The French Cook : Souffles by Greg Patent read ebook EPUB, DOC
9781423636120 English 1423636120 Souffles are light and airy, flavored baked dishes with a creamy texture. And Greg Patent has been baking them for decades. Through souffle basics, a lesson on beating egg whites, and a review of sauce bases, Patent develops the home cook's skills and confidence in creating a wide array of hot and cold, savory and sweet, molded and unmolded show-off dishes following basic French culinary techniques. Savory recipes include Leek and Pancetta, Fennel,Salmon and cheese souffles. Sweet recipes begin with some classic hot renditions of Chocolate, Vanilla Bean, Fresh Strawberry, and Souffle e la Liqueur, then move into scrumptious cold recipes of Passion Fruit, Ste. Germaine Lime, Almond and Praline Souffle Floating Islands!, Soufflés are light and airy, flavored baked dishes with a creamy texture. And Greg Patent has been baking them for decades. Through soufflé basics, a lesson on beating egg whites, and a review of sauce bases, Patent develops the home cook's skills and confidence in creating a wide array of hot and cold, savory and sweet, molded and unmolded show-off dishes following basic French culinary techniques. Savory recipes include Leek and Pancetta, Fennel, Salmon and cheese soufflés. Sweet recipes begin with some classic hot renditions of Chocolate, Vanilla Bean, Fresh Strawberry, and Soufflé à la Liqueur, then move into scrumptious cold recipes of Passion Fruit, St. Germaine Lime, Almond and Praline Soufflé Floating Islands!, Souffl�s are light and airy, flavored baked dishes with a creamy texture. And Greg Patent has been baking them for decades. Through souffl� basics, a lesson on beating egg whites, and a review of sauce bases, Patent develops the home cook's skills and confidence in creating a wide array of hot and cold, savory and sweet, molded and unmolded show-off dishes following basic French culinary techniques. Savory recipes include Leek and Pancetta, Fennel, Salmon and cheese souffl�s. Sweet recipes begin with some classic hot renditions of Chocolate, Vanilla Bean, Fresh Strawberry, and Souffl� � la Liqueur, then move into scrumptious cold recipes of Passion Fruit, Ste. Germaine Lime, Almond and Praline Souffl� Floating Islands!, Sweet and savory French culinary wonders Eggs, air and flavor Perfection every time. All it takes is eggs, air and an age-old French Baking technique The baker's secrets for show-off dishes made with eggs and air Exploding the French culinary magic of eggs and air Souffles are light and airy, highly flavored baked dishes with a creamy texture. And Greg Patent has been baking them for decades. Through souffle basics, a lesson on beating egg whites, and a review of sauce bases (veloute, bechamel, and bouillie), Patent develops the home cook's skills and confidence in creating a wide array of hot and cold, savory and sweet, molded and unmolded show-off dishes following basic French culinary techniques inspired by an innovation of flavors. Savory recipes include Leek and Pancetta, Fennel, Salmon and cheese souffles. Sweet recipes begin with some classic hot renditions of Chocolate, Vanilla Bean, Fresh Strawberry, and Souffle a la Liqueur, then move into scrumptious cold recipes of Passion Fruit, Ste. Germaine Lime, Almond Praline Souffle Floating Islands, and round out with Amaretti Rum and plenty more, Sweet and savory French culinary wonders! Eggs, air and flavor! Perfection every time. All it takes is eggs, air and an age-old French Baking technique! The baker's secrets for show-off dishes made with eggs and air! Exploding the French culinary magic of eggs and air! Souffles are light and airy, highly flavored baked dishes with a creamy texture. And Greg Patent has been baking them fordecades. Through souffle basics, a lesson on beating egg whites, and a review of sauce bases (veloute, bechamel, and bouillie), Patent develops the home cook's skills and confidence in creating a wide array of hot and cold, savory and sweet, molded and unmolded show-off dishes following basic French culinary techniques inspired by an innovation of flavors. Savory recipes include Leek and Pancetta, Fennel, Salmon and cheese souffles. Sweet recipes begin with some classic hotrenditions of Chocolate, Vanilla Bean, Fresh Strawberry, and Souffle e la Liqueur, then move into scrumptious cold recipes of Passion Fruit, Ste. Germaine Lime, Almond Praline Souffle Floating Islands, and round out with Amaretti Rum and plenty more!
