The California Wine Country Herbs & Spices CookbookRobert Hoffman Rayve Productions, 1998 - 240 páginas The theme of this collection of recipes by the best chefs of the California Wine Country is herbs and spices. These are some of the recipes that have made this region a world renowned center of creative cuisine.In addition to the recipes, there is a complete glossary of herbs and spices, recipes for making your own spice mixes, and how to make herbed and spiced oils and vinegars.This cookbook covers everything from appetizers to desserts. Now you can make such exciting dishes as Curried Chicken in Cracker Bread, Sherried Crab Soup, Shrimp and Citrus Salad with Curry Dressing, Fettucine with Lemon Caper Sauce, Pork Patties with Blackberry Salsa, Hazelnut Crusted Salmon, with Spicy Peach Sauce, Sauteed Chicken and Grapes in a Creamy Wine Sauce, Lavender Roasted Potatoes, and Black Forest Brownies. And, every main course has a recommended wine selection, too. |
Contenido
Appetizers Light Foods | 29 |
Soups | 49 |
Salads | 67 |
Pastas Grains | 87 |
Meats | 105 |
Poultry | 129 |
Seafood | 147 |
Vegetables | 165 |
Salsas Sauces and Condiments | 201 |
Herbed Butters | 215 |
Herb and Spice Mixes | 230 |
Otras ediciones - Ver todas
The California Wine Country Herbs and Spices Cookbook Robert Hoffman,Virginia Hoffman Sin vista previa disponible - 1994 |
Términos y frases comunes
½ cup ½ pound ½ teaspoon ¼ cup 20 minutes 350 degrees apples baking bay leaf beans beef bell pepper black pepper blend boil bowl broth Cabernet Sauvignon carrots cayenne cayenne pepper celery Chardonnay cheese chicken breasts cilantro cloves cloves garlic Cook cream crust cumin cup chopped diced dill dish finely chopped flavor flour food processor fresh basil Fumé Blanc garlic garnish ginger green onions grilled ingredients lamb lemon juice medium heat mixture mushrooms mustard nutmeg olive oil oregano ounces parsley pasta peeled pepper to taste potatoes Preheat oven purée recipe Remove roast rosemary salad salmon salsa salt and pepper sauce saucepan sauté Sauvignon Blanc Season seeded Serve shallots simmer skillet sliced soup sprigs Sprinkle Stir tablespoon minced tablespoons tablespoons butter tablespoons chopped fresh tablespoons olive oil teaspoon cinnamon teaspoon dried teaspoon ground teaspoon salt thyme tomatoes white wine wine vinegar Winery Zinfandel