Mastering the art of french cooking ebook. Kellys country cooking. Cooking methods and techniques
Mastering The Art Of French Cooking Ebook
- French cuisine is a style of cooking originating from France, that has developed from centuries of social and political change. In the Middle Ages Guillaume Tirel (the Taillevent), a court chef, authored Le Viandier, one of the earliest recipe collections of Medieval France.
- the act of making a master recording from which copies can be made; "he received a bill for mastering the concert and making 100 copies"
- Acquire complete knowledge or skill in (an accomplishment, technique, or art)
- becoming proficient in the use of something; having mastery of; "his mastering the art of cooking took a long time"
- (mastered) down: understood perfectly; "had his algebra problems down"
- Make a master copy of (a movie or record)
- Gain control of; overcome
- (eBooking) online method of booking appointments for NHS services, eg via Choose and Book.
- An e-book (short for electronic book and also known as a digital book, ebook, and eBook) is “a portable electronic device used to download and read books or magazines that are in digital form.” Sometimes the equivalent of a conventional printed book, e-books can also be born digital.
- (E-books) books that can be downloaded to an e-book reader or personal computer.
- The expression or application of human creative skill and imagination, typically in a visual form such as painting or sculpture, producing works to be appreciated primarily for their beauty or emotional power
- Works produced by such skill and imagination
- a superior skill that you can learn by study and practice and observation; "the art of conversation"; "it's quite an art"
- the products of human creativity; works of art collectively; "an art exhibition"; "a fine collection of art"
- the creation of beautiful or significant things; "art does not need to be innovative to be good"; "I was never any good at art"; "he said that architecture is the art of wasting space beautifully"
- Creative activity resulting in the production of paintings, drawings, or sculpture
French cooking, part deux
I'd attended a French cooking class in France. This dish is partly based on what we learnt during the class but I've made it more like our food here in Singapore, largely by simplifying this a little. (there was a cream saffron sauce, and there was also lots of thyme, bay leaf, etc - I've removed those). Anyway, here's what I did: 1. In a wok, fry chopped garlic, shallots (3 of each) and 1 chopped large red chilli. 2. Add 250ml of white wine and the cleaned mussells (washed/scrubbed, rinsed, debearded) and cook for about 5-7 minutes (I think) in the covered wok. 3. Remove the mussels, add the fish (I used salmon, 4 decent sized pieces) and a handful of coriander to the pan and cover and cook for 10 minutes (or until cooked). 4. Remove the mussels from their shells. 5. Separately, cut up 2 carrots and 2 courgettes into small chunks. Boil the carrots, then add the zucchini/courgettes, till both are cooked. 6. Place the cooked fish into a shallow dish, arrange the vegetables and mussels around the fish. Pour the wine gravy from the pan over the fish/vegetables/mussels. Garnish with more coriander. Serves 4. It's a lovely light and really tasty dish with clean clear flavours.
Mastering the Art of French Cooking (Day 43)
My mother in law gave me a new cookbook today. Well not new really, it was printed 5 years before I was born. But french cooking hasn't really changed that much in 33 years so I think I'm cool.
The book is Mastering the Art of French Cooking by Julia Child. I loved watching her cook when I was growing up, and now, thru print, she's teaching me to make sauces. Love it. Thanks Mom!
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