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 |
