Len Deighton's French Cooking for Men: 50 Classic Cookstrips for Today's Action Men
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Revised and updated edition of the celebrated cookery classic, featuring 50 cookstrips that will solve the mysteries of French cuisine and unlock the key to 500 memorable dishes. Includes a new introduction by the author.
No one has more logically or appealingly cracked the code to French cookery than Len Deighton. Now, in this redesigned and updated edition, his culinary classic is looking better than ever.
Through the minefield of menus and cartes des vins he steers a reassuring course, outlining:
• 50 celebrated cookstrips that ingeniously reveal techniques and vital food facts at a glance
• a lexique of French/English culinary terms plus a guide to the French menu and wine list
• a comprehensive and easy-to-follow chart of sauces
• French cheese, charcuterie, butchery and ways with the vegetable!
Len Deighton’s French Cooking for Men solves the mysteries of French cuisine, while retaining its mystique. Here is everything you want to know about French home cooking presented in a form so usable and appealing you will wonder how you ever got along without it.
of saving money is not to use the ‘Champagne Method’ at all. Instead of its happening in the bottle in which it is sold, the process takes place within large tanks and the bottling comes afterwards. Even more money can be saved by just cooling wine off and forcing low pressure carbon dioxide into it. Tank-made sparkling wines are sometimes marked ‘Cuve Clos’ and those forced with gas are marked ‘Vins Mousseux’. As you see, the process is a very complex one. The temperature at which the Champagne
chopped herbs, onion juice. Bifteck. A very vague term meaning some sort of steak. Bifteck haché. A hamburger. See page. Bigarade. Dressing made from peel and juice of bitter oranges. Bind. To make a mixture ‘glue’ together; become thicker. Blanch (Fr. blanchir). Cook in boiling water, sometimes for a very short period as when skinning tomatoes or almonds. Blend. Mix very well. Nowadays this may mean in a food-blending machine. Blind. A pastry case, cooked empty. Bœuf au gros sel. See
daubière. Étuvée. As braise but at a heat below the boiling point of water. Because of this the food will give off its own moisture and will need none added. Such cooking can be done in a double-boiler or in a very low oven. Generous butter is always used in this type of cooking. Faux-filet. Same as contre-filet. It is the loin part of a sirloin, i.e. not the tenderloin (filet) part. It’s a prime cut of beef. Filet. A prime cut of beef. ‘Le filet’ is the tenderloin (or undercut) of a steak –
fairly coarsely. A rabbit terrine will have chopped rabbit in it, perhaps not more than 25 per cent of the total. The same goes for any other type of terrine, e.g. hare, turkey, or pigeon. Such ingredients must, of course, be boned and added raw. A terrine, incidentally, has exactly the same meat content as a pâté, but the latter has a pastry case. Any suitable forcemeat can be used as stuffing for roasted poultry, although by putting the meat mixture inside the roasting times are very much
unpleasant to eat, or at least might give you indigestion (but it’s true that there are poisonous mushrooms). When your mushrooms are collected and identified examine them carefully for mushroom worms. I dare say you have come across even cultivated mushrooms with their tiny latticework of channels, so you’ll know what to look for. Rinse the mushrooms briefly in acidulated water (that’s a pint of water with a couple of tablespoons of vinegar in it) and pay particular attention to the morels,