Pâtés for Kings and Commoners
Pâtés for Kings and Commoners

Author: Maybelle Iribe

Publisher:

Published: 1977

Total Pages: 168

ISBN-13: 9780801557811

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"The pâté truly is a wonderful and versatile creation. When we refer to pâté, we are definitely not thinking of the common chicken liver spread that immediately comes to mind, nor of pâté de foie gras, that ultimate French luxury (although we do include a recipe for it). Instead, we mean the whole glorious gamut of lusty and delicious concoctions filling the windows of the charcuteries (shops selling pâtés and the different specialties made from the pig) in every corner of France. This book is going to try to teach you, step by simple step, how to make many different kinds of real French pâtés, with a nod to their English and American cousins. In addition, we will show you how to eat them with gusto and make them an important part of your menu planning. Believe us, if you can make a meat loaf, the great American standby, you can certainly make any of our pâtés. We hope you will come to love this rather unknown and heretofore little appreciated culinary art form, and use our recipes; they were gathered during the many years we lived in France and then adapted for today's kitchens."--

My Epicurean Memories
My Epicurean Memories

Author: J. Matthew Gaglione

Publisher: iUniverse

Published: 2017-05-26

Total Pages: 204

ISBN-13: 1532017367

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When he was just ten, J. Matthew Gaglione prepared his first Sunday dinner for his Italian American family: pasta with homemade meatballs, steamed broccoli, and salad. And so began a culinary adventure that would last a lifetime and prompt forty-plus years of collecting over six thousand recipes and stories from a multitude of sources, styles, and cuisines. In a unique collection, Gaglione presents recipes in the order they were gathered from magazines, newspapers, cookbooks, family, and friends along with a host of memorable culinary experiences that represent his lifelong epicurean journey. Gaglione begins by offering instructions on how to properly set a table and then shares a recipe for dandelion salad accompanied by an early recollection of picking greens in his grandmothers Brooklyn garden. As he progresses through each recipe and memory, Gaglione provides directions to create delicious dishes like vegetable stew, tapenade, curried chicken salad, fish fillets en papier, Irish soda bread, and German honey spiced cookies. My Epicurean Memories shares recipes and recollections that will provide a unique experience for anyone interested in creating delectable dishes and wonderful memories in their own kitchens.