The eGGsalad Archives
a.k.a. Fonds de Cuisine
by Prof. Steve Holzinger
- #1 Boiling Water
- #2 Vinaigrette and Mayonnaise, the Mother Cold Sauces
- #3 Stocks, White and Brown
- #4 Court Bouillon
- #5 Barbecue
- #6 A Melon and Fruit Tray—Basic Garde Manger
- #7 The Great American Steak, Part 1
- #8 The Great American Steak, Part 2
- #9 Soup, Beautiful Soup
- #10 Cooking and Carving
- #11 My Kingdom for a Knife
- #12 Gratins
- #13 Goulash, A Rose By Any Other Name...
- #14 Nutritionally Incorrect
- #15 Why Does a Chicken Cross the Road?
- #16 Olive Oil
- #17 Go Fish
- #18 Coffee
- #19 Salads
- #20 Thick Soups: Creams and Purées
- #21 The Five Grande Sauces: Sauce Espagnole, Demi-Glace and Derivatives
- #22 Chanukah Holiday Foods
- #23 Winter Vegetables
- #24 The Broadway Clam
- #25 Consomme
- #26 Citrus Fruit
- #27 Chicken on the Grill
- #28 You Don't Have To Be Italian
- #29 Lobster On My Mind
- #30 Pot-au-Feu...A Pot on the Stove
- #31 Chicken Pot Pies
- #32 Quickbreads and Muffins for the Holidays
- #33 Holiday Brunch
© 1995, Steve K. Holzinger. All rights reserved.
This page originally published as part of the electronic Gourmet Guide between 1994 and 1998.
Copyright © 2007, Forkmedia LLC. All rights reserved.
This page modified February 2007
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