MTU Library Catalogue

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Raymond Blanc manage : the mysteries of the kitchen revealed / Raymond Blanc.

By: Blanc, Raymond, 1949-.
Material type: materialTypeLabelBookPublisher: London : BBC Books, 1994Description: 320 p. : col. ill. ; 25 cm. + pbk.ISBN: 0563387246.Subject(s): Cooking, FrenchDDC classification: 642.4
Contents:
Acknowledgements -- Introduction -- A Pinch of Science -- Ingredients -- Cooking Techniques -- Basic Recipes -- Soups -- Starters -- Fish -- Poultry -- Meat -- Vegetables -- Desserts -- Glossary of terms.
Holdings
Item type Current library Call number Copy number Status Barcode
General lending MTU Bishopstown Library Lending 642.4 (Browse shelf(Opens below)) 1 Available 00015053
Total holds: 0

Enhanced descriptions from Syndetics:

A range of sauces and stocks form the base of a variety of recipes which cover starters, main courses, desserts, breads, ice-cream and preserves. The book also offers an explanation of basic food chemistry, to clarify the processes at work. Techniques such as roasting, poaching, microwave cooking, baking, mousse-making and souffle-making are described, to help readers to avoid failures, and Raymond Blanc explains how the size and thickness of cooking utensils and the variety of ovens affect the cooking time.

Includes index.

Acknowledgements -- Introduction -- A Pinch of Science -- Ingredients -- Cooking Techniques -- Basic Recipes -- Soups -- Starters -- Fish -- Poultry -- Meat -- Vegetables -- Desserts -- Glossary of terms.