Ann Mah

Instantly French!

Classic French Recipes for Your Electric Pressure Cooker

• Broschiertes Buch

Produktbeschreibung

Use an electric pressure cooker to enjoy all the flavour and richness of classic French cuisine in a fraction of the time.

Produktdetails

• Verlag: St Martin's Press
• Seitenzahl: 208
• Erscheinungstermin: 1. Oktober 2018
• Englisch
• Abmessung: 202mm x 202mm x 12mm
• Gewicht: 522g
• ISBN-13: 9781250184443
• ISBN-10: 1250184444
• Artikelnr.: 50510204

Autorenporträt

Ann Mah is a food and travel writer and the author of several books, including Mastering the Art of French Eating, and The Lost Vintage. She contributes regularly to the New York Times Travel section, and her work has also appeared in Condé Nast Traveler, The Best American Travel Writing 2017, Vogue.com, Washingtonian Magazine, and other publications. Ann currently lives in Paris and Washington, D.C.

Inhaltsangabe

Introduction Chapter 1
First courses / Les Entrées 1. Poached leeks and vinaigrette / Poireaux vinaigrette 2. Chickpea salad with grated carrots, cilantro, cumin / Salade aux pois chiches et carottes 3. Country pâté / Pâté de campagne 4. Artichokes with creamy tarragon vinaigrette / Artichauts vinaigrette à l
estragon 5. Lentil salad with beets and goat cheese / Lentilles aux betteraves et chèvre 6. French deviled eggs / Oeufs mayonnaise 7. Roquefort mini quiches / Petits quiches aux roquefort et aux noix 8. Smoky eggplant dip / Caviar d
aubergine 9. Salmon pâté / Rillettes de saumon Chapter 2
Soups / Les Soupes 1. Butternut squash, chestnuts, bacon chips / Potage de butternut, châtaigne, et lard fume 2. Ribs, stems, roots, and leaves / Cardes, tiges, raciness, feuilles 3. French onion soup / Soupe à l
oignon gratinée 4. Provençal vegetable soup / Soupe au pistou 5. French peasant soup / Soupe paysanne 6. Five vegetable soup / Potage aux cinq legumes 7. Lentils and pork / Petit Salé aux lentilles 8. Indian-spiced red lentil soup / Vélouté de lentilles corail aux épices indiennes 9. Vietnamese chicken noodle soup / Soupe poulet à la Vietnamienne 10. Moroccan chickpea soup / Soupe de pois chiches à la marocaine 11. Chicken broth / Bouillon de poulet Chapter 3
Chicken / Le Poulet 1. Chicken in wine sauce / Coq au vin 2. Fricassée of chicken with mushrooms and cream / Fricassée de poulet aux champignons 3. Braised chicken with peppers and tomatoes / Poulet basquaise 4. Chicken in mustard sauce / Poulet à la moutarde 5. Chicken with tarragon sauce / Poulet à l
éstragon 6. Chicken Provençale / Poulet à la provençale 7. Soisick
s chicken / Poulet de Soisick 8. Chicken tagine with preserved lemons / Tajine aux poulet citrons confits Chapter 4
Fish and Shellfish / Les poissons et les fruits de mer 1. Mussels steamed with white wine, garlic, parsley / Moules marinières 2. Potato salad with mussels / Salade de pommes de terre aux moules 3. Rolled filets of sole with crunchy herbed breadcrumbs / Roulés de sole croustillant 4. Fish
en papillote
with chard, mushrooms, soy-butter broth / Poisson en papillote aux blettes, champignons, et bouillon de sauce de soja au beurre 5. Salmon with melted leeks and whole-grain mustard / Saumon aux poireaux fondus et moutarde à la graine 6. Cod poached with tomatoes, saffron, fennel / Cabillaud poché au bouillon de tomate, fenouil, et safran 7. Poached salmon with olive and almond tapenade / Saumon poché, tapenade aux olives et aux amandes 8. Fish filets poached in white wine with mushrooms / Filets de poisson à la Bercy aux champignons 9. Halibut with beurre blanc, tarragon, and capers / Poisson au beurre blanc, éstragon, et capres Chapter 5
Pork, Veal, Lamb, Beef 1. Veal stew with mushrooms / Blanquette de veau 2. Beef braised in red wine / Boeuf bourguignon 3. Beef braised in beer with spice cookies / Carbonade 4. Provençal beef stew / Daube Provençale 5. Short rib shepherd
s pie / Hachis parmentier 6. Whole stuffed cabbage / Chou farci 7. White beans with pork and duck/ Cassoulet 8. Braised pork with apples / Porc à la Normande 9. Scalloped potatoes with bacon, onions, and cheese / Tartiflette 10.
Seven-hour
lamb with white beans/ Agneau de
sept heures
aux haricots 11. Spring lamb stew / Navarin d
agneau 12. Lamb tagine with prunes / Tajine à l
agneau aux pruneaux 13. Stuffed tomatoes and rice / Tomates farcies et riz autour 14. Veal stew with tomatoes and mushrooms / Veau Marengo 15. Braised beef pot roast / Boeuf à la mode Chapter 6
Vegetables / Les Legumes 1. Provençal white beans / Haricots blancs à la provençale 2. Carrots with cream / Carottes à la crème 3. Braised peppers, tomatoes, and onions / Piperade 4. Celery root puree / Purée de céleri-rave 5. Cauliflower gratin / Gratin au chou-fleur 6. Green beans braised in tomato sauce / Haricots verts à la Provençale 7. Braised endive and ham gratin / Endives au jambon gratinée 8. Winter squash gratin / Gratin de courge 9. Roast potatoes / Pommes fondantes 10. Belgian root vegetable mash / Stoemp 11. Braised red cabbage with apples and chestnuts / Chou rouge aux pommes et marrons 12. Mushroom and pea risotto / Risotto aux champignons et aux petits pois Chapter 7
Desserts / Les desserts 1. Strawberry rhubarb compote / Compôte à la rhubarbe et aux fraises 2. Individual chocolate custards / Pots de crème au chocolat 3. Crème brulée 4. Rice pudding with salted butter caramel sauce / Riz au lait, sauce au caramel beurre salé 5. Rosemary crème caramel / Crème caramel au romarin 6. Poached pears with chocolate sauce / Poires belle Hélène 7. Lemon goat cheese cheesecake / Fiadone 8. David Lebovitz
s foolproof chocolate cake / Gâteau au chocolat infaillible de David Lebovitz 9.
Baked
apples / Pommes
au four
10. Yogurt / Yaourt