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4. * On the cover I would like the photo of recipe: ===== Starters =====  'Buttonhole' quail eggs  Alsatian-style salad Artichoke hearts forestier  Avocado and smoked salmon terrine  Broad bean salad with Parmesan Cauliflower tabouleh Celeriac Rémoulade  Celeriac soup with mustard Cocotte eggs with Comté Corn salad with croutons Courgette tart with mint Crispy cheese parcels Croque-monsieur Crunchy salad Crunchy verrines Cucumber and salmon salad Du Barry soup Eggs Benedict  Foie gras cured in salt Foie gras fingers Four-tier glasses Gougères Greek salad Guacamole Home-made terrine of foie gras  Houmous Icelandic-style fish and vegetable pie Leek and potato soup Leeks in vinaigrette  Like a Boursin with garlic and herbs Little vegetable omelettes Mimosa eggs Mixed salad Mushroom velouté Pan bagnat Piedmontaise salad Pumpkin (or potimarron) soup Quail egg canapés Quick courgette soup with cheese Ramekins of duchess potatoes Raw beetroot mousse with walnuts Salmon and spinach quiche Scandinavian cocktail Sesame fried scampi Small cheese and bacon rolls  Small foie gras pasties Smoked salmon sacristains Smooth mixed vegetable soup Sorrel soup Surprise eggs Terrine of foie gras The total turnip Tomato and courgette tart Tomato and cream cheese terrine Tomato tart Tomato tatin Turnip and sesame puree (tahina) soup Vegetable pie Vegetable rosette tart Verrine of avocado mousse and crab Warm lentil salad===== Sea food =====  Cretan-style salmon  Crunchy little pieces of fish Fillet of pollack cooked in two stages Fish fillet in express cooking envelope Fish in a salt crust Fish in a sesame crust Fish petals, vegetables julienne, and beurre blanc Grilled fillet of salmon with corn salad cream Koulibiak in pie dish Langoustine and leek tarts Lobster Thermidor Marinated tuna with herbs Mussels marinière Nicholas's fish Pan-fried scallops and chanterelles with Noilly Prat sauce Parcels of fish fillet in spinach Rolls of fish in smoked ham Rosemary steamed fish Salmon "en papillote" with small vegetables Salmon chard rolls Salmon marinated like herring Salmon rillettes Salmon with sorrel Scallops with cabbage julienne Scallops with crunchy vegetables and wine sabayon Scallops with fondue of leeks Scallops with green asparagus tips and parmesan Spaghetti with mussels and basil Stock-pot fish  Tahitian style fish===== Meat ===== African style chicken Blanquette of veal Boeuf (beef) bourguignon Carbonnade Chicken breasts with tarragon Chinese style chicken Escalope of veal in a cream sauce Express chilli con carne Five hours poultry Hamburgers Involtinis Larded pork tenderloin Lille style chicken Loin of pork with herbs and julienne vegetables  Morteau sausage Pâté de campagne Paté en croute (terrine in a pie crust) Potted meat (rillettes) Quick chicken curry Rabbit with mustard Steak burger topped with egg Tomato meat balls Tournedos Rossini Wiener Schnitzel===== Miscellanous ===== Aligot Avengers' potatoes Baked potoatoes with herb butter or cream  Beans with tomatoes Big knife-cut chips (French fries)  Breton galettes (pancakes) Cabbage julienne with ham Courgettes (zuchinis)  Couscous Crab and smoked salmon club sandwiches  Creamy risotto with diced vegetables and flax seeds Creamy risotto with vegetables  Crispy rolls with chicken and leek Crispy spinach rolls Eggs meurette Endives  Express sauerkraut Filo leeks and cheese tart Fresh spinach with cream Fried rillettes Gratin Dauphinois Green asparagus omelette Green beans with tomatoes Hachis parmentier : meat with mashed potato and cheese Hot box cheese  Hotpot my grandmother's way  Individual creamy endive gratins Leek and tuna loaf Maroilles cheese quiche Mediterranean toast Melting Epoisse on toast  Montbenoit's canapés Moussaka Mushrooms on toast, French style Nanou's tuna tart Oxtail Parmentier Potato and broccoli gratin Potato and two ham gratin Potato gratin Potimarron (chestnut pumpkin) "au gratin" Quartet of brassicas with cream  Ratatouille confite Real home-made chips*  Red rice pannequets Röstis Sarladaise potatoes Sausage buckwheat pancakes Sausage