The Art of Cooking Omelettes

Author: Romaine De Lyon
Publisher: Echo Point+ORM
ISBN: 1648371221
Category : Cooking
Languages : en
Pages : 202

Book Description
The chef behind NYC’s legendary Mme. Romaine de Lyon shares her secrets, stories, and more than 500 recipes for exquisite omelettes. For sixty-five years, Madame Romaine de Lyon made a name for herself at her eponymous Midtown restaurant where she served only eggs. Romaine dedicated herself to the perfect execution of the omelette, winning world-wide acclaim and a loyal following of celebrity customers. Even the great Julia Child recommended The Art of Cooking Omelettes as the ultimate authority on this classic egg dish. Madame Romaine de Lyon presents an homage to the omelette and her life as a cook. With recipes for more than 500 omelettes, she demonstrates how to elevate each one into a culinary works of art. With charm and wit, she also recounts how she came to America with nothing and built her renowned restaurant.

Omelet Cookbook

Author: Booksumo Press
Publisher:
ISBN: 9781661081669
Category :
Languages : en
Pages : 60

Book Description
More Omelets. Get your copy of the best and most unique Omelet recipes from BookSumo Press! Come take a journey with us into the delights of easy cooking. The point of this cookbook and all our cookbooks is to exemplify the effortless nature of cooking simply. In this book we focus on Omelets. The Omelet Cookbook is a complete set of simple but very unique Omelet recipes. You will find that even though the recipes are simple, the tastes are quite amazing. So will you join us in an adventure of simple cooking? Here is a Preview of the Omelet Recipes You Will Learn: Olives Omelet Potato Omelet Cheesy Bell Omelet Simple Omelet Japanese Omelet Treat Two-Meat Omelet Spinach Omelet Fort Collins Omelet Italian Cheese Omelet Bell Pepper Combo Omelet Mini Spinach Omelets Creamy Olive Omelet Italian Mushroom Omelet Japanese Omelet Colorado Omelet Greek Olive Omelet Japanese Rice Omelet American Crab Omelet Artichoke Heart Omelet German Potato Omelet Spanish Veggie Omelet Indian Curry Omelet Chinese Carrot Omelet Yummy Mushroom Omelet Sweet Apple Omelet Eggplant & Tomato Omelet Cheesy Bread Omelet Double Cheese Omelet Individual Bell Omelets Much, much more! Again remember these recipes are unique so be ready to try some new things. Also remember that the style of cooking used in this cookbook is effortless. So even though the recipes will be unique and great tasting, creating them will take minimal effort! Related Searches: Omelet cookbook, Omelet recipes, omelette cookbook, omelette recipes, egg cookbook, egg recipes, frittata cookbook

The Art of Cooking

Author: Matilda Lees Dods
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 248

Book Description

An Omelette and a Glass of Wine

Author: Elizabeth David
Publisher: Grub Street Cookery
ISBN: 1909808504
Category : Cooking
Languages : en
Pages : 485

Book Description
A classic collection of articles, book reviews, and travel essays from “the best food writer of her time” (Jane Grigson, The Times Literary Supplement). An Omelette and a Glass of Wine offers sixty-two articles originally written by Elizabeth David between 1955 and 1984 for numerous publications including the Spectator, Gourmet magazine, Vogue, and the Sunday Times. This revered classic volume contains delightful explorations of food and cooking, among which are the collection’s namesake essay and other such gems as “Syllabubs and Fruit Fools,” “Sweet Vegetables, Soft Wines,” “Pleasing Cheeses,” and “Whisky in the Kitchen.” Elizabeth David’s subjects range from the story of how her own cooking writing began to accounts of restaurants in provincial France, of white truffles in Piedmont, wild risottos on the islands of the Venetian lagoon, and odd happenings during rain-drenched seaside holidays in the British Isles. Here we can share her appreciation of books, people who influenced her, places she loved, and the delicious meals she enjoyed. Casually interspersed with charming black-and-white illustrations and some photographs, An Omelette and a Glass of Wine is sure to appeal to the ‘Elizabeth David’ book collector and readers coming to know Ms. David for the first time, who will marvel at her wisdom and grace. “Savor her book in a comfortable chair, with a glass of sherry.” —Bon Appétit “Elizabeth David has the intelligence, subtlety, sensuality, courage and creative force of the true artist.” —Wine and Food

The Good Egg

Author: Marie Simmons
Publisher: Houghton Mifflin Harcourt
ISBN: 9780618711949
Category : Cooking
Languages : en
Pages : 468

Book Description
The author of "Lighter, Quicker, Better" turns her expertise to the indispensable egg, providing recipes for plenty of standbys as well as hundreds of exciting new ideas. Brimming with informative sidebars, "The Good Egg" is the ultimate word on a subject long overdue for serious attention. 2-color throughout.

