All Stirred Up: The Best Recipes from the Women’s Culinary Network - Couverture souple

Women's Culinary Network

Couverture souple

ISBN 10 : 0679311556 ISBN 13 : 9780679311553

Editeur : Random House Canada, 2003

Synopsis

Cook with Canada’s culinary stars with this fantastic collection of recipes -- food the professionals cook at home!

When women who cook connect over food, the result is something delicious. All Stirred Up is a dynamic new cookbook providing over 150 fabulous recipes from the Women’s Culinary Network. The WCN membership spans the breadth of the industry -- and now the country -- from home economists to food stylists to cookbook authors. This book is a collection of the best recipes from the WCN members.The result is mouth-watering recipes from cooking stars like Anne Lindsay, Bonnie Stern, Elizabeth Baird and Lucy Waverman.

With over 60 contributors, much of the charm of this collection is found in recipes created by food professionals who deliver delicious food daily, but out of the public eye. Sink your teeth into Buttermilk Beet Soup, Provençal Leg of Lamb or Fragrant Saffron Rice with Cashews. All Stirred Up also features practical tips from pros who work in kitchens every day: as food-product developers, personal chefs or recipe testers. These are comforting recipes, simple to prepare and full of incredible taste. Not only have all the recipes been developed by professionals, they’ve been kitchen-tested by their peers.

All Stirred Up lets you cook like a pro in the comfort of your home kitchen.

List of contributors:
Julia Aitken
Elizabeth Baird
Laura Buckley
Arvinda Chaudan
Susan Connoly
Nettie Cronish
Marilyn Crowley
Christine Cushing
Regan Daley
Cynthia David
Naomi Duguid
Heather Epp
Madeleine Greey
Gail Hall
Barb Holland
Karen Jull
Anne Lindsay
Jennifer Low
Barbara-Jo McIntosh
Jan Main
Dana McCauley
Joan Moore
Antoinette Passalacqua
Daphna Rabinovitch
Rose Reisman
Ettie Shuken
Mairlyn Smith
Bonnie Stern
Anita Stewart
Lili Sullivan
Therese Taylor
Heather Trim
Lucy Waverman

A propos du livre

À propos de l'auteur

Founded in 1990, the Women’s Culinary Network boasts a membership of over 200 food professionals. The goals of the organization are simple: to share experience, knowledge and information.

Laura Buckley is a chef and food consultant. She trained at the Stratford Chefs School and has worked in the kitchens of Jump, Avalon and Mildred Pierce. She is currently the coordinator of the Upstairs at Loblaws cooking school in Markham, Ontario. Madeleine Greey is a Toronto-based food writer, cooking teacher and author of Get Fresh! She was a food columnist with the Toronto Star for over eight years, and her articles have been published in most major Canadian magazines.

Extrait. © Reproduit sur autorisation. Tous droits réservés.

Maple Crème Caramel

This was a favourite dessert among King Ranch Spa guests. It is much lower in fat (only 7 g per serving) than usual crème caramel and has such outstanding taste and texture that the higher-fat versions are not nearly as good. Leftovers are great for breakfast! Garnish with fresh fruit such as berries or blood orange slices.

1 3/4 cups granulated sugar
1/3 cup water
6 eggs
3 cups whole milk
1/4 cup pure maple syrup
2 tsp vanilla
1/2 tsp salt
Boiling water

In small, heavy-bottomed saucepan, bring 1 1/4 cups of the sugar and water to boil over medium-high heat; cook, without stirring, for about 8 minutes or until golden-coloured caramel syrup forms. (Watch carefully because caramel burns quickly.) Immediately pour some into each of 8 ungreased 6-oz custard cups. Carefully swirl hot caramel about halfway up sides of each cup. Place cups in roasting pan or divide between 2 smaller pans with high sides.

In large bowl, whisk eggs with milk, remaining sugar, maple syrup, vanilla and salt until well blended. Pour through fine strainer into caramel-lined cups, filling almost to top. Pull centre rack partially out of oven and set pan on rack.

Carefully pour boiling water between filled cups to come about 1 inch up side of pan. Slide rack back into oven; bake at 350°F for 35 minutes or until knife inserted near edge of one of the custards comes out clean. Using tongs, remove each custard cup to rack; let cool. Cover each with plastic wrap and refrigerate at least 24 hours or for up to 4 days. To serve, use fingers to pull away custard edge from cup; invert onto dessert plates, scraping out any caramel adhering to cup.

Makes 8 servings.

Recipe copyright © 2003 Marilyn Bentz Crowley

Détails de l'édition

• Éditeur: Random House Canada
• Date d'édition: 2003
• Langue: anglais
• ISBN 10: 0679311556
• ISBN 13: 9780679311553
• Reliure: Broché
• Nombre de pages: 160
• Coordonnées du fabricant: non disponible
• Personne responsable: non disponible