8 essentials from top chefs

Article Abstract:

New York, NY, chef John Schenk considers couscous an essential ingredient to have on hand, and New Orleans, LA, chef Kevin Graham considers kosher salt necessary. Cheese cloth, a coffee grinder, a sharp chef's knife and other items are also discussed.

Author: Disbrowe, Paula
Publisher: Gruner & Jahr USA Publishing
Publication Name: McCall's
Subject: Arts and entertainment industries
ISSN: 0024-8908
Year: 1995
Cookery

User Contributions:

Comment about this article or add new information about this topic:

CAPTCHA

The secret to perfect pastry

Article Abstract:

Pastry chef Nick Malgieri illustrates that making great pastry can be easy. An 1891 recipe for Paris-Brest, a cream-filled pastry, is presented. The dessert is easy to make because the dough is piped through a pastry bag.

Publisher: Gruner & Jahr USA Publishing
Publication Name: McCall's
Subject: Arts and entertainment industries
ISSN: 0024-8908
Year: 1992
Desserts, Malgieri, Nick

User Contributions:

Comment about this article or add new information about this topic:

CAPTCHA

French pastry made easy (ooh la la!)

Article Abstract:

A recipe is given for an apple tart made famous by the Tatin sisters of France around 1900. A variation of the recipe using pears is given, along with a recipe for short crust pastry.

Publisher: Gruner & Jahr USA Publishing
Publication Name: McCall's
Subject: Arts and entertainment industries
ISSN: 0024-8908
Year: 1992
Pies, Cookery (Pears), Pears, Apples, Cookery (Apples)

User Contributions:

Comment about this article or add new information about this topic:

CAPTCHA


Subjects list: Methods, Cooking, Cooks, Pastries, Pastry
This website is not affiliated with document authors or copyright owners. This page is provided for informational purposes only. Unintentional errors are possible.