Cooking to Impress: Over 60 Recipes for Elegant Home Cooking by Time Life Books, Hardcover | Barnes & Noble
Cooking to Impress: Over 60 Recipes for Elegant Home Cooking

Cooking to Impress: Over 60 Recipes for Elegant Home Cooking

by Time Life Books
     
 
It's not the complexity of the dish that matters; it's the presentation, the details, and the ambience that make guests feel like they've been treated to a real occasion. These 60+ gourmet recipes use simple ingredients and don't take extraordinary effort to prepare.

Cooking to Impress demonstrates with ease and authority how to create a first-class

Overview

It's not the complexity of the dish that matters; it's the presentation, the details, and the ambience that make guests feel like they've been treated to a real occasion. These 60+ gourmet recipes use simple ingredients and don't take extraordinary effort to prepare.

Cooking to Impress demonstrates with ease and authority how to create a first-class restaurant meal in your own home. Guests will marvel at the feast you prepare and the grace with which you present it. Yet these are practical meals as well, made up of common ingredients and requiring nothing in the way of extraordinary time or effort. Divided into a traditional course structure, you'll find recipes for Smoked Salmon Timbales, Burgundy-Style Beef, Champagne Summer Berries, and many others.

  • Over 60 gourmet recipes illustrated in rich color
  • Step-by-step directions simplify even the most complex dishes
  • Suggested preparation tips and shortcuts for today's busy cook
  • Ingredients defined by both standard and metric measurements

  • Product Details

    ISBN-13:
    9780737020533
    Publisher:
    Time-Life Custom Publishing
    Publication date:
    09/28/2000
    Series:
    Culinary Classics Series
    Pages:
    96
    Product dimensions:
    6.06(w) x 10.25(h) x 0.57(d)

    Read an Excerpt

    Soups & Starters- crab, asparagus, & lemon soup

    1 1/2 lb. crabs, cooked in the shell
    1/2 lb. fine young asparagus, trimmed and cut into 2-inch pieces
    1 3/4 quarts water
    1/2 cup long-grain rice
    1/4 cup cream cheese
    cayenne pepper
    8 thin slices of French bread
    3 egg yolks
    2-4 tablespoons lemon juice
    salt and pepper
    chervil sprigs, to garnish

    1. Extract the meat from the crabs. Put the shells in a plastic bag and, using a rolling pin, smash them into small pieces. Place the shell in a large pot, with any asparagus trimmings, and cover with 5 cups of the water. Bring to a boil, reduce the heat, and simmer gently for 30 minutes. Strain through a fine strainer into a clean pot.

    2. Place the remaining water in a pot with a pinch of salt, bring to a boil, add the asparagus, and simmer for 2-3 minutes until just tender. Drain, reserving the liquid, rinse the asparagus in cold water, drain again, and set aside. Bring the crab stock back to a boil, add the asparagus liquid, reduce the heat, and add the rice. Simmer gently for 12-15 minutes or until rice is cooked.

    3. Place the cream cheese in a bowl with 5 tablespoons of the crabmeat. Season with salt, pepper, and cayenne, and mix well. Toast the bread on both sides until lightly golden. Spread with the crabmeat mixture and keep warm.

    4. Reduce the heat under the stock to a minimum. Mix the egg yolks and 2 tablespoons lemon juice in a bowl, and whisk in a ladleful of the hot stock. Whisk the egg mixture back into the stock; do not let it boil or it will curdle. Season to taste, adding more lemon juice, if needed. Add the reserved asparagus and the remaining crabmeat, and heat through. Serve at once, sprinkled with the chervil sprigs ans accompanied by the crab toasts.

    Serves 4
    Preparation time: 25 minutes
    Cooking time: 1 hour

    Customer Reviews

    Average Review:

    Write a Review

    and post it to your social network

         

    Most Helpful Customer Reviews

    See all customer reviews >