Particular delights
Subtitle: cooking for all the senses
By: Nathalie Hambro
Edition: New ed.
Publisher: Grub Street
Published: 2012
Place of publication: London
Language: eng
ISBN-13: 9781909808720; 9781908117397
Subjects: Cooking; COOKING; General
Description: First published in 1981 to great critical acclaim and winner of a prestigious Glenfiddich Award that same year, Particular Delights is reissued in a newly designed edition but retains the delightful line drawings by Thao Soun from the original edition. Packed with original ideas and unusual flavor combinations it is a book about the art of eating, as much as the art of cooking. The author has experimented to create recipes which are imaginative and adventurous but believes that the beauty of natural ingredients is that they speak for themselves. Who could resist trying Sun on a Cloud, Rainbow.
Table of contents: title: Cover; Title Page; Copyright; Contents; Introduction; Cheese Dishes; Crème fraîche; Fromage blanc; Barquettes de fromage; Fontainebleau cheese; Grilled Chavignol on toast; Fromage en surprise; Devils in overcoats; Cottage cheese pancakes; Parmesan puffs; Egg Dishes; Lazy eggs; Oeufs polonais; Oeufs au nid; Sun on a cloud; Rainbow omelette; Tarte aux oeufs; Red, green and yellow scramble; Grain, Seeds and Nuts; Bread; Wholemeal and sesame bread; Savoury corn bread; Potato and caraway bread; Banana bread; Burghul and yogurt salad; Cream of sesame; Moorish oats; Granola; Brown bread praline.; title: Yellow pancakes with coconut sauceFish; Ceviche; Mussel salad; Taramaroussia; Gravad lax; Smoked salmon rouleaux; Smoked haddock ramekins; Steamed grey mullet; Saffron and garlic mayonnaise; Maquereaux à la moutarde; The selfish sole; Bacalhau-Braz; Stofinato; Monkfish waterzooi; Smoked oysters steamed in vine leaves; Paglia e fieno with smoked salmon; Poultry and Game; Poulet Bamako; Poulet à la croûte au sel; Blanketed chicken; Pheasant with poivre vert; Grouse with quinces; Quails in vine leaves; Soups; Jellied watercress and apple soup; Courgette and coconut soup; Beetroot and fennel soup.; title: Crème d'avocat au cuminPotage Batwinia; Smoked trout soup; Champagne and Stilton soup; Cinderella soup; Vegetables; Tomato ice; Steaming food in bamboo baskets; Steamed horse-mushrooms; Steamed broccoli and cauliflower florets; Steamed cabbage parcels; Steamed Swiss chard; Steamed mouli with watercress mayonnaise; Sprout tops with caciotta cheese; Flan de courgettes; Soufflé roulé aux épinards; Caviar d'aubergines; Aubergines confites; Bohémienne en charlotte; Petits pots de carottes; Soufflé in globe artichokes; Marrow cups with scrambled eggs; Turnip purée with pine nuts; Fluffy parsnips.; title: Yams with sour creamBoubou potatoes; Aligot à ma façon; Vegetable couscous; Malfati; Red and yellow tagliatelle primavera; Sweet basil sandwich; Salads; Sorrel and pomegranate salad; Watercress and orange salad; Spectrum salad; Scarlet salad; Multicoloured salad; Spinach and Stilton salad; Parsley salad; Courgette and walnut salad; Le grand sallet; Celery and banana salad; Grape and radish salad; Rhubarb and mint salad; Carrot and orange salad; Red bean salad in plum sauce; Red cabbage and juniper salad; Pear and smoked chicken salad; Dressings and Sauces; My special vinaigrette.; title: Green meadow sauceHorseradish and dill sauce; Balkan sauce; Walnut and basil sauce; Sesame sauce; Sauce laitière; Mustard sauce I; Mustard sauce II; Fresh coriander sauce; Gooseberry sauce; Walnut and anchovy sauce with crudités; Siamese sauce; Sauce bâtarde; Chicken liver dressing; Fruits and Flowers; Orange salad; Fraises au Beaumes de Venise; Figs in a velvet coat; Winter pear salad; Coconut, orange and date salad; Curried melon; Fig and bacon savoury; Fresh dates with Stilton; Purple omelette; Nasturtium and avocado salad; Marrow-flower beignets; Marigold and cauliflower; Geranium cream.