By Alice Waters
This undying addition to the Chez Panisse cookbook library assembles a hundred and twenty of the restaurant's most sensible menus, together with galas, fairs, and big day nutrition that experience turn into such gustatory celebrations. an entire variety of menus is featured, from picnics to casual suppers. Line drawings.
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Extra resources for Chez Panisse Menu Cookbook
Make your cake following the directions on the box. If you are making the white cake you will likely blend the cake mix with water, oil and 3 eggs. Pour the batter into a greased 9x13-inch baking pan and bake at 350 degrees for 30 to 35 minutes. When cake is done, let it cool to room temperature. 2. When the cake has cooled, slice it in half and place each half on a wax-paper covered cookie sheet, or a platter or tray that will fit into your freezer. 3. Use a sharp serrated knife (a bread knife works great) to slice the ice cream through the middle, box and all, so that you have two 2-inch thick sheets of ice cream.
Stir often as the caramel slowly melts. When the mixture is smooth, add 3/4 cup of powdered sugar. Stir. Save the remaining 1/2 cup of powdered sugar for later. 2. Use a candy thermometer to bring the mixture to exactly 230 degrees, stirring often, then turn off the heat. 3. When the temperature of the candy begins to drop, add the remaining 1/2 cup powdered sugar to the pan, then use a hand mixer on high speed to combine. Keep mixing until the candy cools and thickens and can no longer be mixed.
Portion of the broccoli mixture into the bread crumbs. Form each portion into a ball and coat it well. Place broccoli bites into the fry basket or frying pan. Make sure they do not stick together. Fry for one minute, then remove and place onto a plate lined with paper towels to absorb excess oil.
Chez Panisse Menu Cookbook by Alice Waters