Memories of Gascony - Couverture rigide

Koffman, Pierre

Couverture rigide

ISBN 10 : 0442302762 ISBN 13 : 9780442302764

Editeur : Titles Supplied by John Wiley & Sons Australia, 1990

Synopsis

Book by Koffmann Pierre

A propos du livre

Présentation de l'éditeur :

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Pierre Koffmann's Memories of Gascony is full of recipes and reminiscences from his grandparents' farmhouse kitchen in rural Gascony. It is an intimate account of his Gascon upbringing, and the traditional cooking of his grandmother which has always been Koffmann's true inspiration. Despite his haute cuisine training, Koffmann has always cooked in his own way, a style that has been rooted in country cooking, even if his presentation and range of ingredients are more sophisticated. Seasonality, respect for the ingredients and the quality of the raw materials are key. As one would expect, the finest of Gascony produce is here - including snails, foie gras and armagnac - but most of Pierre's dishes are humble, frugal, accessible, stand the test of time and speak to the food tastes and trends of today. With a seasonal approach and hints and tips on the best wines to accompany your classic Gascon dinners you'll be spoilt for choice. There's traditional French fare including stuffed snails in red wine, fricasse of rabbit with artichokes and all of your favourite French breads, as well as some basics that will add clout to your repertoire, such as salt cod cassoulet, roast duck with olives and salad of cabbage. Thsi book presents the ultimate in French cuisine from the ultimate French chef.

Revue de presse :

'Koffmann occupies a unique position among chefs in this country. He is the chef of chefs, the chef all other chefs look up to. For many years... La Tante Claire was a place of gastronomic pilgrimage. When Koffmann hung up his apron for, he declared, the last time, there was a collective outpouring of grief among serious eaters... The secret of Koffmann's cooking is flavour, flavour and yet more flavour.' -- Matthew Fort, Guardian 'This summer [no new restaurant opening] has been more exciting than this laid-back return of an old master we had very much missed.' -- Giles Coren, The Times 'Koffmann and his brigade are cooking up some of the finest French food ever to pass my lips. Nothing overly elaborate; no incongruous smears or ill-thought-out towers. Just food to bring a tear to the eye.' --Tom Parker Bowles, Mail on Sunday 'I am sat in a happy sandwich. On one side, sharing my corner table at Koffmann's, is good egg and great cook Simon Hopkinson...This is country cuisine

À propos de cette édition

• Éditeur: Titles Supplied by John Wiley & Sons Australia
• Date d'édition: 1990
• ISBN 10: 0442302762
• ISBN 13: 9780442302764
• Reliure: Relié
• Nombre de pages: 256