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Classic Cookery Cookbooks: Classic Dinners: Classic Cookery Cookbooks, #3

Classic Cookery Cookbooks: Classic Dinners: Classic Cookery Cookbooks, #3

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Classic Cookery Cookbooks: Classic Dinners: Classic Cookery Cookbooks, #3

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Jul 6, 2019


A classic dinner is a wonderful gift to yourself, friends and family. Classic Cookery Cookbooks: Classic Dinners includes some of the most delicious dinners, including meats, fish, vegetarian options and side-dishes, all of which are simple to prepare and elegant to present. Classic Cookery is all about balance so you will find indulgent and health-based options for everyone in your life. The common denominator to everything included in this cookbook is it promises to culminate in deliciousness.  This cookbook is completely indexed with ingredient resources to ensure you find something for every taste in Classic Cookery Cookbooks: Classic Dinners. Now, let's get your chef on!

Jul 6, 2019

Sobre el autor

University Scholastic Press is an internationally renowned publisher and press, writing and producing textbooks, study guides, quote books, workbooks, cookbooks and creative nonfiction novels. University Scholastic Press is the trusted leader in producing and writing classic, bestselling books with an original, polished spin. All of our books are available in digital and print formats at fine retailers around the globe. To find out more about University Scholastic Press and our many imprints, visit our website, here.   

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Classic Cookery Cookbooks - University Scholastic Press


Fruits And Vegetables

Artichoke Stew

Barley And Mushroom Casserole

Bruschetta With Peas

Caprese Sandwiches

Lemony Green Beans

Eggplant Parmesan

Angel Hair Pasta with Olive Oil, Garlic and Chili Flakes

Mushroom Bisque

Mushroom Pie

Mushroom Puffs

Pasta Quatro Fromage With Spinach

Curried Quinoa

Ravioli with Mushrooms

Spinach And Feta Pastries

Chilled Tomato Soup

Tomato Tarts

Veggie Burgers

Gingered Vegetable Bowl

Vegetable Mélange With Sweet Potato Cakes

Vegetable And Rice Stir Fry

Zucchini Cakes

Zucchini Crudo

Artichoke Stew


2 small lemons, halved, plus juice to garnish

15 baby artichokes

1/4 cup extra virgin olive oil 

1 red onion, thinly sliced

1 teaspoon hot red pepper flakes

1/2 cup dry white wine

1 pound fresh peas, shelled

4 bunches scallions, root ends trimmed and whites and greens cut into 2-inch pieces

Salt, to taste

Freshly ground pepper, to taste

1 bunch fresh mint leaves


1. Fill a large bowl with water and squeeze the lemon halves into it.

2. Remove and discard the tough outer leaves of the artichokes and trim the stems. Then cut the artichokes in half and scoop out the choke. As you work, submerge the halved artichokes in the lemon water.

3. In a Dutch oven, heat the olive oil over medium heat until hot, add the onion and cook until soft and translucent, about 4 minutes. Add the red pepper flakes, the wine, 1 cup of hot water, the peas, and the drained artichokes. Cover and cook until the artichokes are just tender, 10–12 minutes. Add the scallions, cover, and reduce the heat to a simmer. Cook until the scallions are wilted and soft, about 4 minutes. Season with salt and black pepper. 

4. Tear the mint leaves into pieces and sprinkle them over the stew. Garnish with a drizzle of olive oil and lemon juice. Serve warm or at room temperature.

Serves 4 To 6

Barley And Mushroom Casserole


1/4 cup butter

1 medium onion, diced

1 cup uncooked pearl barley

1/2 cup pine nuts

2 green onions, thinly sliced

1/2 cup sliced fresh mushrooms

1/2 cup chopped fresh parsley

1/4 teaspoon salt

1/8 teaspoon pepper

2 cans vegetable broth


1. Preheat oven to 350 degrees F

2. Melt butter in a skillet over medium-high heat. Stir in onion, barley, and pine nuts. Cook and stir until barley is lightly browned. Mix in green onions, mushrooms, and parsley. Season with salt and pepper. Transfer the mixture to a 2 quart casserole dish, and stir in the vegetable broth. 

3. Bake 1 hour and 15 minutes in the preheated oven, or until liquid has been absorbed and barley is tender.

Serves 4

Bruschetta with Peas


4 cups thawed frozen peas

Kosher salt

2 cups ricotta cheese

Zest of 1 lemon

1/2 cup grated Parmesan

1/4 cup fresh mint leaves

Freshly ground black pepper

1/4 cup extra virgin olive oil

1/2 baguette, cut into slices


1. In a food processor or blender, mix the ricotta, lemon zest, Parmesan and mint.

2. Add peas to the food processor. Pulse just until the mixture comes together so it’s still chunky.

3. Spoon the mixture into a serving bowl, add black pepper and drizzle with extra virgin olive oil.

4. Heat a grill pan to medium-high. Brush the pieces of bread with olive oil and season with salt and pepper. Grill on each side until crisp, about 1–2 minutes per side.

5. Serve each crostini topped with the pea mixture.

Serves 8

Caprese Sandwiches


1 baguette

2 pounds Roma tomatoes

1 pound fresh mozzarella

Olive oil, to drizzle

Red wine vinegar, to drizzle

Coarse salt, to taste 

Freshly ground pepper, to taste

1 bunch fresh basil


1. Slice the baguette lengthwise. 

2. Slice the Roma tomatoes and mozzarella into 1/2-inch-thick pieces. 

3. Drizzle the baguette with olive oil and red wine vinegar. Layer the tomatoes and mozzarella on the bread, and season with salt and freshly ground pepper. 

4. Garnish with basil leaves and sandwich the slices of bread together. Cut baguette into 4 sandwiches and serve immediately. 

Serves 4

Lemony Green Beans


1 pinch brown sugar 

1 pound fresh green beans, trimmed 

2 tablespoons butter 

2 teaspoons olive oil 

3 cloves garlic, minced 

1 tablespoon lemon zest 

1/4 cup chopped fresh parsley 

salt and pepper, to taste 

1 lemon, cut into w edges


1. Bring a large pot of salted water to a boil over high heat and add sugar and green beans. Cook until green beans are bright green and tender, about 4 minutes. Drain and place in a large bowl of ice water. 

2. Combine butter and olive oil in a large skillet over medium-high heat; cook until butter melts. Stir in the garlic and cook until pale beige. Stir in the beans and cook 4 minutes. Toss beans with parsley and lemon zest and cook for an additional 2 minutes. Season with salt and pepper and transfer beans to a serving dish. Garnish with lemon wedges and serve. 

Serves 4

Eggplant Parmesan


3 eggplants, peeled and thinly sliced

2 eggs, beaten

4 cups Italian seasoned bread crumbs 

6 cups spaghetti sauce, divided 

1 (16 ounce) package mozzarella cheese , shredded and divided 

1/2 cup grated Parmesan cheese, divided 

1/2 teaspoon dried basil


1. Preheat oven to 350 degrees F. 

2. Dip eggplant slices in egg, then in bread crumbs. Place in a single layer on a baking sheet. Bake in preheated oven for 5

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