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Earl Peyroux's Gourmet Cooking
Angielski
49 b
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Celebrity chef Earl Peyroux has taught millions of fans the joys of 'Gourmet Cooking' through his cookbooks and national PBS television show. Easy-to-follow recipes cover everything from hors d'oeuvres to desserts and span a wide spectrum of culinary classifications as well. A New Orleans native, Peyroux draws on his roots to create such classic dishes as Shrimp Remoulade and Boiled Brisket of Beef with Horseradish Sauce. His classical training at Le Cordon Bleu in Paris is evident in Coquille Saint Jacques Provencal (Sauteed Scallops with Tomato and Garlic) and Clafoutis au Pommes a la Normande (Apple Custard Tart from Normandy). The author has also lived in Pensacola, Florida, since 1963 and has added the flavours of the Gulf of Mexico to his recipes. Pickled Shrimp and Pecan-Fried Triggerfish are but two of the recipes that illustrate the importance of seafood to that area. No matter what your tastes, you will find dishes you will enjoy preparing as much as eating in the pages of this book.
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