9781423636120 English 1423636120 Souffles are light and airy, flavored baked dishes with a creamy texture. And Greg Patent has been baking them for decades. Through souffle basics, a lesson on beating egg whites, and a review of sauce bases, Patent develops the home cook's skills and confidence in creating a wide array of hot and cold, savory and sweet, molded and unmolded show-off dishes following basic French culinary techniques. Savory recipes include Leek and Pancetta, Fennel,Salmon and cheese souffles. Sweet recipes begin with some classic hot renditions of Chocolate, Vanilla Bean, Fresh Strawberry, and Souffle e la Liqueur, then move into scrumptious cold recipes of Passion Fruit, Ste. Germaine Lime, Almond and Praline Souffle Floating Islands!, Soufflés are light and airy, flavored baked dishes with a creamy texture. And Greg Patent has been baking them for decades. Through soufflé basics, a lesson on beating egg whites, and a review of sauce bases, Patent develops the home cook's skills and confidence in creating a wide array of hot and cold, savory and sweet, molded and unmolded show-off dishes following basic French culinary techniques. Savory recipes include Leek and Pancetta, Fennel, Salmon and cheese soufflés. Sweet recipes begin with some classic hot renditions of Chocolate, Vanilla Bean, Fresh Strawberry, and Soufflé à la Liqueur, then move into scrumptious cold recipes of Passion Fruit, St. Germaine Lime, Almond and Praline Soufflé Floating Islands!, Souffl�s are light and airy, flavored baked dishes with a creamy texture. And Greg Patent has been baking them for decades. Through souffl� basics, a lesson on beating egg whites, and a review of sauce bases, Patent develops the home cook's skills and confidence in creating a wide array of hot and cold, savory and sweet, molded and unmolded show-off dishes following basic French culinary techniques. Savory recipes include Leek and Pancetta, Fennel, Salmon and cheese souffl�s. Sweet recipes begin with some classic hot renditions of Chocolate, Vanilla Bean, Fresh Strawberry, and Souffl� � la Liqueur, then move into scrumptious cold recipes of Passion Fruit, Ste. Germaine Lime, Almond and Praline Souffl� Floating Islands!, Sweet and savory French culinary wonders Eggs, air and flavor Perfection every time. All it takes is eggs, air and an age-old French Baking technique The baker's secrets for show-off dishes made with eggs and air Exploding the French culinary magic of eggs and air Souffles are light and airy, highly flavored baked dishes with a creamy texture. And Greg Patent has been baking them for decades. Through souffle basics, a lesson on beating egg whites, and a review of sauce bases (veloute, bechamel, and bouillie), Patent develops the home cook's skills and confidence in creating a wide array of hot and cold, savory and sweet, molded and unmolded show-off dishes following basic French culinary techniques inspired by an innovation of flavors. Savory recipes include Leek and Pancetta, Fennel, Salmon and cheese souffles. Sweet recipes begin with some classic hot renditions of Chocolate, Vanilla Bean, Fresh Strawberry, and Souffle a la Liqueur, then move into scrumptious cold recipes of Passion Fruit, Ste. Germaine Lime, Almond Praline Souffle Floating Islands, and round out with Amaretti Rum and plenty more, Sweet and savory French culinary wonders! Eggs, air and flavor! Perfection every time. All it takes is eggs, air and an age-old French Baking technique! The baker's secrets for show-off dishes made with eggs and air! Exploding the French culinary magic of eggs and air! Souffles are light and airy, highly flavored baked dishes with a creamy texture. And Greg Patent has been baking them fordecades. Through souffle basics, a lesson on beating egg whites, and a review of sauce bases (veloute, bechamel, and bouillie), Patent develops the home cook's skills and confidence in creating a wide array of hot and cold, savory and sweet, molded and unmolded show-off dishes following basic French culinary techniques inspired by an innovation of flavors. Savory recipes include Leek and Pancetta, Fennel, Salmon and cheese souffles. Sweet recipes begin with some classic hotrenditions of Chocolate, Vanilla Bean, Fresh Strawberry, and Souffle e la Liqueur, then move into scrumptious cold recipes of Passion Fruit, Ste. Germaine Lime, Almond Praline Souffle Floating Islands, and round out with Amaretti Rum and plenty more!