Rossant, Colette
ROSSANT, Colette
ROSSANT, Colette. French, b. 1932. Genres: Food and Wine. Career: Food writer; chair of the language department at St. Anne's Episcopal School, New York, NY; hostess of PBS-TV children's cooking series; columnist for the New York Daily News; editor, McCall's. Publications: Cooking with Colette, 1975; A Mostly French Food Processor Cookbook, 1977; Colette Rossant's After-Five Gourmet, 1981; Colette's Slim Cuisine, 1983; New Kosher Cooking, 1986; Colette's Japanese Cuisine, 1985; Vegetables: the Art of Growing, Cooking, and Keeping the New American Harvest, 1991; Memories of a Lost Egypt: A Memoir with Recipes, 1999. Address: c/o Random House/Clarkson Potter, Author Mail, 1745 Broadway #B1, New York, NY 10019-4305, U.S.A.
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Cook , cook / koŏk/ • v. 1. [tr.] prepare (food, a dish, or a meal) by combining and heating the ingredients in various ways: shall I cook dinner tonight? |… Cooking , cooking, the process of using heat to prepare foods for consumption.
Many common cooking methods involve the use of oil. Frying is cooking in hot oil… Boiling , Boiling
BOILING. The admission of the novice cook that he or she "cannot even boil water" has perpetuated the idea that boiling water is one of the s… casserole , cas·se·role / ˈkasəˌrōl/ • n. a kind of stew that is cooked slowly in an oven: a chicken casserole. ∎ a large covered dish, typically of earthenware… Roasting , Roasting
ROASTING. Roasting is a dry-heat method of cooking whereby meat or poultry is cooked on a spit over a fire or in a pan in an oven. Roasting… Broiling , GRILLING. Grilling is a fast, dry method of cooking tender cuts of meat and vegetables with radiant heat directed from below or from above. Its chief…
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Rossant, Colette