Filets

Learn 150 new ways to prepare venison--a healthy, versatile, low-fat meat. Includes traditional American fare, international flavors, and techniques for cooking roasts, filets, stews, soups, chilies,

En Afrique subsaharienne, les besoins en filets sociaux sont considerables. Si l’Afrique subsaharienne est la region la plus pauvre du globe, elle figure egalement parmi les regions les plus inegalita

Beautifully prepared beef -- elegant Bacon-Wrapped Filets Mignons, tender Herb-Rubbed Veal Loin, old-fashioned Pot-Roast -- can be the showpiece of any meal. The idea of making such well-known dishes

A child joins his grandmother in catching and cooking to prepare for the family's fish fry in this mouthwatering companion to Soul Food Sunday, a Coretta Scott King Book Award Illustrator Honor Book On Friday evenings, we go to Granny's for a fish fry. And on Friday mornings, Granny fishes. This Friday, "You coming fishing with me," Granny says. One special Friday when school is closed, our narrator finally gets to join Granny for her day's routine. Rods and reels, lures and lines, bobbers and baits are packed in Granny's Jeep. Everyone cheers when Granny arrives at the pier--"the queen has arrived!" After reeling in the perfect catch together, they carefully scale and skin, cut and gut, batter and fry the fish into beautiful filets. But the family meal isn't complete until Grandson adds his own special side dish to the table--made just like Granny taught Momma, and like Momma taught him.

From the splendor of the a la carte restaurant and the exclusive surroundings of the first-class dining saloon, to the solid comforts of dining second class and the wholesome practicality of supping in third, Last Dinner on the Titanic offers an on-board tour with fascinating descriptions and anecdotes, archival photographs and memorabilia, and a host of evocative period paintings and illustrations.Fifty dishes featured on the Titanic's menus have been researched from period sources and carefully tested for modern kitchens. For the April 14th dinner held for Captain Smith in the a la carte restaurant, there are recipes for Quail Eggs with Caviar, Lobster Thermidor, and Oranges en Surprise. In the first-class dining saloon, passengers could choose from a menu that featured Consomme Olga, Poached Salmon with Mousseline Sauce, Filets Mignons Lili, and Chocolate Painted Eclairs. For a taste of life belowdecks, sample Roasted Pork with Sage and Pearl Onions or Plum Pudding with Sweet Sauce.