{"product_id":"2940016534954","title":"Culinary Delights: 220 Recipes For Masterpiece Dishes","description":"Culinary Delights is a classy collection of fine recipes(236 recipes). Here are just a few of the masterpieces in food you will find in side:\u003cbr\u003e\u003cbr\u003eAsparagus Cornet With Lemon Dressing\u003cbr\u003e1 lb Asparagus,fresh, young,\u003cbr\u003epreferably thin,stalks,\u003cbr\u003ebottoms off,Trimmed\u003cbr\u003e--\u003cbr\u003ePASTRY =========================\u003cbr\u003e1\/2 lb Puff Pastry **\u003cbr\u003eLEMON DRESSING =================\u003cbr\u003e2 lg Egg yolks\u003cbr\u003eSalt (to taste)\u003cbr\u003e2 t Mustard,Dijon\u003cbr\u003ePepper,white (to taste)\u003cbr\u003e1 md Lemon,juice of\u003cbr\u003e1 c Oil,olive, extra-virgin\u003cbr\u003e** See recipe for Puff Pastry.\u003cbr\u003eFor the pastry cornets:\u003cbr\u003eRoll the pastry out onto a lightly floured work surface to 3\" x\u003cbr\u003e20\" rectangle, 1\/4\" thick. Cut the rectangle into 4 long strips, each\u003cbr\u003e3\/4\" wide.\u003cbr\u003eWrap each strip around a long metal cone (which can be made from\u003cbr\u003eheavy-duty aluminum foil), beginning at the tip and rolling the strip\u003cbr\u003earound and around, overlapping slightly. Place these on an ungreased\u003cbr\u003ebaking sheet and refrigerate for 1 hour or more.\u003cbr\u003ePreheat oven to 375 F.\u003cbr\u003eBake pastry cornets until golden, about 15 minutes.\u003cbr\u003eCool briefly, then very carefully the metal or foil cones.\u003cbr\u003eFor the lemon dressing:\u003cbr\u003eCombine the egg yolks, mustard, lemon juice, and salt and pepper.\u003cbr\u003eWhisk in the oil a drop at a time. When the dressing begins to\u003cbr\u003ethicken, add the oil 1 teaspoon at a time, then continue adding oil in\u003cbr\u003ea thin stream. Adjust seasonings to taste.\u003cbr\u003eCook the asparagus, tied in bundles, in boiling salted water until it's just crisptender;\u003cbr\u003edrain.\u003cbr\u003eConstruction:\u003cbr\u003ePour a small amount of dressing on each serving plate.\u003cbr\u003ePlace a cornet on top of the dressing and tuck the asparagus into the ends of the\u003cbr\u003ecornet, fanning the tips outward.\u003cbr\u003eAuntie Yuan Duck Salad\u003cbr\u003eROAST DUCK =====================\u003cbr\u003e5 lb Duckling,excess fat removed\u003cbr\u003e1 T Soy Sauce\u003cbr\u003e1\/2 t Salt\u003cbr\u003e1\/2 t Peppercorns,Szechwan,\u003cbr\u003e--,Coarsely Ground\u003cbr\u003e2 T Honey\u003cbr\u003e2 T Vinegar,Chinese, rice\u003cbr\u003eDRESSING =======================\u003cbr\u003e1 t Mustard,dry\u003cbr\u003eSalt\u003cbr\u003ePepper,white, ground\u003cbr\u003e2 t Sugar\u003cbr\u003e1\/2 t Garlic,finely chopped\u003cbr\u003e1 1\/2 T Soy Sauce\u003cbr\u003e1\/3 c Stock,chicken\u003cbr\u003e1\/3 c Vinegar,Chinese, rice\u003cbr\u003e1\/3 c Oil,vegetable\u003cbr\u003eOil,vegetable (for deep fat frying)\u003cbr\u003e3 1\/2 oz Mai fun,(rice sticks)\u003cbr\u003e2 c Lettuce,iceberg, shredded\u003cbr\u003e6 T Scallions,slivered (garnish)\u003cbr\u003eCilantro (coriander) (garnish)\u003cbr\u003e1 t Sesame seeds,lightly toasted\u003cbr\u003eFor Roast Duck:\u003cbr\u003ePreheat the oven to 400 F. Rub some soy sauce, salt and pepper into the cavity of the\u003cbr\u003educk and place the duck on a rack in the roasting pan. Stir together the honey and the\u003cbr\u003evinegar and brush some over the duck. Roast the duck until crisp and golden, about 1\u003cbr\u003ehour, occasionally brushing with honey-vinegar mixture. Cool.\u003cbr\u003eWith a sharp knife, remove the skin from each side of the breast and cut into thin\u003cbr\u003eslivers. Remove the meat from each side of the breast and cut it into thin slivers.\u003cbr\u003eCombine the slivers of skin and the slivers of duck, reserve 1 cup. The remainder of the\u003cbr\u003educk can be saved for another use.\u003cbr\u003eFor Dressing:\u003cbr\u003eIn a small bowl, blend together the dressing ingredients and set aside.\u003cbr\u003eIn a wok or wide casserole, heat 2 inches of vegetable oil over high heat to 450 F.\u003cbr\u003eCarefully, add mai fun noodles, in a few seconds they will puff. Turn carefully with a\u003cbr\u003eskimmer and cook the other side. Remove the noodles and drain on paper towels.\u003cbr\u003eBreak up the noodles and arrange them on 4 chilled serving plates. Scatter shredded\u003cbr\u003elettuce over the noodles and top with the reserved duck. Garnish with scallions and\u003cbr\u003ecilantro. Stir dressing and drizzle a small amount over each salad. Sprinkle with\u003cbr\u003esesame seeds and serve, passing remaining dressing separately","brand":"All classic book warehouse","offers":[{"title":"Default Title","offer_id":47101455368432,"sku":"2940016534954","price":0.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0737\/7593\/9824\/files\/2940016534954_p0.jpg?v=1763637655","url":"https:\/\/shop-qa.barnesandnoble.com\/products\/2940016534954","provider":"Barnes \u0026 Noble (DEV)","version":"1.0","type":"link"}