in brioche Sausage mushroom and cheese crumble Sausage with duchess potatoes and a Mont d'Or fondue  Sautéd broccoli with ham Sautéd mushrooms with spring onions and cured ham Scrambled eggs with butter-fried bread and fresh spinach Seafood sauerkraut Small ratatouille with "broken" egg Soufflée omelette with cheese Spaghetti carbonara Stuffed tomatoes and courgettes Tagliatelle and courgette spaghetti, carbonara style Tartiflette Thaï rice with small vegetables Upside-down Parmentier Winemaker's toast===== Desserts =====  Apple amandine tarts from Brélès  Tart Tatin "BN style" chocolate-filled biscuits 4 pears salad with vanilla Almond tuiles Apple charlotte with toasted brioche Apple semelles (flat apple tarts) Apricot and almond cream tart Apricot blancmange Apricot fool Arizona cupcakes Baked apples from St Aubin le Vertueux Belle-helene in a glass Black Forest gateau Blackcurrant sorbet for Edith Blackcurrant, vanilla and lime verrine  Blackcurrant-almond muffins Brioche galette Brioche slices with almond cream Calissons Candied grapefruit peel Caramel rice pudding Caramelised apple pie Caramelized brioche with pear and kiwi Chaud-froid of grapefruit, pineapple and lime custard  Checkerboard biscuits Cherry and pistachio tarts Cherry clafoutis Chestnut cake Chinois Chocolate almond cookies Chocolate and matcha tea biscuits Chocolate cream Chocolate cream with a crunch, irish coffeemousse Chocolate eclairs Chocolate madeleines Chocolate mousse Chocolate muffins Chocolate tart Chocolate thins with toasted nuts Chouquettes Coconut rocks Coconut tuiles Coconut-vanilla cream for Elsa  Crème brulée Crème caramel Crust for tea Epiphany galette Eton mess European glass Exotic fruit tart Express apple tart Fillings for macaroons Financiers Finger biscuits Flambéd bananas  Fraisier (French strawberry cake) French custard tart Fresh fruit in sabayon Fresh mint ice-cream Frozen Nougat Fruit crumble Fruit salad Gingerbread Half-cooked chocolate cake with raspberry coulis Household cake (Gâteau de ménage) Individual charlottes with morello cherries Jam doughnuts Kouing-aman Liège waffles Like Bounty Little apple turnovers with almonds and raisins Little lime tarts Little vanilla, clementine and chestnut verrines Macarons (the original French macaroons)  Meringues Milk rolls Millefeuille Moist cereal bars Nanou's chocolate cake Nanterre brioche New tiramisu Oat shortbread biscuits Pain perdu Pannacotta and blackcurrant crumble Paris-Brest Passion fruit jellies Peach and mint salad  Pear and lime meringue pie Pear sorbet Pear tart with almond cream Pears and caramelised walnut samosas  Pears in red wine with blackcurrant  Pistachio shortbread biscuits Plum tart Praline rochers Profiteroles Prune Far Quick bramble jelly Raspberry muffins Rice pudding (riz au lait) Sautéed pears with custard and orange syrup  Soft fruits in sabayon Strawberries with mint and cream Strawberry and rhubarb crumble Succès praliné (praline meringue) Sweet pancake rolls from Brittany Tatin apples with mascarpone cream Tiramisu Toasted almond cake Vanilla ice cream Walnut short bread===== Around the bread oven ===== Aperitif rolls Burger buns Chocolate rolls (petits pains) Ciabatta Cornmeal baps for Anne Fougasse with bacon and Comté French baguettes French croissants and chocolate rolls Kugelhof for Nanou Leavened bread Lumberjack turnovers Mixed seed grissinis Natural leaven New leavened bread Ocean bread Old style brioche Pitta bread Pizza dough Sandwich bread Special breads Surprise bread Tomato preserve Tomato sauce for pizzas===== Drinks and cocktails ===== Blackcurrant liqueur Cocktails Hot chocolate Mulled wine Belle-Plagne style===== Recipes for kids =====  Oriane's tuna rillettes  Cookies Four quarters Four quarters (adding fruit) Tomato ladybirds X-Files cookies===== Basic recipes =====  Almond cream or frangipane Almond dacquoise Béarnaise sauce Bechamel sauce Beurre blanc sauce Blackcurrant coulis Bouquet garni Brioche dough Buckwheat pancakes Butter cream Caramelised walnuts Chantilly creams Chocolate ganache Chocolate sauce Choux pastry (pâte à choux) Citrus crunch Clarified