The Art of Cooking Omelettes

Author: Romaine Chatard Champion
Publisher:
ISBN:
Category : Cooking (Eggs)
Languages : en
Pages : 176

Book Description
Madame Romaine, who has a tiny restaurant in New York where only omelettes and salads are served, shares some of her experiences and recipes with the reader.

Jamie's Food Revolution

Author: Jamie Oliver
Publisher: Hyperion
ISBN:
Category : Cooking
Languages : en
Pages : 370

Book Description
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Martha Stewart's Cooking School (Enhanced Edition)

Author: Martha Stewart
Publisher: Potter/TenSpeed/Harmony
ISBN: 0307955036
Category : Cooking
Languages : en
Pages : 897

Book Description
This enhanced edition of Martha Stewart’s Cooking School includes 31 instructional step-by-step videos and hundreds of color photographs that demonstrate the fundamental cooking techniques that every home cook should know. Imagine having Martha Stewart at your side in the kitchen, teaching you how to hold a chef’s knife, select the very best ingredients, truss a chicken, make a perfect pot roast, prepare every vegetable, bake a flawless pie crust, and much more. In Martha Stewart’s Cooking School, you get just that: a culinary master class from Martha herself, with lessons for home cooks of all levels. Never before has Martha written a book quite like this one. Arranged by cooking technique, it’s aimed at teaching you how to cook, not simply what to cook. Delve in and soon you’ll be roasting, broiling, braising, stewing, sautéing, steaming, and poaching with confidence and competence. In addition to the techniques, you’ll find more than 200 sumptuous, all-new recipes that put the lessons to work, along with invaluable step-by-step photographs to take the guesswork out of cooking. You’ll also gain valuable insight into equipment, ingredients, and every other aspect of the kitchen to round out your culinary education. Featuring more than 500 gorgeous color photographs, Martha Stewart’s Cooking School is the new gold standard for everyone who truly wants to know his or her way around the kitchen.

Sheet Pan Chicken

Author: Cathy Erway
Publisher: Ten Speed Press
ISBN: 1984858556
Category : Cooking
Languages : en
Pages : 146

Book Description
A cookbook of 50 recipes that combines everyone’s favorite protein with the ease of cooking all on one pan, from a James Beard Award–winning food writer and TASTE contributor. NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY SAN FRANCISCO CHRONICLE AND FORBES “For the chicken aficionado, Cathy Erway’s treatise is sure to delight. This gorgeous collection of delicious recipes is sure to bring joy to the cook and eaters alike.”—Nik Sharma, cooking columnist and author of Season and The Flavor Equation Sheet Pan Chicken is a fresh, modern approach to cooking dinner all on one pan. These aren’t ordinary protein and potatoes dishes—they’re internationally-inspired recipes for roasting whole chickens, chicken breasts, legs, thighs, and wings but also chicken meatballs and chicken skewers. With Coriander-Crusted Chicken with Crispy Chickpeas and Pomegranate, Thai Yellow Curry Chicken Thighs with Cucumber Relish, Chicken Katsu with Plum Sauce, and much more, you’ll elevate your dinner game with new flavors and techniques while enjoying the ease of one-pan cooking. James Beard Award–winning writer Cathy Erway covers the globe with her ingenious recipes and also those contributed by chefs Melissa Clark, Jenn de la Vega, Von Diaz, Pati Jinich, Yewande Komolafe, Preeti Mistry, Leela Punyaratabandhu, and Louisa Shafia. Also included are recipes for delectable sides, salads, and sauces to round out these mouthwatering and winning chicken dinners.

The Art of Cooking, Pie Making, Pastry Making, and Preserving

Author: Francisco Martínez Montiño
Publisher: University of Toronto Press
ISBN: 1487549385
Category : Cooking
Languages : en
Pages : 678

Book Description
In 1611 Francisco Martínez Montiño, chef to Philip II, Philip III, and Philip IV of Spain, published what would become the most recognized Spanish cookbook for centuries: Arte de cocina, pastelería, vizcochería y conservería. This first English translation of The Art of Cooking, Pie Making, Pastry Making, and Preserving will delight and surprise readers with the rich array of ingredients and techniques found in the early modern kitchen. Based on her substantial research and hands-on experimentation, Carolyn A. Nadeau reveals how early cookbooks were organized and read and presents an in-depth analysis of the ingredients featured in the book. She also introduces Martínez Montiño and his contributions to culinary history, and provides an assessment of taste at court and an explanation of regional, ethnic, and international foodstuffs and recipes. The 506 recipes and treatises reproduced in The Art of Cooking, Pie Making, Pastry Making, and Preserving outline everything from rules for kitchen cleanliness to abstinence foods to seasonal banquet menus, providing insight into why this cookbook, penned by the chef of kings, stayed in production for centuries.