From Scratch

From Scratch

An Introduction to French Breads, Cheeses, Preserves, Pickles, Charcuterie, Condiments, Yogurts, Sweets, and More

Book - 2014
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Whether it's bread or bouillons, infusions or ice cream, smoked salmon or sausages: preparing French-style handmade, homemade food is satisfying and simple. This gorgeous cookbook presents 120 recipes for everything from fresh yogurts, cheeses, pastas, and pickles to compotes, conserves, confit, and charcuterie. With these easy artisanal techniques, even inexperienced cooks can create delicious, authentic French cuisine. Recipes include: Breads : Baguettes, brioches, white, whole wheat
Condiments : Chutneys, compound butters, infused olive oils and vinegars, seasoned salts, ketchup, mayonnaise
Confections : Almond cookies, cereal bars, gluten-free granola, ice creams and sorbets, muesli, spice bread
Charcuterie : Dried ham, homemade sausage, smoked salmon, terrines
Fresh Cheeses and Yogurts : Mascarpone, chevre, vanilla yogurt, Greek yogurt
Jams : Apple/banana and other compotes; apricot, raspberry and strawberry preserves; caramel, chestnut cream; chocolate-based spreads; lemon curd, marmalade
Pasta : Tagliatelle and other shapes; flavored with spinach, tomato, or rosemary; fresh sauces
Pickles and More : Dried tomatoes, stuffed peppers, marinated feta, olives, preserved vegetables
Publisher: New York : Lark, c2014.
ISBN: 9781454708582
1454708581
Characteristics: 254 p. : ill. (chiefly col.)

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Cherrilyn Feb 07, 2018

Some interesting ideas in this book for someone who loves giving homemade gifts and who has experience in making different types of jams or preserves. There are some very simple recipes like Winter Muesli, Dried Tomatoes in Oil and Flavoured Salts.


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Cherrilyn Feb 07, 2018

Some interesting ideas in this book for someone who loves giving homemade gifts and who has experience in making different types of jams or preserves. There are some very simple recipes like Winter Muesli, Dried Tomatoes in Oil and Flavoured Salts.

g
gillythebetter
Feb 15, 2015

I agree with nerowolfgal, following the instructions in this book would be VERY risky. It's like they've never heard of Pasteur.

n
nerowolfgal
Aug 19, 2014

Just recipes, no comments. The section of aged sausage had me wide-eyed. Aging sausage MUST be done with strict temperature and humidity control if you don't want to get rotten meat and bacteria that will make you really sick. The recipes just said to start the sausages at room temperature for a few days and then age up to 3 months a cool room. That's it, that's the instructions. That made me leery of the rest of the recipes.

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