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From Scratch An Introduction to French Breads, Cheeses, Preserves, Pickles, Charcuterie, Condiments, Yogurts, Sweets, and More

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From Scratch An Introduction to French Breads, Cheeses, Preserves, Pickles, Charcuterie, Condiments, Yogurts, Sweets, and More by Laurendon, Laurence; Laurendon, Gilles; Quevremont, Catherine; Ytak, Cathy, 9781454708582
Note: Supplemental materials are not guaranteed with Rental or Used book purchases.
  • ISBN: 9781454708582 | 1454708581
  • Cover: Hardcover
  • Copyright: 4/1/2014
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Whether it's bread or bouillons, infusions or ice cream, smoked salmon or sausages: preparing French-style handmade, homemade food is satisfying and simple. This gorgeous cookbook presents 120 recipes for everything from fresh yogurts, cheeses, pastas, and pickles to compotes, conserves, confit, and charcuterie. With these easy artisanal techniques, even inexperienced cooks can create delicious, authentic French cuisine.  Recipes include:Breads: Baguettes, brioches, white, whole wheat
Condiments: Chutneys, compound butters, infused olive oils and vinegars, seasoned salts, ketchup, mayonnaise
Confections: Almond cookies, cereal bars, gluten-free granola, ice creams and sorbets, muesli, spice bread
Charcuterie: Dried ham, homemade sausage, smoked salmon, terrines  
Fresh Cheeses and Yogurts: Mascarpone, chevre, vanilla yogurt, Greek yogurt
Jams: Apple/banana and other compotes; apricot, raspberry and strawberry preserves; caramel, chestnut cream; chocolate-based spreads; lemon curd, marmalade
Pasta: Tagliatelle and other shapes; flavored with spinach, tomato, or rosemary; fresh sauces  
Pickles and More: Dried tomatoes, stuffed peppers, marinated feta, olives, preserved vegetables 

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