leg of lamb at 40 minutes per 1 kg, 20 minutes per 1 lb, plus an additional 40 to 20 minutes. Cook the lamb in a covered flameproof casserole in a preheated oven at 200°C (400°F, gas 6) for 25 minutes, then drain. Melt some buter in the casserole. Lightly coat 1 kg (2.25 lb) spring onions (scallions) in sugar, then fry them in the butter. Place the leg of lamb on the onions and put the casserole back in the oven. When the onions have softened, add 2 tomatoes, peeled and cut into 8 pieces, and 500 ml (17 fl oz, 2 cups) white wine. Complete the cooking process, turning the leg to make sure it is browned all over and basting it as required with reduced beef stock. Remove the leg of lamb from the casserole, draining off all the cooking liquor. Drain the spring onions. Cover both and keep hot. Thicken the cooking juices with beurre manié (recipe follows). Carve the lamb. Arrange the spring onions on plates and coat with the sauce. Arrange the lamb on the plates and serve. Beurre Manié Beurre manié is a classic thickening mixture of sauces, casseroles and other cooking liquors. To thicken 500 ml (17 fl oz, 2 cups) stock or sauce, work together 25 g (1 oz, 2 tablespoons) butter and 25 g (1 oz, 4 tablespoons) plain (all-purpose) flour. Add this paste to the boiling liquid and whisk over the heat for 2 minutes. Fillets of sole à la bordelaise Prepare some button mushrooms and baby (pe
From the Publisher
Since its original publication in 1938, Larousse Gastronomique has withstood the test of time and trend to remain the world’s most authoritative culinary reference book.
Generations of serious cooks have turned to it for guidance that encompasses every fashion and taste, making its comprehensive collection of 2,500 classic recipes an indispensable resource. Recently updated, every one of these recipes has now been organized into four compact volumes to create a convenient and essential addition to every cook’s library.
The Larousse Gastronomique Recipe Collection includes:
•Classic meat, poultry, and game recipes, from Boeuf Bourguignon and Osso Bucco à la Milanaise to Glazed Spare Ribs and Chicken Jambalaya
•Quintessential fish and seafood dishes, including Lobster Thermidor, Salmon Koulibiac, Pike Quenelles Mousseline, and Grilled Shad with Sorrel
•Landmark vegetable and salad recipes, such as Asparagus Mousse, Gratin Dauphinois, Mushroom Duxelles, and Corn Fritters
•Timeless desserts, cakes, and pastries, from Charlotte à la Chantilly and Black Forest Gâteau to Passion Fruit Sorbet and Danish Cherry Flan
Each volume of the Larousse Gastronomique Recipe Collection also includes recipes for basic pastries, condiments, garnishes, sauces, and more, turning this collection into a complete course in kitchen classics.