By Silverback

ISBN-10: 1930603533

ISBN-13: 9781930603530

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Extra info for Cooksmart Chicken

Sample text

I pored over the recipe, for instance, for a beef stew and learned the right cuts of meat for braising, the correct fat to use (one that would not burn), the importance of drying the meat and browning it in batches, the secret of the herb bouquet, the value of sautéing the garnish of onions and mushrooms separately. I ran home to make the recipe—and my first bite told me that I had finally produced an authentic French boeuf bourguignon—as good as one I could get in Paris. This, I was convinced, was a revolutionary cookbook, and if I was so smitten, certainly others would be.

People were interested in more adventurous foods, and serving those meals at home was becoming a matter of pride. Simca came from Paris to help launch the book—her first visit to America. Although she spoke English, she did so in a delightfully French way, and was in every aspect very French indeed. ” The cooking classes that she had been conducting for Americans in Paris during the years before the book came out meant that she had friends and former students in various cities here. It was she who suggested we go out and drum up some sales.

The smooth surface does not discolor foods, and it is easy to clean. Stainless steel with a wash of copper on the bottom for looks is a poor heat conductor—the copper bottom should be ⅛ inch thick to be of any value. Stainless steel with a cast aluminum bottom, on the other hand, is good, as the thick aluminum spreads the heat. Glazed earthenware is all right as long as it has not developed cracks where old cooking grease collects and exudes whenever foods are cooked in it. Pyrex and heatproof porcelain are fine but fragile.

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Cooksmart Chicken by Silverback


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