Download James Beard's Theory and Practice Of Good Cooking by James Beard PDF

By James Beard

ISBN-10: 0762406135

ISBN-13: 9780762406135

In accordance with Beard's 30 years of educating adventure, this quantity is an authoritative kitchen reference that includes in-depth info on easy cooking techniques-from boiling, roasting, saut?ing, and grilling to chilling and freezing. With recipes grouped based on their approach to coaching, this useful cookbook is the definitive source for all degrees of culinary services.

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Example text

If you don't have a freezer, or don't want to keep a large supply of stock on hand, you can always make a quick batch with a few gizzards, or some beef and a chicken, if you're making a pot­au­feu.  That's the economical and intelligent thing to do.  Don't, however, use the canned consommé, which is too highly spiced and pronounced in flavor to make good stock.  Any space you can spare is better used for chicken, beef, or veal stock, which are real necessities.  You will have about 2½ quarts of stock.

If they still do not open, discard them, for they are dead.  Serve the soup in cups, topped with a spoonful of salted whipped cream and a sprinkling of chopped parsley.  If you like, you can add a little oil to the water, which helps to prevent the strands from sticking together.  The shape and size are unimportant, for the taste and method of preparation are the same.  The tubular pastas are put through a machine that shapes them into cylinders and they are practically always bought dry.  It's a good idea to try different imported and domestic pastas until you find the one that best suits your palate and bite.

Spaghetti with Garlic and Oil (Spaghetti Aglio e Olio) Equally simple, this pungent mixture will please garlic lovers.  Cheese is superfluous with this, but chopped parsley or basil are wonderful.  Toss the pasta with the mixture as above.  Toss the pasta with the sauce and garnish with chopped flat­leafed Italian parsley.  Drain the spaghetti, cook it briefly with the clam sauce, and sprinkle with the rest of the parsley. Variation Chop about 1 dozen fresh or canned oysters for the sauce in place of clams.

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James Beard's Theory and Practice Of Good Cooking by James Beard


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