Everyday French Cooking

Christian Constant

ISBN 10: 1584791187 / ISBN 13: 9781584791188

Edité par Stewart, Tabori & Chang, 2001

A propos de cet article

Translation of "Ma cuisine au quotidien" (Minerva, 2000) Author-signed first printing of first US edition. Introduction by Linda Dannenberg, illustrations by Francois Lacheze. Volume, measuring approximately 7.25" x 10", is bound in white paper spine and yellow paper boards, with red lettering to spine. Pages 3 and 4 (presenting contents and introduction) display several small yellow stains at margins. Book is otherwise in fine condition, with solid binding, clean and bright interior. Numerous color drawings accompany recipes. This edition includes an index. Dust jacket is well preserved in mylar cover. Inscription on front flyleaf reads "A Paris Le 5-03-2005 / Merci de Votre Visite / au Violan d'Ingres / Amicalement / Constant". 144 pages. "Christian Constant is one of France's premier chefs. At his luxurious contemporary Parisian bistro, Le Violon d'Ingres, he prepares dishes that are refined and inventive but still informed by the traditions and techniques of classic French cuisine. When he's not at the stoves of his restaurant, Constant is still cooking - "ma cuisine au quotidien", as he calls it - focuses on fine products prepared in simple, savory ways. For his first cookbook published in the United States, Constant presents his personalized repertoire of recipes for the home cook. Many of his unique dishes are easy and quick to prepare, such as Cream of Pumpkin Soup with Diced Gruyere and Buttered Croutons; Provencal Tomat Tart with Tapenade; Lime-Marinated Sea Scallops with Dill; and Carmelized Rice Pudding.".

N° de réf. du vendeur ABE-1605841356972

Détails bibliographiques

• Titre: Everyday French Cooking
• Éditeur: Stewart, Tabori & Chang
• Date de parution: 2001
• Langue: anglais
• ISBN à 10 chiffres: 1584791187
• ISBN à 13 chiffres: 9781584791188
• Reliure: Hardcover
• Édition: 1st Edition
• État de l'article: Near Fine
• État de la jaquette: Very Good
• Signé: Inscribed by Author(s)

A propos de ce titre

Synopsis

Christian Constant is one of the top chefs in France. At his luxurious contemporary Parisian bistro, Le Violon d'Ingres, recently awarded the coveted Michelin star, he prepares dishes that are refined and inventive, but still informed by the traditions and techniques of classic French cuisine. When he's not at the stoves at his restaurant, Constant loves cooking at home. His cuisine au quotidienne as he calls it - "everyday cooking" - focuses on fine products prepared in simple, savory ways. In his first cookbook to be published in the United States, Constant presents his personal repertoire of recipes for the home. Many of his inventive dishes are easy and quick to prepare, such as Cream of Pumpkin Soup with Croutons, Chives, and Diced Gruyere; Tomato Tart with Black Olives and Parmesan; Marinated Scallops with Lime and Dill; and Caramelized Rice Pudding Scented with Vanilla Bean. Everyday French Cooking also offers a handful of special occasion recipes, including Quick-Roasted Foie Gras with Caramelized Grapes and Roast Rack of Lamb with Spices, Figs, and Honey. The recipes are enhanced with charming full-color illustrations of their key ingredients.

À propos de l?auteur

Christian Constant, a native of Montauban in France's southwest, is a celebrated chef and owner of the Paris bistro, Le Violon d'Ingres. Previously, he was the chef at the elite Hotel Crillon, where he gained a reputation for sublime, classic French cuisine that was, as one critic noted, "perfection at every level." This is his first cookbook published in the United States. Linda Dannenberg is the award-winning author of II books exploring French food, lifestyle, and design. Her most recent cookbook is Fresh Herb Cooking (Stewart, Tabori & Chang).