The Complete Book of French Cooking - Couverture rigide

Delorme, Hubert; Boué, Vincent

Couverture rigide

ISBN 10 : 208042193X ISBN 13 : 9782080421937

Editeur : FLAMMARION, 2023

Synopsis

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, Boeuf 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.

A propos du livre

À propos de l?auteur

Paul Bocuse (1926-2018), widely regarded as the father of modern French cuisine, was named Chef of the Century by the Culinary Institute of America in 2011. Vincent Boué and Hubert Delorme teach culinary techniques at the Lycée Hôtelier in La-Guerche-de-Bretagne.

À propos de la quatrième de couverture

Legendary chef Paul Bocuse described this essential guide as “an invaluable kitchen companion” for novice and established cooks.

Traditional French cuisine can seem daunting, but it’s one of life’s great pleasures. This comprehensive, illustrated guide to classic French cooking techniques and recipes, with detailed explanations from culinary school instructors, is an essential reference for the home cook. The secret to success is demonstrated in two hundred step-by-step kitchen fundamentals: knife techniques (chopping, slicing, paring), cooking methods (braising, grilling, frying, steaming, poaching, roasting), sauces and stuffings, eggs, and dough.

One hundred sixty-five classic recipes―onion soup, quiche Lorraine, boeuf bourguignon, tarte Tatin―are graded with a three-star rating so the home chef can gauge the complexity and gradually expand their cooking ability. Nine recipes from Michelin three-star chefs and culinary artisans offer the ultimate challenge.

Cross-references to techniques, culinary terms, and complementary recipes facilitate navigation, and the volume is completed with practical resources: visual dictionaries of basic kitchen equipment; cuts of meat; types of herbs, grains, spices, pasta, and dried beans; a glossary; conversion tables; and an index of recipes, main ingredients, and techniques.

Détails de l'édition

• Éditeur: FLAMMARION
• Date d'édition: 2023
• ISBN 10: 208042193X
• ISBN 13: 9782080421937
• Reliure: Relié
• Langue: anglais
• Numéro d'édition: 1
• Nombre de pages: 544
• Coordonnées du fabricant: non disponible