Helen Corbitt is to American cuisine what Julia Child is to French. Corbitt's genius was in presentation of new and unusual flavor combinations, colors, and even serving temperatures. She insisted on the finest, freshest ingredients, served with impeccable style.My wife cana#39;t!a So from there the fun was on. To begin with, I say buy good corned beef. For eight hungry people you use a ... Wash under running water and cover with cold water; bring to a boil slowly and cook 5 minutes, removing the scum that will come to the top of the pot. ... Slice with a sharp knife the long way of the piece of meat and place on a hot platter with just enough of the stock to keep it moist.
|Title||:||The Best from Helen Corbitt's Kitchens|
|Author||:||Helen Corbitt, Patty Vineyard MacDonald|
|Publisher||:||University of North Texas Press - 2000|