• smsheil on October 23, 2011

  Texas

Notes about Recipes in this book

• Six-onion soup

  • mjes on September 26, 2021

    My son makes a splendid French onion soup that he swears the secret to is the variety of onion types that are slowly carmelized. While this onion soup includes bacon, potato, and sour cream, it seemed that the same principle was being applied. I actually followed the recipe in my choice of onions. The result was a very well balanced soup with a deep onion flavor. This is a real winner.

• Essence of tomato prepared with canned tomato puree

  • Acarroll on April 26, 2026

    Easy and yummy. I used this as a base to make a vinaigrette. Added sherry vinegar, Dijon mustard, onion flakes, garlic powder, orange blossom honey, and seasoned. This made a lot so I froze in 125mg cubes for future uses!

• Noodles with Basque herbs and vegetables

  • IsaSim on April 28, 2016

    Not duck confit but duck confit fat as ingredient.

• Chilean sea bass steaks on black bean salsa

  • lorloff on June 27, 2020

    Requires the paprika and oil to infuse slowly for at least 2 hours

• Halibut steaks in foil packages

  • Lzeleny on July 22, 2024

    Made this July 2024. Didn’t have chives, used tops of farmer market onions. Also only had olive oil. The dish has real potential. Needs the chives. Also needs a bit more salt. Would like to see how the pistachio oil enhances. It was a bit flabby, I think needs acid

• Steamed salmon with avocado salsa

  • Pamsy on May 29, 2026

    This would be good with Delia's Salmon steaks with avocado. Her avo recipe is rather bland.

• Lemon-lime fish steaks

  • RachaelN on April 11, 2025

    This is on page 599. (In the index it isn't included with "haddock" or "fish." I eventually found it listed with "lemon." Go figure.)

• Madame Huang's Kitchen by Carolyn Phillips

  ...while my older copy continues to get stained and dog-eared and scribbled up. If you want to learn how to cook like a French chef, this one is a classic.

  Full review