This book presents a timeless collection of more than 500 quintessential desserts, biscuits, cakes, and pastries, together with 60 recipes for sauces, custards, icings, preserves, creams, and more. It features classic desserts, cakes, and pastries, from Charlotte a la Chantilly and Black Forest Gateau to Passion Fruit Sorbet and Danish Cherry Flan. Since its original publication in 1938, it has withstood the test of time and trend to remain the world's most authoritative culinary reference book.
This is a comprehensive guide to preparing every type of meat, poultry, and game, with more than 800 essential recipes and nearly 200 additional recipes for basics such as pastries, condiments, garnishes, stuffings, marinades, and more. It features classic meat, poultry, and game recipes, from Boeuf Bourguignon and Osso Bucco a la Milanaise to Glazed Spare Ribs and Chicken Jambalaya. Since its original publication in 1938, it has withstood the test of time and trend to remain the world's most authoritative culinary reference book.
This is a practical reference to 500 timeless fish and seafood dishes, complemented by more than 150 recipes for basics including sauces, dressings, glazes, condiments, stocks, and more. It features quintessential fish and seafood dishes, including Lobster Thermidor, Salmon Koulibiac, Pike Quenelles Mousseline, and Grilled Shad with Sorrel. Since its original publication in 1938, it has withstood the test of time and trend to remain the world's most authoritative culinary reference book.
This is an indispensable resource of more than 600 classic vegetable and salad preparations, along with recipes for basics such as sauces, dressings, pastries, butters, stocks, and more. It features landmark vegetable and salad recipes, such as Asparagus Mousse, Gratin Dauphinois, Mushroom Duxelles, and Corn Fritters. Since its original publication in 1938, it has withstood the test of time and trend to remain the world's most authoritative culinary reference book.
