Grand Diplome Cooking Course [antikvár]

Find which herb gives flavor to Béarnaise sauce, learn the difference between a ragout and a blanquette and read about the exotic origins of saffron, the most valuable spice in the world. These are just three of the topics covered in the third Volume of your Grand Diplőme Cooking Course, created by the Cordon Bleu Cookery School in London from the methods and recipes taught to their students for over 30 years. Take your pick of Shellfish favorites like stuffed clams, scallops parisienne and scampi a la creme or be tempted by some superbly rich Velouté, Bisque and Iced Soups that include almond and grape soup and chilled shrimp bisque. Compete with the best of the barbecue buffs with the help of detailed advice on Broiling Meat and Fish with ideas for sauces and simple accompaniments. When it's time to move indoors, Stews come into their own - delicate fricassee of rabbit, pungent goulash glowing with paprika, and down-to-earth Irish stew. Make the most of the Fresh Fruits in season with strawberries Romanoff, blueberry soup or tartelettes coeur a la creme - even their names are mouth-watering. Fruits are also featured in a lesson on Flans - colorful open-faced pies - together with their savory cousins filled with fish, eggs and a variety of vegetables. Herbs and Spices are indispensable to good cooking; they add interest to simple dishes and subtlety to sophisticated ones, so glance at their history before turning to charts that show their best uses. The four Grand Diplőme Menus that appear in this, as in every Volume, include a barbecue party, a buffet for 12, a quick gourmet dinner and a special supper that includes curried chicken and creme caramel. At the back of the book you'll find some hints on Largescale Cooking and a guide to the basics of how to Measure Ingredients and select the right Oven Temperature. The remaining Volumes 4-20 of Grand Diplőme cover every aspect of cooking. You'll find features on foreign food from countries as far apart as Italy and Indonesia, menus for occasions varying from an intimate dinner to a wedding buffet and lessons on everything from carving meat to whipping up that triumph of French cuisine, the soufflé. Please join us and enjoy cooking the Grand Diplőme way. Bon Appétit!