Le Cordon Bleu of Paris: Cooking with Poultry (Professionals and Amateurs Are Taught Principles in Three Classic Recipes)

One VHS video and recipe cards for each dish covered. Covers three classic recipes: Chicken and sage with Gratin of Zucchini (Fricassee de Poulet a l'Ail et a la Sauge); Duck breasts with pears (Magrets de Canard aux Poires) and Casserole of chicken n Red Wine (Coq au Vin). Le Cordon Bleu has been Paris' leading private cuisine and pastry school for almost a century. Here professionals and amateurs are taught to respect classic principles while remaining open to modern techniques. No other school in the world gives the opportunity to master the culinary arts as rapidly as Le Cordon Bleu. Each year students from over 50 countries are welcomed at Le Cordon Bleu, the international school, where conviviality is a lasting tradition.

Price: $45.00

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Southern Plate: Classic Comfort Food That Makes Everyone Feel Like Family

Product Description
My name is Christy Jordan and I like to feed people.

I come from a long line of Southern cooks who taught me home cooking is best, life is good, and there is always something to be grateful for. I created Southern Plate so that I could share the recipes and stories that have been passed down through my family for more than nine generations.

You won't find fancy food or new-fangled recipes in this cookbookâ??just easy, no-fuss Southern favorites such as Chicken and Dumplings, Homemade Banana Pudding, Aunt Looney's Macaroni Salad, Fried Green Tomatoes, and Daddy's Rise-and-Shine Biscuits. (I want to make one thing as clear as possible: How your mama made it is the right way! I'm going to bring it to you how my mama made it, which is the only right way for me.)

These stories and recipes come from my heart. They are a gift from my ancestors, but the ability to have them heard is a gift from you. Take a seat at the Southern Plate table; you're with family now.

From Southern Plate: Lela’s Fried Fruit Pies

These are my great-grandmother’s pies. I remember Lela standing in the kitchen humming as she fried these, placing the crispy treats on a paper towel–lined plate next to the stove as she dipped more into the hot oil in her cast-iron skillet. The entire house smelled of peaches, because that was her favorite kind of fruit pie.

If you’re yearning for an old-fashioned fried pie like Granny used to make, you’ve come to the right place. This recipe can easily be modified to accommodate your favorite dried fruit. Feel free to modify it to accommodate your own tastes. Most folks start out making these with dried apples but even though we love apples, nothing can beat a fried pie made with dried peaches.

Filling

• 6 to 7 ounces dried fruit (I used peaches; you can also use apples, apricots, or other dried fruit)
• 2 cups water
• 1 cup sugar
• 1 tablespoon lemon juice
• 1â?2 teaspoon ground cinnamon

Place the dried fruit in a large saucepan and add the water and sugar. Bring to a boil over medium-high heat, then reduce the heat to a simmer and cook until the fruit is tender and the sugar is dissolved, about 20 minutes. Add all the other ingredients and mash together with a potato masher or fork. Set aside while you prepare the dough.

Dough

• 2 cups all-purpose flour
• 1 teaspoon salt
• 1â?2 cup shortening
• 1â?2 cup milk, plus more if needed
• Vegetable oil

Directions

To make the dough, in a medium bowl, combine the flour and salt. Cut in the shortening with a long-tined fork. Add the milk and stir until the dough sticks together. Divide into 10 portions. Roll each portion out on a floured surface into a 5- or 6-inch circle. Place 2 tablespoons of filling in each. Wet the edges and fold over, crimping with a fork.

In a large skillet, pour the oil to a depth of 1â?4 inch and heat over medium heat. Add the fruit pies to the hot oil and fry until browned on both sides, 3 to 4 minutes, turning as needed. Remove to a paper towel–lined plate.

Makes 10 pies.

From Southern Plate: Baked Macaroni and Cheese

Macaroni and cheese is a must-have whenever kids are around, and there are countless takes on this classic comfort food, so I couldn’t bring you just one. This is the recipe for the baked version, which is for those who prefer stringy, extra cheesy mac and cheese. It’s best made in an ovenproof bowl rather than a 9 x 13-inch pan.

Ingredients

• 2 1â?2 cups uncooked macaroni
• 2 1â?2 tablespoons all-purpose flour
• 1 1â?4 teaspoons salt
• Black pepper to taste (I use about 1 teaspoon)
• 4 tablespoons (1â?2 stick) margarine, cut into small slices
• 3 cups shredded cheddar cheese
• 1 cup milk

Directions

First, preheat the oven to 350°F. Next, cook the pasta according to the package directions until tender and drain. In a large bowl, combine the flour, salt, and pepper and set aside. Spray an oven-safe bowl or dish with cooking spray. Place half of the macaroni in the bowl or dish. Sprinkle half of the flour mixture over the top and then top with half of the margarine slices. Sprinkle 11�2 cups of the cheese over the top. Repeat. Pour the milk over all. Cover with foil and bake for 35 minutes. Remove the foil and bake for an additional 10 minutes, until bubbly. Serve hot.

Makes 8 servings.

Price: $27.50

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The Essential New York Times Cookbook: Classic Recipes for a New Century

All the best recipes from 150 years of distinguished food journalism-a volume to take its place in America's kitchens alongside Mastering the Art of French Cooking and How to Cook Everything. Amanda Hesser, the well-known New York Times food columnist, brings her signature voice and expertise to this compendium of influential and delicious recipes from chefs, home cooks, and food writers. Devoted Times subscribers will find the many treasured recipes they have cooked for yearsâ??Plum Torte, David Eyre's Pancake, Pamela Sherrid's Summer Pastaâ??as well as favorites from the early Craig Claiborne New York Times Cookbook and a host of other classicsâ??from 1940s Caesar salad and 1960s flourless chocolate cake to today's fava bean salad and no-knead bread.

Hesser has cooked and updated every one of the 1,000-plus recipes here. Her chapter introductions showcase the history of American cooking, and her witty and fascinating headnotes share what makes each recipe special. The Essential New York Times Cookbook is for people who grew up in the kitchen with Claiborne, for curious cooks who want to serve a nineteenth-century raspberry granita to their friends, and for the new cook who needs a book that explains everything from how to roll out dough to how to slow-roast fish-a volume that will serve as a lifelong companion.

Price: $40.00

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