Cooking of France, 1st Edition

  • Matthew Locricchio
  • Published By:
  • ISBN-10: 1608707393
  • ISBN-13: 9781608707393
  • DDC: 641.5944
  • Grade Level Range: 6th Grade - 8th Grade
  • 96 Pages | eBook
  • Original Copyright 2012 | Published/Released December 2011
  • This publication's content originally published in print form: 2012

  • Price:  Sign in for price



COOKING OF FRANCE provides readers with an introduction to foods of different cultures and includes food handling, kitchen safety, and nutrition tips.

Table of Contents

Front Cover.
Half Title Page.
Copyright Page.
Title Page.
Other Frontmatter.
From the Author.
1: Before You Begin.
2: A Word about Safety.
3: Cooking Terms.
4: The Regions of France and How They Taste.
5: Soups, Salads, and Breads.
6: Chicken Stock Fond Blanc de Volaille.
7: French Onion Soup Soupe à l'Oignon Gratinée.
8: Potato and Leek Soup Potage Parmentier.
9: Combination Salad Salade Niçoise.
10: Tossed Salad with Cheese Croutons Salade des Moines.
11: French Bread Pain Baguette.
12: Ham and Cheese Crunches Croque Monsieur.
13: Appetizers.
14: Cheese Soufflé Soufflé au Fromage.
15: Bacon and Egg Custard Tart Quiche Lorraine.
16: Pie Crust Pate Brisee.
17: Cheese Puffs Gougéres.
18: Main Courses and Vegetables.
19: Scallops in Cream Sauce Coquilles St. Jacques.
20: Turbot with Fresh Vegetables Gigot de Palavas.
21: Roast Chicken Poulet Rôti Entier.
22: Chicken with Apples and Cream Poulet Vallée d'Auge.
23: Roast Pork with Dried Plums Longe de Porc aux Pruneaux.
24: Beef Stew with Tomatoes and Olives Daube de Boeuf à la Provençale.
25: Vegetable Casserole Ratatouille.
26: Scalloped Potatoes Gratin Dauphinois.
27: Glazed Carrots Carottes Glacées.
28: Desserts.
29: Cherry Cake Clafoutis aux Cerises.
30: Cream Puffs with Ice Cream and Chocolate Sauce Profiteroles.
31: Chocolate Sauce Sauce au Chocolat.
32: Whipped Cream Crème Chantilly.
33: Helpful Kitchen Equipment and Utensils.
34: Essential Ingredients in the French Kitchen.
Find out More/Metric Conversion Chart.
About the Author.