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Monday, December 28th, 2009
Scrape mixture into a shallow bowl and refrigerate. Before serving, remove any loose onion membranes and most of the peppercorns. Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Barbara Tropp, China Moon, San Francisco, CA …
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Tags: Avon Books, Barbara Tropp, Celebrity Chefs, Chicken Recipe, China Moon, Great Chefs Of San Francisco, Mixture, Moon San, Onion, San Fr, San Francisco Ca, Scrape, Sesame Oil, Shallow Bowl, Tea, Www Fi
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Thursday, December 10th, 2009
Unmold and cool the gateau on a rack. To serve, sprinkle with powdered sugar and serve with Creme Anglaise. Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Rene Verdon, Le Trianon, San Francisco, CA …
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Tags: Avon Books, Celebrity Chefs, Chef Rene, Gateau, Great Chefs Of San Francisco, Le Trianon, Nancy, Powdered Sugar, Recipes, San Francisco Ca, Sprinkle, Verdon, Www Fi
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Wednesday, November 25th, 2009
Adjust salt and pepper, then add 1 teaspoon Pernod, 1 teaspoon cognac, and 1 tablespoon caviar. Mix well and put in piping tube. Reserve. Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Masataka Kobayashi, Masa’s, …
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Tags: Avon Books, Baby Salmon, Caviar Recipe, Celebrity Chefs, Cognac, Great Chefs Of San Francisco, Kobayashi, Masa, Mousse Recipe, Pernod, Piping, Recipe Recipe, Recipe Salmon, Recipes Salmon, Salmon, Salmon Caviar, Salmon Mousse, Salmon Recipe, Salt And Pepper, Tablespoon, Teaspoon
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Monday, November 9th, 2009
Note: You may use a combination of sauces to form a design on the plate (American sauce, genoise sauce, tomato sauce can be used interchangeably). Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Rene Verdon, Le Trianon, …
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Tags: Avon Books, Celebrity Chefs, Chef Rene, Dish, Great Chefs Of San Francisco, Le Trianon, Mousseline, Salmon, Salmon Recipe, Sauces, Scallops Recipe, Tomato Sauce, Verdon, Www Fi
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Saturday, November 7th, 2009
Note: You may use a combination of sauces to form a design on the plate (American sauce, genoise sauce, tomato sauce can be used interchangeably). Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Rene Verdon, Le Trianon, …
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Tags: Avon Books, Celebrity Chefs, Chef Rene, Dish, Great Chefs Of San Francisco, Le Trianon, Mousseline, Recipe Recipe, Salmon, Salmon Recipe, Salmon Recipes, Sauces, Scallops Recipe, Tomato Sauce, Verdon, Www Fi
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Thursday, November 5th, 2009
Source: Great Chefs of San Francisco, Avon Books, 1984. Chef: Max Schacher, Le Coquelicot, Ross, Marin County, CA File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-gc-sf.zip …
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Tags: Avon Books, Celebrity Chefs, Cooking Recipes, Coquelicot, File Ftp, Food Recipes, Great Chefs Of San Francisco, Marin County Ca, Mealmaster Recipes, Pie Recipes, Pub Food, Ross, Uk Pub, Uk Recipes, Walnut Pie, Walnut Recipes, Zip Net, Zip Source
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Wednesday, November 4th, 2009
Heat just until butter melts. Spoon the mixture onto a flat plate and serve with a scoop or ice cream in the center. Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Jeremiah Tower, Santa Fe Bar and Grill, Berkeley, CA …
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Tags: Avon Books, Berkele, Berkeley Ca, Berry Compote, Celebrity Chefs, Compote Recipe, Great Chefs Of San Francisco, Jeremiah Tower, Mixture, Recipe Recipe, Recipes, Santa Fe, Scoop, Spoon, Www Fi
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Friday, October 30th, 2009
Scrape the mixture into a shallow bowl and set aside to cool, stirring occasionally. Before serving, remove most of the peppercorns. Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Barbara Tropp, China Moon, San Francisco, …
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Tags: Avon Books, Barbara Tropp, Best Recipes, Celebrity Chefs, China Moon, Cucumber Recipes, Fans, Great Chefs Of San Francisco, Mixture, Moon San, Shallow Bowl
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Friday, October 30th, 2009
This plum sauce can be made from pureed soft plums simmered with sugar, rice vinegar and plum wine to taste. Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Barbara Tropp, China Moon, San Francisco, CA …
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Tags: Avon Books, Barbara Tropp, Celebrity Chefs, China Moon, French Baguettes, French Recipe, Great Chefs Of San Francisco, Moon San, Plum Sauce, Plum Wine, Plums, Rice Vinegar, Rice Wine, San Francisco Ca, Shrimp Toast, Sugar Plum, Sugar Wine
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Friday, October 30th, 2009
Dunk the exposed pork top into carrot cubes to decorate. Steam the dumplings for 20 minutes on an oiled steamer rack and serve. Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Barbara Tropp, China Moon, San Francisco, CA …
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Tags: Avon Books, Barbara Tropp, Best Recipes, Carrot, Celebrity Chefs, China Moon, Cubes, Decorate, Exposed, Ginger, Ginger Recipes, Great Chefs Of San Francisco, Mai, Moon San, San Fran, San Francisco Ca, Steam, Steamer
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