Franklin

The cookware cookbook : great recipes for broiling, steaming, boiling, poaching, braising, deglazing, frying, simmering, and sautâeing / by Jamâee Ruth ; photographs by Leigh Beisch.

Author/Creator:
Ruth, Jamee.
Publication:
San Francisco : Chronicle Books, 2005.
Format/Description:
Book
144 p. : col. ill. ; 20 cm.
Status/Location:
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Details

Subjects:
Cooking.
Contents:
Elements
Sorting it out
Methods to master
Delicious anytime
Bites to begin and party pleasures
Surf's up steamers
Smoky avocado relish and crunchy chips
Hot woked nuts
Grilled polenta sticks with gorgonzola
Precocious party popcorn balls
Scrumptious stuffed eggs
Keep it coming tempura
Street cart samosas with mango chutney
Quickest quesadillas
Lumptious crab cakes
Sicilian caponata
Crunchy corn fritters
Mongolian hot pot
A touch of spring and a pot of gold
Stocked stocks
Soupy Cuban black beans
Cowboy chowder
Grilled portobello mushroom soup
True tomato soup
Very vegetable soup
By you gumbo
Duck duck salad
Just-wilted spinach salad and crunchy croutons
Authentic crãepes
Famously french toast
LeGrand eggs benedict and diner hash browns
Freestyle frittata
Fearless flapjacks
Fluffy omeletes
Laguna fish tacos
Mod mac and cheese
Right way risotto
Classic grilled cheese
Struttin' salmon croquettes
Halftime chili
M.A.N.'s chicken pot pie
Plentiful paella
Main dishes and sidekicks
New Zealand leg of lamb with lavender-laced lilies au gratin
Chicken and dumplings
Seashore seared scallops and sufferin' succotash
Blackened rib eyes and saucepan potatoes
Pretty poached salmon and charming couscous
'Tucky fried chicken and gracious gratin
Sassy sauced steak and green beans with almonds
Lobster thermidor and garlic broccoli
Any day stir-fry and just right rice
Fresh catch bouillabaisse
Crab-stuffed Dover sole and scary carrots
Lovers linguine and shells
Tantalizing turkey cutlets with chanterelle mushroom cream sauce and buttered brussels sprouts
Desserts and sweet treats
I want candy candy
Hot hot fudge sundaes
Ooh baby bananas foster
Flaming cherries jubilee
Sticky sweet caramel apples
Chocolate mousse
Grand Marnier-laced chocolate truffles
Sweetart suckers
Tipsy toffee
Silky zabaglione and berries
Poached pears drizzled with beaujolais sauce
Purveyors and mail-order sources.
Notes:
Includes index.
Local notes:
Presented to the Penn Libraries by Laurie Burrows Grad.
Penn Provenance:
Grad, Laurie Burrows (donor)
Contributor:
Laurie Burrows Grad Collection (University of Pennsylvania)
ISBN:
0811842363 (pbk.)
OCLC:
56657476