The Complete Book of French Cooking
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- Nombre de pages552
- FormatEpub fixed layout
- ISBN978-2-08-042554-6
- EAN9782080425546
- Date de parution07/06/2023
- Protection num.Adobe DRM
- Taille629 Mo
- Infos supplémentairesepub
- ÉditeurFlammarion
- PréfacierPaul Bocuse
- TraducteurCarmella Abramowitz-Moreau
Résumé
Designed for use as a home cooking class, this essential guide to mastering French culinary techniques and recipes features:
. 575 ILLUSTRATIONS, including 400 step-by-step photographs
. 95 CULINARY TECHNIQUES AND KITCHEN SKILLS: cooking methods, cutting techniques, how to prepare vegetables, meat, and fish
.100 BUILDING-BLOCK RECIPES for doughs and batters, stuffings, sweet and savory sauces, cake bases and fillings, and more
.
165 ICONIC FRENCH RECIPES for appetizers, fish and shellfish, poultry, meats, vegetables, cheese, and desserts, graded for complexity with a three-star rating, including: Bouillabaisse, Sea bass in a salt crust, Bouf bourguignon, Salade Niçoise, Ratatouille, Tarte Tatin, Raspberry charlotte, Opéra . PRACTICAL REFERENCES: illustrated guides to equipment, meat cuts, and French produce; conversion tables; extensive cross-references to techniques and recipes; glossary; detailed index .
SIGNATURE RECIPES by nine Michelin-star chefs and culinary artisans: Stéphane Augé, Régis Marcon, Alain Passard, Gérald Passédat, Anne-Sophie Pic, Jean-François Piège, Didier Stéphan, Xavier Thuret, Yves Thuriès. HUBERT DELORME and VINCENT BOUÉ are professional chefs and instructors at a French culinary school. PAUL BOCUSE was a legendary three Michelin-star chef.
165 ICONIC FRENCH RECIPES for appetizers, fish and shellfish, poultry, meats, vegetables, cheese, and desserts, graded for complexity with a three-star rating, including: Bouillabaisse, Sea bass in a salt crust, Bouf bourguignon, Salade Niçoise, Ratatouille, Tarte Tatin, Raspberry charlotte, Opéra . PRACTICAL REFERENCES: illustrated guides to equipment, meat cuts, and French produce; conversion tables; extensive cross-references to techniques and recipes; glossary; detailed index .
SIGNATURE RECIPES by nine Michelin-star chefs and culinary artisans: Stéphane Augé, Régis Marcon, Alain Passard, Gérald Passédat, Anne-Sophie Pic, Jean-François Piège, Didier Stéphan, Xavier Thuret, Yves Thuriès. HUBERT DELORME and VINCENT BOUÉ are professional chefs and instructors at a French culinary school. PAUL BOCUSE was a legendary three Michelin-star chef.
Designed for use as a home cooking class, this essential guide to mastering French culinary techniques and recipes features:
. 575 ILLUSTRATIONS, including 400 step-by-step photographs
. 95 CULINARY TECHNIQUES AND KITCHEN SKILLS: cooking methods, cutting techniques, how to prepare vegetables, meat, and fish
.100 BUILDING-BLOCK RECIPES for doughs and batters, stuffings, sweet and savory sauces, cake bases and fillings, and more
.
165 ICONIC FRENCH RECIPES for appetizers, fish and shellfish, poultry, meats, vegetables, cheese, and desserts, graded for complexity with a three-star rating, including: Bouillabaisse, Sea bass in a salt crust, Bouf bourguignon, Salade Niçoise, Ratatouille, Tarte Tatin, Raspberry charlotte, Opéra . PRACTICAL REFERENCES: illustrated guides to equipment, meat cuts, and French produce; conversion tables; extensive cross-references to techniques and recipes; glossary; detailed index .
SIGNATURE RECIPES by nine Michelin-star chefs and culinary artisans: Stéphane Augé, Régis Marcon, Alain Passard, Gérald Passédat, Anne-Sophie Pic, Jean-François Piège, Didier Stéphan, Xavier Thuret, Yves Thuriès. HUBERT DELORME and VINCENT BOUÉ are professional chefs and instructors at a French culinary school. PAUL BOCUSE was a legendary three Michelin-star chef.
165 ICONIC FRENCH RECIPES for appetizers, fish and shellfish, poultry, meats, vegetables, cheese, and desserts, graded for complexity with a three-star rating, including: Bouillabaisse, Sea bass in a salt crust, Bouf bourguignon, Salade Niçoise, Ratatouille, Tarte Tatin, Raspberry charlotte, Opéra . PRACTICAL REFERENCES: illustrated guides to equipment, meat cuts, and French produce; conversion tables; extensive cross-references to techniques and recipes; glossary; detailed index .
SIGNATURE RECIPES by nine Michelin-star chefs and culinary artisans: Stéphane Augé, Régis Marcon, Alain Passard, Gérald Passédat, Anne-Sophie Pic, Jean-François Piège, Didier Stéphan, Xavier Thuret, Yves Thuriès. HUBERT DELORME and VINCENT BOUÉ are professional chefs and instructors at a French culinary school. PAUL BOCUSE was a legendary three Michelin-star chef.
