Yours, Mine, & Ours
A Cookbook
by
Book Cover & Preview Text
Contents Entrees Meat loaf
Culinary Basics and Theory
Cooking basics and theory
Thickening agents
Variety of cuts
Types of metal pans ect...
Basic kitchen tools
Cooking losses
Vegetable buying guide
Measurements
Common weights and measures
Can sizes
Scoop sizes
Calibrating a probe thermometer
Food guide pyramid
Herb's and spices
Tea and coffee know how
Appetizers, Salads, Salad Dressings
Nacho cheese dip
French onion dip
B.B.Q. chicken wings
Salsa
Guacamole
Bleu cheese dressing
Thousand island dressing
Vinegarette dressing
Greek dressing
Red french dressing
Antipasto
Chicken salad almondine
Ham salad
Potato salad
Pasta salad
Marinated fresh garden vegetables
Marinated cucumber & onion salad
Soups & Sauces
Basic chicken soup
Vegetable soup
Navy bean soup
New england clam chowder
Cream of broccoli soup
Cream of mushroom soup
French onion soup au gratin
Chicken sauce
Brown sauce
Marinara sauce
Cream sauce
White cheese sauce
Yellow cheese sauce
Barbecue sauce
Chili con carne
Beef stroganoff
Hamburger pie
Taco meat
Beef burritos
Beef cubed swiss steak
Country sausage gravy
Stir fry, beef & chicken
Rock cornish hens
Roast pork loin lyonnaise
Pork parmansian
Honey mustard glazed ham
Pork chops with peaches
Herb baked cod
Baked trout almondine
Crab imperial
Oven shrimp scampi
Formats
Book Details
About the Book
Yours, Mine, & Ours,
Yours, Mine, & Ours, A Cookbook has been laid out to aid in a progressive learning pattern and encourages one to experiment with different flavors and tastes of herb's and spices. The recipes within have been tried and truly winners at hotels of which I was employed. The recipes are simple, yet elegant enough for the most finicky houseguest.
I, the author, encourage all to take up the challenge of expanding ones taste buds with herb's, spices, teas, or coffees. Start lightly and enjoy the experience.
Make it a culinary delight tonight!
About the Author
R. Bruce Laudermilk graduated from the Culinary Institute of America, Hyde Park, New York, September of 1976. He has worked in the service industry at hotels, country clubs, and resorts, throughout the United States. Progressing to the position of Food and Beverage Director. The early years were spent as an apprentice at Colonial Williamsburg, Virginia, where he was impressed by Marcel Desaulnier's persistence on having sound knowledge of the basics. What became apparent after working at various properties was the need to return to teaching the basics. This enabled the author to develop good cooks to highly competent chefs. Teaching the basics is still his foundation, which is the reason he wrote this book.