Free Book Online
Categories
Eggs and Cheese

Pdf

Eggs and Cheese

2.3 (2338)

Log in to rate this item

    Available in PDF Format | Eggs and Cheese.pdf | English
    Time-Life Books(Editor)
Sorry, description is temporarily unavailable.
2.5 (10630)
  • Pdf

*An electronic version of a printed book that can be read on a computer or handheld device designed specifically for this purpose.

Formats for this Ebook

PDF
Required Software Any PDF Reader, Apple Preview
Supported Devices Windows PC/PocketPC, Mac OS, Linux OS, Apple iPhone/iPod Touch.
# of Devices Unlimited
Flowing Text / Pages Pages
Printable? Yes

Book details

  • PDF | Unknown pages
  • Time-Life Books(Editor)
  • Time Life Education (Dec. 1980)
  • English
  • 3
  • Other books
Read online or download a free book: Eggs and Cheese

Review Text

  • By G. Gold on 27 June 2017

    Very good information with clear guides & illustration.

  • By Kent Keynexions on 23 August 2002

    Exceptional step-by-step photographic instructions. 176ppQuite the best series of instructional and informative cookery books I've yet come across. So far I've found Wine; Beverages; Preserving; Snacks & canapés; Cakes; Eggs & cheese; Grains, pasta & pulses; Beef & veal; Pork.CONTENTSINTRODUCTIONA culinary partnership / a guide to egg quality / the art of making a fresh cheese / a guide to soft cheeses / a guide to hard cheeses / a lexicon of European cheesesWHOLE-EGG COOKERYThe basic methods / fast cooking in shallow fat / deep frying: high heat for crisped whites / boiling for shelling / poaching: cooking by immersion / baking: coping with all-round heatWHOLE-EGG PRESENTATIONSFrom the elementary to the elaborate / a repertoire of basic sauces / garnishes that furnish body & flavour / an appetising array of cases / assemblages: combinations without limit / stuffing and dressing hard-boiled eggs / integral sauces that counteract dryness / croquettes: crisp yet moist / a glistening coating of aspicSCRAMBLED EGGS AND OMELETTESEnticing possibilities from beaten eggs / an unhurried approach to scrambling / extensions of an elemental technique / rolled omelettes: masterpieces in a moment / finishing with a filling / separating yolks and whites for a soufflé effect / flat omelettes, thick and thin / a filled sandwich finished in the oven / improvising gratinsCHEESE COOKERYA diversity of savoury dishes / baking moulded custards / contrasting layers fused in the oven / a choice of pastry cases / a classic cheese soufflé / wrapping a filling in flavour / twice-cooked soufflés enriched with cream / fondues: molten and mellow / surprise parcels with savoury centres / putting leftovers to good useANTHOLOGY OF RECIPESWhole eggs / beaten eggs / cheese / standard preparationsRECIPE INDEXGENERAL INDEXGLOSSARY

  • By Andrea M. on 25 October 2015

    Fantastic. Thank you.

  • Name:
    The message text:

    Other Ebook

    Miscellanea