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welcome
to tallyrand's culinary fare
 A
website that caters for everyone from the home cook novice
to the professional, from the mildly interested to students
of the culinary arts.
Besides the plethora of recipes you will find sections on
food information, techniques, culinary terms and also the
rich history that is cooking.
I make no apologies for dishes that some may see and say,
"Oh how retro" or "how 1980's" . . . good
food, like a tuxedo never goes out of style. How can a great
dish served in the 1980s but created in the 1800s be retro?
The recipes are in an easy to follow format and are designed
for printing out. But while cooking, while following the recipes,
remember the words of the master chef, Auguste Escoffier,
"A recipe no matter how well composed or researched
is no substitute for imagination, creativity and flair".
Recipe
of the month
This month's featured recipe is for a caramelised
apple creme brulee. It differs in many ways from the
usual brulee recipes in that
- it
is not served in a ramekin but cooked in a mould and can
be removed and served free standing
- has
a base of caramelised apple
- is
cooked on a lot lower temperature
- does
not require a bain marie (water bath)
But for all that, has a smooth, delicate and luxurious texture
and flavour. What's more it is so easy to make and cook. It
does however require a lot of chilling, and therefore best
made the night before.
Try it and I am sure you will find like me it is simply the
best brulee there is . . . <click
here>
September
featured recipes
Treat dad to breakfast in bed, or big scrummy brunch with
this month's featured recipes and show the guy how much he
means to you.
Forget cooking dinner, take him out for dinner and make sure
he keeps his wallet in his pants or at home this time.
 Bon
appetit and enjoy
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