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Master Recipes
Master Recipes
A Kitchen Fundamental: BASIC WHITE SAUCES
ANCIENT WONDERS : COOKING ON CEDAR WOOD
BARBEQUE TECHNIQUE
BASIC BROWN SAUCE
Demi -Glace
BASIC WHITE SAUCES BÉCHAMEL and VELOUTÉ
BUTTERMILK PANCAKES WITH VARIATIONS
CAJUN SPICE BLEND
CLASSIC SCALLOPED POTATOES
COMPOSED BUTTERS FOR STEAKS AND OTHER GRILLED FOODS
COMPOSED BUTTERS, COMPOUND BUTTERS, SPREADS FOR BREADS AND “INSTANT SAUCES” FOR GRILLED FOODS
CORN STOCK
COURT BOUILLON
CREPE BATTERS
CURRY POWDER SPICE BLENDS
EGGS POACHED IN THEIR SHELLS
2 Methods: French Eggs Mollet and Japanese Onsen Tomago
EMULSIFIED SAUCES: MAYONNAISE
FISH FUMET
GASTRIQUE
Simplified Master Recipe, Lemon Gastrique, Classic Method: Blueberry Gastrique, Peach Gastrique, Tamarind Gastrique
GIFTS FROM YOUR KITCHEN
HERBS DE PROVENCE
HOMEMADE CRÈME FRAICHE
How to Make a CLASSIC FRENCH OMELETTE
Notes and Recipes from Julia Child
HOW TO MAKE PERFECT FRENCH FRIES
INFUSED OILS
JULIA CHILD’S POACHED EGGS
MASTER RECIPE
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