The frugal Gourmet /Jeff Smith ; illustrations by Gary Jacobsen.

Contenido parcial: Practical Hints.-- Kitchen Equipment.-- Cooking Terms.-- Ingredients and Food Definitions.-- Herbs and Spices.-- The Television Shows and Recipes for Each.-- Some Hints on Menu Planning.-- Soups.-- Appetizers.-- The Hors d'Oeuvres Buffet.-- Fish and Shellfish.-- Salads.-- Salads Year Round.-- Whole-Meal Salads.-- Eggs.-- The Classic Omelet.-- Crepes.-- Quiches.-- Equipment.-- Crustless Quiches.-- Shirred Eggs.-- Beans, Grains, and Pasta.-- Poultry.-- Chicken.-- Duck.-- Turkey.-- Chicken Wings.-- Beef.-- Pork.-- Lamb.-- Pâtés, Rillettes, Terrines, Sausages, Quenelles, and Other Dumplings.-- Vegetables.-- Sauces.-- Breads.-- Low-Salt/Low-Fat Cooking.-- Yogurt and Yogurt Cheese.-- Cooking in Paper.-- Steaming.-- Ancient Method of Steaming.-- Smoke Cookery (Barbecue).-- Barbecue, Southern Style.-- Garlic.-- Buying and Storing Garlic.-- Early American Cuisine.-- New Orleans.-- The International Community.-- Africa.-- China.-- France.-- Greece.-- Israeli and Jewish.-- Italy.-- Lebanon (also Armenia).-- Poland

Donación A. Guerra