The New James Beard
Sample Recipes from The New James Beard
The classic escargots à la bourguignonne, one of the standby first courses of most French restaurants, are easy to make at home, a...
A Provencal recipe that I have taught for years in my classes is chicken braised with 40 cloves of garlic. While this may sound like an i...
A spicy sauce from Provence that can be used to flavor a mayonnaise, as a dip for raw vegetables, as a sauce for hard-boiled eggs. Some r...
A deliciously velvety soup that is equally good hot or cold. If you serve it chilled, gamish with choped chives instead of parsley. Eithe...
Recently I have been making coleslaw in the food processor, which is idiotically simple. I either make a mayonnaise in the processor, the...