French Food and Cooking: over 200 classic and contemporary dishes, shown step-by-step - Couverture souple

Clements, Carole

Couverture souple

ISBN 10 : 1840384565 ISBN 13 : 9781840384567

Editeur : Hermes House, 2013

Synopsis

In this title, authentic French cuisine is clearly explained, with easy-to-follow instructions and photographs for every recipe. It features over 200 delicious dishes from every region of France, from Normandy to sun-drenched Provence. It includes all the classics such as Coq au Vin, Trout with Almonds, Bouillabaisse, Creme Brulee and Chocolate Truffles, and also features lesser-known dishes such as Seafood in Puff Pastry, Scallops with Mushrooms, Chicken and Pistachio Pate, and Chocolate Sorbet. It features recipes for every occasion: tasty soups and salads, sumptuous stews and sautes, fabulous fish and shellfish dishes, delectable desserts, and gorgeous gateaux. It includes a handy glossary of techniques plus cook's tips for perfect results, and every dish is illustrated with over 900 gloriously tempting photographs. France has a renowned culinary tradition, and this book provides a comprehensive collection of the very best of French cuisine. There are recipes for every occasion and for every level of expertise, including rustic regional dishes such as Cassoulet and Moules Mariniere, and extravagant classics 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 souffle, cooking crepes for the first time, or brushing up on your pastry skills.

A propos du livre

À propos de l?auteur

Carole Clements is an experienced food writer, editor and consultant. She was awarded the Grande Diplome Culinaire from the Ecole de Cuisine La Varenne in Paris. She also studied with and assisted Simone Beck and Roger Verge in their French cooking schools. Elizabeth Wolf-Cohen was trained at the Ecole de Cuisine La Varenne in Paris. She continued working in Paris, both at La Varenne, and at renowned restaurants such as Au Quai d'Orsay and Chez Maxim.

Détails de l'édition

• Éditeur: Hermes House
• Date d'édition: 2013
• Langue: anglais
• ISBN 10: 1840384565
• ISBN 13: 9781840384567
• Reliure: Broché
• Nombre de pages: 256
• Coordonnées du fabricant: non disponible
• Personne responsable: non disponible