The french recipe cookbook (Relié)

  • Lorenz Books

  • Paru le : 01/01/1995
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France has a culinary tradition that is the most renowned in the world - from the sun-drenched specialities of Provence, through the lusty, full-bodied... > Lire la suite
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France has a culinary tradition that is the most renowned in the world - from the sun-drenched specialities of Provence, through the lusty, full-bodied dishes of Burgundy at the country's heart, to the classic seafoods found along the Atlantic coast. Each area has its own atmosphere and distinctive cooking style, based on the flavoursome provincial produce - pungent cheeses, aromatic herbs, delicate butters and creams, fresh fish and seafood plus an array of game, poultry and meats of the highest quality. Influenced by geography and tradition, these regional dishes combined with the classic cuisine create a culinary heritage rich in variety and character. The French Recipe Cookbook provides a comprehensive collection of the very best of France. There are recipes for every occasion and for every level of expertise, including rustic regional specialities such as Cassoulet and Moules Marinières, extravagant classic dishes such as Lobster Thermidor and Pheasant Breast with Apples, as well as lighter, contemporary creations such as Grilled Goat's Cheese Salad. Over 900 step-by-step photographs clearly illustrate the recipe methods, ensuring perfect results, whether you are attempting a hot soufflé, cooking crêpes for the first time, or brushing up on your pastry skills. The informative introduction gives a fascinating insight into the background of this most revered of cuisines and stunning photographs of every finished dish are sure to inspire you to perfect familiar dishes and try out new ones. The cooking techniques are clearly explained throughout and there are useful cook's tips and a comprehensive glossary of unfamiliar terms, so even if you are a beginner in the kitchen, The French Recipe Cookbook will allow you to recreate the authentic flavours of France in your own home.
  • Date de parution : 01/01/1995
  • Editeur : Lorenz Books
  • ISBN : 1-85967-082-2
  • EAN : 9781859670828
  • Présentation : Relié
  • Nb. de pages : 256 pages
  • Poids : 1.715 Kg
  • Dimensions : 23,5 cm × 30,0 cm × 2,5 cm

Biographie de Carole Clements

Carole Clements lived in France for seven years, working in the food profession and travelling as much as possible. She was awarded the Grande Diplôme Culinaire from Ecole de Cuisine La Varenne in Paris, and she studied with and assisted Simone Beck and Roger Vergé in their cooking schools in France. Now based in London, Carole works as a freelance food writer, editor and consultant. Co-author of American Traditions, she has also contributed to The Cuisine of Normandy and Edible France, and has edited Larousse Pratique and The American Family Cooking Library, among many others. She has translated and adapted for the home kitchen the recipes of several Michelin-starred chefs, as well as a gastronomic guide book, La Grande Bible de la France. Her involvement in The Wine Portfolio, a wine importing business founded by her husband, Tim Garland, affords further opportunity for travel and the discovery of food and wines from other countries. Carole is a member of The International Association of Culinary Professionals, The Guild of Food Writers and The Society of Authors. Elizabeth Wolf-Cohen lived and worked in France for four years. She spent a year as a teaching assistant at the Ecole de Cuisine La Varenne in Paris, and a further year there completing the Grande Diplôme Culinaire. She then worked in many restaurants throughout Paris including Dodin Bouffant, Au Quai d'Orsay, Lucas Carton and Maxims. Liz returned to her native New York to work at Lavin's Restaurant, and study food styling, before returning to London in 1981 where she worked in the catering business and then became a full-time cookery editor. Since 1985, Liz has been a freelance cookery writer and food stylist, contributing to Taste and Australia Vogue Entertaining magazines. She has also written a variety of cookbooks including The Chocolate Cookbook, The New Jewish Cuisine, The Book of Wok and Stir-fry Dishes, Cooking with Chocolate and 50 Party Pieces. Liz is a member of The Guild of Food Writers and lives in central London with her husband Tony. Her collection of art deco glass and china is second only to her passion for cooking.

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The french recipe cookbook
27,29 €
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