butter Cocktail sauce Coconut paste Confectioner's custard (Crème pâtissière, or French pastry cream ) French dressing (vinaigrette) Fruit coulis (fruit purée) Génoise (Genoa sponge) Green parsley sauce Herb olive oil Herb salad Hollandaise sauce How to succeed in making sabayon (sillabub) Italian Meringue Lettuce "chiffonade" Lime (or lemon) curd Marzipan (almond paste) Mayonnaise Meatballs Muffin dough Pan-fried potatoes Panna cotta Pear compote  Pesto Pickled gherkins Pilau rice Pistachio cream Pistachio powder or paste Poached eggs Poaching syrup Potato purée  Potimarron (Japanese chestnut pumpkin) purée Praline Puff or flaky pastry (pâte feuilletée) Real custard sauce (crème anglaise) Rémoulade dressing Roquefort sauce Royal icing Scrambled eggs (Oeufs brouillés) Short crust pastry (pâte brisée) Stewed apple (compote) Stewed apricots Stewed plums Stewed rhubarb Sugar syrup Sweetcrust pastry (pâte sablée) Tapenade Toasted flaked almonds Tomato pesto Vanilla sugar Vegetable broth Walnut paste===== Tips and tricks =====  Cooking sugar Add a stock cube like this Don't throw apricot stones away How to "bake blind" a pastry case How to add beaten eggs whites to a mixture How to beat egg whites How to break a chocolate bar into small pieces How to butter a dish or a mould easily  How to choose an avocado well  How to clean leeks thoroughly How to cook bacon and remove excess fat How to cook hard-boiled eggs properly  How to cook Morteau sausage well How to cook pasta properly How to cook red meat properly How to cook rice in rice-cooker How to divide a preparation evenly How to dust How to extract passion fruit juice How to fry eggs well How to glaze a tart  How to grill salmon well How to heat milk without it catching on the bottom of the pan How to heat plates How to keep meat tender after cooking How to know when a cake is cooked  How to make chocolate chips How to make fleur de sel (salt flakes) How to make marzipan decorations How to peel a fruit How to peel a garlic clove easily How to peel a pineapple How to peel an avocado How to peel tomatoes easily  How to prepare a bain-marie How to prepare a lettuce How to prepare a pumpkin (or potimarron) How to prepare an onion or shallot How to prepare beaten egg-yolk How to prepare broccoli How to prepare cabbage How to prepare carrots How to prepare cauliflower How to prepare courgettes How to prepare cucumber How to prepare endives  How to prepare rhubarb How to prepare sorrel How to prepare spinach How to prevent a sheet of paper sliding How to prevent bad breath after eating garlic How to prevent butter burning during cooking How to prevent peeled fruit or vegetables turning brown How to roll out pastry for a tart How to slow cook meat How to use a forcing bag (piping or icing bag)  How to use a vanilla pod effectively How to use gelatin You should not add raisins to recipes dry  You should not beat egg yolks at high speed to start with You should not leave egg yolks in contact with sugar You should not push with the sharp edge of a knife You should not put an aluminum container directly in the oven You should not soak strawberries in water===== World recipes ===== Bolognaise lasagne Chicken nems Chorba Dublin fruit scones Home-made doner kebab Mexican ceviche Minestrone Naan Paella Pan-baked hash brown Potato tortilla (Spanish omelette) Potatoes with prawns Spinach fritters Sushi===== Culinary sayings and myths ===== Boiling potatoes in their skins One should cover a pan while heating The avocado stone stops the flesh turning brown The fastest type of hob When to add salt to cooking water?

   

5. I choose 4 category from:
   1. Starters (62 recettes)
   2. Sea food (31 recettes)
   3. Meat (24 recettes)
   4. Miscellanous (63 recettes)
   5. Desserts (113 recettes)
   6. Around the bread oven (23 recettes)
   7. Drinks and cocktails (4 recettes)
   8. Recipes for kids (6 recettes)
   9. Basic recipes (68 recettes)
   10. Tips and tricks (64 recettes)
   11. World recipes (14 recettes)
Estimation du Contenu de votre futur e-book : 0 recettes


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