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The Complete Book of French Cooking
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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… Přejít na celý popis
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K tomuto produktu zákazníci kupují
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Classic French Recipes
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Clare Smyth: Core
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150 Restaurants You Need to Visit Before You Die
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Spill the Beans: Global Coffee Culture and Recipes
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Dairy Delights: The Home Creamery
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Parsi: From Persia to Bombay: recipes
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Slavic Kitchen Alchemy
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Signature Cocktails
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A Wine Lover’s Guide
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Venice : Four Seasons of Home Cooking
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Jamie´s Kitchen
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Spaghetti! An Interactive Recipe Book
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The Silver Spoon Pasta
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The Nordic Baking Book
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NOVINKA
Big Vegan Flavor
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I Dream of Dinner (So You Don't Have To): Low-Effort, High-Reward Recipes
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The Food of Italy
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Albert Can Cook
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Crarter's Kitchen
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NOVINKA
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The Coffee Dictionary : An A-Z of coffee, from growing & roasting to brewing & tasting
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One: Simple One-Pan Wonders
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Ottolenghi COMFORT
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A World of Flavour: A Celebration of Food and Recipes from Around the Globe
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 its 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, dried beans; a glossary; conversion tables; and an index of recipes, main ingredients, and techniques.
- Nakladatel
- Flammarion
- jazyk
- angličtina
- Počet stran
- 544
- isbn
- 978-2-08-042193-7
- Vazba
- pevná vazba
- ean
- 9782080421937
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