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BRUCE MATTEL is associate dean for food production at The Culinary Institute of America (CIA) in Hyde Park, NY. After graduating from the CIA with honors in 1980, Mattel worked as a chef at several notable restaurants including Prunelle, Coq d'Or, and Le Bernardin, all in New York City. Prior to joining the CIA in 1998, he was chef and owner of Custom Cuisine, a catering company and gourmet shop in Tarrytown, NY. Mattel was named the CIA's Faculty Member of the Year in 2005.
Founded in 1946, THE CULINARY INSTITUTE OF AMERICA is an independent, not-for-profit college offering associate and bachelor's degrees as well as certificate programs. As the world's premier culinary college, the CIA provides thought leadership in the areas of health and wellness, sustainability, and world cuisines and cultures through research and conferences. The CIA also offers programs for professionals and food enthusiasts, as well as consulting services for the foodservice and hospitality industry. The CIA has campuses in Hyde Park, NY; St. Helena, CA; San Antonio, TX; and Singapore.
Preface viii
Acknowledgments xiii
Dedication and About the Author xiv
First Course/Appetizers: 237
Avocado and Crab Salad 238
Endive Salad with Roquefort and Walnuts 239
Chicken Satay 240
Grilled Vegetables with Mozzarella Cheese and Prosciutto 241
Heirloom Tomato and Goat Cheese Tart 243
Roasted Beet Salad 244
Warm Hudson Valley Salad 245
Wild Mushroom Vols-au-Vent 246
Shaved Fennel and Frisée Salad 247
Green Papaya Salad (Som Tam) 248
Sides: 249
Baby Carrots with Asparagus and Pearl Onions 249
Couscous with Currants and Pine Nuts 250
Farro with Winter Vegetables 251
Olive Oil and Chive Crushed Potatoes 252
Pomme Purée with Roasted Garlic 252
Potato and Celery Root Gratin 253
Ratatouille 254
Roasted Fingerling Potatoes 255
Saffron Rice Pilaf 256
Sautéed Broccoli Rabe 257
Soft Polenta 257
White Bean Ragoût 258
Soups: 259
Black Bean Soup 260
Summer Gazpacho 261
Minnesota Wild Rice Soup 262
New England Clam Chowder 263
Vegetarian Main Courses: 264
Risotto with Asparagus and Peas 266
Corn and Asiago Cheese Risotto Cake 267
Tortilla de Papas 269
Vegetarian Shepherd's Pie 270
Main Courses: 271
Beef Tenderloin with Bleu Cheese Crust 271
Duck Breast with Port Wine-Peppercorn Sauce 272
Herb-Crusted Salmon 274
Rack of Lamb Persillade 275
Roasted Miso-Marinated Salmon with Stir-Fried Napa Cabbage 276
Desserts: 277
Almond-Anise Biscotti 278
Chocolate Pot au Crème 279
Tiramisù 281
Warm Chocolate Cake 282
Erscheinungsjahr: | 2015 |
---|---|
Genre: | Kochen & Backen |
Rubrik: | Essen & Trinken |
Thema: | Kochbücher & Grundkochbücher |
Medium: | Buch |
Seiten: | 320 |
Inhalt: | 320 S. |
ISBN-13: | 9781118137970 |
ISBN-10: | 1118137973 |
Sprache: | Englisch |
Einband: | Gebunden |
Autor: |
Mattel, Bruce
The Culinary Institute of America (Cia) |
Auflage: | 2nd Revised edition |
Hersteller: |
Wiley
John Wiley & Sons |
Maße: | 244 x 195 x 25 mm |
Von/Mit: | Bruce Mattel (u. a.) |
Erscheinungsdatum: | 16.03.2015 |
Gewicht: | 0,695 kg |
BRUCE MATTEL is associate dean for food production at The Culinary Institute of America (CIA) in Hyde Park, NY. After graduating from the CIA with honors in 1980, Mattel worked as a chef at several notable restaurants including Prunelle, Coq d'Or, and Le Bernardin, all in New York City. Prior to joining the CIA in 1998, he was chef and owner of Custom Cuisine, a catering company and gourmet shop in Tarrytown, NY. Mattel was named the CIA's Faculty Member of the Year in 2005.
Founded in 1946, THE CULINARY INSTITUTE OF AMERICA is an independent, not-for-profit college offering associate and bachelor's degrees as well as certificate programs. As the world's premier culinary college, the CIA provides thought leadership in the areas of health and wellness, sustainability, and world cuisines and cultures through research and conferences. The CIA also offers programs for professionals and food enthusiasts, as well as consulting services for the foodservice and hospitality industry. The CIA has campuses in Hyde Park, NY; St. Helena, CA; San Antonio, TX; and Singapore.
Preface viii
Acknowledgments xiii
Dedication and About the Author xiv
First Course/Appetizers: 237
Avocado and Crab Salad 238
Endive Salad with Roquefort and Walnuts 239
Chicken Satay 240
Grilled Vegetables with Mozzarella Cheese and Prosciutto 241
Heirloom Tomato and Goat Cheese Tart 243
Roasted Beet Salad 244
Warm Hudson Valley Salad 245
Wild Mushroom Vols-au-Vent 246
Shaved Fennel and Frisée Salad 247
Green Papaya Salad (Som Tam) 248
Sides: 249
Baby Carrots with Asparagus and Pearl Onions 249
Couscous with Currants and Pine Nuts 250
Farro with Winter Vegetables 251
Olive Oil and Chive Crushed Potatoes 252
Pomme Purée with Roasted Garlic 252
Potato and Celery Root Gratin 253
Ratatouille 254
Roasted Fingerling Potatoes 255
Saffron Rice Pilaf 256
Sautéed Broccoli Rabe 257
Soft Polenta 257
White Bean Ragoût 258
Soups: 259
Black Bean Soup 260
Summer Gazpacho 261
Minnesota Wild Rice Soup 262
New England Clam Chowder 263
Vegetarian Main Courses: 264
Risotto with Asparagus and Peas 266
Corn and Asiago Cheese Risotto Cake 267
Tortilla de Papas 269
Vegetarian Shepherd's Pie 270
Main Courses: 271
Beef Tenderloin with Bleu Cheese Crust 271
Duck Breast with Port Wine-Peppercorn Sauce 272
Herb-Crusted Salmon 274
Rack of Lamb Persillade 275
Roasted Miso-Marinated Salmon with Stir-Fried Napa Cabbage 276
Desserts: 277
Almond-Anise Biscotti 278
Chocolate Pot au Crème 279
Tiramisù 281
Warm Chocolate Cake 282
Erscheinungsjahr: | 2015 |
---|---|
Genre: | Kochen & Backen |
Rubrik: | Essen & Trinken |
Thema: | Kochbücher & Grundkochbücher |
Medium: | Buch |
Seiten: | 320 |
Inhalt: | 320 S. |
ISBN-13: | 9781118137970 |
ISBN-10: | 1118137973 |
Sprache: | Englisch |
Einband: | Gebunden |
Autor: |
Mattel, Bruce
The Culinary Institute of America (Cia) |
Auflage: | 2nd Revised edition |
Hersteller: |
Wiley
John Wiley & Sons |
Maße: | 244 x 195 x 25 mm |
Von/Mit: | Bruce Mattel (u. a.) |
Erscheinungsdatum: | 16.03.2015 |
Gewicht: | 0,695 kg |