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发表于2024-09-08
Fine Fresh Food Fast Great American cooking schools pdf epub mobi txt 電子書 下載 2024
Introduction<br >My cooking classes focus on classic French techniques which, as we all know, can be complex and<br >time-consuming. However, many of my recipes can be cooked quickly, and much of what I teach is<br >easy. In fact, it gives me great pleasure~to help busy people continue to cook well, however short of<br >time they, may be, by compiling recipes which can be prepared and cooked in an hour.<br > Freshness in food is what I always stress, whether in quick or elaborate recipes. The quality of the<br >ingredients is crucial to the excellence of a dish. And, although it is difficult in certain parts of the<br >country to find fresh ingredients, freshness is important enough to encourage. I insist on it, not out of<br >snobbery but because I am convinced that demand eventually influences supply. We have only to look<br >at how the availability of ingredients has improved everywhere in the last 15 years to know that we all<br >must continue to demand fresh, high-quality ingredients in order to ensure their continued ac-<br >cessibility.<br > The word "fresh" implies quality, but it is not enough to procure fresh ingredients if they are not<br >good. The hard green tomatoes we buy in winter are "fresh," but they are so tasteless that they are in-<br >finitely inferior to canned varieties.<br > All the recipes in this book were selected because they can be prepared and cooked within an hour,<br >so it is doubly important to select your ingredients carefully. For example, you must choose a cut of<br >meat that will not require long marination or patient simmering. When you cook quickly, the inherent<br >flavor, texture and quality of ingredients are immediately apparent.<br > To avoid the trap that often accompanies quick cookingmthe less time you spend on a recipe, the<br >more it has to costmI use some ingredients that are inexpensive, but atypical of classic French cuisine.<br >Bulgur wheat, a staple in Middle Eastern cooking, has a texture and flavor that rival rice, but never ap-<br >pears on French menus. Bean curd, a soybean product familiar to students of Oriental cooking, is not<br >used in the Western kitchen, but it has such marvelous properties adaptable to quick cooking that I<br >used it freely in several recipes. This is why, every now and then, you will see the use of ingredients not<br >usually associated with the cuisine I teach.<br > Recipes that are quick to prepare often rely on simple techniques. Only twice do I suggest very<br >delicate techniques--for a sauce thickened with butter, and for a dessert sauce thickened with egg<br >yolks. Otherwise, the most complicated techniques I use here are the beating and folding of egg whites<br >and the making of an egg-and-butter emulsion in a b~arnaise. I included such techniques deliberately<br >INTRODUCTION ] 11<br >
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Fine Fresh Food Fast Great American cooking schools pdf epub mobi txt 電子書 下載 2024