Cooking with Wine: Gourmet Cookery and Recipes

Cooking with Wine: Gourmet Cookery and Recipes
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Originally published in the 1960s, Cooking with Wine is not only a volume of gourmet cookery, but also a guidebook to exciting culinary adventures that make eating an alluring pleasure and cooking a festive event.

If you are seeking new taste thrills; if you'd like to become a renowned host or hostess; if you'd like to cook your way into a man's (or woman's) heart; or if you have an adventuresome spirit and yearn to experiment, or try something new in the way of gourmet food, then this is the right cookbook for you!

Contents Covered:

  • Apologia
  • WINE
    • Appetizer Wines
    • Red Table Wines
    • White Table Wines
    • Dessert Wines
    • Sparkling Wines
    • Liqueurs
  • HORS D'OEUVRES
    • Pâté of Chicken Livers and Madeira
    • Poor Man's Pâté De Foie Gras
    • Chutney and Peanut Butter Canapés
    • Tartare Canapés
    • Torpedo Onion Canapé
    • Quiche Lorraine
    • Eggplant Caviar
    • Lobster Crème
    • Minted Fruit Cup
  • SOUP
    • Black Bean Soup
    • Onion Soup
    • Minestrone
    • Mulligatawny Soup
    • Turkey Soup
    • Ham and Cabbage Soup
    • Crab Bisque Helen
    • Shrimp Bisque with Rum
    • Cioppino
    • Vichyssoise
  • FISH
    • Fillet of Sole au Vin Blanc
    • Fillet of Sole with Fresh Tomatoes
    • Fillet of Sole Marguery
    • Boiled Salmon with Shrimp Sauce
    • Boiled Fresh Salmon
    • Pompano en Papillotte
    • Baked Curried Halibut
    • Brandade de Morue
    • Swordfish in White Wine
    • Epicure's Delight
  • SHELLFISH
    • Crab Meat Louise à la Byfield
    • Crab Meat à la Charlotte
    • Baked Imperial Crab Meat
    • Soft-Shell Crabs Amandine with Champagne Sauce
    • Lobster Thermidor
    • Lobster Newburg à la Wood
    • Oysters Rockefeller
    • Oysters Casino
    • La Mediatrice
    • Oyster Stew, M.W.
    • Coquille Saint Jacques
    • Shrimps Jubalai
    • Shrimp de Jonghe
    • East Indian Shrimp Curry
  • MEAT
    • Boeuf Bourguignon
    • Broiled Beef Tenderloin, Mushroom Sauce
    • Piquant Broiled Steak
    • Broiled Steak with Piquante Paste
    • Beef Stroganoff
    • Pot Roast of Beef with Brandy
    • Beefsteak and Kidney Pie
    • Sauerbraten
    • Boeuf en Daube
    • Königsberger Klops
    • Hamburgers Walter Trohan
    • Broiled Shortribs of Beef Oona Loa
    • Roast Lamb Provençal with Mint Gravy
    • Lamb Shanks Beatrice
    • Lamb Stew
    • Lamb Curry
    • Ham Baked in Crust with Brandy
    • Ham Steak Baked with Port
    • Herbed Pork Roast
    • Pork Tenderloin Patties with Wine
    • Pork Chops in Sour Cream and Madeira
    • Cassoulet
    • Piquant Spareribs
    • Veal Scallopini Marsala
    • Veal Chops Parmesan in White Wine
    • Wiener Schnitzel
    • Blanquette de Veau
    • Lamb Kidney Stew with Wines and Brandy
    • Liver and Onions, Italian Style
    • Spiced Tongue with Burgundy
    • Tripe à la Mode de Caen
  • GAME
    • Duck à la Frederic Riccardo
    • Duck à la Jus Orange
    • Wood's Roast Wild Duck
    • Brandied Wild Duck
    • Smothered Pheasant
    • Roast Pheasant with Brandied Orange Stuffing
    • Roast Goose International
    • Partridges à la Chasseur
    • Frogs' Legs Provençal
    • Jugged Hare
    • Hasenpfeffer
    • Rabbit Paprika
    • Roast Haunch of Venison
    • Tenderloin of Venison, Smitane
  • POULTRY
    • Chicken à la Chasseur
    • Chicken Marengo
    • Chicken Cacciatore
    • Chicken Orleanne
    • Chicken Sauté Sec
    • Broiled Chicken au Vin Blanc
    • Coq au Chambertin
    • Niu Moa Ai
    • Breast of Chicken Kiev
    • Chicken Legs à la Drennan
    • Capon and Lobster Curry
    • Arroz con Pollo
    • Arroz à la Valenciana
    • Old Fashioned Chicken Pie
    • Plantation Chicken Shortcake
    • Chicken Livers in Sour Cream
    • Turkey Scheherazade
    • Pecan and Corn Bread Stuffing
    • Brandied Chestnut Stuffing
    • Wild Rice Stuffing for Turkey
    • Turkey à la King
  • VEGETABLES, POTATOES, and RICE
    • String Beans with Mushroom Sauce
    • Broccoli, Almond Sauce
    • Carrots à la Sidecar
    • Gourmet Onions
    • Green Peas Bonne Femme
    • Spinach Supreme
    • Choucroute Alsacienne
    • Boston Baked Beans
    • Pommes de Terre Soufflées
    • Sherried Potatoes with Mushrooms
    • Sweet Potatoes in Shells
    • Spaghetti Marinara
    • Lasagne
    • Risotto Milanaise à la Pucci
    • Wild Rice with Mushroom Sauce
    • Bulghour
    • Yorkshire Pudding
  • SALADS, SALAD DRESSINGS, and SAUCES
    • Caesar Salad
    • My Salad
    • Potato Salad de Luxe
    • Piquant Coleslaw
    • Green Goddess Dressing
    • Red Wine Dressing à la Wood
    • Mock Hollandaise Sauce
    • White Sauce Elegante
    • Spaghetti Meat Sauce de Luxe
    • Barbecue Sauce
  • EGGS and CHEESE
    • Eggs Parmesan
    • Scrambled Eggs à la Chasseur
    • Oeufs aux Champignons
    • Devonshire Eggs
    • Chicken Liver Omelet
    • Liptoi Cheese
    • Welsh Rabbit
    • Swiss Fondue
    • Mozzarella in Carozza
  • DESSERTS
    • Crêpes Suzettes
    • English Trifle
    • Chocolate Icebox Cake
    • Charlotte Plombière
    • Bing Cherries with Brandy and Currant Jelly
    • Baked Bing Cherries Flambéed
    • Cherries Jubilee
    • Stuffed Peaches
    • Strawberry Tarts
    • Klobonika Romanoff
    • Baked Pineapple
    • Baked Bananas with Coconut Cream
    • Applejack Apple Pie
    • Florida Lime Pie
    • New England Rum Pie
    • Southern Honey and Nut Pie
    • Baked Alaska
    • Champagne Parfait
    • Zabaglione
  • Index
Format: PDF Digital Reprint, e-Facsimile
No. of Pages: 224
Page Size: A4 (210mm × 297mm)
Download Size: 10.7 MB
Product Code COOESEIF64
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