Tour de force
Article Abstract:
Terrines are one of the glories of French cuisine, a crustless pate named for the container or mold in which it is baked. Terrines are enhanced by garniture making an inside garnish that adds visual contrast as well as flavor and need to be cooked a day in advance.
Publication Name: Gourmet
Subject: Food/cooking/nutrition
ISSN: 0017-2553
Year: 2005
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Stock tips: the best investment you'll ever make
Article Abstract:
Brown veal stock is used in most of the world's best restaurants preparing food in the French tradition. A recipe for brown veal stock, together with three keys to making a great stock is presented. Other recipes, all using the veal stock, are included.
Publication Name: Gourmet
Subject: Food/cooking/nutrition
ISSN: 0017-2553
Year: 1999
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Toying with soy
Article Abstract:
Issues concerning the use of soybeans in cookery are discussed. A recipe for Kemp Minifie's Panfried Tofu with Chinese Black Bean Sauce is presented.
Publication Name: Gourmet
Subject: Food/cooking/nutrition
ISSN: 0017-2553
Year: 2000
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