at-home-with-the-french-classics

At Home with the French Classics

Author

Other cookbooks by the author

  • french-classics-made-easy

Sample recipes from At Home with the French Classics

13781
shrimp-and-scallop-salad

Shrimp and Scallop Salad

The repertoire of classic French recipes abounds in cold lobster presentations, most often made with a mayonnaise-based sauce. This recip...

13786
baked-red-snapper-in-a-mediterranean-tomato-sauce

Baked Red Snapper in a Mediterranean Tomato Sauce

This low-calorie version of a Mediterranean-style fish dish (named for my wife, Susan) is actually a combination of two classic snapper p...

13787
poached-salmon-fillets-with-butter-sauce

Poached Salmon Fillets with Butter Sauce

Poaching small fish or fish fillets is a quick technique used in French retardates. Although classically such a dish would be made by poa...

13788
white-butter-sauce

White Butter Sauce

Beurre blanc nantais, now known as beurre blanc, is a velvety white butter sauce, traditionally made from a reduction of vinegar and shal...

13790
chicken-with-sherry-vinegar

Chicken with Sherry Vinegar

This is a variation of legendary chef Fernand Point’s famous recipe, poulet au vinaigre. When I first tasted this dish, I was surprised t...

13791
meat-glaze

Meat Glaze

I encourage you to make stocks in order to use them to make meat glaze. Glace de viande (meat glaze) is homemade beef stock that has been...

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