Download Tofu Cookery (25th Anniversary) by Louise Hagler PDF

By Louise Hagler

Uploader's notice: This e-book has a really 70s vibe, yet will get strong experiences on Amazon. remember that it is a scanned copy--amazon does have an e-book to be had, for round $10.

Since 1983, TOFU COOKERY has been America's prime authority on find out how to make tofu style scrumptious. a number of generations of chefs have came across the flexibility of this healthy soyfood during the variety of convenience meals and gourmand dishes stumbled on among the covers of this precious quantity. during this revised twenty fifth anniversary version, all of the recipes were up-to-date for today's dietary criteria, utilizing diminished amounts of extra healthy fat and not more salt. Many new recipes were further to mirror extra present tastes and traits, and to enrich the outdated favorites. luxurious images with tofu on middle level will tempt you and assist you envision how your accomplished dishes will glance.

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Extra info for Tofu Cookery (25th Anniversary)

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Ajoutez le concentré de tomate et le poivre mignonnette. Laissez cuire pendant 30 min à feu moyen en écumant régulièrement. 1. Mélangez les légumes sués et les carapaces de homard sautées, couvrez de fumet de poisson. 2. Laissez cuire pendant 30 min en écumant régulièrement. Ouvrez les oursins, sortez la chair en évitant de r endommager, puis passez le jus qu'ils contiennent au chinois étamine. Essuyez la chair des oursins avec du papier absorbant, et mettez-les au réfrigérateur. 3. Ouvrez les oursins.

6. C o u p e z en julienne de 4 cm de long la partie blanche du poireau et le gingembre. Faites bouillir le consommé, mettez dedans le poireau et le gingembre. A j o u t e z les pleurotes, portez à ébullition, puis retirez du feu. 7. Ajoutez au consommé bouillant la julienne de poireau et de gingembre. 8. Mettez les pleurotes, portez à ébullition. Préchauffez le four à 280 "C (th. 10). Versez le consommé chaud dans les bols, en mettant en quantité égale le poireau, le gingembre et les pleurotes.

Th. 3). Retirez l'aluminium et servez immédiatement. 10. Ajoutez le jus de truffe à la gelée de poule. 11. Nappez le contenu des tasses avec la gelée. 12. Découvrez les tasses dès la sortie du four et servez sans attendre. Épluchez les carottes et les petits navets Faites fondre 10 g de beurre dans une casserole nouveaux en laissant 3 cm de fanes. Parez et faites-y suer l'oignon haché. tous les légumes sauf les pleurotes. Faites C o u p e z en petits dés le foie g r a s et la truffe. cuire séparément chaque légume dans de l'eau bouillante salée pour qu'ils restent croquants.

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